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Archive for the ‘Fish’ Category

 

What you need:

300 g (10 oz) baby new potatoes, quartered

2 carrots, cut into 2 cm discs
1 tbsp olive oil
75 ml (3 fl oz) maple syrup
50 ml (2 fl oz) balsamic vinegar
4 sprigs thyme
1 kg (2 lb) side salmon
1 courgette, cut into 2cm discs

What you do:

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

Line a big roasting tray with nonstick baking paper. In a bowl, toss the potatoes and carrots in the olive oil, and season with salt and black pepper. Spread out in the roasting tin and cook for 20 minutes.

Meanwhile, place the maple syrup, balsamic vinegar and thyme in a small pan. Bring to the boil and then let it bubble away for 10-12 minutes until syrupy. Remove from the heat.

Remove the roasting tin from the oven and, using a spoon, push the vegetables to the edges of the pan. Place the salmon in the middle and brush with half the glaze. Return the dish to the oven and bake for 10 minutes. Remove and add the courgettes around the edge. Brush the salmon with the remaining glaze and bake for a further 10 minutes, until everything is cooked through. Slice the salmon and serve with the vegetables.

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What you need:

1 onion, finely chopped
2 tbsp olive oil
350 g risotto rice, such as Arborio
1 garlic clove, finely chopped
1½ l boiling vegetable stock
pack smoked salmon, three-quarters chopped
85 g mascarpone
3 tbsp flat-leaf parsley, chopped
grated lemon zest, plus squeeze of juice
handful rocket

What you do:

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like.

Serve topped with reserved salmon (roughly torn) and some rocket.

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What you need:

5 oz of white fish fillets

2 tbsp grapeseed oil

1 tbsp ginger ( minced)

1/2 cup tamari sauce

1/2 cup spring onions  chopped, plus more for garnish

1/2 cup cilantro (chopped)

1 tsp rice vinegar

What you do:

Put the oil over medium heat in the smallest skillet or frying pan with a lid or Dutch oven that will later hold the fish. When it’s hot, add the ginger, sprinkle with some salt and pepper, and cook, stirring, until it sizzles, a minute or 2.

Add the fish, soy sauce,spring onions, cilantro, rice vinegar, and 1 1/2 cups water. Bring to a boil, then cover and remove from the heat. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence). Remove the fish with a slotted spoon and serve, topped with a little of the broth and garnished with more spring onions.

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What you need:

400g pasta
100g frozen peas
3 spring onions, trimmed and sliced
1 clove garlic, peeled and finely chopped
1 tbsp olive oil
Zest and juice of 1 lemon
100g light soft cheese
50ml semi skimmed milk
200g fresh or frozen prawns, thawed if frozen
Handful parsley, finely chopped (optional)
A little grated cheese (optional)

What you do:

Cook the pasta following the 
pack instructions, adding the peas 
a minute before the end, then drain.

Meanwhile, soften the onions and garlic in the oil, add the lemon zest 
and juice and cook for a few minutes.

Add the cheese, milk and prawns, cook for a few minutes. Pour over pasta and top with parsley and cheese, if using.

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What you need:

4 tbsp plain flour
4 fresh or frozen fish fillets, thawed if frozen
10g unsalted butter
1 tbsp olive oil
For the lemon sauce
5g unsalted butter
Juice of ½ lemon
2 tbsp capers
150ml double cream
Large handful fresh dill or parsley, finely chopped (optional)
To serve, steamed green beans and lemon wedges

What you do:

Season the flour with freshly ground black pepper then dip the fish into it.

Heat the butter and oil in a large frying pan until bubbling.

Add the fish and cook until golden and cooked through.

Put the fish onto a plate and keep warm.

Add all the sauce ingredients to a small pan and stir over a low heat.

Spoon over the fish and serve with beans, lemon 
and black pepper.

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What you need:

10 g parsley

10 g fresh dill or chives, or any other fresh herbs

40 g unsalted butter, softened

4 x 150 g cod or haddock 
fillets, skinned

To serve, boiled new potatoes, steamed asparagus and 1 lemon, cut into wedges

What you do:

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

Finely chop the herbs and mix into the softened butter.

Lay the fish on a board, skinned side up. Reserving 
2 tsp of the butter, divide 
the remaining butter between the 4 fillets, and roughly spread over them. Carefully roll up to enclose the butter and place the
rolls in a baking dish. Dot the remaining herb butter on the top of each fillet 
and season with freshly ground black pepper.

