Friday nights are always all about seafood at our house. When the weather is good, the Sauvignon Blanc comes out to celebrate the beginning of the weekend and we make a meal that is a little more special than those weekday meals. This recipe makes us feel like we are on holiday and all the good memories that go along with it, so really perfect as a start for a great night in.
Our local fishmonger had delicious fresh whole Cornish Bass on display which he cleaned and filleted for me. This is a lovely light and super tasty fish and was the hero of the plate.
You will need a little timing co-ordination on this dish but if your preparation is good and everything placed at hand, the cooking will be a breeze.
Ingredients (for 2)
2 large fresh, cleaned tubes of squid – cut into rings
2 Fillets of Bass (we used the Cornish Bass)
6 Large King Prawns (deveined, shelled, keeping the bit on the tail… I butterfly mine so that they become little lollipops when cooked)
150g Basmati Rice
Half Chicken stock cube (I use Telma)
1/2 tsp turmeric
1 lemon halved
1 Btl vegetable oil
Handful of Parsley – chopped
Olive oil for pan frying
For the squid flour coating
2 Tbsp corn flour
4 Tbsp white flour
1 tsp paprika
1 tsp garlic powder or granules
Good pinch of celery salt
For the tartare sauce
1 tbsp capers chopped finely
1 tbsp cornichons chopped finely
1 salted anchovy fillet mashed into a paste
1 tsp dill – chopped (optional)
1 tsp lemon juice
1/2 tsp white wine vinegar
Salt and pepper
1. Add mayonnaise, capers, anchovy, cornichons, salt, pepper, lemon juice, vinegar and herbs to a mixing bowl and mix thoroughly. Taste and season further if necessary.
1. Soak the rice for 15 minutes, transfer to a sieve and then wash under a tap of cold water. Place the washed rice in a saucepan, add the turmeric and stock granules with a pinch of salt.
2. Add water to cover the rice so that the water comes up around 2cm above the rice. Turn the heat up to high and allow to come to a boil. Turn the heat down to the lowest simmer and place a lid on the saucepan and cook for 10 minutes.
3. After 10 minutes, turn off the heat and allow to stand for 5-10 minutes without lifting the lid. (While the rice is cooking start preparing the squid)
1. Dry the rings as much a possible and leave in the fridge. Use a sealable plastic bag and add the flour, corn flour, paprika, garlic powder, salt.
2. Get the vegetable oil into a large pot and the temperature up to 180 degrees C
3. Add the calamari rings to the the flour mixture and seal the bag then toss around vigorously to get all the rings coated.
4. Fry the calamari rings for 3-4 minutes, remove with a slotted spoon and place on a paper towel to drain off excess oil and place on the platter. (Keep in a low heat oven if necessary to keep warm while preparing the rest of the fish)
Fish & Prawns
1. Heat a small amount of oil in a large frying pan.
2. Dry the skin side of the fish and season the fleshy side.
3. When the oil is at a high enough heat, place the fillets skin side down, pressing them flat onto the base of the pan so they don’t curve up.
4. Cook for 2 minutes and then flip the fillets (now add the seasoned prawns) and cook for a further 2 minutes.
5. Remove the fillets and add to the platter. When the prawns have changed to the desired orange colour (about a further 2 minutes) remove and add to the platter.
Assemble all items on a platter and garnish with lemon halves and sprinkle chopped parsley.