Martin Bosley's seafood recipes - 27 September
Cockles with miso, chilli, black beans and potatoes
Warm salad of smoked fish with radicchio and beans
Cockles with Miso, Chilli, Black Beans and Potatoes
Time: 40 minutes
1 tsp Dashi granules
A walnut-sized piece of fresh ginger
1 tsp yellow miso paste
For the miso broth, pour the water into a saucepan and add the
Peel the ginger and cut into matchsticks, add to the pan and bring to a simmer for 5 minutes, then strain the broth into a clean pot.
To the dashi broth add the miso paste and mirin. Simmer for 5 minutes.
500g small potatoes
3 slices streaky bacon
1 head of Bok Choy
1 small red chilli, seeds removed
2 tbsp dried black beans, rinsed
Heat the miso base in a deep pot and bring to a simmer.
Cut the potatoes in half, add to the pot and simmer for 15-20 minutes, until the potatoes are tender.
While the potatoes cook, wash the cockles under cold running water to remove any sand or grit. Slice the bacon into 1cm wide strips.
Heat a frying pan until warm and add the bacon. Cook until the bacon becomes golden brown.
Trim the bok choy of any bruised leaves, cut into quarters and place into the simmering broth. Tip the cockles into the miso, cover the pan with a lid and over a low heat steam until they all open (throw away any that don't).
Finely chop the chilli and add to the pan along with the black beans. Cook for 2 minutes, shaking the pot from time to time. Remove from the heat and divide between warm bowls, and sprinkle the bacon over the top to garnish.
Warm Salad of Smoked Fish with Radicchio and Beans
Enough for 2
Time: 30 minutes
250g green beans
350g smoked fish
A little olive oil
250g pancetta or streaky bacon
3 spring onions
2 radicchio hearts
For the dressing
2 tbsp olive oil
3 garlic cloves
6 anchovy fillets
Set the oven to 160degC.
Bring a large pan of salted water to the boil.
Trim the green beans and drop into the boiling water and cook until tender, about 4-5 minutes. Drain the beans and set to one side.
Skin and bone the smoked fish, then break the flesh up into even-sized pieces, pulling away any small bones that may have escaped your attention.
Put the olive oil into a small frying pan and heat until it just starts to smoke.
Sprinkle the fish with some salt and place the pieces into the oil and cook for 30 seconds. Transfer the pan to the oven and bake for 15 minutes until heated through.
Cut the pancetta into small pieces and fry in a small frying pan until the fat begins to colour. Slice the white stems of the spring onions into thin rings and stir into the pancetta. Continue to cook for 2-3 minutes until they have softened.
Remove the smoked fish from the oven and tip the bacon and spring onions into the pan, and toss together. Place the beans and radicchio leaves into a mixing bowl and toss with the garlic and anchovy dressing.
Divide the salad between two plates and top with the warm smoked fish.
To make the dressing, heat the olive oil in frying pan and gently fry the garlic cloves over a low heat until golden brown and the garlic is soft, about 5-6 minutes.
Tip the contents of the pan into the bowl of a food processor. Add the anchovies and blend until smooth.