Infozone Foodfile ingredients in seasonINTRODUCTION:

Tag : Recipe for Garlic Red Potatoes
Infozone Foodfile ingredients in seasonINTRODUCTION:

Tom Vaughan
Released : Monday, August 04, 2008 6:03 AM
Fish
Fresh produce
Kentish strawberries are back on form after a blip in the summersun, and if the weather stays nice we'll be enjoying them untilOctober. Woodland strawberries are also in great condition.
Girolles from Scotland are coming down in price but are the onlywild mushrooms from the UK or abroad worth using. Fresh borlottibeans are arriving from Italy, and baby artichokes are coming downin price. Other good buys are fresh almonds from France, baby plumtomatoes from Sicily, samphire from the UK and cherries fromFrance.
Purple potatoes are returning to the market, while summer trufflescontinue to fall in price.
Source: Wild Harvest
020 7498 5397
www.wildharvestuk.com
Landings have been very positive these past few weeks, with largeline-caught bass, large pollack and excellent sardines all inabundance, and large turbot sensibly priced. A few more red mullethave been appearing, and hake is reasonable priced at ?6.50 per kgfor 2-3kg fish.
Wild salmon are readily available, but sea trout are provingscarcer. Langoustines, diver-caught scallops and diver-caught razorclams are all coming down from Scotland, while squid is readilyavailable at about ?9.50 per kg. Sand eels and whitebait haveproved hard to land because of the amount of weed in rivers, andmussels haven't been in great shape over the past week because ofhigh temperatures.
Live and smoked eels are arriving from Norfolk, and we are now atthe height of the season for live crayfish. There are good largecod, halibut and haddock arriving from Norway and Iceland.
Source: Chef Direct
01275 474707
www.chefclubdirect.co.uk
Meat
With two weeks to go until the Glorious Twelfth there's not muchnews to report from the meat industry. The upheaval of the firsthalf of the year has evened out now, and there have been very fewmarket fluctuations of late.
Source: Birtwistle Butchers
0161-728 3340
www.birtwistlebutchers.co.uk
Seasonal recipe
Pan-fried salmon with a warm salad of beetroot, potato, blackolives and basil pistou
Ingredients
(Serves two)
For the basil pistou
1 bunch basil
1 clove garlic
100ml extra virgin olive oil
50g pine kernels
For the remaining dish
2 large beetroots, cooked
60g pitted black olives
80g salad potatoes, precooked
2tbs olive oil
2 x 150g middle cut of salmon
Salt and pepper
5g butter
20g cultivated dandelion leaves
30g beetroot leaves (or mixed salad)
Method
For the pistou, pick the basil leaves away from the stalks andblanch in boiling salted water for 30 seconds. Take out andrefresh. Squeeze the excess water from the basil and place in ablender. Crush the garlic and add to the basil with the oil andpine kernels. Blend all together for one minute and set aside.
Chop the beetroot and the black olives. Cut the potatoes intoquarters. Reserve, but keep separate.
Take a hot non-stick pan and add the oil. Sear the salmon, and asit starts to cook baste continuously with the oil. The fish willtake about four minutes to cook like this. Season and remove thefish.
Add the vegetable mix to the pan in its place. Toss with the butterfor about two minutes. Spoon out on to kitchen paper to take awaythe excess fat. Spread some of the pistou on the base of the plate.Add the vegetable mix with the cultivated dandelion leaves (wildleaves are too bitter at this time of year) and beetroot leaves ontop. Place the fish on top of the whole lot and serve.
Lee Bennett, head chef, Le Pont de la Tour, London
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Provider:
Reed Business Information - UK / Caterer and Hotelkeeper
Keywords:
England , Europe , Islands , Mediterranean , Western Europe , United Kingdom