Rooney Fish

Crab and mushroom puffs (24-02-12)

andrew — Fri, 24 Feb 2012 11:32:08 +0000

How to cook Crab and mushroom puffs Crabmeat is great for using in crab cakes, chowders, salads and pasta. Before cooking live crabs, the RSPCA recommend you first place them in a freezer for two hours which renders them uncounscious. Serves 4 Ingredients: 240g (8oz) mixed crabmeat 8 Portobello mushrooms, wiped 1 x 15ml spoon (1 tablespoon) olive oil Salt and black pepper 30g (1oz) butter 30g (1oz) plain flour 200ml (7 floz) milk 2 x 15ml spoons crème fraiche 1 x 5ml spoon Dijon mustard 2 eggs, separated 4 spring onions, trimmed and chopped Method: Preheat the oven to 190 C/375 F, Gas Mark 5 1. Brush each mushroom with a little olive oil and season with salt and pepper. Place on a baking sheet and bake for 10 minutes. 2. Melt the butter in a saucepan. Stir in the flour and cook over a gentle heat for 1 minute. Remove from heat and gradually beat in the milk a little at a time. Return to the heat and bring to the boil, stirring continuously, to give a thick sauce. Remove from the heat. 3. Stir in the crème fraiche, mustard, crab meat, spring onions and egg yolks. Season. Whisk the egg whites until stiff and carefully fold into the crab mixture. 4. Spoon the mixture equally on top of each mushroom and bake for 12-15 minutes until puffed and golden. Serve immediately.

How to cook fresh Lobster Thermidor – A classic Lobster dish (20-02-12)

andrew — Mon, 20 Feb 2012 08:33:44 +0000

How to cook fresh Lobster Thermidor – A classic Lobster dish Fresh Lobster – 1 per person Parmesan cheese Sauce 30g butter 1 shallot, finely chopped Fish stock White wine 100ml double cream English mustard Chopped parsley Lemon juice Salt & freshly ground black pepper Method Boil a large pan of salted water. Place the lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of the lobster. If you are in doubt as to whether or not it is cooked push a carving fork or skewer in to the middle of the shellfish; if the skewer or fork is hot to your lips the Lobster is cooked. Drain the Lobster and rinse with cold water to clean the shell and allow to cool. Place the Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Cut down towards the head of the lobster separating the two sides. Repeat the process this time cutting towards the tail of the lobster, ending up with two halves. Remove the pouch which is located close to the head; this is the only inedible part of a lobster. Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell. Place the claw meat in the cavity of the head of your lobster. Lobster Thermidor Sauce For the thermidor sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning. Spoon the sauce over the cooked lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

Gulfood Trade Show Update

andrew — Thu, 16 Feb 2012 11:08:13 +0000

24-02-12 Rooney Fish has now returned from the Gulfood Trade Show. Was a great show and looking forward to next Gulfood Show in November. http://www.facebook.com/Gulfood

Langoustine Cocktail

admin — Fri, 04 Mar 2011 16:04:42 +0000

Serves 1
Preparation time less than 30 mins
Cooking time no cooking time required

Ingredients

For the sauce
100g/3½oz Greek yoghurt
2 tbsp double cream
2 tbsp tomato ketchup
½ tsp Worcestershire sauce
½ tsp Tabasco sauce
1 tbsp chopped fresh coriander
½ lemon, juice only
salt and freshly ground black pepper
To serve
handful fresh coriander
4 langoustines, cooked and peeled
2 lemon wedges

Method

1. For the sauce, place all the ingredients into a bowl and mix together well.
2. To serve, place the coriander in a small bowl, add the langoustines, spoon over the sauce and garnish with the lemon wedges.

by Lesley Waters
from Ready Steady Cook

European Seafood Exposition 2011

admin — Fri, 04 Mar 2011 15:33:31 +0000

Come and join us at the European Seafood Exposition on from 3-5May, 2011. The event is in Hall 9 at the Brussels Exhibition Centre, Belgium and we will be exhibiting at stand 9-4365.

Download the floor plan