Tag Archives: fish

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.

Cod ‘BLT’

I was drawn to this recipe mainly because I thought that the combination of cod, bacon, tomato and lettuce with a dressing was nothing short of bonkers! Anyway, dubiously I created my take on Nathan Outlaw’s orginal recipe (which as a little too cheffy for me) and was absolutely gob-smacked at what a wonderful dish it turned out to be (the dressing in particular is divine) – a great and very different salad for a summer’s evening supper!

Serves 4

What you need…

1 x baking tray, liberally buttered

1kg cod, gutted, filleted and skinned

4 rashers of streaky bacon

Sea salt and black pepper

2 baby gem lettuces, washed and torn

A handful of basil leaves, torn

for the BLT dressing

8 tomatoes

2 garlic cloves, chopped

30ml white wine vinegar, plus a further teaspoon

1 tablespoon sugar

1 red chilli, deseeded and chopped

3 egg yolks, lightly beaten

1 teaspoon Dijon mustard

150ml olive oil

50ml double cream

for the oven-dried tomatoes

1 x baking tray, lined with foil

16 ripe cherry tomatoes, halved

2 garlic cloves, chopped

4 thyme sprigs, leaves picked

Drizzle of olive oil

Sprinkle of caster sugar

Sea salt and black pepper

What to do…

Start with the oven-dried tomatoes: heat your oven to 110°c / 225°f / gas ¼. Lay the tomatoes on the baking tray and sprinkle over the garlic, thyme, olive oil and caster sugar. Season with salt and pepper and pop in the oven for 90 minutes.

Turning to the dressing: into a mini chopper or blender tip the tomatoes, garlic, 30ml wine vinegar, sugar and chilli. Season with salt and pepper and whizz until smooth. Ideally leave this in the fridge for a couple of hours to let the flavours develop. Strain this tomato ‘stock’ through a sieve, discarding the remaining pulp. Set aside.

Using an electric handheld whisk, beat together the egg yolks, mustard and teaspoon of wine vinegar. Very slowly add the olive oil, whisking the whole time to emulsify. Whisk in the cream.

When you’re ready to cook the fish, preheat your oven to 200°c /400°f / gas 6.

Dry-fry the bacon in a frying pan until crisp. Cut into small pieces (I use scissors) and set aside.

Lay the fish fillets onto your baking tray and season with salt and pepper. Pop into the oven and cook for 15 minutes or until just cooked.

Meanwhile, arrange the lettuce on serving plates and scatter over the oven-dried tomatoes.

In a saucepan, gently heat the sieved tomato stock together with the egg yolk sauce, whisking the whole time and avoiding boiling.

Flake the cod over the lettuce, sprinkle over the bacon and basil and then drizzle over the sauce – enjoy this very odd combination that works extremely well!!!!

Tip…

The oven-dried tomatoes and the two elements that combine to create the BLT dressing can all be prepared in advance, leaving very little to do just before you want to eat.

Inspired by…

Nathan Outlaw

How easy…

Not difficult but requires quite a lot of time and prepping in advance. Worth it though!

 

 

 

 

 

 

 

 

 

Lemon and Tarragon-Crusted Sea Bass

 So simple and so very, very yummy! A lovely crispy ‘panko’ coating contrasts beautifully with the fresh, tangy lemon tarragon sauce but doesn’t detract from the natural flavours of this delicious fish. A great dish for a supper with family and friends! Simply delightful!

Serves 4

What you need…

1 x baking sheet, lined with parchment paper/ Bake O Glide

4 sea bass fillets, skin on

40g butter

60g panko breadcrumbs

Zest of 1 lemon, grated finely

½ tablespoon tarragon, chopped

40g Parmesan, grated

Sea salt and black pepper

Lemon wedges, to serve

for the lemon tarragon sauce

200g full-fat crème fraîche

½ tablespoon tarragon, chopped

1 tablespoon lemon juice

Pinch of caster sugar

What to do…

Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a small pan, then remove from the heat and stir in the breadcrumbs, lemon zest and tarragon so that all the ingredients are thoroughly mixed together. Set aside.

On your baking sheet, sprinkle over half the breadcrumb mixture in 4 rows, roughly the same size as the 4 fish fillets. Lay each fillet, skin side down, on top of a row of breadcrumbs and press down firmly. Top each fillet with the remaining breadcrumbs, sprinkle with Parmesan and chill in the fridge for 15 minutes (or for up to 8 hours).

When you’re ready to serve, preheat the oven to 200°c / 400° / gas 6.

To make the sauce, chuck all the ingredients together in a bowl, season with salt and pepper and mix together.

Cook the fish in the oven for 15 minutes. Serve each crispy-coated fillet on a warm plate with a dollop of the lovely sauce, a wedge of lemon and perhaps a little greenery and potatoes – absolutely delicious and delightfully easy!

What’s Panko all about…?

