Pastrami of Scarborough Woof
By Norman Mackenzie, Head Chef at Feversham Arms Hotel & Verbena Spa.
This is a dish that flies the flag for Yorkshire cuisine, and one we are very proud to feature on our menu at The Feversham Arms. So much so, we would like to share it with you to try at home.
Both delicious in flavour and exquisite to look at, this recipe is a celebration of an ingredient that is unique to the area we reside in. Scarborough woof is a rather special ingredient, that chances are, not many would have heard of before now. Sustainably sourced from fresh, local waters, its white flaky flesh carries a delicately sweet flavour, which in this recipe can be appreciated for all its goodness.
1 kg fillet of Scarborough woof (catfish)*
*Chef’s note ~ you most likely won’t find this in the supermarket, however you can ask your local fishmonger to order it in. Alternatively, you can use the majority of rounded fish that have a high meat density for this recipe, including salmon and sea trout.
For The Dry Cure:
- 110g caster sugar
- 75g sea salt
- 5g ground black pepper
- 50g ground coriander seeds
For The Dry Rub:
- 75g ground black pepper
- 110g ground yellow mustard seeds
- 110g ground coriander seeds
- Mix all the dry cure ingredients together in a bowl.
- Spread the mixture onto the fish using your hands.
- Place the fish onto a baking tray, cover with cling film and put in fridge. Turn the fish over every 12 hours for 2 days.
- After the two days are up, remove from the container and rinse under cold water. Pat dry using paper towels.
- Sprinkle the dry mixture onto the fish.
- Wrap the fish tightly in cling film.
Chef’s note ~ at this point, the fish needs to be wrapped tightly in cling film, as opposed to just covering the top of the tray.
- Leave to rest in the fridge for another 12 hours.
- Slice thinly and serve with a spring foraged salad, or alternatively, a watercress and lemon dressing.
This is a delicious dish that is fragrant in flavour and fresh in its delivery. Why not enjoy with a nice chilled glass of wine that has been specially chosen for you by our sommelier to pair with the flavour combinations of this recipe…
Pinot Gris, Villa Wolf, Ernst Loosen, Pflaz, Germany, 2012
Pinot Gris spiciness in the nose, with a lovely lemon lift. It is medium weight, with a full, stony impact on the palate.