Nage of Fish and Shellfish

Serves 4

Ingredients:30g of each: Monkfish, Brill, Lemon sole, Salmon, cut into large chunks2 Red Mullet fillets, cut into large pieces200g Cockles /Mussels or Clams400ml Vegetable Nage (see recipe)Cream, butter and lime juice to finish sauce

For the Garnish:Small bunch Coriander, leaves picked100g Cucumber, salted strips Wakame seaweedCaviar

1. Lightly salt the cucumber and freeze for 1 hour. Remove and rinse under cold water. Re-hydrate the seaweed in cold water.

2. Strain the Nage and bring to the boil. Add some cream to taste then whisk in some diced cold butter, correct the seasoning with salt and cayenne, then add the lime juice. This is now ready to poach the fish in.

3. Always start with the largest/meatier fish (Monkfish then Brill, Salmon, Lemon-sole, Red Mullet, Scallop). Overall you should be cooking for about 3 minutes (depending on size of cut). Remove the fish onto a tray and place into your bowls. Correct the seasoning and pour the liquid over the fish. Garnish with the cucumber, seaweed, caviar and coriander.

Chef’s Note:

If using Clams or Mussels, rinse thoroughly to remove sand place in a separate pan with a small about of Nage covering the bottom and boil for 2 minutes with a lid on. Discard any that don’t open after 2 minutes.

Nage of Fish and Shellfish

Vegetable Nage

Yield 2 Litres

Ingredients:

4 Onions4 Leeks10 Carrots1 Head of Celery1 Head of Garlic, cut in half6 pieces Star Anise4 White peppercorns1 Bay leaf24 Pink peppercorns4 sprigs Thyme6 sprigs Chervil4 sprigs Tarragon2 sprigs Coriander1 bottle Dry white wine2 litres Water

1. Cut all the vegetables into ½ cm dice. Place all the ingredients in a pan, apart from the soft herbs and wine. Cover the vegetables with water and bring to the boil. Then add the wine, bring back to the boil and remove from the heat. Finally add the soft herbs. Allow to infuse for 24 hours.

2. Strain off the vegetables when you are ready to use. The nage can also be frozen.

Vegetable Nage