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Fine and simple ways for healthy pan-fried fish
Clare Latimer says there’s nothing
quite like picking up a piece of fresh fish on the way home
for a great meal
WELL, in my mind one of the most exciting things to happen
in Primrose Hill in the last few years is the opening of Fishworks
restaurant and fishmongers.
It is great to have all the clothes shops and cafés
but to be able to buy wonderful fresh fish on the way home from
work is a real bonus to life.
It reminds me of living in Cornwall as I often read on blackboards
there that there is a shortage of crab and lobster today due
to storms at sea – and then you hear the seagulls crying
over the roof tops!
Andy Kilburn (yes, our surnames are Tube stations in London
as we spotted) is head chef of the restaurant and has been passionate
about cooking since a boy, not long ago since he is only 25
now.
He was told at school that he was hopeless so he happily skipped
lessons and worked with food at any spare time and it is obvious
that he is really dedicated.
This evening (Thursday) they are having an Extravaganza evening
where the table will be filled with all the shellfish that you
can think of and you eat as much as you want for £50 per
head with glasses of Prosecco thrown in. If you read this later
in the week the next evening is May 11.
The other really exciting plan is to have Fruit De Mer platter
boxes in the summer to take onto Primrose Hill with an optional
bottle of chilled white wine and my gut feeling is that this
will be a huge success.
In the meantime here are two recipes taken from the restaurant
but slightly shortened due to space. We have the frying pans
for these recipes in our shop if that helps.
Pan-Fried Skate with Capers
This is a very simple recipe served with new potatoes and
a green salad – quick, healthy and no little bones to fight
with.
They seem to cook without black pepper but I have added some
to both recipes.
Serves 2
Ingredients
Olive oil for frying;
Two skate wings;
Little butter;
One tsp red wine
vinegar;
One tbsp capers;
Juice of one lemon;
Salt and freshly ground black pepper;
Few sprigs fresh parsley, chopped.
Method
Heat the oil in a large frying pan until hot. Add the skate
wings and fry until golden for about one to two minutes then
turn over and repeat.
Reduce the heat and cover with a lid and cook for a further
few minutes until flesh comes away from the bone.
Place the wings on a warmed serving dish. Add a knob of butter
to the pan and stir in the wine vinegar and cook until the butter
starts to brown.
Add the capers, lemon juice, seasoning and then finally the
chopped parsley checking for seasoning as you go. Pour the butter
sauce over the skate and serve.
Sea Bass with Garlic and Rosemary
This gives a good crispy skin on top and a ready-made sauce
below.
What more could you ask for? I would serve with purple sprouting
broccoli and mashed potato.
Serves 2
Ingredients
Olive oil;
Two fillets off sea bass;
Splash white wine;
25g butter;
Two springs fresh rosemary;
Two cloves garlic, peeled and crushed;
Juice of 1/2 lemon;
Sea salt and freshly ground black pepper.
Method
Heat the oil in a heavy-based pan, that has a tight-fitting
lid, and then add the sea bass skin side down. Fry for three
to four minutes or until crisp and golden.
Turn the fillets over, add a splash of wine and allow to sizzle
and evaporate slightly.
Lower the heat and add the butter, rosemary and garlic, then
cover and simmer gently for a further seven to eight minutes.
Remove the fish and place on warmed serving plate.
Add the lemon juice to the pan, season and then spoon over the
fish.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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