Scallops, monkfish, and a few other dishes


Today was scallop and citrus day for me.  In other words, a warm salad of pan-fried scallops with gubbeen bacon and a beurre orange sauce, and to finish, a citrus fruit salad.

Never one to make life easy for myself I added a blood orange granita, as I like a bit of flamboyance to my desserts.  I made the granita quite sweet as it had to balance with the citrus salad.  Lots of segmenting practice happened today, and I think if I got segmenting in the exam on Friday I would be quite happy.  As happy as anyone can really be in an exam.

Citrus fruit salad with Blood orange granita
Citrus fruit salad with Blood orange granita

For the granita I heated 100g  sugar with 100ml of water, over a medium heat, stirring, until the sugar had dissolved, then added in the juice of one blood orange.  This I brought to the boil and simmered for 3 minutes, then transferred the lot to a container that I had chilling in the freezer, and returned the covered container back to the freezer.  I gave the granita a stir every hour.

I love scallops, and they were one of my dishes I cooked when on Heat!

After Tasting!!
After Tasting!!

It looks a little messy, but Pat and I have tucked in at this stage, ahem, tasted I mean.

Pecten maximus (the king scallop), is an edible saltwater clam, and is a bivalve mollusc.

This afternoon in Demo, Rory filleted a monkfish (Lophius piscatorius)a rather ugly looking fish designed by nature to dwell along the sea bed.  These fish can swallow prey almost as big as themselves.  Today we focused on the filleting of the monkfish, to use both the cheek pieces and the tail.  Tomorrow I’ll be making a fsh dish using this impressive beast.

Monkfish Filleting in the demo
Monkfish Filleting in the demo

 

 

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