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PANFRIED FISH FILLETS WITH WARM POTATO AND FENNEL SALAD

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Serves 4-6

6 fish fillet, blue cod, sole, flounder or any white fleshed fresh fish, each cut into 2-3 pieces

2 Tbsp flour (gluten free is fine)

2 eggs, lightly beaten

85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread

50 gm finely grated parmesan

For shallow-frying: olive oil

Potato Salad

500g Jersey Benne potatoes, scraped of their skins and washed

2 bulbs fennel, sliced thinly and tops reserved

1-2 spring onions, sliced thinly

Handful of rocket and spinach

1 Tbsp flat leaf parsley leaves

1 Tbsp mint leaves

1 Tbsp chives, cut into long lengths

Dressing

1 tsp dijon mustard

2 Tbsp red wine vinegar

6 Tbsp extra virgin olive oil

Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil.  Add the potatoes and bring back to the boil.  Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).

Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.

Slice the fennel thinly and add to a large bowl.

Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into the bowl with the fennel.  When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.  Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes and fennel

Dust fish fillets in flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry whiting for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with potato and fennel salad and lemon wedges.

 

SEARED SALMON, SAVOY CABBAGE AND LEMON DRESSING

salmon

Serves 4

For the dressing

lemon, zest and juice only

3 Tbsp olive oil

2 spring onions, thinly sliced

2 Tbsp chopped flatleaf parsley

Sea salt flakes and cracked pepper

For the wilted vegetables

1 Tbsp olive oil

300g savoy cabbage, finely sliced

1 tsp dill, chopped roughly

1 Tbsp butter

For the salmon

1 Tbsp olive oil

4 x salmon fillets, skin-on

1 lemon, zest and juice only

1 Tbsp butter

Method

For the dressing: Place half the lemon zest and all the juice into a bowl, gradually whisk in the olive oil, whisking continuously. Stir in the spring onions and parsley, season with salt and black pepper and set aside.

For the cabbage: Melt the butter in suitable sized pot or pan, add the sliced cabbage, season with generous amount of pepper and salt, and add the fresh dill, mix through and lightly cover with lid.  Cook for 3-5 minutes or until cabbage has just wilted, yet still has vibrant colour and still crispy.

For the salmon: Preheat a frying pan over a medium-high heat. Rub the olive oil into the salmon skin then place then place the salmon into the hot pan, skin-side down.

Season the salmon with salt and black pepper. Cook for 2-3 minutes, until the skin is crisp and golden brown, then turn the salmon. Add the butter, lemon juice and zest to the pan and cook for a further 1-2 minutes, or until cooked to your liking.

Serve the salmon with the cabbage and spoon a little dressing over the fish.

 

SOLE FILLETS WITH LEEKS

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Sole fillets, melted leeks and wrapped in paper, may not sound like much but let me assure you this is simplicity at its best!

Serves 2

2 fillets sole, skinned

2 leeks, very finely sliced

1 Tbsp white wine

30g butter

1 lemon, sliced

salt and freshly ground black pepper

METHOD

Preheat the oven to 200C

Place the leeks with a knob of butter in a small pot and cook until the leeks are tender (about 3-5 minutes). Set aside.

Place each sole fillet onto a large sheet of greaseproof paper. Sprinkle over the cooked leeks, drizzle with white wine and dot with butter. Place the lemon slices onto the fish and season with salt and freshly ground black pepper.

Bring the greaseproof paper up around the fish and seal the edges to make two parcels. Place onto a baking tray and bake in the oven for 10 minutes, or until the fish is cooked! You will notice the paper parcels will puff up and fill with steam, this is an indication that the fish is cooked.

Serve the fish parcels in the paper parcels directly onto the plates, be careful when opening as the steam is very hot!

WHOLE SOLE WITH LEEKS

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You could easily do this with flounder, brill, plaice or even fillets if that suits.

Serves 4

4 x 450 g whole sole (note size depends on what is available and your preference)

2 leeks, washed and sliced thinly

55 g unsalted butter, melted

Drizzle of olive oil

2 lemons, halved

Sea salt and freshly ground pepper

For the parsley butter

115 g unsalted butter, softened

1/2 lemon, juice only

1 Tbsp chopped parsley

Method

Place the butter in a small pot and add the leeks and thyme, cook gently for about 5 minutes or until the leeks are tender and sweet. Set aside

For the parsley butter: mix the butter with the lemon juice and whip until pale and lump free, add the parsley, season with salt and pepper and mix to combine. Roll up in dampened greaseproof paper to a sausage shape and put in the freezer until needed.

For the sole: preheat the grill.

Wash the fish under cold running water and pat dry.  Using a sharp knife run the blade down the centre (from the head to the tail) and then carefully slice the flesh back from the centre being very careful not to cut the flesh.  Place a little oil on a baking tray and place the fish on top.  Add a small knob of butter on each fish and season lightly, squeeze over a little lemon juice and place under the grill and cook for about 3-5 minutes, add the softened leeks and return under the grill and cook for further 2-3 minutes or until fish is cooked.

