8/9/2019 Fal River Recipe 1

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Tregothnan Tea smoked Corn ish Gurna rd ,

Seafood Kedgeree, Coconut Curried Mussels, Beetroot achar Betty stogs battered smoked Cod Roe

@10.50

 Sanjay says… BETTY STOGS CREATES WONDERFUL

 BATTER TO DIP YOUR FISH, ROCK SAMPHIRE 

OR CHICKEN IN.

SMOKED FISH LASTS MUCH LONGER IN YOUR

FRIDGE AND IS A WONDERFUL LOW FAT AND

NUTRITIOUS SANDWICH FILLING.

Serves 4

 Ingredients

 Kedgeree

455g mixed Clams and Mussels

30g unsalted butter.

1 onion, chopped.

1 teaspoon ground coriander.

1 teaspoon ground turmeric.

Salt and black pepper.

1 bay leaf.

225g Basmati rice.

600ml hot water.

2 Duck eggs hard-boiled and chopped.

70ml single cream.

Fresh parsley

GURNARD1 x 250g Gurnard filleted

1 tbsp plain flour 

1 tbsp Olive oil

Tregothnan<earl grey> tea leaves for smoking

Curried Mussels2 tablespoons unsalted butter 

1/4 cup chopped shallots

2 tablespoons Madras curry powder 

1 can coconut milk 

1 1/2 cups dry white wine

3 tablespoons fresh lemon juice

2 small bay leaves

24 Fal bay mussels, scrubbed, debearded

Cod roe2 cups flour 

1 tsp. Sea salt

1 tsp. paprika

12-oz. bottle Betty Stogs Beer 1 1⁄2 lbs. Smoked Cod roe

Oil for frying

 METHOD Kedgeree

Melt the butter in a pan and cook the onion until soft.

Add the spices, seasoning and bay leaf. Cook for 1-2 minutes and stir in therice.Pour in the water and bring to the boil. Cover and simmer for 15 minutes.

Stir in the eggs, shellfish and cream (if used). Cook for a further 5 minutes.Remove the bay leaf and garnish with the parsley before serving.

GurnardFill the bottom of a sturdy saucepan with tea leaves to a depth of about

3cmPlace a steamer, containing the Gurnard filets, over the tea leaves.

Cover tightly and heat the leaves until they reach smoking point.As soon as they are hot, turn the heat off and leave the fish to sit for 2-3

minutes.

Remove the lid - the fillets will still be just cooked, and will have absorbeda deliciously smoky aroma and flavour.Mussels

Melt butter in heavy large pot over medium heat.Add shallots and curry powder; stir until fragrant, about 1 minute.

Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes.Add mussels. Increase heat, cover and boil until mussels open, about 6

minutes.Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.

Season with salt and pepper; discard bay leaves. Battered Cod roe

Put flour, seasoning salt, and paprika into a large bowl and whisk tocombine.

Add beer and 1⁄2 cup water and whisk to make a smooth batter.

Pour the oil into a large heavy pot to a depth of 2" and heat over medium-high heat until the temperature registers 350° on a deep-fry thermometer.Dip the Smoked Cod roe in flour, and then in the batter and deep fry them

until golden.TO SERVE 

Ladle a spoonful of kedgeree in the centre of a bowl plate.Drizzle the curried mussels around

Pat the Gurnard filets with flour and pan fry in olive oil for a minute oneach side

Top the kedgeree with smoked Gurnard,Finish with a quenelle of Beetroot achar topped with the batter fried roe

8/9/2019 Fal River Recipe 1

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