Tag Archives: fish

Fabulous Fish Thermidor

The 97th of 100 recipes chosen from the blog to go into my cookbook, this is a shocking picture (will re-do for the cookbook) but a stunning dish!

I have my wonderful friend, Helen, to thank for this dish. She produced it at a girls’ lunch and we all demanded copies of the recipe! It is really luscious and spectacularly easy to make. It can also be made in advance and re-heated. It tastes like a treat but is inexpensive to make – what’s not to like? Recreated at home, this is now on the list of ‘regular supper dishes’.

Serves 6

What you need…

1 x baking dish (mine is 30cm x 20cm x 7cm deep)

800g hake, skinned, filleted and cut into 3cm-ish chunks

45g butter

45g flour, sieved

750ml milk/Oatly alternative (to reduce dairy content)

Sea salt and black pepper

Splash rapeseed/olive oil

1 onion, finely chopped

300g white mushrooms, cleaned and sliced

100ml tomato purée

2 teaspoons Dijon mustard

125g Manchego/Cheddar cheese, grated

4 teaspoons brandy

225g raw jumbo king prawns (optional)

What to do…

Preheat oven to 170°c / 325°f / gas 3

Tip the milk into a medium saucepan and, on a medium heat, gently poach the fish chunks for five minutes. Using a slotted spoon, remove the fish from the milk and set aside.

In a separate saucepan, melt the butter. Tip in the flour and quickly stir it in. Remove the pan from the heat and, using a ladle, slowly add your hot milk, stirring in each ladleful before adding the next.

Return the white sauce to the heat and cook until smooth and thickened. Season and set aside.

Heat the oil in a large, deep frying pan and add the onion and mushrooms, frying gently until soft. Then, increase the heat to remove any moisture. Add the white sauce together with the tomato purée, mustard, cheese, brandy and the fish. Season with salt and pepper.

Turn the mixture into your baking dish, cover and pop in the oven to heat through for about 30 minutes. Wash up your three pans and relax. A delectably delicious dish awaits!

Fabulous fish thermidor is, as the name suggests, fabulous as it is, but if you wanted to add a little luxurious dimension, open the oven after 15 minutes and stir in your raw prawns. Cook for a further 15 minutes or until the prawns are pink.

Serving suggestion…

Steamed cabbage and leek work really well with a baked potato or basmati and wild rice (a current favourite!)

Tip…

Manchego cheese has recently been recommended to me by my lovely friend, Jean. It is a cheesemade in the La Mancharegion of Spainfrom the milkof the manchegasheep breed. Official manchegocheese is to be aged for between 60 days and two years, hence it is a little expensive. However, it is soooooooo worth it – absolutely delicious. Having grated enough for the recipe, there was then quite a lot of cheese-snacking to be done whilst preparing the dish.The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy. I would urge you to try it!

Inspired by…

Lynn Bedford Hall, The Creative Cuisine (thank you again Helen for introducing me to this old but genuinely inspirational book).

How easy…

Wonderfully! I love these dishes that finish themselves off in the oven, while I quickly tidy up the pots and pans and treat myself to a glass of red!

 

Lemon Sole with Brown Shrimp and Caper Butter Sauce

The 95th of 100 recipes chosen from the blog to go into my cookbook, this is an utterly delightful way to showcase the flavours of a lovely, fresh fish.

A tweaked version of a recipe demonstrated on telly, this lemon sole dish is fast, simple and absolutely lovely – something that I am convinced is to do with the minimal tinkering applied to the fish – its natural flavours are there to be enjoyed, enhanced by a lovely little simple sauce. Just yummy.

Serves 4

What you need…

A splash of rapeseed oil

800g lemon sole, cleaned and filleted to 4 portions

Sea salt and black pepper

100g unsalted butter

90g brown shrimp, cooked and peeled

2 teaspoons capers, drained and rinsed

Juice of two lemons

Small handful fresh flat leaf parsley, chopped

What to do…

On a high heat, melt the butter in a medium-sized saucepan. Bubble away until the butter turns a lovely golden brown colour. Remove from the heat and, standing as far away as is feasible, pour in the lemon juice – it will go crazy and spit – you don’t want this all over you! Set aside and then add the brown shrimp, capers and parsley. Put back on the heat and keep warm on a very low heat, whilst you cook the fish.

Season the sole fillets with salt and pepper. Heat the oil in a large frying pan and once hot, add the fish and cook for 3 minutes on each side.

Serve the fish and then drizzle over some of the brown shrimp and caper butter sauce. It’s lovely. Once a again, a reminder that the simple things in life often provide the most pleasure! (Providing you first have good quality fish, in this case!) Enjoy your lemon sole with brown shrimp and caper butter sauce!

