There’s an old saying that you should never eat shellfish when there’s not an R in the month.
That’s not strictly true, but it’s a good excuse to have a final splurge on some delicious seafood in April.
Deep-frying food is often associated with Scotland and usually in a negative way, but it is actually a very quick, easy and delicious way to enjoy our wonderful seafood.
Today’s recipe uses Scottish oatmeal which gives it a lovely, nutty crunch.
The seafood is served with a wild garlic mayonnaise.
Look out for wild garlic the next time you’re out on a walk next to a canal, burn or river bank. All you need to do is pick it, wash it and eat it!
The second dish features Skye lamb and anchovies which is a classic combo from the days of yore.
Anchovies have been used to add flavour for centuries, but despite some misconceptions, do not make a dish salty.
Lamb is a significant feature on spring menus and this dish, which is easy to make, not only supports local farmers but offers a fabulous taste of spring.
CRISPY OATMEAL SEAFOOD WITH WILD GARLIC MAYO
SERVES 4-5
12 Pacific Rock Oysters, shucked and drained
12 cooked mussels/cockles
Fresh squid rings
Dry breadcrumbs
Medium Scottish oatmeal
3 egg whites
Oil for frying
Shuck the oysters and drain on kitchen paper.
Whisk the egg whites until light and fluffy. Add 1tbsp oatmeal to the breadcrumbs and lay out in a shallow tray. Gently drag an oyster through the egg white, then place in the crumb mix and gently cover. Repeat with each piece of seafood.
Cook in batches by deep or shallow frying in oil at 180C for 90 seconds or until golden and crispy. Drain on kitchen paper and serve with the wild garlic mayo.
FOR THE WILD GARLIC MAYO
3 free range egg yolks
1tsp Dijon mustard
Good dash of white wine vinegar
75ml olive oil
75ml rapeseed oil (canola)
Small bunch of Wild Garlic (ramps)
Salt and pepper
Put the egg yolks and mustard into a blender jug along with good dash of vinegar, plus salt and pepper.
Blitz on a medium setting. Now slowly add the oils (through the hole in the lid) in a steady stream while still blending.
The mixture will start to emulsify. Once all the oil has been added check for acidity and seasoning, adjusting to taste.
Add the wild garlic and blend on a high setting for one minute.
This should give the mayo a vibrant green colour as well as a delicious garlicky taste.
The mayo will keep in a jar in the fridge for a week.
SPRING LAMB IN A PARSLEY BREADCRUMB WITH PURPLE SPROUTING BROCCOLI, NEW POTATOES AND AN ANCHOVY, CHILLI AND GARLIC DRESSING
SERVES 2
FOR THE DRESSING
1 x 50g tin anchovy fillets in oil
1 red chilli (de-seeded and finely diced)
3 cloves garlic (peeled and finely sliced)
50ml rapeseed oil
Dash best quality red wine vinegar
Chop the anchovies into small pieces and place in a saucepan with the oil from the tin.
Add the rapeseed oil, chilli, garlic and a dash of the vinegar and warm through over a gentle heat.
The anchovies will “melt” into the oil as the chilli and garlic gently cooks, producing a delicious dressing which marries perfectly with cooked green vegetables such as green beans or curly kale.
FOR THE PARSLEY BREADCRUMBS
Take equal quantities of breadcrumbs and curly parsley. Blitz together in blender and pop in a bowl.
FOR THE LAMB
Loin of lamb (allow 100g per person)
Rapeseed oil
Salt and pepper
Season the lamb. Heat a heavy pan, and when hot add a splash of rapeseed oil then brown the lamb all over. Remove from the pan and pop in a moderate oven (180C) for 3-4 minutes. Remove and rest on a warm plate for 7-8 minutes, then gently roll in the parsley breadcrumbs.
TO ASSEMBLE
Cook the new potatoes and broccoli (I like to chargrill the broccoli) then place on a plate with the warm lamb, and drizzle the anchovy dressing on top.