Jonny Burnett is the founder and sales director of Conscious Food Co. Not only do he and his team supply the South West’s top restaurants and hotels with sustainable fish, they also own the Conscious Fish Shop in Nailsea which sells day-boat fish and shellfish fresh from Brixham
Spicy Haddock Goujon Tacos with Cauliflower Ceviche & Pickled Red Cabbage recipe
Spring is officially here, and I wanted to create something special, a spectacle of colour, vibrancy & health! The beauty of this is, you can make the Pickled Cabbage & Cauliflower Ceviche in advance, in fact you can even bread the Haddock in advance! That way when you are cooking, you have minimal work or cleaning, and maximum joy!
Enjoy, Jonny
WHAT DO YOU NEED?
Haddock Goujons:
• 2x Haddock Fillets cut into Goujons (Cod,
Whiting, Pollack, Hake, Red Gurnard, also work)
• 100g Breadcrumbs • 3TSP Cajun Spice
• 2TSP Paprika • 40g Plain White Flour
• Handful of fresh Coriander (chopped)
• 3 Eggs (whisked/beaten) • 2 Pinches of Salt
Cauliflower Ceviche:
• 1/2 head of Cauliflower (150g-200g)
• Juice of 3 Lemons
• 1/3 of a Cucumber (cut into even cubes)
• 2 salad Tomatoes • Pinch of Salt
Pickled Red Cabbage:
• 200g – 250g Red Cabbage (finely shredded)
• 600ml Cider Vinegar
• 150g – 275g White Caster Sugar
• Water (enough to cover the Cabbage)
* Tacos (I bought mine from Sainsburys)
( Serves 4)
LET'S COOK
1. Start by Pickling the Cabbage (as you want this to be cold when you serve). Pop all of the ingredients in a medium saucepan, and bring up to a boil, and then turn down to a simmer, and simmer until the Cabbage is cooked (20-35 minutes).
2. Leave to one side, you want to leave the Cabbage in the Liquor, as it will help absorb the flavour.
3. Now to make the Cauliflower Ceviche, First of all, chop the Cauliflower into small pieces (the Cauliflower is not being boiled or roasted, the lemon cooks the Cauliflower, so you want them chopped up pretty small!) Place into a bowl.
4. Pour over the Lemon Juice, and cover & chill in fridge for 1 hour (minimum).
5. Pop the breadcrumbs & eggs, flour into 3 separate bowls. Put 1TSP of Cajun Spice & Paprika in with the Flour, and put the rest in with the breadcrumbs, along with some freshly chopped Coriander. Add a small pinch of salt in each bowl and mix well.
6. Put the Haddock Goujons in the flour, then the egg and finally the breadcrumbs. Make sure the Haddock is fully covered. Sometimes, you may have to run it through the egg & breadcrumbs twice.
7. The Haddock should be coated in a herby and spiced breadcrumb, pop onto a lined tray until you need it.
8. When the Cauliflower mix has been in the fridge for at least an hour, take it out and mix through the prepared Tomatoes & Cucumber, season with a touch of salt if needed.
9. Pre heat the oven to 180 dc.
10. To cook the Goujons, you can either bake in a pre-heated oven at 180 for 15-20 minutes, or pan fry and finish in the oven, the method I will explain here is the pan frying!
11. Heat a non-stick frying pan, and cover the bottom with vegetable or olive oil. Place the goujons in carefully, and pan fry one side down for 2 minutes (until the breadcrumbs start to go golden brown, turn and repeat again.
12. Once all golden brown, pop into the oven for 5 minutes.
13. Heat your tacos in the Microwave (or follow the package instructions).
14. Now you are ready to serve your Fish Taco feast, drain the cabbage, spoon on the Cauliflower, and tuck into this fishy bit of goodness.
Thai Monkfish Curry recipe
WHAT DO YOU NEED?
2x Monkfish Tails • 1 White Onion (chopped)
• 2x Peppers (red, orange, or green) sliced
• 2x cloves of Garlic (chopped)
• 1x Thumb of Ginger (chopped)
• 1x Stick of Lemon Grass (chopped)
• 1x Red Chilli (chopped, I kept seeds in for heat)
• 7x Baby Corn (halved)
• 1x Spring Onion (chopped)
• 1x Handful of fresh Coriander (chopped)
• 1x 400g tin of Coconut Milk
• 2x tsp of ground coriander • 1x tsp of cumin
• 1xtsp chilli powder • 2x tsp Turmeric
• 1x Lemon • Vegetable Oil • Salt • Rice
LET'S COOK
1. Heat some oil in a large pan, and when hot add your onion, garlic, ginger, half of the chilli.
2. Add a good pinch of salt, sweat for 5 minutes, then add the spices, sliced pepper, and lemon grass, cook for a further 5-7 minutes.
3. Add 250g of the coconut milk, along with the juice of ½ a lemon, and cook for around 15-20 minutes on a simmer. You should see the colour become pale yellow; this is the colour you want.
4. Add a further 100g (or the rest of the coconut milk to the pan), and add the halved corn & remaining chilli, remaining lemon juice and a pinch of salt, cook for a further 15 minutes on a simmer.
5. When there is 10 minutes left, heat a non-stick pan, add some vegetable oil, and when the pan is hot, add your Monkfish.
6. Fry for 3-4 minutes on one side, turn and repeat (You can add the monkfish to the curry at the end after cooking if you would like it to soak in all of the flavour, I did not, as I wanted to present mine with the whole monkfish tail on top of the curry).
7. Dish the curry onto a plate, and pop the Monkfish on top, garnish with the coriander and spring onions, and serve with rice.
Jonny Burnett is founder and sales director of Conscious Food Co. Not only does he and his team supply the South West's top restaurants and hotels with sustainable fish, they also own the Conscious Fish Shop in Nailsea which sells day boat fish and shellfish fresh from Brixham.
consciousfoodco.co.uk
instagram.com/consciousfoodco
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