Serving suggestion…

Parmentier potatoes together with creamed leeks with chestnut and thyme crumble (both already blogged).

Inspired by…

Bryn Williams, Saturday Kitchen

How easy…

Ever so. All you need is great fish to start with and lemon sole is nothing like as expensive as Dover Sole, so…..no holding back!

Red Mullet with Saffron, Orange Oil and Spring Onion Barley

The 77th of 100 recipes chosen from the blog to go into my cookbook, this is very special dish – cooked up with my bro – time to do it again, me thinks!

I first tried this last week when I was in Penzance with my brother, Martin; this dish is ridiculously easy to make and absolutely delicious! We picked up the freshly caught fish at lunchtime and cooked this up on a whim in the evening. The freshness of the fish evokes a quite wonderful essence of the sea: a beautiful flavour that is enhanced by the lovely and light pearl barley ‘risotto’ – the perfect base for these delightful little fish – just yummy!

Serves 4 as a starter or 2 as a main course

What you need…

for the orange oil

Zest of 1 orange, grated finely

75ml rapeseed oil

25ml olive oil

for the main dish

1 x medium baking tin

400ml hot water from the kettle

1 vegetable stockpot (I use Knorr)

8 spring onions

8 red mullet fillets (your fishmonger will do this for you)

Rapeseed oil

50g unsalted butter

2 garlic cloves, chopped

100g pearl barley

1 teaspoon saffron strands

200g spinach, washed and trimmed

2 teaspoons dill, chopped, plus extra fronds to garnish

50g Parmesan, grated finely

Sea salt and black pepper

What to do…

Ideally, the day before you want to enjoy this dish, make up the orange oil by putting all the ingredients into a blender and whizzing for 1 minute. Pour the mixture into a jug, cover, pop into the fridge and leave to infuse for 24 hours. Strain into a screw-topped jar and keep in the fridge until needed (it will actually keep for up to 1 month).

Time to prepare this lovely meal! First, a bit of prep: make some stock by using a balloon whisk to dilute the stockpot into the hot water. Set aside. Trim the spring onions and slice finely, keeping the white parts separate from the green. Set aside. That’s it – prep done.

Heat a large saucepan over a medium heat and add a splash of rapeseed oil and the butter. When hot, add the white spring onion slices and the garlic. Stir for 1 minute and then add the pearl barley, stirring for a further minute.

Pour in 200ml of the vegetable stock and add the saffron. Bring to the boil and then simmer on a moderate heat for 20 minutes, checking on it occasionally – if it looks like the stock is being absorbed too soon, add a little more until the 20 minutes is up and the cooking liquid is now almost completely absorbed. Discard any remaining stock.

Add the green spring onion slices, spinach and dill and cook for 1 minute.  Stir in the Parmesan, season, taste and adjust the seasoning if needed.

For the fish, allow 4 minutes before the end of the pearl barley cooking time.  Heat your grill to medium. Splash a little rapeseed oil into your baking tin, spread all around and season. Pop the fish in, skin side up and slide the tin under the grill, cooking for 4 minutes or until just cooked through.

Spoon the barley onto warmed plates and arrange the red mullet on the top. Drizzle orange oil over and around the fish and then garnish with dill fronds. Dead easy and absolutely delicious!

Inspired by…

My bro and before him, Nathan Outlaw.

How easy…

Very easy. The freshness and essential flavours of the fish obviate the need for any fancy cooking – it’s all there for you already!

 

 

 

Salmon with Sorrel and Vermouth Sauce

The 63rd of 100 recipes chosen from the blog to go into my cookbook, this is an fabulous way of dressing up salmon and after trying it, sorrel has a permanent spot in our garden and on our summer menus!

This is a simple dish but the flavour of the sauce is absolutely incredible – on first tasting my words were, “ Oh wow, I wish I’d made more!’ I love salmon and I’m always looking for different ways of preparing it: this is going to be a regular – such a treat!

Serves 2

What you need…

1 x baking tray, covered in foil

200g salmon fillet, cut into 2cm-thick slices

1 shallot, chopped finely

75ml vermouth

75ml dry white wine

150ml double cream

Sea salt and black pepper

50g sorrel leaves, sliced finely

Your favourite salad leaves (I like a mix of iceberg, basil, rocket and chicory)

House dressing (see below)

for the house dressing

1 egg yolk

1 teaspoon Dijon mustard

2 teaspoons runny honey

2 tablespoons cider vinegar

150ml rapeseed oil

1 shallot, finely chopped

2 garlic cloves, chopped

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon mint leaves, finely chopped

1 tablespoon basil leaves, finely chopped

1 tablespoon thyme leaves, finely chopped

Sea salt and black pepper

What to do…

First, knock up the fabulous salad dressing: place the egg yolk in a bowl with the mustard, honey and cider vinegar. Use an electric handheld whisk to beat together. Then, gradually add the oil, whisking the whole time, until the mixture is thick and creamy. Add the remaining ingredients, seasoning to taste, whisk to thoroughly incorporate and then pour into a screw top jar and pop in the fridge until needed.

