Belfast Telegraph - Weekend - - NEW YEAR FOOD -


2 Frozen at Sea Nor­we­gian had­dock fil­lets, skinned and pin boned 1 pre-cooked corn on the cob Olive oil Sun­flower shoots (if avail­able) For the sweet­corn and mus­sel soup: 1kg clean mus­sels 400ml white wine 1 shal­lot (chopped) 2 sprigs of thyme (chopped) 1 clove of gar­lic 1 star anise 1/2 fen­nel bulb (chopped) 500g sweet­corn niblets frozen 500ml veg­etable stock 500ml dou­ble cream 200g un­salted but­ter


To start the soup, heat up a large pot and once hot add the mus­sels, chopped fen­nel, chopped shal­lot, star anise, gar­lic and thyme. Pour 400ml of wine and cover the pot, check­ing reg­u­larly to see if the mus­sels have steamed open. Once all mus­sels are open, drain the juice into a sep­a­rate pan. Re­move the mus­sels from their shells and place into the mus­sel stock.

In a sep­a­rate pan, pour in the veg­etable stock and sweet­corn niblets and bring to a light sim­mer. Once sim­mer­ing, add in the mus­sels, stock and dou­ble cream and al­low to cook for five min­utes.

Af­ter five min­utes, add in the but­ter and bring it to the boil. Once boil­ing, place the soup into a blender and blend un­til smooth. Pass the soup through a sieve to re­move any husk and sea­son and set aside.

To pre­pare your corn, heat a fry­ing pan with no oil and cut off the bunkers of the corn cob with a knife and place into the pan. Re­move from the pan once the cob is suit­able coloured.

Cut the had­dock into four pieces. Place into a non-stick pan and cook quickly on both sides, leav­ing the fish slightly un­der cooked (the soup will fin­ish the cook­ing). When your had­dock is nearly ready, warm the soup and use a hand blender to lightly froth. Place in a bowl and ar­range the niblets on top and gar­nish with the sun­flower shoots. Pour the warmed soup around the had­dock, driz­zle olive oil and serve. SERVES4

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