Ingredients
Serves 6
Chocolate Pots
200 g dark chocolate, 70% cocoa
25 g unsalted butter
3 tbsp freshly made very strong coffee (or 1 heaped tsp coffee granules mixed with 3 tbsp boiling water)
400 ml double cream, plus extra to serve (optional)
2 medium eggs
Biscotti, to serve (optional)
Pan-Fried Fish with Salsa Verde
1 clove garlic
3 canned anchovy fillets, drained
1 unwaxed lemon
1 small bunch fresh flat-leaf parsley
1 small bunch fresh basil
2 tbsp capers in brine, drained
3 tbsp extra-virgin olive oil
1 tsp flaky sea salt
1 kg new potatoes
6 fish fillets (see above), skin on and scales removed
2 tbsp plain flour
2 tbsp sunflower or vegetable oil
1 tbsp butter, plus a little extra for the potatoes, if liked
Salt and pepper
Method
Chocolate Pots
Preparation time:10 minutes, plus 10 minutes for standing and 3 hours for chilling
Cooking time: 5 minutes
These silky-smooth pots are great for entertaining, and they're quick to make too. For a bitter-sweet edge, make sure that the chocolate is good-quality bar containing 70 percent cocoa solids. They're delicious served with a sweet biscuit, such as biscotti.
Snap the chocolate into pieces, then put it into a large heatproof bowl. Dot the butter over the chocolate and add the coffee.
Put the cream into a small pan, then put it over a medium heat until small bubbles appear around the edge of the pan, and it is starting to steam. Watch the pan carefully, as cream can quickly boil over. Pour the hot cream over the chocolate and butter, then leave to stand for 10 minutes. Meanwhile, separate the eggs and beat the yolks together with a fork.
To separate eggs, gently crack the shell of one egg against the side of a small bowl, then slowly pull the shell apart as cleanly as you can along the crack, tipping the yolk into one side. Gently transfer the yolk from each half of shell until all of the white has drained away.
Stir the cream and chocolate together until smooth and even. Beat the yolks into the chocolate mix.
Use a large spoon to spoon the mixture into 6 small cups or glasses. Chill in the refrigerator for at least 3 hours, or until chilled and just set. The pots can be made 1 day ahead and kept in the refrigerator. Remove 1 hour before serving to let them soften a little.
Pour a little cream over the chocolate pots, if liked, then serve.
Pan-Fried Fish with Salsa Verde
Preparation time: 15 minutes
Cooking time: 30 minutes
Crisp-skinned, tender fish with vibrant salsa verde makes one of the best simple suppers, and it’s great for entertaining. The fish won’t overcook if you follow these instructions – just make sure everything else is prepared before you start. Choose sea bass, bream, hake, whiting, or any sustainably caught, fresh white fish.
Preheat the oven to 140˚C. Put a pan of water on to boil and add the salt, ready for the potatoes. While it heats, make the salsa verde. Very roughly chop the garlic and anchovies and put them in the bowl of a food processor. Finely grate the zest from the lemon, squeeze the juice and add them to the bowl along with the parsley and basil leaves, capers and extra-virgin olive oil.
Process the ingredients to make a slightly chunky, bright green sauce. This sauce can be made up to a day ahead and kept covered in the refrigerator.
Using a Mortar and Pestle: Traditionally, this sauce is made using a mortar and pestle, and the anchovies, garlic, capers and herbs would be pounded together to release their aromas. Feel free to make it that way if you have a mortar and pestle, but a food processor makes it quicker.
Carefully put the potatoes into the boiling water, then boil for 20 minutes. They’re ready when a table knife slips easily through one of the potatoes. If you’re not sure, then lift one out, slice it and taste it.
When the potatoes are ready, start the fish. Dry the fillets with kitchen paper; then slash the skin on each fillet 3 times using a sharp knife. Put the flour onto a plate, then season it generously with salt and pepper. Dust the fillets in a fine layer of flour, then set aside. The flour will give them a tasty crisp coating, and will also protect the delicate fish from the heat of the pan.
Choosing Fish Fillets: A good, fresh fish fillet should look and feel firm, and won’t smell fishy. Buy fresh fish on the day you intend to cook it, or buy frozen and defrost in the refrigerator when you need it.
Have a plate ready, lined with some kitchen paper. Put a non-stick frying pan over a medium-high heat, then add half the oil and half the butter. After about 30 seconds, slide in 3 fish fillets, skin side down. Cook for 3 minutes, without moving the fish, until the skin is golden and crisp and the flesh has turned white almost all the way to the top.
Carefully flip each piece of fish over with a fish slice, then cook for another 30 seconds. It shouldn’t stick as you turn it. If the fish shows any sign of sticking, give it a little longer; it will come away from the pan when it’s ready. Now lift the fish onto the plate and keep warm in the oven. Wipe out the pan with some kitchen paper, then heat the rest of the butter and oil and fry the second batch.
Drain the potatoes and toss them with a little more butter, if you like. Serve the fish with spoonfuls of the salsa verde and potatoes to the side.
From What to Cook & How to Cook it by Jane Hornby, Phaidon Press, $59.95