Another way to cook fish…
Our wonderful location on the north coast of Cornwall means we are lucky enough to have lots of lovely fishermen on our doorstep. We work closely with them to ensure we are using the right species at the right time of year keeping our local fish stocks healthy. Our menu changes every day and always includes two main fish dishes so I like to mix things up using different techniques to show off our ingredients in exciting ways.
For firm white fish such as brill and turbot I love poaching in oil. It keeps the fish wonderfully moist and is a great way of infusing flavour. In the restaurant we use Planeta extra virgin olive oil which is high quality but mild. Choosing the right oil is important, some Tuscan olive oils can be a bit over powering for this dish.
To poach in oil at home first fill a pan with enough oil to submerge the fillets. Add your favourite flavours to the oil, I like chilli and garlic. Heat the oil to around 70-80C, never higher as you do not want the fish to fry. (Ideally use a cooking thermometer.) Once the oil has reached 70C add the fillets of your chosen fish (a 180g fillet should be a good sized portion for one) and cook for 7-8 minutes.
Try serving with autumnal aubergine caponata, a Sicilian aubergine stew. A good recipe can be found in Jamie’s Italy, I also like to add pine nuts and raisins.
For more general information on which fish to eat and which to avoid see the MCS website, or for more information on your local stocks speak with your local fishermen.
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