Monday, 30 November -0001

Recipes: Fresh fish

Café Rouge has just been named the UK's number 1 high street restaurant for their seafood sustainability by Fish2fork. To celebrate the prestigious achievement, Café Rouge would like to share two of their seafood dishes from their new Spring/Summer menu for you to try at home.

CRAB TIAN (makes 5)

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Ingredients

CRAB MAYONNAISE
125g white crab meat
5g chopped fresh coriander
30g light mayonnaise
Pinch of salt
Pinch of paprika

AVOCADO
2 large avocados
½ lemon
3 twists freshly cracked black pepper
Pinch of salt
Pinch of freshly chopped chives

1 Dsp quality olive oil
Baby watercress (to garnish)

Method
1. Prepare the avocado mix by peeling and dicing the avocado into small pieces

2. Add diced avocado to a mixing bowl with juice and zest of lemon, salt, pepper and chives

3. Using the back of a fork, lightly crush avocado so ingredients are blended but mix is to a medium-chunky consistency. Cover with cling-film and set aside

4. Lightly squeeze any excess water from the crab meat and add to a mixing bowl

5. Finely chop the coriander leaves and add to the mixing bowl with mayonnaise, salt and paprika – then lightly mix all ingredients together

6. Place a metal ring onto a serving plate and add 2 Dsp of your avocado mix. Evenly spread out to the rim using the back of a spoon

7. Add 2 Dsp of your crab mayonnaise on top of the avocado. Carefully spread out the filling evenly using the back of a spoon

8. Carefully remove the metal ring and garnish with the baby watercress. Lightly drizzle olive oil across the plate

Serve with lightly toasted bread.

MACKEREL RILLETTES RECIPE (makes 5)

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Ingredients
150g smoked mackerel fillet
1 Dsp finely chopped fresh chives
45g full fat crème fraiche
½ Dsp horseradish relish
1 finely chopped and sautéed banana shallots
75g unsalted butter
½ lemon
Freshly cracked black pepper to taste

Method
1. Remove all bones and skin from the mackerel fillet

2. Flake mackerel into a mixing bowl and add chives, shallots, horseradish relish, crème fraiche, zest and juice of lemon

3. Add desired amount of black pepper (recommended 2 twists)

4. Carefully mix ingredients together and divide between 5 shallow kiln jars (or into larger shallow dish if making to share)

5. Smooth the top of the rillettes

6. Melt the butter and allow to sit and separate. Spoon the clarified butter on top of the rillettes and refrigerate. Eat within 3 days.

Serve with picked cucumber and lightly toasted bread.


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