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Jonny’s fish recipes from The 2014 Suffolk Show

Crisp-skinned pan-fried mackerel and broad bean pesto on garlic crostini
(serves 4 as a starter)
This makes a lovely light lunch or supper starter with dressed leaves on the side. You can make smaller versions as a tasty canapé too.

INGREDIENTS
Ciabatta style loaf, few days old is better
Local rapeseed oil
1 garlic clove, peeled and finely grated
Sea salt and black peppermill
300g broad beans, fresh or defrosted
2 garlic cloves, peeled and slicedFew anchovy fillets (optional)
100g pinenuts or shelled walnuts
Leaves from a few sprigs of basil and mint
1 small lemon, grated zest and juice
75g grated pecorino cheese
2 mackerel, filleted and pin-boned (ask your fishmonger)
Pecorino shavings and basil leaves

Pre-heat your oven to 200c. Meanwhile prepare the pesto. Blanch the beans in boiling water for a few minutes. Run under cold tap to cool. Squeeze the beans out of their unwanted grey skins.

Place a small frying pan over a medium heat, add a thin layer of oil and gently fry the garlic and anchovies. Once garlic is lightly coloured, tip into a food processor with nuts, herbs, lemon zest and juice, cheese and three tablespoons of oil. Process to a rough puree. Add in the beans and pulse to your desired consistency, I like chunky, adding more oil to lubricate, if needed.

Cut 8 half inch-thick slices of bread. Mix garlic and seasoning into a good glug of oil and brush bread on both sides. Place on to a baking tray and bake until golden, turning occasionally. Set to one side.

Put a large ovenproof griddle pan on to a very high heat.

Cut each fillet into two pieces. Lightly score the mackerel with a few diagonal slits down the skin. Oil very lightly on both sides and season. When smoking hot, lay the fillets in the pan skin-side down. Press each down with a fish slice for a few seconds. Transfer pan to the oven for 6 – 8 minutes. Once cooked, remove and serve a fillet on a crostini topped with a good dollop of pesto, pecorino shavings and basil leaves.

Crisp slip sole goujons with samphire, slow-roast heritage tomatoes, new potatoes and sorrel beurre blanc
(serves 4 as a main course)

SLOW-ROASTED TOMATOES
4 large heritage tomatoes or equivalent
Local rapeseed oil
Sea salt and black peppermill
Good pinch fresh thyme sprigs
Dried oregano
Balsamic glaze

Cut the tomatoes into bite size pieces, toss with oil, season well, bruise the thyme sprigs and sprinkle over along with a good pinch of oregano. Put into an oven at 140c and cook for a few hours until semi-dried. Put into a container whilst warm and drizzle with more oil. Reheat if needed before serving.

SORREL BEURRE BLANC
After you have cubed your butter ready, store in the freezer whilst you prepare the reduction.
1 large banana shallot, finely chopped
100ml dry vermouth
1 tbsp white wine vinegar
1 fresh bay leaf
1 sprig fresh thyme
Few black peppercorns
50ml double cream
200g chilled butter, cut into small cubes
Sea salt and white peppermill
Handful tender sorrel leaves, finally shredded

Place the first six ingredients in a sauce pan and simmer until reduced by two-thirds of its volume. Strain into another small saucepan. Add the cream and bring up to a gentle simmer. Whisk in the cold butter gradually. Taste and season accordingly. Finally fold in the sorrel and then keep warm over another pan of simmering water.

TO FINISH
New potatoes
Unsalted butter
Sea salt and black peppermill
Samphire, well-trimmed and washed
Local rapeseed oil
500g skinned sole fillets, cut into long cm strips
Seasoned plain flour
Beaten eggs
Breadcrumbs from day-old loaf
Sunflower oil for deep-frying
Sea salt

Cook new potatoes in salted water until tender, drain, season, add a good knob of butter and keep warm. Similarly blanch samphire until al dente, drain, glaze with a little rapeseed oil and seasoning, and keep warm.

In a deep sauté pan, heat up a cm layer of oil. In three shallow bowls, prepare the separate flour, eggs and crumbs. Dip a few strips of fish into each bowl at a time, coating them well. Finally gently shake excess crumbs off and carefully place into the sauté pan, cooking in batches to suit. Fry until cooked through on one side and golden, flip over and repeat, then remove to a kitchen paper-lined tray and cover with more paper, keeping warm on one side. Continue until all the fish is cooked. Season with salt before serving.

Plate up the fish on a bed of the samphire, alongside the new potatoes and warm slow-roasted tomatoes with beurre blanc in a warm jug on the side.