Salmon with a Pesto & Parmesan Crust

Salmon with a Pesto & Parmesan Crust

This salmon, pesto & parmesan is a wonderful combination… and that is not all - it is very quick and easy to prepare.

Serves 2

Prep time:  10-15 minutes

Cooking time: 10 minutes

Ingredients

For the Pesto

25g fresh basil

1 clove of garlic

2 tbsp pine nuts, toasted

2 tbsp parmesan cheese

60ml/4 tbsp olive oil

For the Salmon

2 x 150g-175g skinless salmon fillets

½ lemon, juice only

Freshly ground salt & pepper

the freshly prepared pesto

3 tbsp fresh breadcrumbs

3 tbsp finely grated parmesan

To Serve

Seasonal vegetables of your choice

Method

1.    Preheat the oven to 230°C/210°C fan/450°F/Gas Mark 8.

2.    To make the pesto, place the basil, garlic, pine nuts and parmesan cheese into a food processor and blend.  Once you have a paste slowly pour in the olive oil until you have a smooth paste and then set aside.

3.    Now place the salmon fillets onto a baking tray lined with foil and greased.  Squeeze the juice of the lemon over the fillets and season.

4.    Place the pesto into a small bowl and add 1 tbsp of the breadcrumbs and mix until you have a paste, spread evenly over the fillets.

5.    Mix half the parmesan with the remaining breadcrumbs and scatter over the pesto.  Finish off by topping with the remaining cheese.

6.    Place the baking tray in the oven and cook for 10 minutes until the topping is golden brown & crispy and the salmon is fully cooked and moist.  Serve with seasonal vegetables. 

Thai Fishcakes with Cucumber Dipping Sauce

Thai Fishcakes with Cucumber Dipping Sauce

Hot, spicy and wonderfully moreish - these delicious fish cakes make a fabulous first course, especially if the rest of the meal has a spicy theme.

Makes 6-8

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients

For the curry paste:

4-6 green chillies, de-seeded and roughly chopped

2 shallots, roughly chopped

5cm/2in of fresh ginger, peeled and grated

2 garlic cloves, crushed

Small bunch of fresh coriander

2 lemongrass stalks, chopped

1 lime, grated zest & juice

8 kaffir leaves, torn into pieces

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil

For the fish cakes:

2 tbsp Thai Green Curry Paste

1 free range egg

300g white fish, skin removed, cut into chunks

2 tbsp fish sauce

1 tsp sugar

2 tbsp cornflour

3 kaffir lime leaves, thinly sliced

1 tbsp fresh coriander, chopped

10 green beans, finely chopped

Flour, for dusting

Vegetable oil for deep frying

For the Dipping Sauce:

60ml water

75ml rice vinegar

50g sugar

1 garlic clove, finely chopped

1 cucumber, peeled and finely chopped

4 shallots, finely chopped

1 tbsp chopped fresh ginger

Watercress, to serve

Method

1.    To make the curry paste, Place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.

2.    For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil.  Stir until the sugar had dissolved, remove from the heat and allow to cool.

3.    When cool add the garlic, cucumber, shallots and ginger.  Mix together then pour into a serving bowl.

4.    Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth.  Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans. 

5.    Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.

6.    Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb – it is ready when it sizzles and turns brown.  Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown.  Remove from the oil with a slotted spoon and drain on kitchen paper.

7.    To serve, place the watercress on a large serving plate and top with the fishcakes.  Serve the dipping sauce alongside.

Poached Salmon & Creamed Spinach Sauce

Ingredients:

1 tablespoon minced fresh garlic
1/2 cup finely chopped shallots
1 1/2 cups water
1/2 lemon
salt and pepper to taste
1/2 cup dry white wine
1 1/2 lbs. salmon fillet, cut into 4 equal pieces
10 oz frozen chopped spinach, thawed, well drained
1 cup heavy cream
1/4 teaspoon grnd nutmeg

Directions:

Place the white wine, garlic, shallots, water, salt, and pepper in a large skillet and bring to a boil.
Add the salmon, skin-side down.
Reduce the heat to medium, then cover and simmer until the salmon is cooked (about 4 minutes depending on the thickness).
Remove the salmon from the pan.
Add the spinach to the broth and bring it back to a boil.
Add the lemon juice, cream, and nutmeg, then cook until the mixture has reduced by about half (about 3 minutes).
Taste for seasoning.
Return the salmon and any accumulated juices to the pan and cook for just 1 minute to reheat. 
Spoon some of the creamed spinach on individual serving plates.
Top with the the salmon, skin-side down, and drizzle lghtly with additional sauce.
Serve immediately.

Fish Tacos with Homemade Salsa, Guacamole & Chipotle Garlic Mayonnaise

Fish Tacos with Homemade Salsa, Guacamole & Chipotle Garlic Mayonnaise 

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 30 minutes (plus an hour resting time)

Cooking time:  10 minutes

Ingredients

For the salsa:

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

For the guacamole:

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp of fresh tomato salsa

Sea salt & freshly ground pepper, to taste

For the chipotle garlic mayonnaise

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

For the fish:

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

To serve:

A handful of shredded iceburg lettuce

8 corn or flour tortillas, warmed

 Method

1

1.    For the salsa, in a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.  Just before serving, add the chopped coriander and stir. 

