Autumn Seafood Supper

Menu

• Classic fish soup, rouille, croutons
• Grilled hake, chicken stock & cep sauce, baby onions & lardons
• Creamy mashed potatoes, Cavolo nero
• Sticky toffee pudding, Cornish clotted cream

Cooking Information

Cooking Time: 40 minutes

Serves: 2

Cooking Instructions

Remove all components from the fridge except the clotted cream and fish soup. Allow them to come to room temperature.

Classic Fish Soup

1. Gently warm the fish soup in a small saucepan for about 4-5 minutes until hot. Divide between two bowls.
2. Spread rouille onto two croutons, sprinkle with Parmesan, and place on top of the soups.
3. Serve the remaining rouille, croutons, and Parmesan separately for guests to add as they wish.

Grilled Hake with Cep Casserole Sauce

Preheat the grill to a high heat.

1. Season the hake fillets with salt and pepper. Place on an oiled tray, skin-side up, under the hot grill for 7-8 minutes.
2. Warm the cep casserole sauce in a pan. Whisk in three cubes of butter, one by one, until the sauce is rich and glossy.
3. Melt the remaining butter cube in a large frying pan over medium heat. Add the cavolo nero and heat for 5-6 minutes. Season with salt and pepper.
4. Heat the mash in a separate pot over low heat, adding a splash of milk or water to loosen if needed.
5. To serve, portion the cavolo nero and mash onto two plates. Top with the grilled hake. Stir the bacon lardons through the sauce and spoon over the dish. Scatter chopped flat-leaf parsley on top.

Sticky Toffee Pudding

Preheat the oven to 180°C (160°C fan/gas mark 4).

1. Place the sticky toffee pudding, still in its bamboo container, into the oven for 15 minutes until warmed through.
2. Submerge the pot of toffee sauce in a bowl of hot water for 5 minutes to warm.
3. Carefully remove the pudding from the oven. Gently lift the paper case out of the container (it may be hot). Slice the pudding in half and serve in two bowls. Top with the warmed toffee sauce and a generous dollop of clotted cream.