SEAFISH’S annual campaign for Seafood Week 2018 is well underway and Paul Askew, Chef Patron of The Art School Restaurant in Liverpool is backing the drive by sharing a delicious recipe for Liverpool Bay seabass with Menai mussels and potted shrimp.
As part of Seafood Week, Seafish revealed that two thirds (68%) of the population aren’t eating the recommended government health guideline of two portions of fish a week as part of a healthy and balanced lifestyle.
The chef, who also acts as joint Chair for the northern branch of The Royal Academy of Culinary Arts, said: “Seafood is one of my favourite things to cook with and always has been. Wherever I go on holiday, I always have to find the fishmarket to find out what the locals are eating and try the freshest fish and seafood.
“I think people are scared of filleting and cooking fish so this Seafood Week, we’re encouraging people to experiment and try fish at home.
“At The Art School, we champion local produce and this dish is no exception. The line-caught Seabass is from Liverpool Bay and the potted shrimp is from Merseyside too. It’s a showcase of seasonal seafood from nearby and perfect to enjoy with the family over the weekend.”
Seafish, the public body that supports the £10bn UK seafood industry, is spearheading Seafood Week.
Providing accessible information through its Fish is the Dish initiative, Seafish aims to educate people on how to purchase and prepare seafood at home and ensure they are consuming the recommended two portions of fish a week.
Despite there being more than 100 species of seafood available to buy in the UK, the report shows that the majority of Brits that do eat fish stick to classic varieties including tinned tuna, salmon, cod and haddock.
Paul joins a team of top chefs from around the UK that are showing support for the campaign with delicious seafood recipes to try at home, including: Calum Richardson, Chef & Owner of the Bay Fish and Chips which recently ranked the highest UK entry in Lonely Planet’s Ultimate EatList; Aurélien Mourez, Head Chef of Glasgow’s Ox and Finch; Nathanial Tofan, Chef Patron at Manchester House; Freddy Bird, Executive Chef at Bristol Lido; MasterChef semi-finalist Leo Kattou of top Birmingham restaurant, Simpsons; and Andy Waugh of London’s Mac and Wild.
Liverpool Bay Seabass, sauce of Menai mussels, Southport potted shrimp, celeriac purée and rainbow chard
For the seabass and sauce:
4 line-caught Liverpool Bay seabass fillets (approx. 170g each)
12 Menai mussels
Pot of Southport potted shrimp
100ml fish stock
50ml vegetable stock
100ml dry vermouth
200ml whole milk
1 clove of garlic, roughly chopped
Parsley (including the stalks)
Juice and zest of ½ lemon
1 tbsp capers
Finely chopped tomatoes
1 medium celeriac
Handful of breadcrumbs
85g unsalted butter
- In a hot pan, place your seabass fillets skin-side down with sea salt on the skin and cook for 3 minutes before transferring to the grill for a further 1-2 minutes under the grill, add a knob of butter and turn the fish over to give the skin a nice golden and crispy texture.
- Sweat off the garlic, parsley and capers in a 10g of butter with a squeeze of lemon before adding the tomatoes. Add your mussels and steam until the shells start to open. Don’t overcook otherwise they will start to look dry.
- Strain the juice from this and add it to your sauce to retain all of the flavours from the fish, pick the meat from the shells and leave on the side.
- Clean three of the shells per portion and add the meat and potted shrimp back into these. Sprinkle a little breadcrumb over the top and grill to gain a little colour.
- Put the celeriac into a pan and cover with the milk, 50g butter and vegetable stock. Bring to a simmer and cook them until they are soft before draining and liquidising (ensure you retain the cooking liquor to adjust the consistency as required), and blend until smooth. Season to taste.
- Make a quick fish stock by bringing the cooking liquor from the mussels to the boil before reducing to a simmer.
- Add the double cream and whisk in 25g of butter before finishing with the vermouth and seasoning with salt and pepper.
- Wash, trim and chiffonade the leaf of the rainbow chard. Blanch the Romanesco florettes and reheat in a little vegetable stock. Drain excess liquid.
- To serve, centre your puree and vegetables with the fish on top and the mussels scattered around the side. Top with a swoosh of sauce and enjoy!