The Walled Garden Preston PAN SEARED FILLET OF FLEETWOOD COD LOIN

PAN SEARED FILLET OF FLEETWOOD COD LOIN and RICH DARK CHOCOLATE AND BAILEYS TART

As we’re heading into Spring (at last!), restaurants in Lancashire will bring lighter, fresher ingredients to their menus, making the most of the delicious seasonal spring flavours. Using Lancashire fresh fish is a great way to introduce a less rich, carb-laden note to your cooking!

We love to source our fish directly from local Lancashire suppliers at Fleetwood – but you will have to get to the markets very early. As an alternative, you could try your local fishmonger, who will carry a wide range of fish and shellfish …. and opens later in the morning!

This month we’re featuring Fleetwood cod loin accompanied by a squid ink risotto. It’s an elegant and tasty dish… who needs to visit one of the many restaurants in Preston when you can serve this gorgeous dish at home!!

PAN SEARED FILLET OF FLEETWOOD COD LOIN, SQUID INK RISOTTO, CRISPY CALAMARI, BABY LEEKS, SALSA VERDE

Fillet of Fleetwood cod loin

4 x 250g fresh cod loin (skin on with no bones)

50g plain flour

70ml vegetable oil

Salt & pepper

 

METHOD

  1. Check the cod loin is free from any bones. If there are bones left in, just remove them with tweezers.
  2. Carefully place the cod onto the flour – just to cover the skin. Tap off any excess flour.
  3. Heat a medium-sized frying pan, add the vegetable oil. When the oil is hot add the fish carefully, skin side down, and pan fry for one minute on a high heat. Then turn the heat down to low for a further two minutes.
  4. The skin should now be golden brown and crisp. Remove the fish onto a baking tray skin side up.
  5. Sprinkle the skin with salt and pepper, and reserve in the fridge until needed (the fish will take 6-7 minutes to cook in the oven).

 

Crispy calamari

2 cleaned squid tubes

2 pinches hot chilli powder

2 pinches garam masala

100grm flour

Salt & pepper

100ml milk

 

METHOD

  1. Thinly slice the squid into rings and place in a bowl.
  2. In a fresh bowl add the flour, chilli, garam masala and a pinch of salt and pepper.
  3. In another fresh bowl pour in the milk. Add a small handful of the squid rings into the milk. Remove from bowl and let the milk drip off for ten seconds.
  4. Add the squid to the flour mixture and gently toss making sure the rings are totally covered.
  5. Remove the squid from the flour shaking off any excess.
  6. Deep fry the squid in hot clean oil 180°c for 30 seconds (squid cooks very quickly, if you over cook it will go rubbery so make sure you time it!).

 

Squid ink risotto

4 sachets squid ink – available from most supermarkets

200g Arborio/risotto rice

50ml dry white wine (Pinot)

1 shallot

1 clove garlic

50ml olive oil

500ml hot fish stock (fresh or bouillon)

50grm butter

Salt & pepper

 

METHOD

  1. Finely chop the shallot and garlic.
  2. Heat a medium-sized sauce pan, add the olive oil and gently fry the shallots and garlic.
  3. Add the rice and stir.
  4. Add the white wine, stirring constantly.
  5. When the wine has been absorbed, add the squid ink and slowly add the hot fish stock 100ml at a time. Turn down the heat and stir gently.
  6. As the rice cooks it absorbs the stock. When the risotto is cooked remove from heat. Add the butter and season to taste.
  7. Reserve until needed.

 

Baby leeks

8 baby leeks

25g butter

Salt & pepper

 

METHOD

  1. Peel the outside layer from the baby leeks and trim the ends.
  2. Cook the leeks in a steamer for three minutes, toss in butter and then season and serve.