Place in the oven for 15-18 minutes, until the 
fish is cooked through. 
Serve each fillet with new potatoes and asparagus.

Spoon the remaining butter from the baking dish over the top, and finish with 
a squeeze of lemon juice.

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What you need:

1 1/2 cups jasmine rice

tbsp sambal oelek (see my sauces & dips for my Home made recipe )

350g medium peeled green prawns, de-veined (tails intact)

2 tbsp peanut oil

3 green onions, thinly sliced

250g mini roma tomatoes, halved lengthways

1 cup fresh coriander leaves, roughly chopped

What you do:

Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.

Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.

Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine.

Serve.

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What you need:

Soufflé

170g of smoked haddock, undyed if available
250ml of milk
375g of spinach
30g of butter
33g of flour

53g of mature cheddar, grated

1/2 tsp of mustard

5 eggs, yolks only

1/2 tsp of ground nutmeg

16g of Parmesan, grated

1 pinch of salt

1 pinch of pepper

Sauce

250g of tinned chopped tomatoes

25g of onion, chopped

30g of red pepper, diced

15g of chopped black olives

1/2 tsp of sugar

10ml of red wine

1/2 tsp of garlic, finely chopped

10ml of sunflower oil

1 tsp of fresh basil, roughly chopped

25g of cornflour

1 pinch of salt

1 pinch of  black pepper

To serve

4 small sprigs of fresh basil

What you do:

Pre heat the oven to 180 C /350 F / gas mark 4

Place the haddock in a small shallow pan and cover with milk and bring to the boil. Simmer for 3 minutes and then remove the fish, set aside to cool .

Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain.
Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray.
Divide up the spinach into the 4 rings and push down so that it evenly spreads inside.
Add the flour, 115ml of the milk (used to poach the fish), butter, mustard and ground nutmeg. Bring to the boil, whisking continuously.
Turn down the heat and simmer for 2 minutes, remove from the heat. Add the mixture to a mixing bowl. Whisk in 37g of the grated cheddar until it melts.
Using a handheld electric whisk, whisk the egg whites to the hard peak stage.
Add the egg yolks to the cheese mix and mix well.
Add the flaked haddock and gently mix.
Fold in the egg whites gently.
Divide the mixture up into the metal rings.
Place in an oven  for 12 minutes
Combine the remaining grated cheddar and Parmesan in a bowl.
Remove from the oven and place the grated cheddar and Parmesan on top.  Allow the soufflés to cool – you will notice they start to drop.
With a sharp knife, gently go round the inside of the ring to carefully remove the soufflés from the rings. Cling film over the soufflés and place on a baking tray, store in the fridge until required.
To reheat the soufflés, place in an oven set to 160 C  / 325 F / gas mark 3 for 8 minutes.
For the sauce, heat the oil in a heavy-based saucepan. Add the onions and garlic and allow to sweat for 2-3 minutes until transparent.
Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer.
Dilute the cornflour in 2 tablespoons of water and whisk into the sauce, continue to simmer for another 2-3 minutes then remove from the heat.
Mix the basil and olives into the sauce.
Turn out the soufflés onto plates and spoon the sauce in a circle around them. Place a sprig of fresh basil on top of each soufflé and serve immediately.

 

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What you need:

8 leeks, cleaned and cut into 8cm pieces

300g of smoked salmon slices

50g of butter, plus extra for greasing

50g of plain flour

450ml of milk

2 free-range egg yolks

1 tsp of English mustard

2 tsp of chopped dill

salt to season

black pepper  to season

175g of cheddar cheese, grated

What you do:

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

Bring a large pan of salted water to the boil, then add the leeks and cook for 5 minutes
When the leeks are cooked, drain and place into a buttered oven proof dish. Pile the salmon over the leeks
Melt the butter in a small pan and add the flour. Cook, stirring for one to two minutes until lightly golden
Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes
Remove from the heat and beat in the egg yolks, mustard and season with salt and pepper. Pour over the leeks and salmon. Top with the grated cheese
Place in the oven and cook for 10 minutes, until golden brown.
Serve immediately

 

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What you need:

1 onion, finely chopped

1 head fennel, finely sliced

1 tbsp olive oil

300g risotto rice

500ml fish stock or vegetable stock

300g bag frozen seafood mix, defrosted

100g frozen peas

3 tbsp grated parmesan

1 lemon, grated zest and juice

handful parsley leaves, roughly chopped

What you do:

Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked

Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

 

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