Proper pub grub

Rick Stein has always believed in showcasing local seafood and farm produce in his 12 restaurants in the south of England and in his pub, The Cornish Arms, in the village of St Merryn, Cornwall.

 

Rick Stein

Rick Stein has always believed in showcasing local seafood and farm produce in his 12 restaurants in the south of England and in his pub, The Cornish Arms, in the village of St Merryn, Cornwall. The recipes below are taken from his book Fish & Shellfish. His most recent book is Rick Stein’s Long Weekends (BBC Books), tying into the BBC2 television series of the same name.

 

Fish burger with red onion, lettuce, tomato and chipotle relish

The type of fish doesn’t really matter – use whatever is cheap. It’s well worth making the chipotle relish. It’s very good with fried eggs too.

Serves 4
60g flour
1 egg
60g panko breadcrumbs
400g fish, cut into 1cm-thick slices
Salt
150ml vegetable oil, for frying
4 hamburger buns
60g little gem or iceberg lettuce, sliced
150g tomato, thinly sliced
60g red onion, thinly sliced
60g mayonnaise or Japanese Kewpie mayonnaise
60ml chipotle relish or a favourite brand of chilli tomato relish
1 fresh red chilli, thinly sliced

 

Put the flour, egg and breadcrumbs into three separate shallow dishes. Season the fish slices with salt and put them in the flour, then the egg, then the breadcrumbs. Shallow-fry the fish in oil over a medium heat until the breadcrumbs are light brown and crisp: about 1.5 minutes each side.

Cut the buns in half and assemble the burger. Start with the lettuce, then the tomato and onion, then the mayonnaise and the relish.

Finally rest the fish on top, sprinkle with fresh chilli, top with the other half of the bun and serve straight away.

 

My chipotle relish

200g onions, chopped
30g garlic, chopped
30ml vegetable oil
15g chipotle chilli
400g canned tomatoes
3 tbsp tomato purée
2 tsp salt
240ml malt vinegar
120g sugar
200ml water

 

Cook the onions and garlic in the oil for 10 minutes over a medium heat. Add all the other ingredients and cook very gently for 45 minutes until quite thick. Transfer to a sterilised jar unless using immediately.

Add all the other ingredients and cook very gently for 45 minutes until quite thick. Transfer to a sterilised jar unless using immediately.

Transfer to a sterilised jar unless using immediately.




 

Moules marinière

There was a time, long ago, when a bowl of Moules marinière and a glass of Muscadet, in Brittany, was to me simply the most exotic thing. You couldn’t get mussels in Britain unless you picked them yourself off the rocks. Every time I cook this, I think of the past.

Serves 4
1.75kg mussels, cleaned
50g unsalted butter
1 medium onion, finely chopped
50ml dry white wine
1 tbsp coarsely chopped parsley

 

Put the mussels, butter, onion and white wine into a very large pan. Cover and cook over a high heat for 3-4 minutes, shaking the pan every now and then, until the mussels have opened. Discard any unopened ones. Spoon the mussels into bowls. Add the parsley to the remaining juices, then pour all but the last tablespoon or two, which might contain some grit, back over the mussels.

Cover and cook over a high heat for 3-4 minutes, shaking the pan every now and then, until the mussels have opened. Discard any unopened ones. Spoon the mussels into bowls. Add the parsley to the remaining juices, then pour all but the last tablespoon or two, which might contain some grit, back over the mussels.

Discard any unopened ones. Spoon the mussels into bowls. Add the parsley to the remaining juices, then pour all but the last tablespoon or two, which might contain some grit, back over the mussels.

Add the parsley to the remaining juices, then pour all but the last tablespoon or two, which might contain some grit, back over the mussels.

 

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