Things are as busy as ever. Which is great. I’m currently concentrating on next weeks event at The Rivals, Royal Exchange Theatre, Manchester. The team are great and have been so helpful. Anyone that is coming to the sold out event I hope you enjoy it as much as I will. I anticipate being on the floor, more than in the kitchen come evening time!
Failing that, Saturday 7th July is the final time I’ll be serving the above menu. If you’re interested in coming, call Laithwaites, Alderley Edge 0161 507 2233 for tickets.
Finally the fish dish. The easiest thing to cook in the world, that you’ve never tasted yet. The sauce is simply fish stock, fish sauce, sugar, pistachio oil and pistachios. Sounds a bit fishy, but think of a delicious Thai sauce flavoured with coconut milk and you’ll not be far off. The crumbly looking bit is just roasted pistachios and chopped raw broccoli. Try it with other vegetables and other nuts. Interesting to say the least.
Note to self, think of more ways to use pistachio oil. Amazing!
- 1 fillet of white fish/person
- 100g pistachios
- 2 broccoli heads
- 125ml fish stock
- 20g fish stock
- 1 tbsp sugar
- 50ml Pistachio Oil
- Roast half of the pistachios for 8mins at 180c. Blitz them together with 140g broccoli heads. Season with sea salt and a touch of chilli.
- Blanch the remaining broccoli florets.
- Make the sauce by combining the remaining pistachios, fish stock, fish sauce and pistachio oil. Again blitz to a purée, but let sit for half an hour for the pistachios to soften. Blitz again before serving and warm gently in a pan as you fry the fish.
- Fry the fish with a touch of oil on a medium heat. After a couple of minutes throw in some butter, about two tablespoons. This helps brown the fish and get a crispy skin without burning it. Cook, skin side down for 3-4 mins. Flip over and cook for 1 minute more. As you remove the fish add the broccoli florets. Turn up the heat to get some charred edges on it.