Oat crusted hake, smoked mackerel and mussel velouté

By Anna Haugh From Saturday Kitchen Ingredients 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten olive oil, for greasing 200g/7oz mussels, scrubbed and debearded 1 garlic clove, crushed 1 tbsp dry white wine 4 …

Pan-fried scallops with kipper velouté and sea vegetables

By Anna Haugh From Saturday Kitchen  Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock 200ml/7fl oz double cream 200ml/7fl oz whole milk 1 tbsp unsalted butter 4 large diver scallops, cleaned 1 tsp …

Chicken velouté soup with cheese croquette and truffle

By Michel Roux Jr. From Saturday Kitchen Ingredients 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double cream 250g/9oz cooked floury potatoes 2 free-range eggs 1 tbsp butter 100g/3½oz camembert, cut …