We are very happy to welcome Fran Hartshorne from the White Horse in Brancaster to this year’s cookery theatre line-up! This month she shares a recipe from The White Horse, Bouillabaisse, chargrilled shell on tiger prawns, saffron rouille crusty ciabatta.
Fran Hartshorne has been head chef at The White Horse, Brancaster Staithe, for the past 2 years. Fran is a natural cook and comes up with some great new ideas for the menu. She has a wealth of culinary experience and has strong organisational skills in the kitchen, which is great for her team.
Fran is really looking forward to demonstrating at 1.30 pm on Sunday 24th April in the cookery theatre.
The White Horse Bouillabaisse, chargrilled shell on tiger prawns, saffron rouille crusty ciabatta Recipe
2 kilo lobster/crab shells
1 bulb garlic
3 tbsp tomato puree
2 bay leaves
Place shells into a pan cover with tomato puree, roughly chop vegetables, crush garlic & place into roasting pan. Roast in the oven until golden at about 190 degrees or gas 4 this will take about 1 hr but keep checking. It is important at this stage to get a good colour, as this will give great flavour.
When roasted place into large saucepan fill with water & leave to simmer this will take 2- 3 hours & lets the flavours infuse.
When stock is ready pass through a fine sieve & place back onto the heat. Reduce stock by half to concentrate & increase in flavour.
For the Bouillabaisse vegetables
3 red peppers
1 head of celery
500 g chopped tomatoes
Dice vegetables to 1cm cubes; add to shellfish stock & chopped tomatoes. Cook until vegetables are just soft, season
200g free range egg mayonnaise
1 tsp garlic puree
Pinch of saffron
Salt and pepper
Mix ingredients together; keep mixing every 5 minutes, as the oils from the saffron will keep infusing to give a great ‘yellow’ colour
Chargrill or panfry the shell on tiger prawns until cooked you may want to finish with garlic butter under the grill or in the oven.
Heat some of the bouillabaisse & place into a bowl then arrange crevettes on top
Place a generous amount of saffron rouille on top finish with fresh pea shoots.
Serve with warm crusty ciabatta.