Fish

   A few fishy recipes from This Little Piggy...
 
Oak Smoked Haddock & Broccoli Gratin 

 

There is something so overwhelmingly comforting about smoked food, especially when the weather is starting to get colder. Believe us when we say when we smelt this smoked haddock, there were involuntary Mmmmmms!

This is a nice healthy, high in protein dish but feel free to add new potatoes or some other carb to accompany.

 

 

Serves 2

 

Components

1 Oak Smoked Haddock Fillet, skinned and de-boned

4 good handfuls of Spinach

10 Florets of Broccoli

500ml Single Cream (or Soya Milk as we used)

100g Low Fat Grated Mature Cheddar

1 tbsp Lemon Juice

1 tbsp Dried Dill

1 tbsp Dried Breadcrumbs

Pinches of Salt & Pepper

 

1. Pre-heat your oven to 180 so it can get nice and hot for your fish dish.

 

2. Tear up your spinach, line your dish with it then cu the haddock into generous chunks and lay on top of the spinach. Chop each broccoli floret in half then lay these amongst the haddock and spinach aswell.

3. In a mixing bowl, combine the cream (or milk if using), cheddar, dill, lemon juice and salt & pepper and mix well.

4. Pour this creamy cheesy mixture all over the fish and veg in your dish then slot into the hot oven for 15 minutes.

 

5. After the 15 minutes, sprinkle the breadcrumbs all over then put back in the oven for a final 5 minutes so that the cheese and breadcrumbs brown up nicely. 

Serve while nice and hot either with new potatoes or crusty bread to dip.

Italian Prawn Toast adapted from Jamie Oliver’s Happy Days With the Naked Chef Book

 

Anything on toast is a quick snack or dinner if student cook books are anything to go by but if you put wonderful tasting ingredients on top instead of the good old baked bean, it takes it up a huge notch.

 

 

 

Serves 2

 

Components

100g Cooked Peeled Prawns

2tsp Fresh Ginger, finely chopped

2tsp Red Chilli, finely chopped

2 Cloves of Garlic, finely chopped

50g Sun-Dried Tomatoes, finely chopped

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

1 Tablespoon of Olive Oil or for the health conscious a good couple of sprays of Fry Light

1. Heat the oil or cooking spray in a pan and add your chopped garlic, ginger and chilli. Fry for 3 minutes on a high heat.

 

2. Once they have taken on colour, reduce the heat and squeeze in the lemon juice to give it a bit of acidity, the tomatoes for sweetness and the chopped parsley for a nice herby flavour.

3. The sauce will reduce so when it reaches the consistency you require, add the prawns and stir through so absolutely coated. Pop your bread in the toaster or under the grill if preferred.

 

4. After a minute, turn the heat off, place your toast on a plate and heap the prawns on top making sure you pour over any sauce left in the pan. You’ll be glad of the toast as it will aid you in your mopping.

Japanese Crab Salad

Japanese Crab Salad taken from Nigella Lawson’s Nigella Express Book

 

It’s a salad but not as we know it. Nigella’s recipes are favoured for their originality and combination of ingredients. The fiery dressing lifts the protein. This is a particularly tasty meal and feels like a real treat.

 

 

 

Serves 2

 

Components

200g crab meat, try to use fresh crab meat for ultimate indulgence but tinned works fine aswell

1 Gem Lettuce, leaves seperated

1 Spring Onion, half finely chopped and half sliced for decoration

1 Red Chilli, finely chopped

1 tbsp Mirin or Sherry

1 tbsp Rice Wine Vinegar

1/2 tsp Wasabi Paste

1/2 tsp Sesame Oil

1 tsp Lime Juice

1. First mix together the dressing mixture which is the mirin, rice wine vinegar, wasabi paste, sesame oil, lime juice and touch of salt to taste. Whisk briskly.

 

2. Drain the crab (if you are using tinned), add to that the chilli and the finely chopped spring onion, fork through so all the heat is spread evenly through and then combine with three quarters of the dressing.

3. Dress the lettuce leaves with any remaining dressing and arrange on a plate.

 

4. Squish the crab mixture into a ramekin or any other vessel you’d like to use and turn out onto the salad.

 

5. Pile the sliced spring onions on the crab and serve.

Mussels 'Spanish Style'

 

Mussels can be seen as extravagant or a weird texture for some people but we try to champion them as they are so versatile, virtually fat free and combine with so many different flavours and cuisines. This is our take on Mussels from Espana

 

 

Serves 2

 

Components

2kg Mussels, de-bearded and cleaned

1 Large Spanish Onion, chopped

2 Cloves of Garlic, finely chopped

500ml White Rioja Wine

1 tbsp Fresh Parsley, chopped

2 tbsp of Olive Oil

Crusty Bread for Mopping

1. Start off by soaking the mussels in water for 15 minutes or so. Any that don’t close or are visibly cracked/broken after you’ve drained them, chuck away.