 

Salsa verdi

50g basil

50g flat parsley

50g chives

25g mint

25g tarragon

1 clove garlic

50g capers

25ml cider vinegar

1 lemon juiced

50ml extra virgin olive oil

 

METHOD

  1. Remove all the stalks from the herbs and place the picked herbs into a liquidiser. Add all the other ingredients and blitz for 60 seconds until very green and smooth.
  2. Pour into a bowl and reserve in the fridge.

 

DISHING UP

  1. Spoon the risotto into a large main course bowl to serve, placing it just off centre. Place a cod loin to one side. Place the buttered leeks unevenly on the risotto. Spoon the salsa verdi over and around the plate. Garnish with the crispy squid. Lovely!

 

If you have enjoyed the sound of our delicious spring recipe, visit [Wild Panfried Sea bass] for more ideas and inspiration from the team at the Walled Garden restaurant, Preston, Lancashire!

A dessert for any season and any occasion. After a large meal at one of the fabulous array of restaurants in Lancashire, including our own Walled Garden, you don’t always have room for dessert. Well, this one is worth making an exception for. It’s a rich chocolate tart that any of the restaurants in Lancashire would be proud to serve; divine!

The Walled Garden Preston RICH DARK CHOCOLATE AND BAILEYS TART

RICH DARK CHOCOLATE AND BAILEYS TART, GORNALLS CLOTTED CREAM, HAZELNUT PRALINE, RASPBERRYS COULIS

Pastry for tart

250g strong plain flour

125g icing sugar

125g salted butter

1 beaten egg

Baking parchment

 

METHOD

  1. Place the flour and icing sugar in a medium -sized bowl and grate in the cold butter. Rub in gently.
  2. When all the butter is rubbed in, add the egg and mix into dough.
  3. Place the pastry in the fridge for one hour to relax.
  4. Take a 12” flan case, butter and flour it.
  5. Then roll out the pastry on a floured surface – 3-4mm thick approximately and then line the tart case gently with it.
  6. Trim off any excess.
  7. Place back into fridge for a further 20 minutes.
  8. Cut a piece of parchment paper 2 cms wider than the tart case. Crunch the paper up nice and tight and then unravel it. The paper will now mould to the tart case much more easily and line the tart!
  9. Fill the tart case with dried marrowfat peas (much cheaper than ceramic beads) and bake for 25 mins on 160°c until light brown.
  10. Remove from the oven and cool.
  11. Reserve until needed.

 

Filling for tart

35ml water

60ml castor sugar

3 gelatine leafs (soaked in cold water)

300g dark chocolate

200ml double cream (semi -whipped)

 

METHOD

  1. Place the water and sugar in a medium pan and bring to the boil. Add the chocolate and melt fully. Add the semi whipped cream and mix well.
  2. Pour mixture into tart case and refrigerate for five hours.

 

Clotted Cream

150g Gornall’s clotted cream

 

Hazelnut praline

70g toasted hazelnuts

70g castor sugar

50ml water

 

METHOD

  1. Add the sugar and water to a small saucepan and bring to the boil – do not stir.
  2. Place the hazelnuts onto a non-stick tray and when the caramel starts to go light brown (five mins approximately), pour it over the nuts and allow to cool.
  3. When it’s cold smash up into small pieces and use to garnish the dessert.

 

Raspberry coulis

200g fresh raspberries

50g castor sugar

½ lemon

 

METHOD

  1. Place the raspberries, sugar and lemon juice into a liquidiser and blitz for 30 seconds.
  2. Pour the coulis through a fine sieve and into a squeezy bottle.
  3. Reserve in the fridge until needed.

 

DISHING UP

Cut the tart into four pieces with a hot knife. Using a hot spoon, rouche the clotted cream and place on top of each piece of tart.   Place the tart onto the plate. Place random dots of raspberry coulis, or different sizes, around the plate. Sprinkle the praline over the edge of the tart and serve.

 

If you have enjoyed the sound of our delicious spring recipe, visit [BEETROOT AND BASIL RISOTTO] for more ideas and inspiration from the team at the Walled Garden restaurant, Preston, Lancashire!