iASC Shellfish Umami Pearls Sweet Onion Recipes

HOT SMOKED SALMON – Serves 2

INGREDIENTS

  • 30g (4 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • Dash olive oil
  • 200g of pre-sliced smoked salmon
  • 1 bunch of chives – snipped
  • 1 cooked beetroot – sliced wafer-thin
  • Freshly ground black pepper

METHOD

  • Take two heatproof plates
  • Smear a little oil on each
  • Lay the smoked salmon on each to cover the surface of the plates
  • Pinch up the salmon in places to form little waves
  • Place some of the sliced beetroot randomly, like you would on a  pizza
  • Twist the pepper on top
  • Finely slice the Atlantic Seafood Sweet Onion Shellfish Umami Pearls randomly over the salmonPlace the plate under a hot grill until the butter foams, (about 1 minute, depending on the grill)
  • Serve with homemade brown bread and a light salad.

QUICK SEAFOOD SAUCE – Serves 2

INGREDIENTS

  • 100ml fresh cream
  • 20g of snipped chives
  • 30g (4 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • A twist of ground black pepper

METHOD

  • Heat the cream in a solid pot
  • Once simmering, add the Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • Whisk until mixed through
  • Add the pepper: done.

CHEFFY MASH – Serves 4

INGREDIENTS

  • 8 mid-sized, peeled potatoes
  • Irish (Double) Cream
  • 30g (2 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls at room temperature. You can also use our Original Dulse butter
  • Ground, white pepper

METHOD

  • Steam potatoes until cooked [test with a fork. The fork should pierce the potato easily but the potato should not crumble apart]
  • Pass the potatoes through a kitchen sieve, using a plastic spatula
  • Heat a pot on mid heat [3 on a 0-5 scale]
  • Add about 20ml of cream and warm it for a minute
  • Add 2 the pieces of Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • Once the Atlantic Seafood Sweet Onion Shellfish Umami Pearls is melted, add the potato
  • Don’t have the pot too hot. Lower the temperature to low [2] after a minute
  • Add a pinch of white pepper [and salt is you like, but you probably won’t need it]
  • Potato is ready when it begins to steam
  • It should leave the pot more-or-less clean when ready.

HAKE WITH SERRANO HAM AND A WARM ATLANTIC SEAFOOD SWEET ONION SHELLFISH UMAMI PEARLS SAUCE VERT – Serves 4

INGREDIENTS

  • 4 X 125g fillets of hake, skinless
  • 8 slices of Serrano ham
  • 30g (2 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • 25g chopped capers
  • 25g chopped shallots
  • 25g diced cucumber
  • 25g diced scallions
  • 25g chopped green olives
  • 2 large tablespoons olive oil
  • Seasoning: Sea salt, to preference; Black pepper, coarse
  • Squeeze of lemon juice

METHOD

  • Season fillets
  • Wrap each in two slices of Serrano ham
  • Warm the Atlantic Seafood Sweet Onion Shellfish Umami Pearls in a pan to a gentle melt
  • Add in everything else

Leave aside but keep slightly warm

  • Bake fish for 10 mins at 150 degrees
  • Serve with the sauce spooned over the top.

RISOTTO OF LANGOUSTINE WITH PEAS FEATURINGATLANTIC SEAFOOD SWEET ONION SHELLFISH UMAMI PEARLSServes 10

INGREDIENTS

  • 125g Sunflower Oil
  • 60g finely chopped onion
  • 250g Arborio risotto rice
  • 500ml warm water
  • 100g picked green baby peas
  • 60 X pre-poached, shell-removed Langoustines
  • To taste Salt and mill pepper
  • 60g grated Parmesan cheese
  • 75g (5 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls at room temperature

METHOD

  • Warm the oil
  • Gently cook the onions
  • Sweat the rice without colour
  • Stir frequently and add water as required until the rice is almost cooked
  • Season and taste
  • Add the langoustines to warm through for a few moments
  • Add the peas to warm through for 1 minute
  • Add the Parmesan and the Atlantic Seafood Sweet Onion Shellfish Umami Pearls
  • Stir until melted through
  • Serve.