Rose Kentish Kitchen: Fishy Supper

Friday, 12 August 2011

Fishy Supper

My Boyfriend and I are staying in my parents house in south Devon for the weekend and have just eaten this on the terrace for our supper:

Mixed Seafood Tagliatelle

Make a rich tomato reduction by lightly frying 3 cloves of chopped garlic and half a chopped chilli in a little oil. Add 2-3

freshly

chopped tomato

(chop into really small cubes unless you can be bothered to peel them first as this will stop the sauce having little curls of tomato skin floating around in it!), a splash of pernod (optional) and a glass of white
wine. Simmer down gently until the sauce is thick and really well reduced. Don't worry about the sauce yet as the seafood will add a lot of liquid when it is added. Season with salt and pepper.

Cook the tagliatelle in some well salted water. While the pasta is cooking bring the tomato reduction up to a fast simmer and add a handful of

fresh prawns

(I like to leave the shells on) and some chunks of white fish, here we had Gurnard but Monkfish would work very well. Bubble away with the lid on until the fish is nearly cooked then add 2 tablespoons of crème fraiche and two large handfuls of mussels (scrubbed and cleaned). Continue to cook for anothe 3-5minutes with the lid on until the muscles have opened (discard any unopened muscles!).

Drain the pasta and mix into the seafood sauce. Serve with a sprinkle of parsley, lemon wedges and a good dry white wine!

As a special treat I have also added 6 scallops fried for 30seconds on each side in hot butter and added them to the top of the dish before serving...

2 comments:

Emma P17 August 2011 at 19:06
Wow. That looks sumptuous.
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Jack Chaddock19 August 2011 at 14:59
That looks delicious Rose. I would be tempted to try it with a Picpoul de Pinet, a lovely fresh wine full of citrus zest and floral notes from the Languedoc in France. It has always been a favourite of mine and now it seems to be escaping it's obscurity as many good examples hit the shelves. One of the best I have tried is the 2010 from Domaine Félines Jourdan, available in many good independent merchants.
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.