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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

Andy Bates

This epic sharing platter is perfect for any dinner party where you wish to make a dish the centrepiece. And halibut is definitely one of my favourites, a meaty fish with mild, sweet tasting white flesh with a firm but tender texture. Because of its leanness halibut can become dried-out if overcooked and the key to not overcooking is all about the timing. Hence, slightly under cooking the halibut and leaving to rest for 10 minutes will yield a perfectly cooked piece of fish. 

Place on the middle of the table for everyone to tuck in and serve with saffron beurre blanc. 

Substitute with haddock, cod, hake or king prawns for a budget alternative. 


My Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

andy-halibut

Ingredients

  • 1.5kg halibut
  • 500g samphire
  • Olive oil
  • 1kg mussels, de-bearded and cleaned
  • 12 langoustines, cooked
  • 3 lemons cut into halves and grilled
  • 150ml white wine
  • 1 tbsp white wine vinegar
  • 2 shallots
  • 1 tsp peppercorns
  • 1 bay leaf
  • 1 spring of thyme
  • 100ml double cream
  • Pinch of saffron
  • 250g cold unsalted butter, cut into cubes
  • Salt and pepper

Method

Pre-heat the oven to 180°C. Lay the samphire on a baking tray and lay fish on top, brush with olive oil, season with salt and pepper, wrap with foil, and roast for 18-20 minutes. Allow to rest for an additional 10 minutes.

In a pan, sweat the onions in a knob of butter, add the white wine, herbs and peppercorns, reduce by half, then add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquid into a saucepan and discard onion mix.

For the saffron beurre blanc, add saffron and cream to the strained cooking liquid. Bring to a boil and reduce for 2 minutes, remove from heat and whisk in butter cube by cube until smooth and emulsified.

Find my full episode of '12 Chefs of Christmas' HERE