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A Magazine for Sheffield

THE MOORS AND SPANISH CUISINE.

Despite being Spanish in origin, the great thing about this recipe is that you can make it really easily with local ingredients. Castle Market has the best and cheapest king prawns in Sheffield - you can normally get eight whoppers for around £3 - but failing that, JH Mann in Hillsborough or Sharrow do marvellous fish for reasonable prices. This is a very simple dish but it's all about the flavours working together. Serves 2.

300g of monkfish tail, cut into decent sized chunks
8 king prawns (uncooked)
1 red pepper
Garlic
Chilli
Lemon
Olive Oil

Skewer the prawns whole with the monkfish and pepper chunks. Fry the garlic, chilli and olive oil up in a pan and drizzle over the kebabs. If you use wooden skewers make sure you wet them before or they'll burn.

Whack them under the grill for a few minutes each side and serve with some lemon and whatever's left of the sauce.

If you need to bulk it out I'd recommend something simple like boiled rice or noodles. Que aproveche!

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Courtesy of the Mediterranean Restaurant, Sharrowvale Road.

Ingredients
2 Fillets of Sole

Mousseline
100g salmon fillet
White of 1 egg
50ml double cream

Garnish
100g mussels
50g prawns
50 g mushrooms

Sauce
Stock (see below)
50ml double cream
20g butter
Cayenne pepper

Stock
500g fish bones
Butter, onions, celery, bay leaves, parsley stalks, half a lemon and water.

Make a stock from the fish bones from your local fishmonger. Poach the salmon and whisk the double cream until thickened. Fold in the salmon.

Roll each sole fillet loosely and secure with a toothpick. Stuff with the salmon and cream mousseline.

In a deep pan, poach the sole fillets in the oven at 180°C for 6-7 minutes.

In a separate pan, reduce the fish stock and season to taste. Add a teaspoon of white wine vinegar, mix and reduce further. Add double cream and butter. Add the mussels and prawns to the sauce to cook. Serve the fillets with the sauce. Decorate with the garnish of prawns, mussels and mushrooms.

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