The Alternative Easter Sunday Lunch

                                                 

The Alternative Easter Sunday Lunch

A-fish-ionado, Eimantas Zvirblis, who is the 2017 BIM Young Fishmonger of the Year (Supermarket Seafood Specialist) along with Jean Yves, a chef at Donnybrook Fair, have devised an Alternative Easter Sunday Lunch.

The starter is Ray Cheeks with Dublin Bay Prawns Lemon & Garlic.  “Ray Cheeks is a delicious way to start a meal – they have the texture of scallops but with a more savoury taste and are very tender.  They are very quick to prepare and cook,” Eimantas says. Monkfish Cheeks can also be used.  (See recipe below).  Joseph Drouhin St Veran was the wine chosen by Donnybrook Fair’s Wine Director, Chris Gifford to accompany this starter.

For the all-important main course, they devised Stuffed Lemon Sole fillets with Mussels in a Cider & Bacon Sauce.   Chef Jean Yves says, “This is a quick and easy to prepare main course and showcases the best of Irish seafood. The cider, mussels and bacon compliment the delicate flavour of the sole. The dish is ready in a few minutes meaning you can relax on the day.” (See recipe below).  Chris Gifford recommends serving Oliver Zeter Riesling with this Easter Sunday main course lunch.

A call for entries for the 2018 BIM Young Fishmonger of the Year Award has just been issued by Bord Iascaigh Mhara (BIM) – the closing date for entries is 28^th April 2017.  Further details and entry forms are available at www.bim.ie

                                                 

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The Alternative Easter Sunday Lunch

Ray Cheeks with Dublin Bay Prawns, Lemon & Garlic

Serves 4

Cooking time: 5 minutes

Ingredients

·       400g Ray Cheeks (Monkfish cheeks can also be used)

·       16 Dublin Bay Prawns (shells removed)

·       2 lemons

·       50g butter

·       2 cloves garlic, crushed

·       Splash of rapeseed oil

Method

1.      Heat the oil in a pan over a medium heat.  

2.      Add ray cheeks and fry gently for two minutes.  Add garlic and prawns and fry for one minute over a medium heat

3.      Squeeze half a lemon into the pan and mix into the cooking juices

4.      Remove prawns and ray from pan and drizzle with cooking juices

5.      Serve with salad leaves, lemon wedges and crusty bread.

Chef’s Tip:

Mix a little Sweet Chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for the fish.

Stuffed Lemon Sole fillets with Mussels in a Cider & Bacon Sauce

Serves 4

Cooking time: 10 minutes

Ingredients

·       8 lemon sole fillets, skinned

·       500g Irish mussels in the shell

·       1 can Irish cider

·       150ml cream

·       2 cloves garlic

·       200g minced salmon (or crab meat)

·       Handful fresh breadcrumbs

·       150g smoked streaky bacon, diced

·       1 bunch chopped flat leaf parsley

Method

1.      Lay out the sole fillets flat on a plate or chopping board. Mix the minced salmon or crab with the breadcrumbs and then place 1 tablespoon of the mix on each fillet and roll into turrets.

2.      Place the fish in an oven proof dish, season well with salt and pepper. Add a dash of cider to the dish, cover with tin foil and cook in a hot oven for approximately 10 minutes.

3.      Whilst the sole is cooking, gently fry the bacon and garlic for one minute in a pot on a medium heat.

4.      Tip the mussels into the pot, add about 200ml of the cider and cover with a lid.

5.      Cook on a medium to high heat for 4 minutes until the mussels have opened.

6.      Add the cream and chopped parsley and toss to coat the mussels.

7.      Remove the fish from the oven, place on a plate and serve surrounded by the mussels and the sauce.

www.bim.ie   www.donnybrookfair.ie