Cornwall is almost as famed for its fish-rich cuisine as it is for its hearty pastry fare. Our spectacular coastline is peppered with fishing villages where fishermen have landed their catch on historic harbours for centuries, filling the bellies and shaping the culture of the county in the process. Mackerel, haddock, pollock, plaice, squid - the ocean bears a wealth of fare that is as versatile as it is delicious.
Hence, it's not difficult to see why fish is a popular option for a wedding menu. A definite crowd-pleaser, fish dishes bring a tasty local flavour to your feast, dispelling any issues of food miles while infusing your menu with a definite sense of place - particularly fitting for a coastal or sea-themed wedding.
You might wish to keep it simple. Think classic fish cakes or cod in a golden batter served with chunky chips - perfect for a quintessentially and deliciously retro British flavour. Or you might want to surprise your guests with an inventive take on the fish theme, be it is served in a sumptuous sauce, glazed with a sweet, spicy or even boozy twist, or spiced with the exotic flavour of Thai, Indian or Spanish cuisine.
Demonstrating the diversity of the fish dish, The Round Kitchen has devised a series of menu ideas, which illustrate how a canape, starter and main course can be created from a single type of fish and ingredients. Let these inventive ideas whet your appetite for a wedding menu that celebrates the bounty of the Cornish shoreline.
Canape
Tempura mackerel fillet goujons
Served with a fresh tomato and chilli jam dip and samphire
Starter
Pan seared devilled mackerel fillet
Served with tempura samphire and a fresh tomato and chilli compote
Main Course
Tempura mackerel fillets
Sat on a bed of crispy sauteed potatoes, sticky chilli samphire and a wedge of lemon
Canape
Poached fresh haddock fillet kedgeree tartlet
With Indian spiced risotto, quail's egg quarters and finished with smoked paprika
Starter
Smoked haddock risotto cake
Sat on a bed of cumin wilted spinach, topped with a soft fried quail's egg, finished with a lightly curried homemade mayonnaise
Main Course
Smoked and fresh haddock kedgeree style risotto
Topped with a poached free-range hen's egg, served with a light madras broth, finished with Indian spiced griddled flat bread
Canape
Thai style crab, megrim sole and pollock bites
Served with an oyster, fish and soy sauce reduction
Starter
Megrim sole, crab and pollock Thai chowder
Finished with coconut cream, lime, coriander and chilli
Main Course
Rolled fillets of megrim sole
Sat on a bed of sticky coconut rice, with a lemongrass, ginger and holy basil sauce, finished with minced pollock and crab cakes
Canape
Line-caught marinated braised squid tartlets
Sat on a bed of pureed butter beans, basil and sauteed chorizo
Starter
Crispy line-caught salt and pepper squid
Served with a pan-fried butter bean, chorizo and basil salad
Main Course
Whole line-caught squid
Filled with a chorizo and basil stuffing, finished with a rich white wine butter bean puree
The Round Kitchen
07968 385392 / 07968 206116 www.theroundkitchen.com
words Rebecca Matthews
photos Shutterbugg
Copyright WED Magazine 2012
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