- Life and Style
- A la recherche d'une chambre a louer a Londres?
- entrees a l'exposition Bowie is
- Paris à Londres vendredi 21/6/13
- London -> Paris, Monday 24th June
Recette d'Avril de Natoora
Mackerel with Broad Beans and Orange
- 4 Mackerel filleted
- 400gr Broad Beans
- 1 Orange
- 20gr Capers
- 2 cloves garlic (preferably new season)
- Small handful of mint & parsley
- Olive oil, salt & Pepper
Season the four mackerels on both sides with a little salt and pepper and olive oil. Leave to sit at room temperature until you have everything else ready.
Roughly chop the mint, parsley, garlic and capers then place in a bowl and season with pepper and olive oil. Check before adding any salt as the capers usually are salty enough.
Remove the broad beans from the pods and cook for about 2 to 3 minutes in salted, boiling water. Drain and place in a bowl of cold water, then peel the grey skin off the beans leaving only the green beans inside. Place in the bowl with the mint and parsley mixture.
Heat up a heavy frying pan and when it is nice and hot place the mackerel skinside first into the pan and cook over a high heat for one to two minutes, turning the heat down if it begins to smoke too much. Turn over and cook until just done, about 1-2 minutes more. Remove the mackerel, put the pan back on the heat and add the white wine. Cook for one minute then cut the orange in half and squeeze the juice into the pan; cook for a further 1 to 2 minutes. (You can also omit the white wine).
To serve place some of the broad beans on the plate and lay a mackerel on top. Then dress with some of the pan juices.
Heat 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes.
Add the chopped coriander and basil to the salsa and stir to combine.
Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.
Heat one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper. Add scallops (seasoned side down) to the pan and season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking.
After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil.
To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.
Chop the garlic and onion together. Put them in a pan with 1 tsp sugar and the vegetable stock. Cook gently for 15 minutes, stirring occassionally.