Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela

Chunky Fish in Batter

Ingredients

·         250 ml cake flour

·         1½ tsp. baking powder

·         ¼ tsp. salt

·         Freshly ground black pepper to taste

·         I pinch paprika

·         1 tbsp. butter, melted

·         ⅘ Cup soda water, or tonic water or beer

·         1 tbsp. chopped fresh mixed herbs or 1 tsp. dried herbs

·         500 g hake fillets, thawed lightly and cut into 2.5 cm cubes

·         Cooking oil for deep-frying

Preparation

1.       Sift flour, baking powder and salt together.

2.       Add pepper, paprika, melted butter and soda water and whisk until batter is smooth, thick and lump free.

3.       Add herbs and leave batter to stand for about 10 minutes.

4.       Add fish and coat well with the batter.

5.       Gently drop the batter-coated fish into the hot oil and deep-fry until golden brown.

6.       Remove from oil and drain on paper towel.

Serve immediately.

Engela

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