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Tag: Fish (page 2 of 3)

Smoked Pollack Hollandaise

This is a bit of a cheat but dead quick. You can use any smoked white fish or hot-smoked salmon. For two:

  • Two fillets of smoked pollack or equivalent, 400-500gms total
  • Half a packet of fresh spinach
  • Two thick slices of real bread – sourdough is excellent
  • Packet of hollandaise sauce
  • two eggs.

Get yourself ready, this is going to be on the table in five minutes. Make the sauce according to the packet. Wilt the spinach in a pan for three minutes. Poach the eggs until soft. Toast the bread. Heat the smoked fish in the microwave for a couple of minutes (it is already cooked). Assemble: base layer of toast, the spinach, fish, egg and sauce poured over. As an alternative to the toast I have also used sliced boiled new potatoes.

This can be a supper dish or a great brunch or lunch dish.

Cod and Chorizo Stew

This is a really quick one-pot dish and one you could easily do camping or in a boat. You don’t need to be at all precise with quantities, but for two we used:

  • 2 cod steaks or fillets
  • 1/2 onion chopped
  • 100g chorizo, chopped into small chunks
  • 1 tin chopped tomatoes
  • 1 tin of white beans – butter, haricot, borlotti etc.
  • Chopped fresh parsely
  • Olive oil

Simply fry the chorizo and onion in a pan until the onion is soft and the chorizo makes everything red. Add the tin of tomatoes, cover and cook for five minutes. Add the cod and cook for another five minutes. add the beans, and cook for a final five minutes. Adjust seasoning, sprinkle with chopped fresh parsely and serve in a bowl with crusty bread.

Posh Fish & Chips

Thank you Jamie Oliver. This can be based on any white fish but why not use pouting like Jamie does. This involves breaded fish strips, sweet potato fries and a very tasty basil mayo relish.  Quantities can be scaled up easily depending on number fish and number of mouths.

Sweet potato fries:

Heat oven to 200deg C.

Wash but don’t peel some small sweet potatoes. Slice length-ways to make small wedges, about six per small potatoes gives you chip-sized wedges. Toss in olive oil with a sprinkle of salt, pepper and paprika. Place on an oven tray and roast for 35 minutes, turning occasionally. They are done when a knife point goes right in easily.

Basil mayo:

Per person (or multiply up): take about ten basil leaves and pound to mush in a pestle and mortar. Add juice from 1/4 lemon and add half a tablespoon of plain yogurt and  a half a tablespoon of mayonnaise. Mix together, job done. This is very light and refreshing.

Fish fingers:

Heat cooking oil in a frying pan, about 5mm deep will do. Fry a clove of garlic in the oil first to flavour it, then remove. Take two pout fillets per person, skinned and boned. Slice down the middle to create four “fingers”. Dip in flour, then beaten egg, then breadcrumbs. Drop in the oil and fry each side until golden.

Serve with peas. Very good!

 

Salmon and Spinach Pasta

Super quick pasta dish. I like any pasta sauce that cooks in less time that the pasta! For two (easily scales up):

  • 2 skinless boneless salmon portions
  • 4 sun dried tomatoes, sliced,  and their oil
  • 175g pasta of your choice (I like shells for seafood)
  • 1/2 pack of fresh spinach
  • A blob of creme fraiche (optional)

Here’s what to do. Boil the pasta according to the instructions. Meanwhile, heat the tomato oil in a pan and cook the salmon and tomatoes until the salmon looks cooked and flakes easily. Add the spinach and put a lid on the pan for a couple of minutes until the spinach is wilted. At this point you can add the creme fraiche if you like, or just stir about to mix, and adjust the seasoning. Mingle with the pasta and serve.

Quick Thai Fish Curry

You can use any white fish for this, preferably firm and chunky. Serves four but easily divided down to two or even one.

  • 450g white fish skinned, boned and cut into bite sized chunks
  • 25g seasoned flour
  • 1 clove garlic crushed, or paste
  • 2 tbs red Thai curry paste
  • 1 tbs fish sauce
  • 1 tin coconut milk
  • handful cherry tomatoes
  • 20 Thai basil leaves or our own if they are not available
  • Oil

Heat oil in a wok or frying pan. Toss the fish in the flour to coat and fry in hot oil for 3-4 minutes turning to seal. Remove the fish and keep warm. Mix the coconut milk, fish sauce and curry paste. Stir fry the garlic then add the sauce mixture. Bring to a simmer then add the fish back in, with the cheery tomatoes. Simmer for five minutes. Meanwhile stir fry some fresh vegetable and cook some Thai Jasmin or Basmati rice. When all is done, add the basil leaves to the curry and serve.

