Photo: Sam Loyd
Pan-fried fillet of gurnard, octopus pease pudding and mollusc ragoût
18 ingredients
1 hr
Serves 4-6
openrecipes
Octopus adds a fishy twist to pease pudding, the traditional English dish made from dried peas. Long, slow cooking renders the octopus beautifully tender.
Estimated Nutrition (whole recipe, rough)
596
Calories
58g
Protein
29g
Fat
29g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Octopus | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium octopus
- 2 litres/3½ pints rapeseed oil
- 300g/10½oz yellow split peas
- 1 litre/1¾ pints ham stock
- 2 bay leaves
- small pinch saffron
- 1 tbsp finely chopped fresh parsley
- ½ lemon
- 1 tsp capers
- sea salt and freshly ground black pepper
- 200g/7oz winkles
- 10 razor clams
- 1 tbsp olive oil
- 2 shallots
- ½ tsp garlic
- 1 tbsp white wine vinegar
- 4 fillets gurnard
- 1 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes