Swordfish with watercress puree, tarragon egg yolk and seaweed
METHOD
The day before, season the fish loin with salt and pepper and roll tightly in cling film, refrigerate until needed.
Place the egg yolks, tarragon and salt in a zip bag and place in a water bath at 70C for 1 hour, strain and pass in a piping bag to serve.
Heat the oil to 190C and fry the seaweed for 1 minute until crispy.
Place the butter, onion and garlic in a pan, and cook on low for 5 minutes. Add the peeled and thinly sliced potato and cook for 3 minutes. Add the watercress and wet with stock.
Cook for 5 minutes and puree.
Slice the fish into 1-inch medallions, and pan roast the swordfish loin in a nonstick pan with a little oil for 2 minutes each side.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...