King Prawn & Wolffish Risotto with a Chorizo Ouree

Chorizo puree is the way to go.  It really adds vibrant colour to a dish as well as taking away some of the strength of the flavour which can sometimes over power the main flavours.  Warm through the chorizo, add some cream then put in a blender the pass through a fine sieve.  These King Prawns were massive and not cheap too.  Risotto made with home made fish stock.

Hogmanay Special, dinner with friends.

Starter - black truffle risotto.

Mains - seabass coponata containing tomatoes, peppers, capers, golden raisins and aubergine, finished with pine nuts, balsamic and parsnip crisps.

Pudding -  chocolate whisky and orange mousse with home made Drambuie ice cream and an hibiscus and blood red orange syrup.

Pollock with Roasted potatoes, parsley and peppers

Pollock is a great affordable meaty fish and provides an excellent sustainable alternative to cod or haddock.

Seabass with Curried Veloute and Coconut Peas

I do love seabass and I hardly ever cooked fish two years ago. How things have changed. This was in a curried veloute but not too overpowering.

Salad of Seared Tuna with a Sauté of Treviso

I enjoyed this which was surprising as I have always had the impression that tuna is a bit like cat food. Possibly because I've not had tuna cooked like this before. I sautéed the Treviso (or red chicory)after dusting it with icing sugar. The treviso was a little bitter so it was not perfect but something to work on. It was a Gordon Ramsay recipe.

Sea Bass with Aubergine Caponata

Complex dish, but worth the effort. Even filleted the fish myself for this one. Aubergine, peppers, celery, nage, paprika, mini capers, golden raisins and toasted pine kernels.

Pork loin with a lemon herb sauce.

Smoked haddock risotto with a beetroot salad