Sea Bream with Blue Cheese Linguine

BR6 with Blue Cheese Linguine

  • 1 Sea Bream Fillet
  • 75g Linguine
  • 50g Stilton
  • 25ml Single Cream
  • Black Pepper

Boil the kettle and heat a saucepan. Add the water to the pan along with a generous pinch of salt. Add the linguine to the water and cook until al dente. Now for the fish…

In a cold pan with a little oil, lay the fish skin side down and let the pan heat up.

Once it’s cooking nicely wait until the colour of the flesh begins to change and then flip and finish the fish off. As the fish cooks heat the cream and then crumble in the stilton. Melt the cheese off the heat, this will stop the sauce from having that weird grainy texture.

Remove the fish from the pan to rest and in the same pan add the cooked linguine followed by the cheese sauce. Make sure it is coated nicely then plate up with the fish on top.

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Red Prawn Curry

Prawn Red Curry

  • 7 King Prawns (6 peeled, 1 shell on)
  • 1 Pouch Microwave Rice
  • 1 tin Coconut Milk
  • 25ml Soy Sauce
  • ½ Red Pepper (thinly sliced)
  • 15ml Coriander Paste
  • 1 Blue Dragon Red Curry Paste Pot

In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk.  Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.

While the curry bubbles away, zap the rice in the microwave for 90 seconds, add the rice to the bowl top with the prawns and the sauce and finish with the shell on prawn.

 

Fish @ The Guineas Food Festival 2013

The Food Festival
The Food Festival

Last weekend saw the first ever Guinea Food Festival in The Guineas Centre, with food from around the world and music covering all four days of the festival the atmosphere in the centre was brilliant!  On Thursday we at Fish Burwell had smoked mackerel tastings, followed up on Friday with our fabulous Honey Roasted Hot Smoked Salmon, if you’ve never tried it get yourself some and make Honey Roast Salmon Linguine.  Finally on Saturday morning we brought a little taste of the seaside to Newmarket with our shellfish bar outside of the shop.

Trisha Sporting Her Fish Balloon Hat
Trisha Sporting Her Fish Balloon Hat

The festival was fantastic and everyone that we talked to loved the variety of different food on offer, other food included The Pantry offering a variety of different tastings including sloe gin! Rhubarb with their Hog Roast and Montaz Indian Restaurant with some fabulous Indian dishes and snacks (the Biriyani was fantastic!)

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