Panko breadcrumbs were a total revelation to me. I couldn’t believe that Mary was using pre-prepared breadcrumbs but these little lovelies can be set quite apart from your everyday breadcrumb!!! In short, panko is a type of flaky breadcrumb; it’s commonly used in Asian, particularly Japanese, cuisine, although it has become more popular in Western cooking. What sets it apart from standard breadcrumbs is its texture which is light, airy and delicate; all of which ensure that it crisps as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy. I will be using it for all sorts from here on in – toppings, coatings and crusts are going to be panko all the way!

Tips…

The fish can be prepared up to 8 hours in advance and kept in the fridge until you’re ready to cook. Likewise, the sauce can be made a couple of days in advance.

Inspired by…

Mary Berry

How easy….

I’m loving these recipes from Mary’s Everyday cook book – they’re all really easy and fit nicely into a busy schedule – this one is no exception – enjoy!

Spiced Haddock Chowder

Real comfort food this, it’s a thick, chunky and really flavoursome soup – an ideal lunch or supper that will surely brighten even the coldest and most miserable winter’s day – also dead easy to make!

Serves 4

What you need…

2 haddock fillets

568ml (1 pint) milk

4 bay leaves

10 peppercorns

25g butter

1 large onion, chopped

1 carrot, roughly chopped

½ swede, roughly chopped

1 large potato, peeled and roughly chopped

1 teaspoon mustard seeds

1 teaspoon turmeric

1 tablespoon plain flour

2 tablespoons flatleaf parsley, chopped

What to do…

Cut the haddock fillets in half and pop them into a saucepan with the milk, bay leaves and peppercorns. Bring to the boil and then pop the lid on, removing from the heat and leaving the flavours to infuse.

Melt the butter and then sauté the onion until just soft. Add the carrot, swede and potato together with the mustard seeds and turmeric and sauté the lot over a moderate heat, stirring the whole time, until lightly browned.

Use a slotted spoon to remove the haddock from the milk.

Scatter the flour over the vegetables cook over a moderate heat, stirring to evenly incorporate. Gradually pour in the infused milk, stirring as you go and then turn up the heat to create a thick sauce. Cook the vegetables in this sauce until they are soft (15 minutes or so).

Break up the haddock into bite-sized chunks and tip it into the pan to warm through.

Serve in rustic bowls (it’s that kind of a soup) with a little chopped parsley to garnish. Enjoy this soup that has the same warming effect as snuggling up in a warm blanket but with the added zing of a little spiciness.

Inspired by…

Nigel Slater

How easy…

A very easy-going, relaxed recipe, rather like the man himself

Red Mullet with Saffron, Orange Oil and Spring Onion Barley

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!

 

 

 

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.

 

 

 

 

Sole Véronique

Such a lovely yet understatedly light and elegant dish that features a wonderfully decadent sauce that is intensely flavoured to the point that you really want to lick the plate clean! The sauce somehow however does not overpower the fish, but complements it perfectly, as do the subtle addition of grapes that work curiously well – absolutely lovely and extremely quick and easy!

What you need…

700g Lemon or Dover Sole fillets, skinned and trimmed

Sea salt and black pepper

400ml boiling water from the kettle

1 fish stockpot (I use Knorr)

100ml dry white wine

300ml double cream

1 egg yolk

40 seedless white grapes, halved

What to do…

In a jug, dissolve your fish stockpot into the hot water, using a balloon whisk to ease the process.

Season the fish and roll the fillets up quite tightly (this gives them a great texture as they can be quite thin). Put them into a wide saucepan, pour over the hot stock and wine. Pop on the lid and poach the fillets for 4 minutes. Use a slotted spoon to remove the fish from the liquid and transfer into a warmed baking dish. Cover with foil and set aside.

Returning to your fishy stock, turn the heat up to high and boil without the lid until the liquid has reduced to just 5 tablespoons (it is this process that increases the intensity of flavour). This can take 10-15 minutes – just wander off to do other things, but keep checking.

Add 1 tablespoon of the double cream to the egg yolk and set aside.

Remove the fishy stock from the heat and gently pour in the remaining cream, stirring as you do so. Return to the heat and again reduce the liquid – to about two thirds of the original volume – and until is has thickened to coat the back of a spoon.

Preheat your grill to high.

Mix the egg yolk and tablespoon of cream in a bain-marie (heatproof bowl in a steamer over a pan of simmering water) and use your balloon whisk again to beat until the mixture is frothy and thickened.

Pour the egg mixture into the sauce, stir in and then add the grapes.

Pour the sauce over the fish fillets and pop under the grill, cooking until the sauce glazes slightly – maybe 3 minutes.

Serve with a green vegetable (we had broccoli that had been boiled and then mixed in with hot olive oil, chopped garlic and chopped anchovies – the whole dish was absolutely gorgeous and the rich intensity of the sauce is truly a wonderful thing!

