Crispy Lemon Sole with Potted Shrimps and Cucumber - Heston Blumenthal at Home

 

Heston is at me again, with another mind fuzzing, mouth watering, luscious, scrumptious, delicious recipe: (posh voice) Crispy Lemon Sole with Potted Shrimps and Cucumber, yes oh so fine... Anyway this recipe is a great one because it is very quick and easy. Now when I say easy, I mean it, when I say quick, I mean it, when I say... nevermind. 

CRISPY Lemon Sole with POTTED Shrimps and CUCUMBER

SERVES 4

Ingredients

4 Slices of white bread

Salt and black pepper

4 Lemon or Dover sole fillets, skinned

2tbsp of Groundnut oil

250g of Potted Shrimps, can be bought from the shops

5g of Dill

1/2 a Cucumber, peeled, de-seeded and sliced

1. Preheat oven to 110°C

2. Cut off the crusts of your white bread and between 2 sheets of clingfilm, and using a rolling pin, roll to a thickness of 2mm. Remove the clingfilm and season the bread.

3. Place the fillets of fish on the bread and trim the fish and bread to ensure that they are both the same size. You will have 4 pieces ready to go...!

4. Heat the oil in your frying pan over a medium-high heat, then place the fillets bread-side down in the pan and saute them until golden-brown and crispy. (approx. 3mins)

5. Remove from the pan and place the fillets, fish-side down, on a tray lined with baking parchment/paper. Place in the oven. (5 mins approx.)

6. Put the potted shrimps in a small saucepan and warm them gently over a low heat until the butter is completely melted. Finely chop the dill and add it to the shrimps with the cucumber. Season.

7. Place the Potted shrimps in the middle of the plate, put the lemon sole, fish-side down on top of your shrimps. Drizzle the remaining shrimp butter around the plates. YOU'RE DONE!

PLEASE comment if you made this, and how hard you found it!

THANKS FOR READING!

Triple Cooked Chips - Heston Blumenthal at Home

Well here we are again, in 2012, with good news. Heston stopped by with his new book: Heston Blumenthal at Home!

Yes I know, you're sweating with excitement, and yes I know it says it in the title, and yes again I know that you're getting bored of the 'yes I know thing', its supposed to be funny...

Ok... on another note lets get started on the post. Which as you read in the title is chips, good TRIPLE COOKED CHIPS, from the renowned chef: Heston Blumenthal, as it says in the title, from his book: 'Heston Blumenthal at Home',as it says in the title.

YES OK NO MORE ABOUT THE TITLE!!!

Right, let us start: 

TRIPLE COOKED CHIP

Sorry for the rubbish photo... Took it with Mums phone!

Serves 6

Ingredients: 

1kg of Maris Piper potatoes, peeled and cut into chips (approx. 2 x 2 x 6cm)

Groundnut or grapeseed oil

Sea salt

Method:

1. Place the chips in a bowl under running water for a couple of minutes to wash the starch off.

2. Place 2kg cold tap water in a large saucepan and add the chips. Put the saucepan on a medium heat and simmer until the chips are almost the edge of collapsing (approx. 25-30 mins depending on the potatoes)

3. Remove the chips with care because they will fall apart VERY easily, I learnt that the hard way, and leave to dry on a cooling rack. Place in freezer for at least an hour to remove the moisture.

4. Heat your deep-fat fryer with it half-full with your oil (10cm) to 130°C. Fry the chips in small batches until a light crust forms or the edge of the chips are turning a golden-brown colour, remove from the oil and leave to drain on kitchen paper.

5. Put the potatoes on a cooling rack and place in the freezer for 1 hour, if you dont want to serve them immediately keep them in the freezer, for a day or two.

6.Heat the oil in the deep-fat fryer to 180°C and fry until they are completely golden. (approx. 7 mins)            

Drain and sprinkle with sea salt.

This may seem like a massive hassle, but it's really easy, and the end result is stunning!

PLEASE comment if you tried this at home!

HAPPY COOKING!