brill recipe guardian

I use kombu in the dressing. One large, cooked brown crab will supply the right amount of crab meat for these small tarts. Click here to buy the latter three, and other Rick Stein titles, at a discount at the Guardian Bookshop. Brill is usually gutted upon landing. Where possible, please ensure your fish is sustainability sourced. Bake in the oven for 15-20 minutes, until golden. Drain, reserving the cooking liquid. Pour 1cm oil into a large deep frying pan. Salting, marinating, pickling and smoking it are all exciting things to consider and, of course, if your fish is really fresh its pretty good raw. Spoon the mixture into the tartlet cases and sprinkle with the gruyre cheese. Mix well. To make the sorbet, place the sugar and honey in a pan with the cardamom pods, the zest and 4 tbsp of water. Apart from the sweet, slightly tart flavour of the ham, the pimentn dulce (smoked, sweet paprika) seems almost to increase the earthiness of the dish. Lower the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. You can use almost any fish for this apart from the oily ones. South-east Asian salads are a great balance of salty, sweet-sour and spicy. From the top to the bottom, cut away all the skin and pith in a series of slightly overlapping slices. Brill was diagnosed post-operatively with colon cancer and "metastatic poorly differentiated carcinoma" of the liver. Brill recipes - BBC Food . It will hang for many weeks, even months. Serves 4vegetable oil for fryingshallots 100g, thinly sliceddried glass noodles 200graw prawns 200g, large, peeled (see below for how to prepare)squid 200g, medium-sized, prepared, sliced across into 5mm-thick rings and the tentacles separated into pairs (see below for how to prepare)minced pork 100groasted peanuts 50g, coarsely choppedmint leaves 20g, finely shreddeddried shrimp 25gred bird-eye chilli 1, finely choppedlime juice 4 tbsppalm sugar 1 tbspfish sauce 3 tbsp. I regard Chinese seafood cookery as among the best in the world. Blend until smooth. Brill is an underrated flatfish related to the highly-prized turbot, with similarly sweet and firm flesh (but it thankfully tends to be on the cheaper side). 1 Hold the squids body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it. ooking and eating fish makes me happy. Place over a low heat and bring to a gentle simmer. Recipes 288 Show detail Preview View more Combine the flour, cornflour and salt in a separate bowl, then add to the butter and sugar mixture. Brill is usually gutted upon landing. Add the coconut milk to the pan, together with the squid and prawns, and simmer for 2 minutes. 50g of flat-leaf parsley, finely chopped. Season the brill fillets well with salt and pepper. Sprinkle the fish into the oil and fry for 1 minute until crispy. But cooking is just one way of preparing the fish you eat. Then blend to a pure with a stick blender, correcting the consistency by adding the poaching liquor as necessary. Heat the oven to 160C/gas mark 2-3. Heat the oil in a large nonstick frying pan over a medium to high heat. Recipes 332 Show detail Preview View more The firm texture also makes this flat fish ideal for curing, and it holds together very well when slicing. Tue 30 Jun 2020 12.08 EDT. Arrange the scallops, in batches if necessary, on a petal steamer. 1 week ago bbc.co.uk Show details . To finish. Brill was diagnosed post-operatively with colon cancer and "metastatic poorly differentiated carcinoma" of the liver. Put the noodles into a large bowl and add the pork, prawns, squid, peanuts, mint, dried shrimp and chilli and toss together well. Here is a selection of those columns, personal, practical, often a little . 3 Squeeze out the beak-like mouth from the centre of the tentacles and discard it. Welcome to December's Observer Food Monthly. Like many fish, stocks are suffering due to overfishing so ensure you purchase your . Reserve the frying oil. 7 Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Summary of this case from Shelcusky v. Garjulio. Give the fillets 3 or 4 minutes on each side - more or less depending on how big the pieces of fish are. When it's hot, add the brill . Pour the sunflower oil into a wok or large saucepan so that it comes halfway up the sides of the pan, then place the pan over a medium-high heat. To make your own salted fish, cover a large fillet of very fresh pollack, cod or other white fish in fine salt and leave it in the fridge for 48 hours. Spoon over the parsley and garlic dressing and serve sprinkled with salt and with some fresh lemon wedges for squeezing, if you like. Still popular at The Seafood Restaurant, this salad is hot with bird-eye chilli, but it needs to be for the correct balance of flavour. Strain through a muslin-lined fine sieve, and use as required. 