Food & Drink

James St Recipes: Dishes to smile about - Seabass Ceviche with Fennel and Orange, and Mixed Berry Eton Mess

Seabass Ceviche with Fennel and Orange
Seabass Ceviche with Fennel and Orange Seabass Ceviche with Fennel and Orange

LAST week we were invited to our first dinner party since all this madness. It is very rare for a chef to be invited into someone's home for dinner, as most fear that I will be critical of the food.

At the dinner party I was served the most divine ceviche, which is a fantastic cold starter to wow any guest.

I have replicated this dish with my seabass ceviche, which I recommend serving before steak or lamb.

In my opinion, the best dessert to have after a rich meal is an Eton mess, as it is easy to make and ready in minutes when pre-prepared.

So, if you are planning a night in, entertaining friends, these two dishes are guaranteed to have your guests leaving with a smile on their faces.

:: For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

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Seabass Ceviche with Fennel and Orange

(Serves 6)

500g of seabass fillet

1 bulb of fennel

2 oranges, peeled and segmented

1 tablespoon of olive oil

salt and black pepper

Dressing

50ml of juice from an orange

2 tablespoons of soy sauce

1 teaspoon of fennel seeds, toasted and ground

1 teaspoon of honey

100ml of extra virgin olive oil

Sea salt

Method

Start by heating a dry pan and toasting off the fennel seeds. Toast until seeds are popping in the pan. Blend together in a pestle and mortar.

Place the fennel in a bowl, add the remaining ingredients and whisk until combined. Season with salt and leave to the side.

Slice the seabass thinly and place on a flat plate. Spoon the orange juice over the seabass and leave for 10 minutes.

Slice the fennel thinly and add to the bowl with the seabass. Season with salt and pepper and ensure it is covered in the juice.

Place cling film over the plate and place in the fridge.

After 10 minutes remove, place on a clean plate, dress with the segmented orange and drizzle over a spoonful of the dressing. Dress with fennel herbs from the top of the fennel bulb and serve.

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Mixed Berry Eton Mess

(Serves 6)

Raspberries

Blueberries

Blackberries

500ml of double cream, whipped

Meringues

2 eggs (whites only)

60g of caster sugar

55g of icing sugar

1 drop of vanilla extract

½ teaspoon of white wine vinegar

½ teaspoon of cornflour

Method

For the meringue, use an electric mixer to beat the egg whites and caster sugar until firm. Add in the icing sugar, vanilla, white wine vinegar and cornflour and beat for another 30 seconds, until glossy.

When making Eton Mess use small meringues. Pre-heat the oven to 150C, lightly oil a baking tray, place a sheet of greaseproof paper on it and again lightly oil. Leaving a gap between each, spoon the mix onto the tray, twirling to shape.

Reduce the oven temperature to 140C and place the baking tray on a low shelf for up to 30 minutes.

Once cooked the outer shell should be hard, but soft and chewy inside. Open the oven door and leave to cool before removing from the oven. The meringues can be stored in airtight container for two days.

Mix the meringues with the soft fruit and cream and serve in large dish or individual martini glasses.