2.    For the guacamole, place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.  Season with salt and pepper to taste.

3.    For the chipotle garlic mayonnaise, put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

4.    For the fish, put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

5.    Place the fish into the batter and make sure it is well coated. 

6.    Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

7.    To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base by Arthur Price

Traditional Fish Pie

Traditional Fish Pie

The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!

Serves 6

Prep time:  30 minutes

Cooking time: 1 ½ hours

Ingredients

For the potato topping

1.25 kg potatoes, peeled and chopped

1 large knob of butter

4 tbsp double cream

3 egg yolks

Freshly ground salt & pepper

The filling

250g un-dyed smoked haddock, with skin on

900ml pint milk

1 fresh rosemary sprig

1 onion, peeled & sliced

250g salmon fillet

250g cod fillet

250g cooked king prawns, peeled

3 tbsp capers, drained & rinsed

3 hard boiled eggs, shelled & quartered

For the sauce

125g butter, diced

100g plain flour

550ml whipping cream

4 tbsp fresh flat-leaf parsley, chopped

3 tbsp lemon juice

Freshly ground salt & pepper

Method

1.   Preheat the oven to 200°C/400°F/Gas Mark 6.

2.  For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil.  Cover and simmer for 20 minutes or until the potatoes are very soft.  Drain and set aside to dry.  Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.

3.  For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion.  Bring the milk to a simmer and poach the haddock for 3-5 minutes.  Remove from the milk with a slotted spoon and set aside to cool.  Repeat this process by poaching the salmon and then the cod in the same milk.  When the fish is cool, remove the skin and flake the flesh into large chunks.  Sieve the poaching milk into a jug and add the rest of the milk, set aside.

4.  For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux.  Pour in the milk from the jug and beat until you have a very thick sauce.  Beat in the cream and then remove from the heat.  Stir in the parsley, lemon juice and season to taste.

5.  Place the fish and prawns into a 2 litre pint baking dish.  Pour any remaining fish juices into the sauce and mix well.  Gently fold in the capers and chopped eggs and pour the sauce over the fish.  Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown.  Enjoy! 

* Cutlery -  Sophie Conran Rivelin for Arthur Price

Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Delicious haddock & minty mushy pea fishcakes with the best chips I have ever tasted.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

For the fishcakes:

500g Maris Piper potatoes, peeled & diced

400g haddock fillet

300ml milk

1 tbsp mint jelly

300g tin of mushy peas

2 tbsp plain flour

1 egg, beaten

8-10 tbsp dried breadcrumbs

Sunflower oil, for frying

For the triple-cooked chips:

6 large Maris Piper potatoes, peeled & cut into chunky chips

2 litres of vegetable oil, for frying

Sea salt to serve

To serve:

1 lemon, cut into wedges

3 tbsp mayonnaise

Sea salt & freshly ground pepper

Preparation method

1.  For the fish cakes, in a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.

2.  Place the haddock into a pan and pour over the milk, cover and bring to the boil.  Now remove from the heat and allow to cook through for at least 5 minutes.

3.  Drain the diced potatoes and return to the pan allowing to cool slightly.  Now add the  mint jelly and season to taste and mash together.  Remove the fish from the milk and flake into the potatoes.  Add the mushy peas and mix through.  Shape the mixture into four even sized cakes.

4.  Dust the cakes lightly with seasoned flour.  Now place the beaten egg in a bowl and dip the cakes.  Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.  Now place in the refrigerator whilst you prepare the chips.

5.  For the chips, put the potatoes into a large pan of cold salted water, bring to the boil and cook for 6-8 minutes until tender.

6.  Drain the potatoes, return to the pan, replace the lid and gently fluff up the potatoes.

7.  Heat the oil to 150°C in a deep fryer, fry for 5-8 minutes until cooked but not brown.  Remove from the fryer and dry thoroughly with kitchen paper, allow to cool.

8.  Reheat the oil in the deep fryer to 180°C and cook the chips for a further 5 minutes, drain and season with sea salt.

9.  Meanwhile, heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side until crisp and golden.  Drain on kitchen paper.

10.  Squeeze a little lemon juice into the mayonnaise.  Divide the fishcakes and chips between 4 plates and serve with a dollop of lemon mayo and a lemon wedge, enjoy!

