To prepare the fish:
De scale the Pike, to use the Japanese descaling technique remove the top layer of skin which has the scales attached to it. (See episode)
Cut the fish into five boneless fillets and place onto a baking tray
Cover in plenty of Salt and add water to make a brine. Let the fish rest overnight.
For the Paella:
Ingredients
- Paella rice 300 g
- 100 g chorizo
- 2 shallots
- 2 tbsp extra virgin olive oil
- 2 red peppers
- 150g frozen peas
- 2 red medium chillis
- 8 scallops halved
- 2 large sea bass fillets
- 12 large langoustines or prawns ( or lobster!)
- Cilantro
Method
Add oil to a large Paella pan
Cut a Chorizo into small chucks, add Shallots, Red Peppers and Red Chillies and mix
Add Scallops
Add Bomba Paella Rice to the mix and stir through so all the Rice is coated in the oil
Add a glass of White Wine
Add 3 ladles of stock – this stock is a rich Shellfish reduction, made by roasting the shells of Langoustines then simmering for 30 minutes with a mixture of Vegetables ( a good tip is to buy good quality fish or lobster bisque and use this for the stock mixed with wate r50/50. )
Add a splash of water, then more stock
Cook through for 20 minutes, until it reaches the consistency of stiff Rice Pudding
Once cooked through, add Paprika and Padron Peppers
Blanch some Langoustines for 30 seconds and add to the pan
Along with Peas and more water and the remaining Shellfish reduction / stock and stir through
Add Sea Bass, Langoustines and Scallops
Finish with a sprinkling of Coriander
Serve.
For the Kedgeree:
Ingredients
- 5 pike fillets, brined
- Large knob butter or ghee
- 2 tbsp vegetable oil
- 1 onion
- 6 eggs
- 1 tbsp coriander seeds
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp curry powder
- 4 cardamom pods
- 1 red chilli
- 1 tbsp mango chutney
- 200 g basmati rice
Method
On a Trager smoke the brined Pike fillets on a low heat for 45 – 60 minutes
Add Butter and vegetable oil to a pan
Add one chopped onion and cook through until brown and soft
Add eggs to boiling water and cook until hard-boiled
Add Coriander seeds to a pestle and mortar and grind until
the seeds break open.
Add the crushed Coriander Seeds, Turmeric, Garam Masala, Curry powder and crushed Cardamon Pods to the pan and stir through
Finley chop a Red Chilli and add to the pan
Add some Mango Chutney
Add Basmati Rice and a ladle of water to the pan and mix through
Add some water to the pan and stir through. At this point you need to gently add water until the rice is almost cooked, then let it steam to finish
Chop Coriander stalks and add to the pan
Once the eggs are cooked, remove from the water and chop into large chunks – set aside
Chop the Pike into small chunks and poach in a little water, then add to the kedgeree
Once cooked, place into serving dish, add the chopped eggs and finish with a drizzle of Mango Chutney and some chopped Coriander leaves
Serve.