Lucky me had some nice lobster stock in the freezer and found this recipe from Louise Robinson on Great British Chefs. If you are not so lucky follow the link below to make your own.
Then prepare the spinach, broad beans and pasta. Sauté 300 gr baby spinach in a little water until just cooked. Stir through 15 gr of butter and season with salt and pepper
Blanch 750 gr podded broad beans in boiling water for 3 minutes and immediately refresh in iced water. Remove the skins from the beans and set aside the skinned beans in a bowl
Cook 7 strips of fresh lasagne in boiling, salted water for 4–5 minutes or until soft. Drain and drizzle with a little olive oil
Stir in 50 ml double cream, check the seasoning and pour the sauce into a tall jug. Using a hand blender, whisk the sauce briefly
Place a spoonful of spinach in the middle of each plate. Spoon a little sauce over the spinach and fold over 3 strips of lasagne. Add half the crayfish, broad beans and layer again with 2 more strips of lasagne, the remaining spinach, crayfish and broad beans. Spoon over a little more sauce and serve
If you can't get your hands on any crayfish, shell-on king prawns make a good alternative. https://www.greatbritishchefs.com/recipes/crayfish-spinach-lasagne-recipe
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some oil and 1 kg sliced onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and a tbsp sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
Add the 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well.
Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of hot beef (or chicken) stock and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
Heat the broiler. Cut one or two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide grated cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes.
Alternatively, you can complete the toasts under the grill, then serve them on top. ( I combined recipes from BBC and Epicurious)
Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half.
Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice.
Push through a fine sieve. The dressing is now ready.
TO MAKE THE GARNISH
Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun.
The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute.
TO COOK THE FISH
Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter.
Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes.
The clotted cream mashed potatoes turn the dish into a dream. The potato can be piped or spooned, place the fillets on the potato with the citrus dressing drizzled around.
Enjoy! Recipe by Craig Middleton, The Imperial Hotel, Barnstaple