We have been hitting the seafood hard at Kitchen Provisions. We have been benefitting from regular road trips to Rye in East Sussex and can't resist picking up the best of the catch of the day on the way back. While not recipes as such, we have a few suggestions based on how we have been serving up this summer's seafood.
WHELKS: under-appreciated and under-served in our view. We bought them pre-cooked from the fishmonger and served them up with some homemade mayonnaise and a little ground black pepper. We would have used white pepper but didn't have any. A pretty good option for a low maintenance starter or pre-dinner snack. Bonus points as they are also pretty good for you and very sustainable. If you want to become a whelk-geek, or just love well informed choices, take a look at this article. I promise you, they aren't rubbery at all.
LEMON SOLES: fillets of this fish are bountiful on the south coast and rate pretty highly in terms of sustainability. They are light and delicate so we did very little and poached them in some stock with peas and runner beans. Finally they were topped with a little prosciutto. Really light and fresh tasting (although we did add a very generous knob of butter). The even simpler alternative would just be to dust them in flour and pan fry.
CLAMS: We can't stop cooking these beauties. We will post something more akin to an actual recipe soon but this is proving tricky to pin down as each time we cook them, we go for a slightly different version. We have had a classic white wine and garlic mix, the more unusual morcilla and rice version, and also a mix of cider and pancetta. The rule of thumb is, if it works well as a pasta sauce, it is probably going to taste pretty darn good when you eat it with clams. This time we went for a little onion, chilli, chorizo and chopped tomatoes. Delicious.
BABY OCTOPUS: The poor little baby octopus. Whatever. they are as delicious as they are cute. The larger sized octopus experiments take some time to complete but as you make the octopus smaller, so the preparation time is much quicker. We went for a confit of the little blighters but have plans to griddle them and for some sort of deep fried calamari-style deliciousness.