Caribbean curry, cod risotto and hake buns: Liv Lionel's fish dinners - recipes
The best part of my 10 year culinary journey so far has been living and working in Brighton, learning and training by the sea. My style of chef leans towards the raised small plates, but, now that I'm in London, the casualness of Brighton life and my St. Lucian heritage shines through in my cooking. Fish has been a staple throughout my history and now at our new restaurant, Cannons Fish, in North London. Today's three dishes show the diversity of what a "fish dish" can be and are inspired by family recipes, my life and the fish dishes I've served over the years.
Fennel risotto with lemon, chilli and codIt's a must in my house: hearty, fresh and so easy to prepare - it's the perfect balance between comfort and elegance
Prepare 15 minCook 25 minFor 2 people
3 fennel bulbs, trimmed, leaves reserved, bulb cut in half lengthwise and coarsely chopped2 tsp fennel seeds2 tsp chilli flakes, to tasteOlive oilSalt and pepper300ml crème fraîche1 lemon2 shallots, peeled and finely diced1 small bunch of thyme, leaves picked and finely chopped4 cloves peeled and finely chopped garlic1 small knob of butter200g arborio rice200ml white wine500ml fish or vegetable stock2 x 200g back of cod with skin
< p class="dcr-1b64dqh">Heat the oven to 200C (180C fan)/390F/gas 6. Mix the chopped fennel with the fennel seeds, chilli flakes, a tablespoon of olive oil, salt and pepper, then roast for 20 minutes, until tender. Leave to cool then mix with the cream and check the seasoning.Cut the top and bottom of the lemon, put it on a board, then cut the zest and the pith , following the natural curvature of the fruit and taking care not to remove any of the flesh. Cut between the membranes to release each segment.
Gently sauté the shallots, thyme and garlic in a little butter for eight minutes, until tender. they are tender, then add the rice and cook, stirring, for three to four minutes, until the grains become translucent. Pour in the wine, cook for a few minutes so that the alcohol evaporates, then add a ladle of broth and cook, stirring, until the liquid has completely evaporated. Add another ladle of broth and repeat for 20-25 minutes, until the rice is al dente.
Ten minutes before the risotto is ready, place a nonstick skillet over medium-high heat and add a drizzle of olive oil. Season the skin of the cod with salt, then place it skin side down in the hot pan and cook without disturbing it for three minutes. Turn over and cook for two to three minutes on the flesh side.
Reduce the heat under the risotto thoroughly, incorporate the fennel cream and season. Remove from the heat and serve topped with cod and garnished with lemon segments and fennel leaves.
St Lucian Shrimp Curry
The best part of my 10 year culinary journey so far has been living and working in Brighton, learning and training by the sea. My style of chef leans towards the raised small plates, but, now that I'm in London, the casualness of Brighton life and my St. Lucian heritage shines through in my cooking. Fish has been a staple throughout my history and now at our new restaurant, Cannons Fish, in North London. Today's three dishes show the diversity of what a "fish dish" can be and are inspired by family recipes, my life and the fish dishes I've served over the years.
Fennel risotto with lemon, chilli and codIt's a must in my house: hearty, fresh and so easy to prepare - it's the perfect balance between comfort and elegance
Prepare 15 minCook 25 minFor 2 people
3 fennel bulbs, trimmed, leaves reserved, bulb cut in half lengthwise and coarsely chopped2 tsp fennel seeds2 tsp chilli flakes, to tasteOlive oilSalt and pepper300ml crème fraîche1 lemon2 shallots, peeled and finely diced1 small bunch of thyme, leaves picked and finely chopped4 cloves peeled and finely chopped garlic1 small knob of butter200g arborio rice200ml white wine500ml fish or vegetable stock2 x 200g back of cod with skin
< p class="dcr-1b64dqh">Heat the oven to 200C (180C fan)/390F/gas 6. Mix the chopped fennel with the fennel seeds, chilli flakes, a tablespoon of olive oil, salt and pepper, then roast for 20 minutes, until tender. Leave to cool then mix with the cream and check the seasoning.Cut the top and bottom of the lemon, put it on a board, then cut the zest and the pith , following the natural curvature of the fruit and taking care not to remove any of the flesh. Cut between the membranes to release each segment.
Gently sauté the shallots, thyme and garlic in a little butter for eight minutes, until tender. they are tender, then add the rice and cook, stirring, for three to four minutes, until the grains become translucent. Pour in the wine, cook for a few minutes so that the alcohol evaporates, then add a ladle of broth and cook, stirring, until the liquid has completely evaporated. Add another ladle of broth and repeat for 20-25 minutes, until the rice is al dente.
Ten minutes before the risotto is ready, place a nonstick skillet over medium-high heat and add a drizzle of olive oil. Season the skin of the cod with salt, then place it skin side down in the hot pan and cook without disturbing it for three minutes. Turn over and cook for two to three minutes on the flesh side.
Reduce the heat under the risotto thoroughly, incorporate the fennel cream and season. Remove from the heat and serve topped with cod and garnished with lemon segments and fennel leaves.
St Lucian Shrimp CurryWhat's Your Reaction?