When you’re about ready to eat, pop your salmon slices on the foil and set aside.

Heat a medium saucepan until hot and then tip in the shallot, vermouth and white wine, cooking for about 5 minutes until reduced by half. Add the cream and cook for 2-3 minutes until reduced and thickened.

Meanwhile, pop your salmon under the grill for 3 minutes, until just cooked through.  Chuck all your salad leaves into a serving bowl.

Season the sauce to taste and then stir in the sorrel leaves. Divide the sauce between 2 plates and then place salmon slices on the top.

Drizzle some house dressing over the salad leaves and toss to thoroughly coat. Serve salad alongside the fabulous salmon and sauce. Absolutely fabulous!

Tips…

The only finicky element to this recipe is the preparation of the delightful salad dressing so I prepared mine in advance and chucked it all in a screw top jar to be kept in the fridge. The quantity made is double what is required so the remainder can be used for another salad – the dressing will keep in the fridge for a few days.

I struggled to find sorrel in supermarkets, but it’s dead easy to grow in the garden and has a lovely, unique fresh, slightly lemony flavour that’s great raw in salads.

Inspired by…

James Martin

How easy…

Once the salad dressing was sorted, dead easy and dead quick…and fabulously delicious!

Grilled Plaice with Mustard and Tarragon Sauce, Asparagus and Peas

The 43rd of 100 recipes chosen from the blog to go into my cookbook, this is an absolutely superb fish supper, with every mouthful to be savoured!

This is a really lovely, delicate and light fish supper. The sauce is quite piquant and, when tasted on its own, really rather strong. But, take a forkful that includes a little fish, greenery and sauce and the combination is fabulous: the sauce is the perfect foil for the delicate fish – it just all works brilliantly. And – bonus – you can make the sauce ahead, leaving just a few minutes cooking of the fish and vegetables just before you want to eat. It’s on the ‘favourites’ list for me!

Serves 4

What you need…

1 x baking tray

500g asparagus, trimmed

100g frozen peas, defrosted

1.5kg plaice, filleted and cut into portions

Splash rapeseed oil

1 baby gem lettuce, shredded

Small knob of butter

Sea salt and black pepper, for seasoning

Olive oil to drizzle

for the sauce

½ fish stockpot (I use Knorr)

100ml boiling water from the kettle

Splash rapeseed oil

2 shallots, peeled and chopped

2 garlic cloves, peeled and chopped

4 teaspoons apple cider vinegar

100ml dry, still cider

2 teaspoons wholegrain mustard

100ml double cream

4 teaspoons chopped tarragon, stalks reserved

2 teaspoons capers

What to do…

First, blanch the asparagus. Pop in a deep frying pan of boiling, salted water and simmer vigorously for 2 minutes. Drain and set aside. Dry the frying pan – you’ll be using it again later.

In a jug, create your fish stock by pouring the water from your kettle into a jug and dissolving in the fish stockpot, using a small balloon to whisk. Set aside.

Now to the sauce: heat a splash of rapeseed oil in a pan over a moderate heat. Add the shallots and garlic and cook for 1 minute.  Add the cider vinegar and bring to the boil. Pour in the cider and fish stock and bubble furiously until the stock is reduced by half.  Add the mustard, cream and tarragon stalks and simmer, reducing and thickening the sauce so that it coats the back of a spoon.  Remove the tarragon stalks and discard. Stir in the capers and chopped tarragon. Set aside.

When you’re about ready to eat, preheat your grill to medium and oil your baking tray. Sprinkle salt all over the tray and lay your fish fillets on top, skin side up. Place under the grill and cook for 6 minutes, checking the last minute or two to avoid overcooking.

Meanwhile, put your sauce back on a very gentle heat, just to keep it warm.

Return to your frying pan and splash in the rapeseed oil. When hot, add the lettuce and wilt for 1 minute. Add the asparagus and peas with the knob of butter and warm through for a couple of minutes. Season to taste.

Remove the fish from the grill and leave to rest for a couple of minutes.

To serve, arrange the greenery on warmed plates and place the fish on top, skin side up. Drizzle with a little olive oil and then spoon the sauce around the fish. Don’t attack – it’s to be savoured but remember to get a little bit of everything on each forkful and enjoy the combined flavours – simply lovely!

