JW Recipes

Archive for the ‘Fish’ Category

What you need:

1 to 1 1/2-lb  fresh or frozen skinless salmon fillet, about 3/4 inch thick

4  cups  apple cider or apple juice

3  Tbsp coarse kosher salt

2  Tbsp.packed brown sugar

1  tsp.  ground allspice

2  Tbsp. apple jelly

Nonstick cooking spray

Grilled Apples (optional)

What you do:

Thaw the salmon, if frozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turning salmon occasionally.

Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28 x 12-inch piece of heavy foil; fold in half to make a 14 x 12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with non stick cooking spray. Place fish on coated side of foil.

Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork.

Spread apple jelly over fish before serving.

If desired, serve with Grilled Apples.

What you need:

340g sliced smoked salmon or smoked trout
100g cream cheese
200ml carton crème fraîche
Finely grated zest of 1 lime and the juice of 2 limes
2 ripe avocados
Small handful of chopped fresh coriander, plus extra leaves to garnish
Crackers or grissini, to serve

What you do:

To prepare:

To prepare:

Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.

Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.

Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.

To serve:

Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.

What you need:

4 tuna steaks (about 1 1/2” thick)
Zest & Juice from one lime (or lemon)
3 cloves garlic, minced
2 tsp minced ginger root
¼ cup soy sauce
1 tsp sugar
¼ cup toasted sesame oil
¼ cup olive oil
1 tsp chili paste
¼ cup chopped fresh coriander
¼ tsp salt
¼ tsp pepper

What you do:

Mix together all the marinate ingredients in a Ziploc bag.  Put the tuna steaks into the Marinate mix(inside the bag) making sure they are all coated, & leave in there  for 30 minutes at room temperature, or up to 2 hours in refrigerator (remove from fridge 30 minutes before cooking).

Heat pan on medium-high heat. Remove tuna from marinade. Add tuna steaks to pan and cook 3 minutes on one side and 2 minutes on the 2nd side (cover to reduce splattering). Tuna will be cooked about ¼” around, and rare in middle, or cook a little longer to be ‘well done’ .

What you need:

4 (6 oz) cod fish fillets
3 tbsp olive oil
salt
fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground red pepper
1 clove garlic, minced
3 medium tomatoes, seeded and diced
2 tbsp orange juice
1/2 tsp salt

What you do:

Lightly oil your grill then heat.
Brush fillets with 1 tbsp of the oil, season with salt and black pepper to taste then  grill the fish until done around 8-10 minutes.

Heat remaining 2 tbsp oil in a small frying pan over high heat, add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.

Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.

Top the hot fish with tomato mixture.

What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

What you need:

3  salmon fillets, skin removed
5 white fish fillets eg cod or haddock, skin removed
2 tbsp sunflower or vegetable oil
4 spring onions, finely sliced
140g or ½ jar of Thai red curry paste
1 tsp turmeric
2 x 400ml tins light coconut milk
3/4 pt / 426ml fish stock
2 tsp golden caster sugar
2 lemongrass stalks, bashed
Handful of kaffir lime leaves
5oz /142g mangetout (or green beans or sugar snap peas)
5oz /142g peas
7oz /198g pak choi, halved and finely sliced
Handful of fresh coriander, finely chopped, to garnish

What you do:
Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.

Heat the oil in a saucepan and gently fry the spring onions for a few minutes until soft. Add the Thai curry paste and turmeric and fry for a few seconds.

Add the coconut milk. Pour in the fish stock and add the caster sugar, lemongrass and lime leaves. Simmer gently for at least 5 minutes.

Add the mangetout (or green beans, or sugar snap peas) with the fish and peas, and cook for 3-4 minutes. Finally add the pak choi and cook for another minute.

Scatter coriander over the top.

Serve with the rice and lime wedges

What you need:

2×200 g pieces of tuna, or 370g tinned tuna
350 g cold mashed potato
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of half a lemon
1 tbsp capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten

For the coating:
2 eggs, whisk with a little water
100 g flour
150 g panko breadcrumbs
Light olive oil, for frying

What you do:

Pre heat the oven to 190C / 375F /gas mark 5
Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil.
Serve hot.

What you need:

5 g butter
1 tbsp olive oil
1 leek, Rinsed & finely chopped
1 onion peeled & finely chopped
3 potatoes (around 400g) peeled & diced
500ml semi skimmed milk
500ml fish or vegetable stock
2 dyed smoked haddock fillets (skin removed)
150g of frozen sweetcorn
1 handful of fresh parsley ( chopped)

What you do:

In a large saucepan, heat the butter & oil, then add the leek & onion & cook for 5 m ins.
Add the milk & stock, bring to the boil then simmer for around 5 mins.
add the haddock & sweetcorn & cook gently for 5 mins or until the fish is just cooked.
Add the parsley, season with freshly ground pepper & serve.
Serve with crusty bread.

What you need:

1 whole fish, about 400g

For the Sauce:

1/2 onion, chopped
1 tsp preserved soy bean paste (tau cheo)
100ml water
4 tbsp tomato sauce
1 red chilli, finely pounded
1 tbsp light soy sauce
Sugar, to taste
1/2 tsp cornstarch, mix with 2 tablespoons of water
Coriander leaves for garnish.

What you do:

Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.

To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
Add preserved soy bean paste and stir-fry until fragrant.
Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
Add cornstarch solution and stir quickly for a few more minutes.
Pour the gravy over the steamed fish. Garnish with coriander leaves.

serve hot.