Masterclass Text Only: Make Your Home Cooking Easier

75ml (3fl oz) white wine vinegar

2 bay leaves

10 black peppercorns

Pinch of salt

FOR THE BLACK CAPER BUTTER

100g (3½oz) butter

25g (1oz) capers, drained and rinsed

50ml (2fl oz) red wine vinegar

2 tbsp chopped flat-leaf parsley

1. Place all the ingredients for the cooking liquor in a large saucepan, pour in 1.2 litres (2 pints) of water, bring to the boil, then reduce the heat and simmer gently for 10 minutes.

2. Place the skate wings in the pan and continue to simmer slowly for about 10 minutes to cook the fish. Using a slotted spoon, carefully lift the skate from the pan, then drain on kitchen paper and place on a plate in a warm oven while you make the black caper butter.

3. Melt the butter in a large frying pan over a high heat, allowing it to foam and turn brown. Remove from the heat and add the remaining ingredients. Let the mixture fizz in the pan for a few seconds and then spoon over the skate and serve straight away.

SAFFRON HADDOCK WITH CRUSHED POTATOES AND ASPARAGUS (#ulink_882aa8ec-6285-54e9-bf71-99f45bc48165)

Produced from the stigma of the crocus flower, saffron is the most expensive spice in the world. It takes some 70,000 flowers to make just half a kilo in weight of finished saffron. It’s used in Biryani, Pilaf and many desserts, but is perhaps best known for its use in the French bouillabaisse and Spanish paella. In the UK, it’s used in Cornish saffron cake. This recipe makes a light fish supper and the addition of saffron to the poaching liquid gives it a nice flavour, but be careful because too much will overpower everything else.

SERVES 4

500ml (18fl oz) milk

2 good pinches of saffron

4 x 150g (5oz) natural smoked haddock fillets, pin bones and skin removed

400g (14oz) new potatoes, unpeeled

50ml (2fl oz) double cream

2 tbsp chopped chives

4 tsp chopped dill

20 asparagus spears, woody ends snapped off

25g (1oz) unsalted butter

Salt and black pepper

1. Pour the milk into a roasting tin, add the saffron and place over a low heat to gently warm through and allow the flavour of the spice to infuse the milk. Add the haddock fillets and cook over a gentle heat for 3–4 minutes, then remove from the heat and leave the fish to sit in the milk until required.

2. Place the potatoes in a large saucepan of salted water and cook for 20 minutes or until tender, then drain. While the potatoes are still warm, add the double cream and, with a fork, crush the potatoes but without mashing them, then mix in the chopped herbs, season with salt and pepper and set aside.

3. Bring another saucepan of salted water to the boil, plunge the asparagus in and cook for 2 minutes or until tender, then drain, add the butter and arrange 5 spears on each plate. Gently warm the haddock in the milk, place a spoonful of potatoes next to the asparagus, then lift the haddock from the milk, place a fillet on top of each portion of potatoes and serve.

FISHCAKES WITH BUTTER SAUCE (#ulink_a3ff6a6a-d7e6-5f7e-abb8-921dddda15ad)

A classic butter sauce is one of those recipes that, once you’ve mastered, you will use again and again. Yes, there’s a shed-load of butter, but it’s the richness that makes it go so well with all types of seafood. I remember I once spent two weeks just making this sauce over and over in the restaurant I was working in at the time. It was worth all that practice, as I use the same method even now. The sauce can be flavoured with all manner of ingredients from tomato to orange, just change the flavour to suit yourself.

SERVES 4–6

300ml (11fl oz) milk

1 x 200g (7oz) natural smoked haddock fillet

1 x 225g (8oz) salmon fillet

115g (4oz) butter

350g (12oz) mashed potatoes (following method on page 179 but using no butter or cream)

2 small onions, peeled and diced

3 tbsp chopped flat-leaf parsley

2 tbsp chopped dill

150g (5oz) plain flour

2 eggs, beaten

150g (5oz) dried breadcrumbs, such as Japanese panko

2 tbsp vegetable oil

Salt and black pepper

FOR THE BUTTER SAUCE

150ml (5fl oz) white wine

250ml (9fl oz) fish stock

1 shallot, peeled and sliced

150ml (5fl oz) double cream

50g (2oz) butter, chilled and diced