Tips…

If you can’t get fresh tarragon, chuck in a teaspoon of dried tarragon at the same time as the shallots and garlic.

I have oven-roasted the fish rather than grilling it (we have a temperamental grill) and it’s just as good – check after 6 minutes and maybe cook a wee bit longer.

I have used sea bass fillets when I couldn’t get plaice – lovely.

Inspired by…

Chef, Nathan Outlaw and my bro, who insisted that I couldn’t do this blog without this Nathan Outlaw book in my collection – good call, Martin!

How easy…

Really, really easy and a pleasure to make!

Miso-Marinated Cod with Stir-Fry

 

The 32nd of 100 recipes chosen from the blog to go into my cookbook, this lovely supper dish is quite simply fast and fabulous!

A great mid-week family supper that is super-quick to make and has stunning Umami-ish flavours – tangy, tantalising and tasty; it’s gently spicy rather than powerfully hot and so good that I’ve had it three times in two weeks!

Serves 4

What you need…

1 x baking tray, lined with foil

4 x bamboo skewers

650g skinless cod/haddock fillets, cut into cubes

4 spring onions, trimmed and sliced

4cm ginger, peeled and sliced thinly

1 teaspoon dried, crushed chillis

2 x 300g packs of your favourite vegetable stir-fry

1 tablespoon rapeseed oil

2 tablespoon hoisin sauce

2 tablespoons sweet chilli sauce

Sea salt and black pepper

Lime wedges, to serve (optional)

for the marinade

2 tablespoon miso paste

4 tablespoons maple syrup

2 tablespoons mirin

4 tablespoons light soy sauce

Juice of 1 lime

What to do…

First to the marinade: combine all the ingredients in a bowl, season with a little black pepper. Add the fish, then cover and chill for anything between 15 minutes and overnight (I did an hour).

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

Thread the fish onto skewers, then arrange on your baking tray.

Drizzle a tablespoon of the remaining marinade over each skewer and pop into the oven until cooked though (10minutes) turning half way through cooking.

Heat the rapeseed oil in a large frying pan over a high heat. Add the spring onions, ginger and chilli and cook, stirring for 1 minute. Tip in the vegetables, hoisin and sweet chilli sauces and stir-fry for 5-6 minutes, or until just tender. Serve with the fish skewers and extra lime wedges for squeezing over. Absolutely delightful and prepared in minutes!

Inspired by…

Tesco.com

How easy…

Ridiculously!

Saturday Supper of Salmon and Med. Veg.

Lovely little supper of Salmon with Sorrel and Vermouth Sauce served with Summer Mediterranean Vegetables: both previously blogged and both lovely, especially the salmon dish)

Tip…

Use the search option in the top right hand corner of the website to type in each recipe to find the original blogs – enjoy!

Inspired by…

James Martin and Mary Berry, respectively

How easy…

Dead easy – perfect for a quick, sumptuous supper!

 

 

 

 

Salmon with Sorrel and Vermouth Sauce

This is a simple dish but the flavour of the sauce is absolutely incredible – on first tasting my words were, “ Oh wow, I wish I’d made more!’ I love salmon and I’m always looking for different ways of preparing it: this is going to be a regular – such a treat!

Serves 2

What you need…

1 x baking tray, covered in foil

200g salmon fillet, cut into 2cm-thick slices

1 shallot, chopped finely

75ml vermouth

75ml dry white wine

150ml double cream

Sea salt and black pepper

50g sorrel leaves, sliced finely

Your favourite salad leaves (I like a mix of iceberg, basil, rocket and chicory)

House dressing (see below)

For the house dressing

1 egg yolk

1 teaspoon Dijon mustard

2 teaspoons runny honey

2 tablespoons cider vinegar

150ml rapeseed oil

1 shallot, finely chopped

2 garlic cloves, chopped

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon mint leaves, finely chopped

1 tablespoon basil leaves, finely chopped

1 tablespoon thyme leaves, finely chopped

Sea salt and black pepper

What to do…

First, knock up the fabulous salad dressing: place the egg yolk in a bowl with the mustard, honey and cider vinegar. Use an electric handheld whisk to beat together. Then, gradually add the oil, whisking the whole time, until the mixture is thick and creamy. Add the remaining ingredients, seasoning to taste, whisk to thoroughly incorporate and then pour into a screw top jar and pop in the fridge until needed.

When you’re about ready to eat, pop your salmon slices on the foil and set aside.

Heat a medium saucepan until hot and then tip in the shallot, vermouth and white wine, cooking for about 5 minutes until reduced by half. Add the cream and cook for 2-3 minutes until reduced and thickened.

