Who says seafood is for sum­mer? Dig into a warm­ing bowl of SLOW-ROASTED HAKE, brothy SAL­MON SOBA or creamyprawn RISOTTO and for­get the win­ter chill

Condé Nast House & Garden - - ADDRESS BOOK -

Sesame Sal­mon Don­abe Serves 4

2 pieces kombu, 13x10cm each 170g dried soba noo­dles 2t toasted sesame oil, plus more

for driz­zling

4 cups bonito flakes

1 bunch spring onions

1/3 cup mirin (sweet Ja­panese rice wine)

2T soy sauce kosher salt

1 skin­less sal­mon fil­let (450g) 2 small turnips, trimmed,

scrubbed, thinly sliced

1 small daikon, peeled,

thinly sliced

170g enoki mush­rooms, trimmed toasted sesame seeds, to serve

1. Com­bine kombu and 41/2 cups cold wa­ter in a medium saucepan. Let sit un­til kombu is pli­able, 25 to 30 min­utes.

2. Mean­while, cook noo­dles ac­cord­ing to pack­age di­rec­tions. Drain and rinse un­der cold wa­ter. Shake off ex­cess wa­ter and toss noo­dles in a medium bowl with 2t oil. Di­vide among serv­ing bowls and set aside.

3. Bring kombu mix­ture to a boil over medium heat, then im­me­di­ately re­move pan from heat. Us­ing tongs, lift out kombu from broth and dis­card. Add bonito flakes to broth and stir once to moisten. Bring to a sim­mer then re­duce heat and sim­mer very gently, 5 min­utes. Re­move from the heat and al­low to rest, 15 min­utes. Strain dashi through a fine sieve into a large heat­proof mea­sur­ing bowl; dis­card solids. (You should have about 4 cups.) 4. While the dashi is in­fus­ing, re­move the dark green tops of the spring onions from the white bulbs. Thinly slice tops and set aside for serv­ing. Slice bulbs on a di­ag­o­nal into 1.3cm pieces; set aside. 5. Pour dashi into a large don­abe or skil­let and add mirin and soy sauce; sea­son with salt. Place fish in the cen­tre of the skil­let and ar­range turnips, daikon, mush­rooms and re­served spring onion bulbs around fish. Heat over low un­til liq­uid is steaming but not bub­bling (sim­mer­ing will make the liq­uid cloudy; re­duce the heat if needed). Cook un­til fish looks opaque all across the sur­face, 10 to 15 min­utes. Re­move from heat and let rest, 5 min­utes. 6. To serve, sprin­kle sesame seeds and re­served spring onion tops over fish and veg, and driz­zle more oil over. Break fish into pieces and di­vide among re­served noo­dle bowls. La­dle vegeta­bles and dashi over.

Do ahead: Dashi can be made 1 day ahead. Cover and chill. Slow-roasted Hake with Pep­pers and Capers Serves 4

6 medium red, orange, and/or yel­low pep­pers

6T ex­tra-vir­gin olive oil kosher salt, freshly ground pep­per

4 gar­lic cloves, smashed 2T sherry vine­gar or red­wine vine­gar

1t crushed chilli flakes

1 skin­less hake fil­let (700g) 1/2 small red onion, thinly sliced 1/4 cup chopped pars­ley 2T drained capers coun­try-style bread, to serve

1. Place racks in cen­tre and top-most po­si­tions of oven; heat the grill. Cut pep­pers in half length­wise and re­move stems, ribs and seeds; dis­card. Place pep­pers on a rimmed bak­ing sheet and driz­zle with 3T oil; sea­son with salt and black pep­per. Toss to coat, then turn cut side down and grill on top rack, turn­ing bak­ing sheet front to back halfway through, un­til skins are black­ened all over,

15 to 20 min­utes. 2. Trans­fer pep­pers along with oil and juices on bak­ing sheet to a large bowl and cover tightly with plas­tic wrap. Al­low to sit 10 min­utes to steam, which will loosen their skins. Re­duce oven tem­per­a­ture to 150°C. 3. Un­cover pep­pers and peel away charred skin from flesh (don’t worry about get­ting ev­ery last bit); dis­card. Tear flesh into 1.3cm strips and place in a shal­low 2.8-litre bak­ing dish along with all the ac­cu­mu­lated juices in the bowl. Add gar­lic, vine­gar and chilli flakes and toss well to com­bine. Taste and sea­son with more salt. 4. Nes­tle hake into pep­per mix­ture, driz­zle with 2T oil, and sea­son with salt and black pep­per.

