Grilled Cornish seafood recipe
Our head chef shares a fantastic recipe for Grilled Cornish seafood, saffron potatoes, spinach, kale and crab aioli.
With saffron potatoes, spinach, kale and crab aioli
This is a fantastic and simple way to cook fish and perfect for summer entertaining. Use whatever white fish is looking the best from your fishmonger - it doesn’t even have to be Cornish! The saffron potatoes provide an earthy undertone to the rich sauce and sweet shellfish. Russian kale is a pleasing variety found in some greengrocers although ordinary kale or purple sprouting broccoli is equally as good.
400g Ling fillet, skin on
400g Gurnard fillet, skin on
4 King prawns, shell on
300g Mussels, rinsed and scrubbed
200g Clams, well rinsed
16 New potatoes, peeled
200g Baby spinach, rinsed
200g Russian kale, rinsed
1 bulb garlic
Small bunch thyme, parsley and coriander
2 Glasses white wine
1 Egg yolk
2 tsp Dijon mustard
100g Light olive oil
To make the saffron potatoes, rinse the new potatoes and place in a sandwich bag with 40g butter, 1 peeled clove of garlic, a sprig of thyme and a good pinch of salt. Gently lower the bag into a pan of simmering water and tie once most of the air is excluded. Submerge and weigh down the bag with a small bowl and simmer for 20min or until tender.
Prepare the crab aioli by crushing 2 cloves of garlic with a pinch of salt in a pestle and mortar, add the Dijon mustard and egg yolk and combine. While stirring constantly slowly trickle the oil in. Once emulsified, fold in the crabmeat, 1 tbsp chopped coriander and a squeeze of lemon. Set aside.
Prepare the fish by cutting into similar size portions (reserve any trimmings) so that it will cook at the same speed. Lay onto a greased oven tray. Peel the prawns removing the intestinal tract but keeping the heads and tails. Reserve the shells. Place the prawns on the tray too.
To make the sauce, finely dice the leek, 2 cloves of garlic and 1 tomato. Gently sauté with the reserved fish trimmings & prawn shells along with a little thyme and parsley. When translucent add the white wine, reduce by a quarter and add the mussels and clams. Put a tight lid on the pan and after 2min give it a stir. If the shells are open remove from the heat. If not, replace the lid and cook for another minute. Tip through a sieve into a clean pan. When cool enough to handle pick the mussels and clams out.
To finish, dice the remaining tomato and chop the parsley. Season the fish and place under the grill. Wilt the spinach and sauté the kale with a little chilli. Reheat the sauce and gently whisk in 100g butter and once emulsified add the mussels and clam and warm through. Add the tomato, parsley, a squeeze of lemon and a final knob of butter, remove from the heat.
Divide the potatoes, spinach and kale between four plates. Top with the grilled fish, prawns then the mussels and clams. Share the sauce between the plates. Add a spoonful of the crab aioli and serve.