Take the parsley butter from the freezer and, using a warm knife, cut into thin slices. Lay two slices on each sole and let it melt. Serve with half a lemon and enjoy!

 

 

 

 

FANTASTIC FISH KEBABS WITH GRILLED CHILLI DRESSING

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This dish can be eaten with or without the chilli dressing but if you are feeling a little daring then I highly recommend it as it will make these kebabs taste out of this world.

Serves 6-8

500 g monkfish tail, trimmed of all skin and bone and cut into 2.5cm cubes

6-8 skewers or sticks fresh rosemary, lower leaves removed, tips kept on

255 g waxy potatoes, boiled lightly and cut into bite sized pieces

2 bulbs fennel, cut into 4mm wedges

For the marinade

2 thumb-sized pieces fresh ginger, thinly sliced

juice and zest of 1 lemon

1 teaspoon turmeric

2 cloves garlic

2 dried chillies, crumbled

1 handful fresh mint

4 tablespoons natural yoghurt

Method

Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes and fennel. Drizzle with the marinade and grill for 2 minutes each side.

GRILLED CHIILI DRESSING

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Serves 6

3 fresh red chillies

¼ cup extra virgin olive oil

3½ Tbsp fresh lemon juice

1 small bunch fresh mint, leaves picked and finely chopped

sea salt

freshly ground black pepper

Method

Prick the chillies with the tip of a sharp knife – this stops them popping or exploding when they are cooked. The best way to blacken the chillies is to hold them with a metal pair of tongs directly into a gas flame obviously if that isn’t possible pop them uder a hot grill. You want the skin to blacken and blister all over.  Place the chillies in a small bowl, cover with cling film and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily.
First this stage I would recommend using gloves at this stage to peel the chillies, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chillies. Put in a mixing bowl, add the oil, lemon juice and mint, and mix well. Season to taste and serve.

You can omit the mint and add coriander or flat leaf parsley if desired

ARNOLD BENNET – smoked fish omelette

omelette arnold bennett

This is one of those dishes which reminds me of Britain and one that we can easily do here with freshly smoked fish from The Boat Shed and fresh free-range eggs

Serves 4 – simply halve recipe to make omelette for 2 or 1 greedy person!

200g natural, smoked white fleshed fish, skinned and boned

1 large shallot, or ½ small onion peeled and finely chopped

150ml cream

Good knob of butter

8 large free range or organic eggs, beaten, plus 1 extra egg yolk

1 tablespoon chopped parsley

Salt and freshly ground black pepper

Method

Put the fish in a pan with the shallots/onion and just cover with water. Bring to the boil and simmer, covered with a lid, for 2 minutes. Remove the fish with a slotted spoon and drain on some kitchen paper.
Continue to simmer the cooking liquid until it has almost completely reduced, then add the cream, bring back to the boil and continue to simmer until it has reduced by two-thirds and has thickened. Remove from the heat and leave to cool a little.
Flake the flesh into the sauce, add the egg yolk and parsley, stir well and season with salt and freshly ground white pepper. Preheat the grill to its maximum temperature.
Heat a little butter over a low heat in a large 25cm non-stick fry pan or a favourite frying pan that doesn’t stick. Season the beaten eggs and pour over the egg mix into the pan, or enough to fill two-thirds of the pan. Over a low heat, stir the eggs with a wooden spoon or plastic spatula, until the mixture begins to set but the eggs are still soft. Stop stirring.

Spoon the haddock mixture over the omelette, spreading it evenly with the back of the spoon until covered. Put it under the grill for a minute or two until evenly browned.

Serve immediately with a simple fresh green salad.

QUEEN SCALLOPS

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How long have i been promising this simple yet hugely satisfying recipe?  When Edmonds Fresh Fish give me that call that they have scallops i never have time to post the recipe, so even though we have no scallops today it is better to be prepared!

If the sun is shinning and the BBQ is alight then cook these little morsels directly on the grills.  Or the other alternative is to preheat the grill on your oven to very hot and place the oven rack as close as possible without catching the shells on fire!! Within minutes you will have succulent scallops to slurp straight from the shell!

GRILLED SCALLOPS WITH GARLIC BUTTER

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serves 4-8

1kg queen scallops or any variety of fresh scallop

150g butter, roughly diced

2 cloves garlic (or more if desired), sliced thinly

2 lemons,

1 Tbsp chopped fresh dill or parsley

1 fresh chilli, deseeded (if necessary) finely sliced – optional addition but delicious

sea salt flakes

freshly cracked pepper

Method

Preheat your BBQ or grill on the oven to very hot.