Meanwhile, pop your salmon under the grill for 3 minutes, until just cooked through. Chuck all your salad leaves into a serving bowl.

Season the sauce to taste and then stir in the sorrel leaves. Divide the sauce between 2 plates and then place salmon slices on the top.

Drizzle some house dressing over the salad leaves and toss to thoroughly coat. Serve salad alongside the fabulous salmon and sauce. Absolutely fabulous!

Tips…

The only finicky element to this recipe is the preparation of the delightful salad dressing so I prepared mine in advance and chucked it all in a screw top jar to be kept in the fridge. The quantity made is double what is required so the remainder can be used for another salad – the dressing will keep in the fridge for a few days.

I struggled to find sorrel in supermarkets, but it’s dead easy to grow in the garden and has a lovely, unique fresh, slightly lemony flavour that’s great raw in salads.

Inspired by…

James Martin

How easy…

Once the salad dressing was sorted, dead easy and dead quick…and fabulously delicious!

Black Pudding and Smoked Haddock Hash with Hollandaise Sauce

Rich and decadent and yet wholesomely earthy, this is a wonderfully unusual dish and is at the same time both comforting as well as tasting rather treat-like. Essentially, rather lovely with the added bonus of being ideal for breakfast, brunch or supper!

Serves 4

What you need…

500ml milk

1 bay leaf

5 fillets smoked haddock

50g butter

2 small red onions, chopped finely

300g new potatoes, cooked and roughly sliced

200g black pudding, peeled and roughly sliced

4 happy eggs, hard-boiled, peeled and quartered

3 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

A handful fresh parsley, chopped finely

Wholegrain mustard (optional)

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

First, pour the milk into a medium saucepan, chuck in the bay leaf and bring the milk to the boil. Slide in the fish, bring to the boil again and then remove from the heat, allowing the haddock to gently cook in the warm milk as you make the sauce and the rest of the main dish.

Starting with the sauce: in a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

To the main event: melt the butter in large saucepan and sauté the onions over a high heat for 2 minutes. Add the potatoes and black pudding, stirring so they are heated through and lightly coloured. Add the vinegar and Worcestershire sauce and cook for a further minute. Add the parsley. Use a slotted spoon to retrieve 1 of the fish fillets from the milk and flake it into the hash.

Divide the hash between four plates. Use your slotted spoon again to retrieve each fish fillet from the milk and pop one on each pile of hash. Garnish with the egg quarters and then drizzle over a little (or a lot) of hollandaise sauce. Dig in! Absolutely yummy!

Tip…

Tip the left over egg whites into a zipped bag and freeze for future meringue-making.

Inspired by…

Izy Hossack (student and blogger) for the hollandaise sauce and Henry Harris (chef and importer of fine brandies and digestifs, as published in The Really Quite Good British Cook Book) for the main dish.

Skate with Asparagus and Rosemary Salmoriglio

Fresh fish is best served simply: I am not the first to say that and certainly won’t be the last. This skate dish is simple, quick and just divine. The lovely little Italian herb oil (Salmoriglio) is just whizzed up in the processor and the skate, sautéed in butter – the combination? Exquisite!!! Oh….and….it’s quite healthy!!!!

Serves 2

What you need…

10g rosemary sprigs (8 – 10 depending on size), leaves picked

Pinch of salt

2 garlic cloves, chopped

Squeeze fresh lemon juice

5 tablespoons olive oil

2 x 250g skate wings

100g plain flour

A large handful of asparagus, trimmed

What to do…

For the salmoriglio, tip the rosemary leaves into a small food processor and whizz until finely chopped. Add the salt, garlic and lemon juice and whizz until smooth. Still whizzing, slowly pour in 3 tablespoons of the oil. Whizz until all the ingredients are combined – that’s it: done!

Season the skate wings. Pour the flour onto a plate and coat the fish on both sides. Heat the remaining oil in a large frying pan (or two) over a moderate heat and sauté the skate for 5 minutes on each side or until cooked through and golden.

Meanwhile, bring a pan of salted water to the boil and simmer the asparagus for about 3 minutes, until just tender. Drain.

Serve your magnificent skate wings with asparagus on the side and drizzle over the salmoriglio. A forkful of the fish with a little of the herb oil together make for a joyful marriage! Enjoy!

Tip…

I didn’t realise when I bought the skate that this fish is seriously under threat due to over-fishing. Ray makes a perfect alternative and was in fact the recommended fish in the original recipe.

Inspired by…

My Waitrose magazine

How easy…

Wonderfully easy for such a fabulous dish.