 

2. Heat the oil in your mussel pot or large saucepan and add the onion, garlic and parsley. These just need a few minutes to take on colour and soften.

 

3. Add the vino and turn up the heat high so the alcohol can be burnt off and it gives the sauce a more subtle flavour. Also empty in the mussels, put a lid on it, give it a shake and the mussels will then steam in the winey vapours for the next 5 minutes.

4. Spoon out the mussels, chucking away any that haven’t had the courtesy to open, and place in your serving bowl. This will then allow you to either pour or spoon over the wonderful smelling garlic, wine, onion and parsley sauce directly onto the mussels so they take the liquid into their shells.

 

5. All that remains now is to prise the mussel meat out of the shells and mop up that sauce with crusty bread.

Tuna & Cannellini Bean Salad

 

Being on a perpetual healthy eating plan (or ‘diet’ as some perfectionists call it), we are always looking for healthy yet filling meal ideas and this recipe is a really nice lunch idea or starter.

 

 

 

 

Serves 2

 

Components

200g can of Tuna in brine (or a can for each person if you want this as a main lunch)

1 Gem Lettuce, leaves seperated

200g Cannellini Beans

2-3 tbsp Reduced Calorie Mayonnaise

1 tsp English Mustard

1 tsp Hot Sauce

1 tbsp Capers

1 tbsp Parsley, chopped

1. First mix together the sauce mixture which is the mayonnaise, mustard, hot sauce, capers and parsley and season to taste.

 

2. Drain the tuna, flake it into the mayo mixture and mix thoroughly.

3. Take the gem lettuce leaves, snip off the tough stalk ends and arrange upright so they sit like little boats. Spoon in the mayo covered tuna.

 

4. The lettuce leaves are sturdier than you think so can be eaten as all edible finger food. The beans bulk out the dish and provide the texture without taking away any flavour from the tuna or the spicy mayo mixture

Roasted Seafood

Roasted Seafood Tray taken from Nigella Lawson’s Nigella Kitchen Book

 

The hero of this meal is undoubtedly the seafood so you need to source the best quality in order to do it justice. We were lucky enough to cook this in Australia where the seafood is mutantly large and so fresh.

 

 

 

 

Serves 4

 

Components

1 Squid Tube, sliced into thick rings

12 King Prawns, with heads on but deveined

6 King Mussels (I don’t think this is actually a type of mussel but they were humungous)

3 Baking Potatoes, thickly sliced then each slice halved

1 Lemon, cut into quarters

3 tbsp Olive Oil

6 Cloves of Garlic, peeled but left whole

2 Red Onions, quartered

100ml Dry White Wine, I used a good Aussie Sauvignon Blanc

 

1. Preheat the oven to 220c and when nice and hot put in a large roasting tin which will be carrying the potatoes, garlic cloves, onions and lemons drizzled with 2tbsp of the olive oil. Roast for an hour.

 

2. Next prep the seafood by soaking the mussels in water for 15 minutes or so. Any that don’t close or are visibly cracked/broken after you’ve drained them, chuck away. Devein the prawns by taking a very sharp knife and scoring along the back. This will allow you to take out it’s intestine but keep the heads on so they can still see what they’re doing. Slice the squid into rings.

 

3. After the veg aspect of the meal has roasted for an hour, remove from oven and quickly but artistically arrange all the seafood on top of the potatoes. These will be lovely and golden, the garlic will be bursting and oozing it’s soft innards and the lemons will be soft, slithery and look exactly like the potatoes.

4. Drizzle with the remaining oil and splash over the vino before putting back in the oven for 15 minutes.

 

5. When the time is up, remove any mussels that haven’t now opened and also play a little game of ‘which is a lemon and which is a potato’ evicting the lemons because believe me, there’s nothing worse than biting into a roasted lemon when you think it’s a spud.

 

6. Place proudly in the middle of the dining table and dig in. If you want to ramp up the carbs, serve with crusty bread to mop up the unbelieveably tasty juices after the seafood and potatoes have been devoured.

Chipotle Chilli Squid with Chorizo & Tomato Salad
 

A warming winter salad to show off the ingredients from our first fresh fish & seafood box from FishboxUK.Really bold flavours but with minimal fuss and super speedy, it's sure to be well received.

