![]() Next put half of the wilted greens to the side as an ‘anchor’ for the fish.Place the potato patty on a warmed plate.Mix together the pickled cucumber, keta caviar and chives.Add the shrimp, the diced beetroot and a little vinegar from the cucumber pickle with parsley and warm through ready to dress.Melt some butter and a splash of olive oil diced in a small pan.Check seasoning is to taste and put aside ready to serve and plate.Mix the sour cream, chopped dill, lemon zest and juice, creamed horseradish, salt & cracked black pepper and spring onions in a bowl.When cooked, remove and place on a baking tray lined with kitchen paper to absorb excess moisture.Heat a little oil in a pan (if you use the still hot fish pan you can retain and enhance the dish with the fish juices) and quickly toss the spinach and garlic leaves until just wilting.Cook for 2 to 3 minutes until gold brown and almost cooked then turn and butter baste until just cooked (a little pink in the middle). Place the seasoned fish fillet (Maldon salt on skin, salt & pepper on fresh side) skin side down.In a heavy-bottomed non-stick frying pan heat a splash of vegetable oil. ![]() Keep warm and serve as the base of the dish. Transfer to an oven tray with a sprinkling of Maldon salt and thyme and put in the pre-heated oven at 180° until golden brown (4-5 mins). Place the potato patty in the sauté pan with a little olive oil and colour each side.Between two sheets of parchment use the bottom of a pan to press down, flatten/crush the potatoes and create a patty.Wash and the Jersey Royals and cook gently in boiling salted water with some sprigs of thyme and a couple of cloves of garlic until cooked.Follow the detailed instructions to recreate this amazing dish in your own kitchen and experience a taste of The Art School at home. This recipe, perfect for two people, combines the flavours of sea trout, Jersey Royal potatoes, and a delicious shrimp and cucumber pickle dressing. The show is set to be a fantastic mix of entertainment, cooking, and lively conversation, so make sure you don’t miss it!Īs a sneak peek, we’re sharing Chef Paul Askew’s mouthwatering Sea Trout “Odessa” recipe below. Not only will you get to witness Chef Paul in action, but you’ll also be in the company of an impressive lineup of guests, including Stephen Mangan, Pauline Black, Mark Bonnar, Morgana Robinson, Jessie Ware, Chris Van Tulleken, and Karina Elias. ![]() The episode promises to be a delightful treat, as Paul will be demonstrating his delicious Pan Roast Fillet of Sea Trout “Odessa” recipe, a perfect dish to impress your guests at your next dinner party. This Sunday, tune in to Sunday Brunch Live to see Liverpool’s very own Chef Patron Paul Askew from The Art School showcasing his culinary skills alongside hosts and good friends Simon Rimmer and Tim Lovejoy.
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