Buying and preparing mussels
I like to choose mid-size mussels – so not too big or too
small – and without too many barnacles, as they all need scraping off. They
tend to smell of seaweed – or, in my mind, rock pools – but anything more than
that, steer clear. Keep mussels at the bottom of the fridge in a bowl,
unwrapped from plastic bags but covered with damp kitchen paper. Wash in cold
water, pull away any weedy beards, then tap sharply on the countertop. Keep
mussels that close, discard any that don’t. When cooked, throw away any that
have not opened.
Raw mussels
Sesame-crusted fish with samphire & clams
I particularly enjoy this with a smidge of hot chilli oil as
well as sesame – a dish that makes you feel more alive with each slurp.
·
Serves 2
·
Prep 10 mins
·
Cook 10 mins
Ingredient
·
2 nests (140g/5oz) medium or thick egg noodles
·
2 fillets sustainable white fish, skin on, scaled and pin-boned (I
used sea bream)
·
4 tsp sesame seeds
·
3 tsp sunflower or vegetable oil thumb-sized piece ginger, peeled
and finely shredded
·
300g/11oz fresh clams
·
2 tbsp dry Sherry 90g pack samphire (or a few handfuls from the
fishmonger)
·
2 x 18g sachets (or 2 tbsp) miso soup paste
·
Bunch spring onions, shredded little sesame or chilli oil (or
both), to serve
White fish fillets
Recipe
1.
Cook the noodles following pack instructions. As soon as they are just
tender, drain in a colander, rinse under the cold tap and set aside.
2.
Slash each piece of fish 3 times on the skin side. Season well and press
the sesame seeds over the skin in an even layer.
3.
Heat the oven to low, ready to keep the fish warm. Put a couple of wide
bowls in to warm, too. Heat 2 tsp oil in a non-stickfrying pan, the sturdier
the better. Add the fish, and fry for 5 mins on the crustedside until the seeds
are pale golden and the flesh of the fish has changed colour almost all the way
through. Turn the fish over, cook for a few secs more, then remove to a plate
and transfer to the oven. Put the kettle on to boil.
4.
Add the remaining oil to the pan and sizzle the ginger for 30 secs. With
the heat very high, tip in the clams, then the Sherry and 1 tbsp water. Put the
lid on and leave to steam and sizzle until the shells are opened, about 1-2
mins. Shake the pan every 30 secs or so. Add the samphire, cover again and cook
for 1 minmore until bright and just tender.
5.
Make up the miso in a jug with 450ml boiling water. Run boiling water
through the noodles to reheat, then pile into the warm bowls. Spoon over the
clams (discard any that haven’t opened) with the ginger, samphire and any
juices, plus the spring onions, then pour over the miso and top with a piece
of crisp fish, sesame-side up. Drizzle with a little sesame or chilli oil (or
both), then dig in.
Per serving 601 kcals, protein 47g, carbs 54g, fat
20g, sat fat 3g, fibre 7g, sugar 3g, salt 3.3g
Sesame-crusted fish
with samphire & clams
Miso soup
I used Marukome Instant Miso Soup Sachets, available online
or in specialist shops. It has a dashi (seaweed and fish stock) base, mixed with
delicate white miso, making it a great choice for fish. Not all brands are made
with dashi, so if you use a supermarket brand, taste the broth before serving –
you may need to pep it up with a little soy sauce.
Pin-boning fish
Even if your fishmonger has been careful, it’s best to check
filleted fish for bones. Run your finger along the flesh side; any bones will soon
make themselves known. Use a pair of tweezers (you can buy special fish bone
tweezers from kitchen shops) to yank out the bones, taking care not to damage
the flesh. If your fish has a long line of small bones along the middle, then you
can cut them out instead. Using a very sharp, thin-bladed knife, cut a fine
V-shape, going either side of the bones along the length of the fillet down to
the skin, but not through it. Pull out the bones and the little flesh attached in
one neat strip.
Preparing clams
There seems to be a little debate out there about how best
to prepare clams for cooking. Sometimes they can be gritty, so I put mine in a
large bowl of heavily salted cold water and leave them for 30 minutes or so.
Lift out the clams – there will most likely be some grit or sand at the bottom.
Discard any that do not close when tapped.
Preparing clams
