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Baked Sea Bass stuffed with Fennel
Ingredients
4x400g whole sea bass, cleaned and descaled
4 bulbs of fennel
2 tbsp olive
oil
2 lemons finely sliced
juice of 4 limes
1
bunch coriander, finely chopped
salt and freshly ground pepper
Preheat the oven to 200 °c/gas
6. Remove and discard the tough outer leaves and stalk of the fennel. Coarsely grate the bulbs and use to fill each fish cavity
seasoning with salt and freshly ground pepper. Cut 4 large rectangles of kitchen foil and fold each piece in half, so you
have a double layer of foil to wrap around the fish. Brush the foil with a little olive oil and place a fish on top of each
rectangle. Top the fish with lemon slices, pour over the juice of 1 lime and sprinkle with chopped coriander. Seal up the
parcels tightly by folding up around the fish and scrunching the top together, be careful not to pierce the foil. Put on a
baking tray and in the oven for 20- 25 minutes. Open the parcels at the table when you serve. Serves
4 Cream
of Fennel Soup with Smoked SalmonIngredients
25g butter
3
fennel bulbs, sliced
1 tablespoon double cream
80g smoked salmon,
chopped
pinch of fresh dill
salt and white pepper
Melt the butter in a saucepan, add the fennel and 5 tablespoons of water, cook over a low heat for about 20mins or
until fennel is tender. Stir in another 5 tablespoons of water, transfer the mixture to a food processor and process to a
puree. Return to the saucepan, stir in the cream and season with salt and pepper to taste. Serve adding the smoked salmon
and dill as a garnish. Serves 4
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| ©laleham farm |
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| Cavalo Nero (Black Cabbage) |
Pasta with Cavalo Nero
Ingredients
3 garlic
cloves, finely chopped
½ small dried red chilli, finely chopped
4 tbsp extra virgin olive oil, plus extra
for drizzling
1 bunch Cavalo Nero, lightly steamed and finely shredded.
Handful of cherry tomatoes
Sea salt
400g Orecchiette pasta
50g Pecorino cheese, freshly grated
Fry the garlic and chilli together in a large frying pan (large enough to take all the cooked pasta) with the olive
oil for 5 mins stirring often. Add the Cavalo Nero and tomatoes and stir together thoroughly. Meanwhile cook the orecchiette
in large pan of salted water until tender. Drain reserving some of the pasta water. Add the pasta to the Cavalo Nero mixture
and mix together thoroughly, adding a little of the pasta water and a little extra virgin olive oil for moisture. Serve with
freshly grated Pecorino cheese and a final drizzle of oil.
Serves 4 Braised Cavalo Nero
Ingredients
Bunch Cavalo Nero
2 cloves garlic, thinly sliced
2 tbsp olive oil
Sea salt and freshly
ground pepper
Strip leaves from the
central stalk, wash and blanch in plenty of boiling salted water for abount 2 to 3 minutes, drain well. Thinly slice 2 cloves
of garlic and fry in 2 tbsp of olive oil without colour. Add the cavalo nero and cook gently with the garlic for about 5 minutes.
Season well and serve. Serves 2
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Kohlrabi Gratin Ingredients
3 medium sized kohlrabi
600ml whipping cream
½
head of garlic
salt and freshly ground
black pepper
Peel and finely slice the kohlrabi. In a saucepan bring the whipping cream
to a gentle boil with the garlic, remove the garlic. Grease with butter an ovenproof dish and layer the kohlrabi slices in
the dish, seasoning each layer with salt and pepper. After each couple of layers pour some of the cream over until all the
kohlrabi is used up. Cover with kitchen foil and bake in a preheated oven 200°c for 30 minutes. Serves 4 Kohlrabi Soup
Ingredients
600g (1 ¼ lb) Kohlrabi
3
Tbsp extra virgin olive oil
1 onion, chopped 180g (6oz) smoked bacon, chopped
1 carrot, chopped
2 large potatoes,
diced
2l (3 ½ pints) chicken stock salt and pepper
3 cloves chopped garlic
To serve:
Paprika Diced
crispy bacon
Cream or crème fraiche Peel and dice the kohlrabi. Heat oil in a large saucepan, add onion and chopped
bacon and cook over a low heat for about 3 minutes until translucent. Add kohlrabi, carrot, garlic, potatoes and stock. Bring
to the boil. Cover and cook for about 1 hour. Cool slightly and then liquidise. Reheat, add seasoning to taste. Serve topped
with a swirl of cream, a sprinkling of crispy bacon and a dusting of paprika. Serves 6
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Cream
of Spinach Soup
Ingredients
1 litre of vegetable stock 40g butter 2 onions, finely chopped 40g plain flour 500g spinach, stalks
discarded and chopped 3 tablespoons of lemon juice 2 tablespoons double cream, plus extra to garnish salt and freshly
ground pepper hot paprika to garnish
Bring the stock to the boil. Melt the butter in another pan, add the onions and cook over a low heat
for 5 minutes until softened. Stir in the flour and cook, stirring constantly for a further 2 minutes
then gradually stir in the hot stock. Add the spinach and simmer for 15 to 20minutes, stir in the lemon
juice, transfer to food processor and blitz to a puree. Return to the saucepan, season with salt and pepper to taste, stir
in the cream and simmer briefly. Remove from the heat, cover and leave to stand for 5 minutes.
Serve with a swirl of cream and sprinkled with a pinch of hot paprika. Serves 4 Tagliatelle with Spinach
Ingredients
65g butter, plus extra for greasing 675g spinach 1 onion, finely
chopped 120g
parmesan cheese, freshly grated 275g fresh tagliatelle 200ml double cream salt and freshly ground pepper
Preheat oven to 200°c/400°f
and grease an ovenproof dish with butter. Cook the spinach until just wilted, drain and chop. Heat the butter in a saucepan
, add the onion and cook over a low heat until softened. Add the spinach and cook for a few minutes more,
season with salt and pepper and sprinkle with half of the parmesan. Cook the tagliatelle in a large pan
of salted, boiling water for 2-3 minutes, drain, return to the pan and toss with the remaining butter. Make layers of tagliatelle,
most of the remaining parmesan and the spinach in the prepared ovenproof dish, ending with a layer of spinach . Pour the cream
on top, sprinkle with the rest of the parmesan and bake for 10 minutes until golden and bubbling. Serves 4
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