9. If not, you can check the oil is at the right temperature by dropping in a small cube of bread: after 1 minute, it should turn golden and crisp. Hidden depths: salted pollack with potatoes, cream and marjoram. Strain the syrup through a sieve on to the yogurt and whisk thoroughly. 2 Break open the soft shell along the underbelly of each prawn and peel it away from the flesh. As its in season across half the year, it can be paired with both sweet, summer flavours like this brill, English pea and heirloom tomato dish and earthy autumnal flavours like Shay Coopers crusted brill recipe with sauted ceps and Jerusalem artichoke pure. To make the pastry, sift the flour and salt into a food processor or a mixing bowl. Lay the brill fillet on a tray and pour the salt cure over it. Return the soup to the heat and season to taste. You can buy brill whole, in fillets or as tranche steaks. Add the hake and sear it on both sides, then place it on top of the lentils, bake for 15-20 minutes, then serve. Smaller squid work best. Method. Remove from the heat and set aside to cool. So the right thing. Preparation. Its big and totally rounded. Use a spatula to bring everything together to a soft dough. Skin the smoked mackerel fillets and break the meat into small flakes. Peel the green mango and carrot and shred into thin strips 3-4mm wide. Preheat the oven to 220C/200C fan/Gas 7. Combine the cornflour and plain flour in a bowl and season well with salt and pepper. Use a spatula to move the ingredients around the pan for 2-3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant, then return the brill to the pan, this time skin-side up. Place the slices in a large bowl with the onions, garlic and marjoram, and plenty of black pepper (it may not need salt as the fish will bring this to the mix). Gather by Gill Meller is published by Quadrille at 25. Last modified on Wed 1 Jul 2020 12.24 EDT. Cook for 3-4 minutes, or until the syrup begins to thicken slightly. Serves 4salmon fillet 300g (alternative fish: albacore tuna, ocean trout, yellowfin tuna)pink grapefruit 1daikon radish (mooli) 8cm-piece, peeled and finely shredded lengthwaysnori a little, to finish, For the ponzu dressinglemon juice of 1rice wine vinegar 1 tbspJapanese soy sauce 50mlmirin 2 tspbonito flakes 2g (about an espresso- cup-full)dried kombu 2g, cut into 1cm pieces. On July 24, 1989, prior to delivery of Guardian's policy, Brill underwent a transverse colon resection and a liver biopsy. Then place them in a sieve and shake off the excess flour so it falls back into the bowl. When all the squid pieces are coated, gently add them a handful at a time to the hot oil. Brill is a very versatile fish. Like many fish, stocks are suffering due to overfishing so ensure you purchase your brill from a sustainable source. Allow the oil in the pan to heat back up again and repeat with the remaining squid, until all the rings and tentacles are cooked. Put the mango, carrot, shallots, chilli, peanuts and fried fish pieces into a large bowl and toss together. Serves 4fish fillets 400g, such as monkfish, John Dory, barramundi, gurnard or sea basssquid 250g, medium-sized (pouches about 18cm long)raw prawns 12 largesalt 1 tspfreshly ground white pepperlime juice 1 tbspIndonesian spice paste (basa gede) 200g (8 heaped tbsp)vegetable oil 2 tbspkaffir lime leaves 4, torn into small pieceslemongrass 2 fat stalks, halved and bruisedAsian chicken stock or bought chicken stock 120mlcoconut milk 250ml. Lift out on to a tray lined with lots of kitchen paper and leave to cool, then break up into small pieces again. Shiso leaves or chervil make a pleasing garnish. Remove the sorbet from the freezer 15 minutes before serving. For the ponzu dressing, mix all the ingredients together, leave for 24 hours in the fridge, then strain off. In Brill v. Guardian Life Insurance Co., 142 N.J. 520 (1995), we set forth a standard for courts to apply when determining whether a genuine issue of material fact exists that requires a case to proceed to trial. Place the dish in the oven and bake the layered potato and fish pie for 1 hour, pressing the potatoes down firmly once or twice during cooking using a spatula, until the potatoes are tender, the top layer is golden and the sauce is bubbling. Lift on to a plate. Brill recipes - BBC Food . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Celebratory Sea Bass Baked on a Bed of Soft-braised Potato and Fennel with sublime orange sauce, This fish pie is inspired by a version conceived by Honey & Co (Sarit Packer and Itamar Srulovich) and published in The Financial Times in, Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. To prepare the brill, trim the frills from the sides of the fish with scissors, and make some incisions on the dark skin side - about . Return the pan to the heat and add the anchovies, chilli, garlic and rosemary, and the thyme, if using. Fry the cut side of the celery in the pan, to caramelise it. Mix the sugar . 2 Remove the tentacles from the head by cutting them off just in front of the eyes. Remove the paper and beans, brush the inside of each case with egg white and return to the oven for 2 minutes. Season to taste and keep warm. Add half the spice paste and rub it well all over the pieces of seafood. Preheat the oven to 180C, and warm some rapeseed oil in a frying pan. 4 days ago dixiesewing.com Show details . 6 Pull off the two fins from either side of the body pouch. For a seafood pasta recipe fit to grace any dinner party table try Luke Holders Brill with peas, tomatoes and fresh farfalle. Drain, reserving the cooking liquid, and set to one side. On August 25, 1989, Gould delivered the Guardian policy to Brill and collected the first premium. My mother, Suzanne Brill, who has died aged 88, began her working life as an actor and radio presenter in the . If unavailable, you can replace brill in most recipes with another firm flatfish such as Dover sole, turbot or halibut. 2 weeks ago bbc.co.uk Show details . A few mint sprigs. This is a popular dish at the restaurant, heavily influenced by my love of Spain. Drain on kitchen paper and rub one side of each piece with the garlic clove. To order a copy for 20.50, go to bookshop.theguardian.com, Original reporting and incisive analysis, direct from the Guardian every morning. I love how the simplest treatments can turn it into something special. Pour the hot cream over the potatoes and turn well to combine. Allow to cool. I use the tiny dark brown pardina lentils of Castilla y Len, which are very similar to French puy lentils and have the same earthy flavour. Brill is a flatfish with a distinctive dark brown skin speckled with white and creamy white underside flesh. For the cure, put the sea salt, sugar, mint and water in a food processor and blitz together for 1 minute. Serves 4scallops 16, prepared in the shellfresh ginger 1 tsp, finely choppedsesame oil 1 tbspdark soy sauce 2 tbspcoriander 1 tbsp, roughly choppedspring onions 3, thinly sliced. Add the kaffir lime leaves, lemongrass and stock and simmer for 1 minute. We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit. Fillet all the fish and use the bones to make a fish stock. Known for its sweet taste and firm texture, brill is particularly delicious when pan fried or grilled and is similar in taste and appearance to turbot. 3. Fresh Brill. Cut the fish into 3-4cm chunks. This recipe calls for serrano ham, though at the restaurant we serve ibrico sliced off the bone and we use the trimmings for this dish a deluxe version, if you like. Use a knife to score the biscuit into rectangular fingers. This makes such a good supper. Brill is usually gutted upon landing. Heat the vegetable oil in a large well-seasoned non-stick frying pan. Continue until you have used up the fish, finishing with a layer of potato on top. The fish has smooth brown, flecked skin with a white underside. Heat 2 tablespoons of the shallot-flavoured oil in a wok or pan, add the prawns, season lightly with salt and stir-fry for 2 minutes or until just cooked. 5 Reach into the body and pull out the clear, plastic-like quill. Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes until soft but not coloured. finesse. Season to taste with a little more salt and lime juice and serve. Serves 4mixed fish 1kg, such as gurnard, cod and grey mullet (alternative fish: any except for oily fish such as herring, mackerel or salmon)olive oil 90mlonion, celery, leek and fennel 75g of each, roughly choppedgarlic cloves 3, slicedorange zest 2 stripstomatoes 200g, tinned choppedred pepper 1, seeded and slicedbay leaf 1thyme 1 sprigsaffron strands a pinchchilli flakes tspunpeeled prawns 100gfish stock 1.2 litres (see below)orange juice of salt and freshly ground black pepper, For the fish stockMakes 1.2 litresfish bones 1kgonion 1, choppedfennel bulb 1, choppedcelery 100g, slicedcarrot 100g, choppedbutton mushrooms 25g, slicedthyme 1 sprigwater 2.5 litres, For the croutonsbaguette 1, smallolive oil for fryinggarlic clove 1rouille quantity (see below)parmesan cheese 25g, finely grated, For the rouilleMakes 300mlwhite bread 25g, sliced, day-old crustlessfish stock or water a littleharissa 2 tbspgarlic cloves 3 fat, peeledegg yolk 1salt tspolive oil 250ml. Festive brunch recipes from Claire Ptak, Georgina Hayden's Christmas Day kitchen tips, and life on a plate with St John's Fergus Henderson. On August 25, 1989, Gould delivered the Guardian policy to Brill and collected the first premium. The lentil stew is very pleasant served on its own or with any roasted game birds, but it is also sublime with hake. Give the pan a shake, then add the cream along with 2 tbsp of water and bring the liquid up to a simmer. Fry for 4-5 minutes, or until the fish has cooked at least three-quarters of the way up its edge. Cook for 4-6 minutes, until the sauce is thick and bubbling. They can reach a whopping 75cm in diameter, but average 35cm. Its not something we need to eat every day, so when we do its worth making it perfect. Soft lovage-crusted brill with new potatoes, Baked brill with fennel and Piccolo cherry tomatoes, Steamed brill with mussels, Jersey Royals, monk's beard and preserved lemon, Oyster sauce-baked brill with sesame broccoli and miso chickpea pure, Whole roasted brill with sprouts and potato galette, Five things we learnt from week one of MasterChef: The Professionals 2016, brill, English pea and heirloom tomato dish, Join our Great British Chefs Cookbook Club. For the filling, put the egg yolks in a mixing bowl, then stir in the crme frache and a little salt and black pepper. Crumble the yeast onto a lined baking tray and roast in the oven for 40 minutes. Scatter over some of the sliced fish, then make a second layer of overlapping potatoes. Clean recipes combined with uncompromising flavor is what we call, Simplicious. Squids in: fried squid with garlic and parsley. 1 Hold the body of the prawn in one hand and firmly twist off the head with the other. Fillets . Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Cooking and eating fish makes me happy. Open it out flat and pull away any left-over intestines and membrane. Remove from the heat. Heat the oven to 200C/gas mark 6. Take a handful of squid rings and tentacles and turn them through the flour to coat. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant. Stir the lentils into the sauce with 150ml of the reserved cooking liquid, the chopped parsley, 1 teaspoons of salt and some pepper and simmer together for 5 minutes, then transfer to a baking dish. Loosen the scallops from their shells but leave them in place. If youre using a thermometer, heat the oil to 180C. Place the butter in a pan over a low heat. The fishs firm texture makes it an excellent candidate to pan-fry with a good basting of butter, or if youre looking for something healthier, try a simple steamed fillet. Its a deeply satisfying dish. Coat each fillet in Plain Flour seasoned with Salt & Pepper. Pour over all the remaining cream from the bowl. Lift the scallops onto 4 warmed plates and pour over some of the warm soy sauce and sesame oil. Bake in a hot oven - it's ready when the skin comes away from the flesh easily and . Peel the prawns (see below). Lift out with a slotted spoon on to plenty of kitchen paper and leave to drain. How to cook brill. Top 42 Cooking Trainer Brill Recipes - istimewa.dixiesewing.com . Like tuna (also dense and meaty with a high oil, It was the day of the funeral of a treasured brother-in-law a funeral we couldnt attend due to lockdown restraints. Ingredients. This colourful dish includes a pea pure recipe, and is packed with fresh flavours and herbs. If you cant get green mango, kohlrabi works well. Season the brill fillets well with salt and pepper. To serve, ladle the soup into warmed bowls and leave each person to spread rouille onto the croutons, float them on their soup and sprinkle with parmesan. Arrange the fish and grapefruit on 4 cold plates, splash with ponzu and serve with a pile of mooli topped with nori. Heat the oil in a large nonstick frying pan over a medium to high heat. 50g of fresh yeast. Chill for 20 minutes. Olive Oil. Once the butter starts to colour the fish, place the pan in the oven for 5 minutes . Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Blitz until smooth and combined, then scrape out onto a sheet of cling film. Known for its sweet taste and firm texture, brill is particularly delicious when pan fried or grilled and is similar in taste and appearance to turbot. Tip them into a saucepan, add cold water to cover them by 5cm and bring to the boil over a high heat. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and salt. To segment the grapefruit, take a thin slice off the top and bottom and stand on a chopping board. Pour 2.5cm of water into the base of a wide shallow pan and bring it up to the boil. As with all fresh fish, check for a clean smell of the sea, bright red gills and clear eyes as a sign of quality. An ideal canap or starter, theyre also a creamy, comforting treat which can be made and then reheated before serving warm. Recipes. Heat the butter and a drop of oil in a non-stick ovenproof pan, and at the hottest point before it becomes a noisette (golden-brown), add the fish, thick side down. Brill comes into season in British waters in May and is caught until December, but is at its best between June and August. Preparation. Bring a large pan of unsalted water to the boil, add the noodles, take the pan off the heat and leave to soak for 2 minutes. While the brill and monks beard steams, add the mussels, Jersey Royals and parsley to the sauce and place over a gentle heat to warm through the garnish. Allow to cool, then transfer to the blender with the butter and malt extract. Francesca Brill. When youre ready to use it, soak it for 12 to 18 hours in several changes of fresh cold water. Brill is usually gutted upon landing. Wash the salt off the fish and hang it to dry somewhere cool and airy (a porch, lean-to or shed is perfect). Bake at the top of the oven for 15-20 minutes, until lightly golden. Fillets . Add the shallots and fry over a medium heat until crisp and golden brown. 4 If you want to retain the ink sac, look among the intestines for a very small, pearly-white pouch with a slight blue tinge and carefully cut it away. smooth. Combine the olive oil with the chopped parsley and garlic and mix well. Rub the beef with a little olive oil, then roll it in the seasoning, pressing down so that most of the salt and pepper sticks to the meat. Meanwhile, put the sesame oil and soy sauce into a small pan and warm through. Remove and keep warm while you cook the rest. Add another 1-2 tablespoons of oil to the pan, then add the squid, season lightly with salt and stir-fry for 1-1 minutes until caramelised. Discard the head and separate the tentacles if large. Mix the crab meat with the egg yolks, cream, cayenne and some salt and pepper. If not using immediately, leave to cool, then chill and refrigerate or freeze. Hold the grapefruit in one hand and cut the soft fruit from the dividing segments. If you fancy brushing up on your knife skills, have a go at filleting the brill yourself. Transfer to a plastic container, cover and place in the freezer until frozen (about 3-4 hours). Press it level with a spatula. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes until just set. For more information visit fishonline.org. Save the heads for making stock if you wish. Remove from the oven and lower the temperature to 200C/gas mark 6. Fillets . Finally, heat another 1-2 tablespoons of oil in the pan, add the minced pork and stir-fry for 1-2 minutes, breaking it up with a wooden spoon into small pieces as it browns. Sprinkle each one with some of the ginger. Preparation. Then cut it into 5cm pieces. As well as improving your skills, you can make a delicious fish stock with the bones, which you can then poach the fish in or make a sauce. Spread the dough evenly over a nonstick 25 x 15cm baking tray. The book encapsulates what it is that enables remarkable research, and offers, as Professor Lizbeth Goodman says, "practical, evidence-based . Stir in the water with a round-bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops. Method. Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. salt and freshly ground black pepper. Line the pastry cases with baking paper and beans and bake blind for 15 minutes. Wash out the pouch with water. Heat the oil in a large pan over a medium heat. They are there, but only just dancing around the edge with a subtlety that just begins to warm the whiteness. 300ml olive oil. With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture. Rinse off the salt and dry the pork skin. Place one piece of fish on each plate, spoon over some sauce and serve straight away with good rustic bread and a dressed green salad, or with buttery mash and steamed purple sprouting broccoli. To cook the fish: Preheat the oven to 200C/gas mark 6. It is so much more than fish and potatoes. Serves 2smoked mackerel fillets 4, weighing about 275g in total (alternative fish: any smoked oily fish such as herring or hot-smoked salmon)vegetable oil for deep-fryinggreen mango 1, about 500gcarrot 1, large, about 75gshallots 30g, very thinly slicedred bird-eye chilli 1, finely choppedroasted peanuts 25g, roughly choppedpalm sugar 2 tspfish sauce 1 tbsplime juice about 1 tbsp, depending on the tartness of the mangoThai sweet basil 15g, roughly chopped. Plain Flour. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, chilli flakes and prawns, and the fish fillets. Get your fishmonger to fillet the Brill. Web Brill recipes - BBC Food . Put the mango, carrot, shallots, chilli, peanuts and fried fish pieces into a large bowl and toss together. Crush the peppercorns roughly with a pestle and mortar and mix them with the salt. Place in an ovenproof dish, cover with a lid or foil and cook in the oven for 2 hours. Sprinkle over the coriander and spring onions and serve immediately. Make sure the fish is evenly coated all over. Add the serrano ham and fry for another 5 minutes. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. To make the stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Brill with peas, tomatoes and fresh farfalle, Join our Great British Chefs Cookbook Club. Pour into an ice-cream machine and churn until soft set. Serves 6-8, tapas stylecornflour 50gplain flour 50gwhole squid 500g, cleaned, body cut into 1cm rings, tentacles left whole sunflower oil 500ml, for deep fryingextra-virgin olive oil 2 tbsp flat-leaf parsley 2 tbsp, choppedgarlic clove , peeled and gratedsalt and freshly ground black pepperlemon wedges to serve (optional). Fillets . Remove the head and fins and make sure the fish has been gutted. Slice the cornichons in half lengthways, shred the salami, rinse the green peppercorns and chop the thyme leaves. Stir in the pimentn, tomatoes and wine and simmer for 5 minutes or until they have reduced and thickened into a sauce. When you eat it, it is as if the ingredients were invented only for this dish. Serves 6-8white floury potatoes 1kg, such as Dsire or Maris Piperonion 1 large, thinly slicedgarlic cloves 4-6, peeled and thinly sliced or choppedmarjoram 2 tbsp, plus a couple of stems for topping (optional)double cream 500ml salted pollack or cod fillets 300-400g, thoroughly soaked, skinned and sliced into small piecessalt and freshly ground black pepper. This collection contains a variety of delicious fish dishes, from Simon Hulstones elegant Fillet of brill in lobster sauce to Frances Atkins quick and easy Lovage-crusted brill. You can take out the dried salted fish and on the surface it would look much the same, but underneath the crisp and caramelised potato topping it wouldnt have the extraordinary intensity that the salted pollack brings. Due to the thin fillets, smaller fish (less than 1kg) are best cooked on the bone either whole or tranche cut. Mix the sugar with the fish sauce and lime juice, add to the salad with the basil and toss together again. It will be much better, and still nice and hot, after 30 minutes of sitting. You can leave the last tail segment of the shell in place for some recipes. Transfer to the plate with the prawns. Preparation. Roll out the pastry and use to line 4 shallow 12cm loose-based tartlet tins. Serves 4shortcrust pastry 1 quantity (see below)eggs 2, separatedfresh white crab meat 200gfresh brown crab meat 50gdouble cream 90mlcayenne pepper a pinchsalt and freshly ground black peppergruyre cheese 50g, finely grated, For the shortcrust pastryplain flour 225gsalt tspchilled butter 65g, cut into pieceschilled lard 65g, cut into piecescold water 1-2 tbsp. 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