Fish Tacos

Fish Tacos

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 15 minutes

Cooking time:  10 minutes

Ingredients

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

8 corn or flour tortillas, warmed

To serve:

Spicy Fresh Tomato Salsa (see recipe)

Guacamole (see recipe)

Chipotle Garlic Mayonnaise (see recipe)

A handful of shredded iceburg lettuce

Preparation method

1.  Put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

2.  Place the fish into the batter and make sure it is well coated. 

3.  Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

4.  To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

The most delicious fish pie, full of flavour – this has to be comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time:  50 minutes

Ingredients

1 medium onion, peeled & quartered

1 bay leaf

125ml double cream

125ml whole milk

200g salmon fillet

200g smoked haddock fillet

15g butter

1 leek, trimmed and finely sliced

15g plain flour

Sea salt & freshly ground pepper

Small handful of flat-leaf parsley, chopped

180g peeled raw king prawns

Potato Topping:

400g potatoes, peeled & cut into chunks

40g butter, cubed

2 tbsp milk

1 egg yolk

50g mature cheddar cheese, grated

To serve:

Peas or Green Beans

Preparation method

1.  Place the onion in a pan along with the bay leaf, cream and milk and bring to the simmer.  Now add the salmon and smoked haddock and poach for 4 minutes.  Remove the fish from the pan and place on a plate, sieve the cooking liquor into a jug and set aside.

2.  In a large frying pan melt the butter and add the leeks, cook for 4 minutes until softened.  Add the flour and stir through for 1 minute.  Now gradually add the cooking liquor and stir through, simmer for 15 minutes stirring occasionally.  Season to taste and stir through the parsley.

3.  Meanwhile for the topping, place the potatoes into a pan of boiling water and cook for 15-20 minutes until tender.  Drain and mash with a potato ricer or masher until smooth.  Add the butter, milk and egg yolk, mix well and season to taste.

4.  Preheat the oven to 200°C/180°C Fan/Gas mark 6.

5.  Flake the salmon and haddock into the leek sauce and add the prawns.  Carefully stir through until fully combined.  Transfer to a 1.5 litre ovenproof dish and spoon over the mash and top with the grated cheese.

6.  Bake in the oven for 15-30 minutes or until bubbling and golden brown.  Allow to stand for a few minutes and serve with green beans or peas.  Enjoy!

Spicy Fish Tagine with Harissa & Pomegranate Couscous

A delicious combination of spices and seafood, every mouthful brings a different taste.  The couscous compliments this dish perfectly!

Serves 4

Preparation time: 45 minutes

Cooking time: 45-50 minutes

Ingredients

For the spice:

3 tsp coriander seeds

3 tsp cumin seeds

2 tsp ground turmeric

Pinch of saffron threads

1 red chilli, seeds removed & finely chopped

For the tagine:

3 tbsp olive oil

1 onion, finely chopped

1 celery, finely chopped

1 carrot, peeled & finely chopped

3 garlic cloves, peeled & crushed

Sea salt

5 new potatoes, peeled & quartered

3 tomatoes, seeds removed & finely chopped

1 litre of chicken or vegetable stock

1 red pepper, seeds removed & finely chopped

1 yellow pepper, seeds removed & finely chopped

1 green pepper, seeds removed & finely chopped

1 red chiili, seeds removed & finely chopped

200g black olives, pitted

1 large orange, grated zest and juice

1 handful of coriander leaves, chopped

For the chermoula:

1 tsp cumin seeds

1 tsp coriander seeds

1 lemon, zest & juice

½ orange, zest only

1 handful of coriander leaves, chopped

For the seafood:

400g skinless cod fillets, cubed

8 scallops

12 raw king prawns

For the harissa:

2 tbsp paprika

2 tbsp cayenne pepper

1 tbsp ground caraway

1 tbsp ground coriander

2 red chillies, seeds removed & finely chopped

2 tsp salt

6 tbsp olive oil

2 tbsp tomato puree

3 garlic cloves, crushed

1 handful coriander

½ lemon, juice only

For the couscous:

Knob of butter

300g couscous

Handful of pomegranate seeds

1 heaped tbsp harissa (see above ingredients)

1 tbsp olive oil

1 small squeeze of lemon juice

Preparation method

1.  For the spice, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes.  Place into a spice grinder or pestle and mortar, add the remaining ingredients and blend to a paste.

2.  For the tagine, heat the olive oil in a large tagine or heavy based pan.  Add the onion, celery, carrot, garlic and a pinch of salt and fry for 5 minutes or until softened. 

3.  Now add the potatoes, chopped tomatoes and the spice mix and fry for 7-8 minutes.  Add a ladle of stock and chopped peppers, bring to the boil and pour over the remaining stock.

4.  Add the chilli, olives, orange zest and juice, cover the tagine and simmer for 30 minutes.  If required add more stock.

5.  For the chermoula, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes, now grind in a spice grinder or pestle and mortar and add the remaining chermoula ingredients.  Mix all the seafood with the chermoula and let marinade for 10 minutes.

6.  To make the Harissa, dry fry all the spices for 1-2 minutes then grind in a spice grinder or pestle and mortar, add the remaining harissa ingredients and blend to a paste.

7.  To make the couscous, prepare the couscous as per packet instructions along with a knob of butter and set aside to absorb the water.  Fluff up with a folk and add the remaining ingredients.

8.  For the tagine, add the marinated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

9.  Serve the tagine with the couscous and a sprinkling of coriander.  Enjoy!