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Hook Line Sinker is published by Face Publications www.facepublications.com.  Photography by John Scott Blackwell

Hook Line Sinker

Galton’s seafood dishes have always turned heads. He has a knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion. Cooking seafood is an art and in this book Galton shows you how to master it. The book features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses. Hook Line Sinker isn’t a huge how-to reference guide, or a seafood bible to teach you everything about each fish in the sea. It’s a very personal book featuring Galton’s all-time favourite recipes, all of which have featured on his menu in some form over the years, but more importantly, are great to cook at home.

3. Crab claw tempura with lime ma yonnaise ©John-Scott-Blackwell.jpg

Crab Claw Tempura with Lime Mayonnaise

Ingredients (serves 4)

for the Mayonnaise:

juice of 2 limes, plus zest of 1 lime

1 tbsp white wine vinegar

1 egg

1 tsp English mustard powder

275ml sunflower oil

sea salt & black pepper

 

for the Crab Claw Tempura:

300g gluten-free self-raising flour

1 small bottle of lager

1 red chilli, finely sliced

1 tbsp coriander, roughly chopped

sea salt

1 litre vegetable oil, for frying

16 crab claws, 4 per serving

Method

To make the mayonnaise, place 2 tablespoons of the lime juice into the bowl of a food processor with the white wine vinegar, egg and mustard powder. Season well with salt and freshly ground pepper, then whizz on a high speed until all the ingredients are combined. Slowly drizzle in the sunflower oil with the processor still running; the mixture will emulsify and gradually thicken. Add the lime zest and more lime juice if necessary. Check the seasoning and refrigerate until ready to use.

To make the crab claw tempura, place 250g of the gluten-free self-raising flour (gluten-free flour produces a very light batter) into a bowl and slowly add enough lager to make a runny, lumpy batter, with the consistency of thin cream. Stir in the chilli, coriander and sea salt and set aside.

Heat the oil in a deep fat fryer to 180°C. Lightly dust the crab claws with the extra flour and drop them into the batter. Lift them out of the batter with a slotted spoon and carefully drop into the fryer. Fry for 2 minutes, until they are crisp and light golden brown, and then lift out and drain on kitchen paper. Serve immediately with the lime mayonnaise garnished with lime zest.

24. Mackerel tart with beetroot & fe nnel salad ©John-Scott-Blackwell.jpg

Mackerel Tart with Beetroot & Fennel Salad

Ingredients (serves 4)

for the mackerel tart: 

75g rock salt

4 mackerel fillets, 

prepared with all bones removed

200g rice wine vinegar

3 tbsp sugar

juice of 1 lemon

1 tbsp cumin seeds

200g all-butter puff pastry

60g salted butter

4 shallots, peeled, finely sliced

 

for the salad:

1 large golden beetroot 

1 bulb fennel

1 orange

4 baby cooked beetroots

champagne vinegar

olive oil

sea salt & black pepper

Method

To make the mackerel tart, spread half of the rock salt onto a tray just large enough to hold the mackerel. Place the fillets on top and cover with the remaining salt. Make sure the fish is evenly coated with the salt, and set it aside for 2 hours. Then rinse the fillets under cold running water and set aside. 

Mix 200g of water with the rice wine vinegar, sugar, lemon juice and cumin seeds together in a deep-sided tray. Place the fish into the liquid for 2 hours, then remove the fish and set aside.

Preheat the oven to 190°C/375°F/gas mark 5. Roll out the puff pastry to about 0.5cm thick and place on a baking tray lined with greaseproof paper. Place another piece of greaseproof paper over the pastry and another baking tray on top of it. Bake in the preheated oven for about 20 minutes until the pastry is golden brown. Remove from the oven and cool.

At the same time heat a frying pan over a medium heat, add the butter and sweat the shallots very slowly until soft and translucent. Remove from the pan and allow to cool.

Preheat the oven to 180°C/350°F/gas mark 4. Very carefully cut the cooked puff pastry into 4 pieces the same size as the mackerel fillets. Slice the mackerel fillets as thinly as possible, retaining the shape of the fillet.

Divide the softened shallot into 4 and spread over the pastry, then carefully place the finely sliced mackerel on top. Place in the preheated oven to heat through for 2 minutes.

To prepare the salad, slice the golden beetroot and fennel very thinly (retain the fronds of the fennel for garnish) and place into a bowl. Peel and segment the orange and add to the bowl with the cooked beetroot. Dress 4 salads with a little champagne vinegar, olive oil, salt and freshly ground black pepper. Garnish with the fennel fronds, and serve each with a hot mackerel tart.

77. Open lobster pie ©John-Scott-Blackwell.jpg

Open Lobster Pie

Ingredients (serves 4)

for the pastry: 

250g plain flour 

1 tsp salt

1 tsp sugar 

150g salted butter, softened

1 egg, beaten

 

for the pie:

3 whole eggs plus 2 egg yolks, 

lightly whisked together

425ml double cream

100g grated Cheddar cheese

1 pinch of freshly grated nutmeg

sea salt & black pepper

3 cooked lobsters, 

just the meat, chunkily chopped

4 tbsp chopped basil

 

For this recipe you’ll need 4 individual 7.5cm loose-bottomed flan rings, at least 4cm high, and some baking beans. 

Method

To make the pastry, sift the flour onto a large clean work surface and sprinkle over the salt and sugar. Make a well in the centre and add the softened butter along with the beaten egg. Using your fingertips amalgamate the butter and egg until you achieve a scrambled egg consistency then add a good splash of water and mix in. Draw in the flour and again using your fingertips bring the pastry together. Wrap in cling film and refrigerate to rest for at least 1 hour.

When ready to use, remove the pastry from the fridge, roll out, and line the flan rings. Place on a baking tray and return to the fridge to rest for at least another 1 hour.

To make the pie, preheat the oven to 160°C/325°F/gas mark 3. Remove the lined flan rings from the fridge, cover the pastry-lined rings with baking parchment, fill with baking beans and place in the centre of the oven. Bake ‘blind’ for about 25 minutes, or until the pastry just starts to colour. Remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg yolk to repair it. Return the pastry case to the oven for about 5 minutes, remove from the oven and 

leave to cool. 

Whisk the eggs, egg yolks and cream together in a bowl. Add the cheese and season well with grated nutmeg, salt and freshly ground pepper. Add the lobster and chopped basil and mix well.

Spoon the lobster mixture into the pastry cases and bake in the preheated oven for 40 minutes or until the tarts are set. Take out of the oven and allow to rest for 10 minutes before serving. 

To serve, trim the pastry and remove the flan rings, and serve with a light tomato and cucumber salad and some blanched asparagus.