Recipe | Covent Garden’s Perfect Lady gin cocktail
The perfect addition to your World Gin Day celebrations.
Fish that’s dripping in finesse.
The flavours of The Euro don’t stop at the magnificently designed doors of the Mary Street bistro, because Executive Chef Gunn has shared the recipe for one of the stand-out dishes on the new menu – pan-fried local fish of the day with zucchini and basil puree, broccolini and lemon sauce!
Break out the chef whites and impress by attempting this slice of heaven at home!
Fresh local fish (e.g. gold band snapper)
Salt (sea and flake)
Extra virgin olive oil
1 bunch of basil
4 large green zucchini
1. Heat a pan with vegetable oil until the oil starts to smoke slightly.
2. Season the fish fillet lightly with salt.
3. Sear the fish skin side down on a medium heat for about two minutes until the skin just starts to caramelise.
4. Put the pan with the fish into an oven at 200 degrees Celsius for two minutes.
5. Take the fish out of the oven, flip onto the flesh side, add a knob of butter and leave for 30 seconds.
6. Remove the fish from the pan and leave to rest in a warm place for four minutes.
1. Pick the basil leaves and put a pan on the stove to heat.
2. Cut the outer green sides from the core of the zucchini, you should end up with four pieces with approximately half a centimetre of white flesh attached.
3. Place the zucchini in salted boiling water for one minute, then remove from water and quickly drain off any excess water.
4. Add olive oil into the preheated pan, then immediately add the zucchini and sear for about 45 seconds tossing once or twice. It is crucial that the pan is searing hot and that you only add the olive oil just before the zucchini otherwise it will burn.
5. Add basil leaves and zucchini into a mixer and mix on the maximum setting. Add approximately 100ml of extra virgin olive oil until everything is mixed well and emulsified. This will take approximately two minutes. Season with salt to taste. Either chill or serve immediately.
1. Blanch the broccolini in salted water for one minute, then add to a hot pan with olive oil away from an open flame to caramelise slightly.
2. Take the broccolini out of the pan, squeeze over some lemon juice and add flake salt.
3. Squeeze the juice of three lemons and mix with 100ml of extra virgin olive oil using a hand stick blender. Season to taste with salt and cracked black pepper.