 

Recipe per 1 Person

 

1 x Squid Tube

50g Chorizo, pound coin width slices

Handful of Cherry Tomatoes

1 Tbsp Garlic Olive Oil

2 Dried Chipotle Chillies (more or less according to spice liking), chopped

Half an Onion, sliced

Fresh Lemon Juice

Pinch of Salt

Loads more of Black Pepper

Shredded Lettuce

 

1. First thing to do is to take your squid and cut the tube lengthways so you have two flat pieces and drizzle over a teaspoon of your choice of olive oil. We went for Garlic & Herb from Kentish Oils. Then season with the salt and pepper.

 

2. Get a frying pan on the heat then dry fry your chorizo. The natural fats in chorizo will produce it’s own oil to cook in and runs a rich orangey colour into the pan. Pick the chorizo out with tongs so the oil is left in the pan and keep the slices warm.

 

3. Next, add the onion slices and chunks of the chipotle chillies into the chorizo oil and warm through until onions are just softening. Remove to the same warm place as your chorizo.

 

4. The pan should be piping hot now so it’s ready for the main act, the squid. Lay each piece flat on the bottom of the pan and apply pressure with your spatula if needs be to keep it nice and flat. After a minute it will try and start to curl up, leave it for 30 seconds more and then flip over to the other side for another minute. Remove the first slice and repeat with the second slice.

 

5. Get your shredded lettuce leaves and dress with the remaining garlic oil, lemon juice, black pepper and juice from your cherry tomatoes. Mix in your chorizo slices, onion, chillies, tomatoes and then slice your squid pieces into strips and mix these in aswell. Serve immediately.

 

Smoked Trout & Asparagus Pasta with Crispy Fish Skin
 

 

 

 

 

 

 

 

 

 

Quite a nice little snacky meal at any time of year as it's so easy to make. We decided to crisp up the fish skin as a nice little garnish. The Smoked Trout was supplied by Fishbox UK and was as fresh as ever.

 

Recipe per 1 Person

 

1 x Smoked Trout Fillet, Skin Removed but Kept Aside

Portion Size of Pasta to Your Liking, We Used Fusilli

3 or 4 Asparagus Stalks

1 Tbsp Basil Olive Oil

Handful of Spinach (for extra iron)

100g Soft Cream Cheese

Splash of Milk

100ml White Wine

Pinch of Salt

Loads more of Black Pepper

 

1. Get your choice of pasta on the boil as this element will take the longest. Liberally salt the boiling water on the stove so the pasta can immediately be seasoned. 

 

2. Next get your oven whacked up to 180c and carefully place your trout fillet in some foil with the white wine poured over and let this poach in there for around 5 to 7 minutes.  Also salt up the trout skin and place in the oven on a separate plate as this will crisp it to perfection!

 

3. Chop your asparagus and spinach into small pieces and then whizz up in a food processor with the basil oil to make a vibrantly green sauce. Stir the cream cheese into this to thicken and add a splash of milk to loosen.

 

4. Everything should now be ready at the same time so take the trout out of the oven and flake the fillet. Mix the asparagus sauce into the cooked pasta along with the trout pieces and then stick the crispy fish skin at the top like a little flag pole!

Ginger Salmon & Broccoli Sushi Rice Bowl

 

 

Japanese cuisine is a bit of a staple lunch when i'm trying to lose the pounds and so I thought I would try this at home as it's simple to put together and is made even easier when fresh fish is delivered to your door from Fishbox UK! 

 

Recipe per 1 Person

 

1 x Salmon Fillet, Skin Removed but Kept Aside

50g Sushi Rice

5 or 6 Broccoli Florets

25g Sliced Leek

100ml Soy Sauce

2 tbsp. Rice Wine Vinegar

1/2 Garlic Clove

Ginger, shredded (enough for your tastebuds)

Pinch of Salt

Pinch of Sugar

Handful of Sesame Seeds

 

1. The first job to tackle is to remove the skin from the salmon and then thinly slice the fillet. 

 

2. You need to then mix the marinade for the salmon to lie in for an hour so mingle together the leek, rice wine vinegar, garlic, ginger, salt, sugar & around 25ml of the soy sauce and hide away in the fridge. I've put an hour as a minimum but the longer you can leave them co-habiting, the more the salmon will take on those wonderful flavours.

 

3. After around 40 minutes you can start the other accompaniments. Put the sushi rice in a pan and cover with 200ml of cold water then put a lid on and boil for around 15 minutes. Double check the packaging as brands differ. Once this time is up then turn off the heat, add the rest of the soy sauce to continue steaming and flavouring the rice.  

 

4. Liberally sprinkle the previously cast aside salmon skin with salt and place in a very hot oven for 15 minutes to crisp up.

5. Place the broccoli florets in boiling water and cook for 5 minutes until tender.

6. So once the sushi rice has assimilated all the water it was boiling in, place in a bowl then drape the marinated salmon on top and broccoli around the outside.  Drizzle the last drops of soy sauce over this, sprinkle some sesame seeds on top and have your salmon fish skin there to help shovel in!

Cod on Black Pudding Bubble

 

 

 

Serves 2

 

Components

  • 2 cod fillets, skinless

  • 500g floury potatoes, chopped into little cubes

  • 25g butter

  • 1 onion, finely chopped

  • 150g brussel sprouts

  • 2 rounds of black pudding

  • 6 tbsp olive oil for shallow frying

 

1. Cook the potatoes in boiling salted water until just tender but not falling apart (about 20 minutes). Drain and leave uncovered to go cold; if you can chill them, all the  better.

2. Melt the butter in a small pan, add the onion, season lightly, then cover and cook over a low heat for 10 minutes or until soft and translucent but not browned. Leave to cool.

3. Remove and discard any large stalks from the greens and roughly tear the leaves. Drop them into boiling salted water and cook for 2-3 minutes until tender. Drain, refresh under running cold water, drain once more, then squeeze out the excess liquid. Roll up in a clean tea towel and leave to dry – the potatoes and greens need to be really dry to make the cakes crisp – then coarsely chop.

4. Cut the potatoes roughly into 2cm chunks. Skin the black pudding and cut into smaller pieces. Heat 1 tbsp of the olive oil in a large non-stick frying pan and fry the black pudding for 1-2 minutes until just crisp all over. Transfer to a large mixing bowl and leave to cool.

5. Add the potatoes, cabbage and onion to the black pudding and season generously. Stir to combine, then shape into 4 cakes by firmly pressing a quarter of the mixture at a time into a 9cm plain pastry cutter or cooking ring. This will prevent them falling apart when you cook them. Cover and chill for 1 hour.

6. Return the frying pan to a medium-high heat. Add the rest of the oil and, when it’s hot, add the bubble and squeak cakes. Fry them for 6-7 minutes on each side until crisp and golden brown.

7. Meanwhile, melt some butter in a frying pan and pan fry the cod fillet for around 6 minutes and serve on top of the bubble & squeak cake with any residual butter that's left in the pan 

Haddock on Chorizo & Chickpea Stew

 

Serves 2

 

Components

  • 2 haddock fillets, skinless

  • 200g chorizo, chopped into little cubes

  • 25g butter

  • Half a fennel bulb, finely chopped

  • 1 clove garlic, crushed

  • 250g chickpeas

  • 6 cherry tomatoes

  • 1 tsp smoked paprika

  • Healthy pinch of mixed herbs such as oregano, basil, rosemary

  • Healthy pinch of chilli flakes

  • Juice of one lemon

 

1. In a frying pan, fry the chorizo, fennel and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices and herbs.

2. Add in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly,

3.. Meanwhile, melt some butter in a frying pan and pan fry the haddock fillet for around 6 minutes and serve on top of the tomatoey chickpea stew. Fantastically healthy meal almost instantly!

Langoustine Bisque

 

Serves 2

 

Components

  • 10 langoustine heads and shells (along with any meat)

  •  good-sized knob butter

  •  1 garlic clove, sliced

  •  1 shallot, sliced

  •  1 tsp fennel seeds

  •  1 bay leaf

  •  pinch of tarragon

  •  pinch of black pepper

  •  pinch of dried chilli or cayenne

  •  splash of brandy or sherry

  •  splash dry white vermouth or white wine

  •  2 tbsp tomato purée

  • 1 litre fish stock 

  •  100ml double cream

  •  1 lemon, juice only, to taste

 

1. Preheat the oven to 200C/400F/gas mark 6.

2. Lightly roast the langoustine shells in the oven for 5-10 minutes – you just want the shells to start to become fragrant and get a very light golden hue.

 

3. Meanwhile, put a large pot over a medium heat and add the butter. When warm, add the garlic, shallots, herbs and spices and sweat until the shallot is soft.

 

4 Add the lightly roasted shells to the pan and crush with the back of a wooden spoon to extract as much flavour as possible.

 

5 Add the vermouth/white wine and brandy/sherry to deglaze the pan. Turn up the heat and reduce by a half

.

