Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
The French Table’s Marmite of Mussels and Haddock

When it comes to food, The French Table’s proprietor, head chef and culinary god Eric Guignard certainly knows his oignons. Here he presents a classic TFT recipe, bursting with goodness and flavour; the perfect dish to wow ‘em at your next dinner party.

(Marmite — pronounced mar-meet — refers to the traditional French crockery casserole pot in which the dish is served. It has nothing to do with the dark sticky yeast extract so loved and loathed by the British).

INGREDIENTS:
  • 1.5k of mussels
  • 300g smoked haddock
  • Pinch of saffron
  • 4 lime leaves
  • 500ml double cream
  • 250ml milk
  • 300ml white wine
  • 2 shallots
  • 2 leeks
  • 500g broccoli
  • 100g sun dried tomatoes
  • Corriander leaves
  • Tarragon leaves
  • 300g puff pastry
  • 1 egg yolk
  • Knob of butter
METHOD

Clean the mussels and cook in a pan with the white wine, shallots, garlic, tarragon and coriander until the mussels are open.

Strain the juice, then add a pinch of saffron, lime leaf, milk and double cream. Set aside.

Remove the skin from the fish and poach in milk until cooked. Leave to cool and then flake the fish.

Cook the leeks in melted butter and sweat gently while cooking the broccoli in a pan of water.

Now roll out the puff pastry to about 5mm and make a round to cover the top of the marmite dish, making a criss cross pattern with a knife and then brushing with beaten egg yolk.

Ladle the mussel stock into the marmite bowl, then add the mussels (removed from their shells), cooked leek and broccoli, sun dried tomatoes, smoked haddock flakes and herbs.

Seal the bowl with the puff pastry making sure it is stuck all around the sides with the egg yolk so it will rise and put into the oven for 12 to15 minutes at 180 degrees until the pastry is golden.