Roast on cen­tre rack un­til flesh is opaque and flakes eas­ily when pressed, 25 to 30 min­utes. Let rest 10 min­utes. 5. Mean­while, toss onion, pars­ley, capers and re­main­ing 1T oil in a small bowl; sea­son with salt. 6. Top fish

with onion mix­ture and serve with bread. Do ahead: Pep­pers can be grilled 1 day ahead. Peel and al­low to cool; cover and chill. Creamy Prawn Risotto with Mas­car­pone Serves 8

4T ex­tra-vir­gin olive oil

450g head-on prawns, shells and heads re­moved and re­served, prawns cut into 2.5cm pieces 2T to­mato paste

2/3 cup dry white wine

1 medium car­rot, scrubbed, halved cross­wise

1 cel­ery stalk, halved cross­wise 6 large sprigs thyme

1t whole black pep­per­corns 2 large onions, peeled, halved through root end

1 head of gar­lic, cloves sep­a­rated, peeled kosher salt

11/2 cups ar­bo­rio rice freshly ground black pep­per 1 lemon

2T un­salted but­ter

170g mas­car­pone, room tem­per­a­ture

2T thinly sliced chives

1. Heat 2T oil in a large saucepan over medium-high. Add prawn heads and shells and cook, stir­ring oc­ca­sion­ally, un­til shells and oil are bright red and shells are very fra­grant, 5 to 8 min­utes. Use a masher to press down firmly on heads to re­lease their juices. Stir in to­mato paste and cook un­til it starts to brown and stick to bot­tom of pot, about 1 minute. Add 1/3 cup wine and cook, scrap­ing up brown bits, un­til al­most com­pletely evap­o­rated, about 3 min­utes. Add car­rot, cel­ery, thyme sprigs, pep­per­corns, 2 onion halves, all but 4 gar­lic cloves and 8 cups wa­ter. Add a gen­er­ous pinch of salt and bring to a boil. Re­duce heat and sim­mer un­til stock is re­duced by a quar­ter and very fra­grant, 60 to 70 min­utes. 2. Mean­while, finely chop re­main­ing onion and gar­lic. 3. Re­move stock from heat and strain into a medium saucepan; dis­card solids. (You should have about 6 cups.)

Taste and sea­son lightly with salt. Keep warm over low heat.

4. Heat re­main­ing 2T oil in a large heavy pot over medium. Add chopped onion and gar­lic and cook, stir­ring of­ten, un­til translu­cent and soft­ened, about 5 min­utes. Add rice and cook, stir­ring of­ten, un­til grains are al­most en­tirely translu­cent and start­ing to stick to bot­tom of pot, about 3 min­utes. Stir in re­main­ing 1/3 cup wine and cook, stir­ring, un­til wine is al­most com­pletely evap­o­rated. La­dle in about 1 cup warm stock and cook, stir­ring, un­til it is ab­sorbed. Re­peat, adding more stock as each ad­di­tion is ab­sorbed, un­til rice is ten­der, 25 to 30 min­utes. The risotto should be loose and creamy, but thick enough that you can see bot­tom of pot when stir­ring; if you run out of stock be­fore rice is ten­der, add a 1/4 cup of wa­ter at a time un­til rice is cooked. Sea­son with salt and pep­per and stir in prawns. Cook, stir­ring, un­til prawns are cooked through, about 2 min­utes. Re­move from heat and finely grate in lemon zest. Add but­ter and 113g mas­car­pone; stir un­til in­cor­po­rated. 5. Spoon risotto onto warmed plates and dol­lop re­main­ing mas­car­pone; top with chives. Cut lemon into wedges and serve along­side. Do ahead:

Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.

If you can’t find head-on prawns, buy an ex­tra 230g large shell-on prawns and add to the stock along with the shells from the ini­tial 450g. Creamy Prawn Risotto with Mas­car­pone

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