Konbu Cured Halibut Sushi - Provided by Regal Fish

Wow - this is a first! Regal Fish have been kind enough to send me some Halibut free of charge (and actually some hake, but that's for another post...). So this is what I made of it....

Based on Heston Blumenthal's "Heston at Home", this is Konbu Cured Halibut Sushi....

Thank you Regal Fish!!!

Magic Powder Revisited

Following on from my previous post on Magic Powder, I made this short video on how to make it and also how to make Kelp/Konbu powder...

I hope you enjoy!

Giada meets the Hairy Bikers - powered by Regal...

Where do I start??? Perhaps the result is a good starting point... So here it is:

We  were watching The Hairy Bikers this week and were intrigued by their G+T battered fish. We just happened to have some lovely plaice from Regal in the freezer, so I decided to give it a go.

In case you wandered about the funny shape at the top left, we had some left over sweet sprouting cauliflower, so I thought it would work with the remains of the batter - and it did ;-)

On a completely different note, my wife and I watched Giada de Laurentiis' programme and she started to use different root vegetables, flour-ing them with corn starch, egg washing them and finally coating them in a bread crumb  and Parmesan mix, which makes delicious "chips".

Adding some simple, shop bought tartar sauce and we had yummy fish & chips.

Steamed Sea Bass

It's Regal Fish time again. This time I got two whole sea bass, gutted and scaled from Regal:

https://www.regalfish.co.uk/seafood/whole-fish/sea-bass-whole-descaled/

Admittedly, my filleting skills need improving, but I used, the bones and head to make a lovely fish stock, which added bags of flavour to the final dish. I steamed the fillets in a tin foil bag in the oven with ginger, garlic and chilli.

In order to make it a proper meal I steamed some broccoli with the same aromatics, fried off an Asian mushroom mix and served it with wild rice. To garnish I added some hibiscus salt.

The only complaints my kids had was, that there was only one fillet per person...