Thai Pesto Noodles

A bit fusion but it works. Takes about 5 minutes. The photo above was taken in Thailand where we went to cookery school for a day. First we were sent on a shopping trip to buy authentic ingredients in the market! This recipe did not come from that school but I thought the photo was appropriate for the ingredients anyway.

  • 4 slabs of dried egg noodles
  • 400g raw prawns
  • 1 bunch of basil
  • 1 bunch of fresh coriander
  • 75g peanuts
  • 1 red chilli
  • 1 lime – zest and juice
  • 2 tbs sesame oil
  • 1 tbs olive oil.

Cook the noodles. Stir-fry the prawns in the olive oil. Blitz everything else except the sesame oil in a blender. Drain the noodles, stir in the sesame oil, stir in the prawns and pesto and eat.

Spaghetti, Pesto and Prawns

Without having to buy pesto! Quantities here for four – this scales up or down easily.

  • 50g blanched almonds
  • 1 clove of garlic
  • 50g parsley leaves
  • 1 grated lemon zest
  • 2 tbs lemon juice
  • 80ml good olive oil
  • 350g spaghetti
  • 300g cooked prawns

Dry fry the almonds. Zap all but spag and prawns in a blender. Add 2 tbs water to loosen it if necessary

Cook the spaghetti. Drain, add the prawns to warm though. Add the pesto. Done! I have not made this for a while but the recipe in the book has a smiley face and Oli next to it so I will have to make it again soon.

 

Mackerel Brunch

Smart eating places serve scrambled eggs with smoked salmon for breakfast or a light lunch, so I thought why not go along with that with a Solent version?  It works best with highly smoked and well seasoned mackerel, so it is woody flavoured and not too limp and fishy. This may be a bit much to take first thing in the morning but for a Sunday brunch it is very good. For each serving (and you can do this just for yourself) you will need:

  • A couple of fillets of the best hot-smoked mackerel
  • Two fresh eggs
  • Butter
  • Salt and pepper
  • Splash of milk
  • Slice of really good bread
  • Pinch of fresh chopped chives or parsley

This is too easy. Toast your bread, meanwhile make scrambled eggs. (if you are new to this – melt butter in a pan. Beat eggs, a splash of milk and a pinch of salt and pepper in a bowl. Pour the mix into the pan, and stir very gently with a flat spatula to move the set egg off the bottom of the pan to make room for the runny stuff. In a minute or two it will be looking scrambled. While it is still a bit runny, take it off the heat – it will carry on cooking by itself and you want it sloppy, not set rock hard). Butter your toasted toast, top with the eggs, and pile flaked, boned, de-skinned mackerel on top. Sprinkle with herbs and voila, your brunch.

Swedish Mackerel Lunch

This is so simple, and you can use any hot smoked fish. The original recipe called for mackerel and as we are always looking for more uses of mackerel I have repeated the recipe here. For the photo above I used hot smoked salmon, simply because I had some! For each serving (and you can do this just for yourself) you will need:

  • A couple of fillets of the best hot-smoked mackerel
  • A slice of rye bread
  • Cream cheese
  • Capers
  • Red onion
  • Pinch of fresh chopped chives or parsley

This is easy. Spread your bread with a generous layer of cream cheese. Top with flaked fish, sprinkled with a few capers, chopped red onion and chives. With a salad on the side this makes a healthy lunch.

Home Cured Salmon

Cured of what? Cured of being boring. OK this is not something you will catch in the Solent but you could buy some from Tescos on the way home. This is from James Martin and so easy it almost isn’t a recipe! All you do is take a skinned fillet of salmon – whole, half or quarter side, and cure it for 12 hours. Then you can slice it and use like smoked salmon in salads, as a starter, an hors d’oeuve or whatever. Here is what you do.

Take your slab of salmon. Mix sugar and sea salt in equal quantities (half a cup of each will do half a side of salmon). Tear off a large sheet of cling film. Make a bed of cure mix using half the cure. Lay the salmon down on top and sprinkle booze on it – James uses good whisky but you could experiment. Half a cup for half a salmon side again. Cover with the rest of the cure and wrap it up in the cling film to make a parcel. Refrigerate for 12 hours, preferably on a deep plate as it will probably leak juices. Then rinse thoroughly in water and you will find it now looks cured – very firm and not at all raw. It will have shrunk too. Simply slice and enjoy!

We tried this with a salad of rocket, beetroot, gherkins, hard boiled eggs, radishes and home-made blinis with sour cream, pretending to be Russians. It was good!

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