Inspired by…

The book, ‘Who put the Beef in Wellington’, the author of which borrowed the recipe from Mark Sargeant, who in turn was inspired by the dish’s original creator, August Escoffier; who, in 1903 whilst leading the kitchen at the Ritz, had the foresight to name this dish after a then popular comedic opera that was the big thing in London, Véronique! The original uses vermouth rather than white wine, but I didn’t have any!

How easy…

Very easy and absolutely worth every second!

Salmon with Sauce Verte and Garlicky Crushed New Potatoes

 

In this dish, the salmon is at its best – simply roasted with a little seasoning and a squeeze of lemon. But then you add the sauce verte, which has a summer-fresh piquancy about it and is the perfect foil to the fish. And finally, there are the potatoes: OMG – they are soooooooo yummy – we are having these with several more dishes over the next few weeks. The garlic-infused oil and milk mingling with the roughly crushed potatoes is a thing of loveliness as well as being really quite addictive! The whole thing together is a really easy, scrummy family supper dish.

Serves 4

What you need…

for the potatoes

12 new potatoes, washed

120ml milk

120ml olive oil

2 garlic cloves, chopped

Large pinch of sea salt

for the sauce verte

50g spinach

50g watercress

50g flat leaf parsley, leaves only

A handful tarragon leaves

A handful basil leaves

150g crème fraiche

100g mayonnaise

Juice of 1 lemon

Sea salt and black pepper for seasoning

for the salmon

1 x baking sheet, lined with Bake O Glide or parchment paper

4 salmon fillets

Squeeze of lemon juice

Sea salt and black pepper

What to do…

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

For the potatoes, put all the ingredients into a saucepan, bring to the boil and then turn down low, pop a lid on, and cook gently for 20 – 25 minutes, until the potatoes are soft and infused with the garlicky oil: yum! Roughly crush the potatoes with a fork, taste and adjust seasoning according to your preference.

Whilst the potatoes are cooking, make the sauce verte and cook the fish. First, the sauce verte: bring a pan of water to the boil and blanch the spinach and watercress for 1 minute. Drain through a colander and then tip the vegetables into a bowl of iced water. Drain again and then put them into your food processor and blend with the herbs until fine. Add the crème fraiche, mayonnaise and lemon juice and whizz until bright green. Season, whizz, taste, season again if liked. Decant into a serving jug. Set aside.

For the salmon, put the fish on the baking tray, skin-side up. Pop in the oven and bake for 5 minutes. Turn over, season and squeeze lemon juice over before returning to the oven for a further 5 minutes.

To serve, place a portion of the potatoes into the centre of each plate and place the salmon fillet on the top. Either drizzle, dot or spoon the sauce over the top or pass the jug around so that people can help themselves. Enjoy this lovely, light family supper dish – really scrummy!

Inspired by…

John Torode, Saturday Kitchen

How easy…

Really extremely easy – I love it when something so lovely takes so little effort!

 

 

 

Baked Salmon with Roasted Vegetables

A simple, one-pot dish and is sooooooo very tasty. The natural flavours of the salmon are enhanced by the addition of anchovies and a mixture of peppers and tomatoes works absolutely brilliantly as a contrasting accompaniment to the fish – the whole lot disappeared at a rapid rate – this a great one for a family supper.

Serves 4

What you need…

1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered

160ml hot water from the kettle

½ vegetable stock pot (I use Knorr)

750g – 1kg potatoes, peeled and cut into 1cm-thick slices

5 large tomatoes, thickly sliced

1 red pepper, deseeded and cut into bite-sized chunks

1 orange or yellow pepper, deseeded and cut into bite-sized chunks

60g anchovy fillets in oil, drained and finely chopped

4 garlic cloves, chopped

4 sprigs oregano, leaves stripped from the stems

6 sprigs rosemary

4 tablespoons olive oil, plus a little extra for the fish

1 side of salmon – enough to cover your baking dish – mine was around 1.5kg

Sea salt and black pepper

What to do…

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

Pop your ½ stockpot into a jug, tip on the hot water and mix together using a balloon whisk. Set your vegetable stock aside.

Bring the potatoes to the boil in salted water and cook for 5 minutes. Drain. Arrange the slices, slightly overlapping to cover the bottom of your baking dish.

Scatter over the tomatoes, peppers and anchovies. Pour over your stock. Scatter over the garlic, oregano leaves and then lay across the rosemary sprigs. Season with salt and pepper. Pour over the oil and pop in the oven, uncovered, for 30 minutes.

Meanwhile, rub a little olive oil all over the fish and season with salt and pepper.

Remove and discard the rosemary sprigs from the vegetables; then lay the fish on top. Cover with foil and pop back in the oven for 30 minutes. Remove the foil and cook for a further 5 minutes, just to give the salmon a little colour.

That’s it – all done – no accompaniments required and you know what? It’s very lovely! Enjoy!

Inspired by…

Gino D’Acampo

How easy…

Ridiculously straight forward