Place the butter into a small pot and melt over a medium heat, add the garlic and a squeeze of lemon.  Allow the butter to melt and bubble as it is good to let the garlic really cook almost going a light golden brown, this will deepen the flavour and colour of the butter.  Add a pinch of salt and a few grinds of freshly ground pepper and add chilli if using. Add another squeeze of lemon, and chopped parsley.  Set aside.

Wash the scallops under cold running water, and shake dry.  Place on a baking tray in a single layer so that they cook fast and even.  If like me and your oven doesn’t have the capacity to cook them all at once directly under the grill you just have to cook them in batches. Which isn’t a hassle as it gives you time to slurp away on round one!

Place as close to the grill as safe and possible or place directly onto the BBQ.  They usually take about 4-6 minutes, i often turn them over to rotate them a little.  With scallops the shells usually pop open much like a mussel or clam but sometimes you will find that the shells of a scallop will not as the hinges on shells seem to be very fragile and break.  Just because they haven’t opened doesn’t mean that you can’t eat them.  Gently prize them open with some tongs! Please note however that this is pretty much the only shellfish whrere i would say this as general rule is if they don’t open then throw out!

Once they shells have caramelised a little and the juices are bubbling, place them directly onto a serving platter and either serve the garlic butter in a little dish or drizzle generously over the scallop meat! Serve plenty of lemon wedges and a bowl to wash hands and face!!

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PASTA WITH FISH, FENNEL AND CHILI,

The (Not Barefoot) Contessa's Fish Pasta

Serves 2

Drizzle extra-virgin olive oil plus a good glug


1 clove garlic, grated


1 bulb fennel, herby tops removed and reserved


½ leek, sliced thinly, washed well, drain


Pinch salt


2 fresh fish fillets, scaled and pinboned (gurnard, red cod, monk fish)


1 lemon, zested


Splash white wine


Freshly ground black pepper


1 red chili, seeds removed and finely chopped


Fresh pasta – spaghetti, linguine

Method
Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the leek, saute, but do not brown. Add the salt then lay the fish fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chili. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.

Meanwhile cook the pasta in boiling, salted water until al dente or as directed on the packet.

Gently toss the pasta and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

Fennel is high in vitamins A and E, calcium and potassium. Fennel and ginger make a good digestive tea. (Steep the fresh leaves with a bit of sliced ginger for 5 minutes in boiling water.) And enjoy!

 

 

 

WHOLE FISH

“I once read that a whole fish is the aquatic analogue to roast chicken”. 



 

Tips on roasting a whole fish – firstly check that it is fresh – eyes bright and full, fresh sea smell, firm to hold (not floppy), bright red gills.



Preheat oven 210C

Allow about 350g per person
Slash fish lightly on angle across belly a few times this allows even cooking and also it’s a great way to impart flavour into the flesh.
Roughly chop herbs such as parsley, chervil, fennel, dill or thyme with a little lemon zest and fill the cavities where you have slashed, also rub inside the belly.

Drizzle either with oil or even better bouchee’s lemon drizzle; sprinkle the skin with sea salt flakes and a little cracked pepper.

Line a roasting tray with tin foil, rub over a little oil or butter and place whole fish side down.  You can either encase the fish in a foil type bag so it roast-steams or leave it open so the fish gets a lovely crispy skin and golden colour (the choice is yours).


Allow about 15 minutes if fish is portion size of 350g or 20- 40 depending on size and thickness of fish.  To check if done lightly press on flesh it will start to give a little or take a little peek where you have slashed it.

Serve with fennel and potatoes roasted together with a few fennel tips torn and sprinkled over , or chop some rocket through a little homemade mayonnaise, rocket pesto, salsa Verdi or simply with plenty of fresh lemon and a sprinkling of salt.


THAI INFUSED SALMON

Serves 2-4


2-4 salmon


1-3 Tbsp. canola oil (or other vegetable oil) for frying

MARINADE

1/2 cup rice vinegar (or substitute white vinegar or apple cider vinegar)


1/4 cup honey


4 cloves garlic, crushed and minced


1 fresh red chili, finely sliced, OR substitute 1/2 to 1 tsp. cayenne pepper


1 Tbsp. fish sauce


1 Tbsp. soy sauce


1 Tbsp lemon grass or lemon zest


1 Tbsp fresh coriander (stalks and leaves)

Method
To make the marinade place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.

Reduce heat to medium and simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

Place salmon fillets in a flat-bottomed dish (so that fillets aren’t piled on top of each other). When the marinade has cooled, spoon 2 tablespoon over each fillet, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
Place a heavy based frying pan onto a medium to high heat.  Drizzle in two tablespoon oil and allow getting hot; placing the salmon carefully in the pan and cook for at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to “sear”, and it will come freely away from the bottom of the pan.

Fry the fish 3-5 minutes per side, depending on the thickness of the fish.  Salmon is always better pink in the center.