Moroccan mackerel with
Womersley Golden Raspberry & Apache Chilli Vinegar
by Peter Sidwell of Simply Good Food TV
8 fillets of fresh Mackerel
1 tbsp of coriander seeds
1 tbsp of cumin seeds
Salt and Pepper
400g green beans
1 preserved lemon (if you can't get hold of preserved lemon, zest a lemon and grind it together with a little coarse salt and then mix in a little olive oil and dress the beans in that)
1 tbsp of Womersley Golden Raspberry & Apache Chilli Vinegar
3 tbsp Olive oil
Place a non-stick pan on a medium heat.
Add the cumin and coriander seeds into the pan and toast on a gentle heat until the seeds start to crackle and jump around in the pan.
Pour the spices into a pestle and mortar and crush to a coarse mixture.
Pinch together the fillets, skin side up, then with a sharp knife, make small cuts into the flesh about ½ way into the fish.
Drizzle a little olive oil onto the skin of the fish, then using your hand, rub in the oil so the skin gets an even coating and shine.
Sprinkle the mackerel with the crushed spices and season with a little salt and pepper.
Heat a non-stick pan.
When the pan is hot, lay the fish skin side down and cook for 2-3 minutes.
Turn the fish over and cook for a further 2 minutes.
When the fish is cooked, squeeze over the juice of ½ a lemon.
Serve the fish with freshly cooked green beans, when they are cooked, drain and dress in Golden Raspberry & Apache Chilli Vinegar and olive oil.
Chop the preserved lemon and sprinkle over the beans
Cornish Crab, with Asparagus, Leaves and Lemon, Basil, Bay & Juniper Dressing
150g Fresh Cornish White Crab meat
1 tbsp Crème Fraiche
Squeeze of fresh lemon juice
8 Stems Asparagus
Mixed Baby Leaves ,watercress, rocket etc
½ tsp dijon mustard
2 tbsps Womersley Lemon, Basil, Bay & Juniper Vinegar
2 tbsp Olive oil or Rapeseed Oil
Pinch each of sea salt and sugar
1. Combine last 4 ingredients in a jug or shaker and mix thoroughly to combine , season to taste and add more sugar or salt if required.
2. Mix the white crab meat with the crème fraiche and lemon juice.
3. Steam the Asparagus Spears for just 2 minutes until tender, then remove from heat and plunge into iced cold water to halt the cooking process and keep the green colour in them. Pat dry with kitchen roll.
4. Assemble the dish as follows:
5. Lay 5 Asparagus Stems on to a plate
6. Place a serving ring on top of the asparagus and add the crab mix and pat down to form a round.
7. Remove the ring from the crab carefully, top with salad leaves and then drizzle over the dressing on top of the leaves and around the asparagus.
8. Serve with either melba toast or fresh crusty bread.