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 PEARLS – Serves 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.