Monthly Archives: January 2017

Smoked Haddock with Mustard Sauce

Wow! So easy and soooooo good. the rich, opulent but tangy sauce absolutely makes this dish and the fish is light and really flavoursome. So easy, no mess, such a wonderful mid-week treat – we’ll be having this again…and again!!!! But be warned: too much sauce is not good for you!!!! Thanks Martin (bro) for sharing this one!

Serves 4

What you need…

4 smoked haddock fillets, around 250g each

Splashes of rapeseed oil

8 garlic cloves, unpeeled

Handful of thyme sprigs

1 shallot, peeled and finely chopped

100ml cider

2 tablespoons cider vinegar

30ml double cream

100g unsalted butter, chunked

2 teaspoons wholegrain mustard

Sea salt and black pepper

4 large handfuls of samphire, to serve

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

First prep your fish fillets. For each haddock fillet, rip a large sheet of foil and rub over a little rapeseed oil. Pop the fish into the middle and drizzle over a little more oil. On top, place some thyme sprigs and two garlic cloves and then liberally season with black pepper. Bring the sides of the foil together, scrunching them to create a sealed parcel.

Tip your shallot, cider and cider vinegar into a saucepan and bring to the boil. Simmer rapidly until the liquid has reduced right down – practically to nothing.

About when the liquid has reduced by half, pop the fish parcels into the oven and cook for 10 minutes.

Whilst the fish is cooking, return to the sauce. Once its reduced to practically nothing, stir in the cream and then, over a low heat, whisk in the butter, one chunk at a time. Once it’s all incorporated, stir in the mustard, season the sauce with sea salt and black pepper, taste (wow!) and adjust the seasoning if necessary. Keep warm.

In another saucepan, bring unsalted water to boil, pop the samphire into a steamer and steam over the water for just 2 minutes.

Lift your haddock fillets from their parcels onto warmed plates and pour over the cooking juices (very yummy). Plonk or arrange the samphire to the side of the fish and then pour over a little sauce, pouring the rest into a serving jug to be placed in the middle of the table and fought over!!!!! Enjoy – I promise you will!

Note…

We’re a bit of a saucy family(!) – Sunday roast for instance requires over a litre of gravy for just four us! Hence, when I looked at this recipe, I doubled the sauce….then I saw how much butter went into it – wow: heart attack stuff! That said, most of the sauce disappeared! The recipe above is for the original quantities not the Cindy version!

Serving Suggestion…

I used samphire but Nathan serves his with sea spinach. We also had parmentier potatoes (oven-roasted chunked red potatoes swirled in olive oil, dried rosemary, chopped garlic and sea salt).

Inspired by…

My bro! He recommended the dish. He did mention something about the amount of butter…..anyway, damned fine recommendation Martin….who in turn was inspired by Nathan Outlaw.

How easy…

Really easy and such a star of a recipe.

 

Monkfish Fillets with Mushroom and Bacon Sauce

I tried this one simply because I couldn’t imagine how the sauce would go with the fish but it goes REALLY well. A rich and tasty sauce that doesn’t detract from the subtleties of the monkfish – quite delightful, really quick and easy, ideal as a special supper.

Serves 6

What you need…

1 x baking tray, liberally buttered

6 x 150g monkfish fillets, skinned and trimmed

Sea salt and black pepper

3 tablespoons plain flour

2 tablespoons rapeseed oil

A knob of butter

6 rashers of smoked streaky bacon, chopped

1 onion, finely chopped

200g button mushrooms, cleaned and halved

200ml full fat crème fraiche

Juice of ½ a lemon

1 teaspoon Dijon mustard

3 tablespoons fresh parsley, chopped

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip the flour into a plastic carrier bag, season liberally and then toss in the monkfish fillets, ensuring that they are covered in the seasoned flour. Shake of the excess.

In a large saucepan over a high heat, add the oil and butter and once the butter is foaming, add in the fillets and fry for 3 minutes, turning once and ensuring that the fish is sealed and lightly golden. Transfer them onto your baking tray, pouring over any buttery juices from the pan. Roast in the oven for 8-10 minutes and until the fish has turned white and is cooked through.

Meanwhile, wipe out your saucepan with kitchen paper and then add the bacon, dry-frying over a high heat until crispy. Use a slotted spoon to remove the bacon to a plate. Tip the onion into the pan and fry for 3 minutes. Then pop the lid on, reduce the heat to moderate and cook for 5 minutes until soft. Remove the lid, whack up the heat to high and add the mushrooms, frying for a few minutes until golden.

Add in the crème fraiche, lemon juice and mustard together with half of the bacon and parsley. Bring to the boil and cook for a few minutes until the sauce has reduced and thickened slightly. Season to taste.

Slice each of the fillets into three and arrange on a plate. Spoon over the yummy sauce and garnish with the reserved bacon and parsley. Super supper!

Inspired by…

Mary Berry

How easy…

Really easy, really quick and then really lovely on the eye and the palate.

 

 

 

 

New Resolutions…

Don’t panic, I’m not going down the healthy route but there will be a lot of recipes using local fish and seafood. The shelves groaning with recipe books have been scoured and the resolutions are just to carry on researching good recipes to be shared and enjoyed….oh and also I feel beach/picnic food might be nudged higher up the list and…lots of cake. First recipe tomorrow: do what you love, love what you do xxx