6 Stir in the tomato purée. Then add the stock and simmer for about an hour. (You want to be left with around half a litre  of stock.)

7 When it’s done, strain the liquid and pass through a fine sieve.

8 Return the liquid to the heat in a small pan and add the cream. Bring up to a gentle simmer. Check the seasoning and add a squeeze of lemon, if you like.

Mackerel on Beetroot & Horseradish Potato Salad

 

Serves 2

 

Components

  • 4 cooked beetroots, cut into chunks

  •  1 spring onion, finely chopped

  •  1 smoked mackerel fillet, cut in half

  •  2 tbsp horseradish

  •  2 tbsp natural yogurt

  •  10 new potatoes

  •  1 lemon, juice only, to taste

 

1. Get some water boiling in a pan and add the new potatoes for around 5-7 minutes until tender. Drain and leave to cool.

2. Mix together the horseradish, yogurt, lemon juice and spring onion and add to the cold potatoes so they're fully coated in the dressing.

 

3. Add the chunks of beetroot to the potato mixture and stack on a plate.

 

4 Lay the mackerel on top and enjoy!

Seabass on Polenta with Roasted Tomatoes

 

Serves 2

 

Components

  • 2 Seabass fillets, skin on

  • 200g Polenta 

  • 15ml Semi-skimmed milk 

  • 75g Parmesan, grated

  • couple of pinches of Maldon sea salt 

  • couple of pinches of ground black pepper 

  • 50g crème fraiche 

  • 12 cherry tomatoes, chopped in half

  • 1 lemon, juice only

  • 1 tbsp olive oil

 

1. Bring the milk to the boil and whisk in the polenta. Season with salt and pepper and cook for 5 minutes. Stir in the creme fraiche and the parmesan cheese. Add more milk if the polenta is too thick

2. Heat the oven to 200 degrees and place the tomatoes inside for around 10 minutes until slightly charred.

 

3. Heat a frying pan until very hot and add the olive oil. Season the sea bass with Maldon sea salt on both sides and then add the fish carefully to the pan, skin side down. Cook the fish on the skin side until the skin is golden brown and then transfer to the oven for 2 minutes to finish cooking.

4. Place a large spoonful of the polenta in the middle of the plate, place the fish on top and finish with the roasted tomatoes around the plate.

Salmon Cannelloni

 

Serves 2

 

Components

  • 60 g butter

  • 35 g plain flour

  • 750 ml milk

  • 125 g ricotta or cream cheese

  • 400 g smoked salmon

  • 1 tablespoon chopped dill

  • 10 dried instant cannelloni tubes

  • 75 g grated cheddar cheese

 

1. Preheat the oven to 180°C (350°F/Gas 4).

2. Melt the butter in a saucepan over medium– low heat. Add the flour and whisk to a smooth paste. Cook, stirring constantly, for 2–3 minutes, then gradually whisk in the milk until well combined and smooth. Stirring constantly, bring the mixture to a simmer. Continue stirring for 2 minutes, or until the sauce has thickened, then reduce the heat to low and cook, stirring often, for 5 minutes. Allow the sauce to cool slightly.

3. Pour 250 ml of the sauce into a bowl and stir in the ricotta/cream cheese, salmon and chopped dill, mixing well. Season to taste with sea salt and freshly ground black pepper.

4. Spread about 125 ml of the mixture over the base of a baking dish.

5. Fill each cannelloni tube with the salmon mixture and place in the baking dish. Cover with the remaining sauce and sprinkle with the cheddar.

6. Bake for 30–35 minutes, or until the cannelloni is soft and the topping is golden and bubbling. Remove from the oven and leave to stand for a few minutes before cutting into serving portions.

Turbot on Garlic Crushed Potatoes

 

Serves 2

 

Components

  • 2 fillets of turbot

  • handful spinach

  • Half a fennel bulb, sliced thinly

  • 300 g new potatoes

  • juice of 1 lemon

  • 1 tbsp finely chopped parsley

  • 200 ml white wine

  • 75 ml cream

  • 40 g butter

  • 1 tbsp olive oil

 

  1. Scrub the potatoes, put them in a saucepan of cold water, add a good bit of salt, cover and bring to the boil. Leave to boil for 15 minutes and then drain.

  2. Crush the potatoes with the underside of a fork until the skin splits and you are left with an assortment of different sized pieces. Dress the potatoes with the olive oil, the freshly squeezed lemon juice and parsley. Keep warm.

  3. To make the white wine beurre blanc, start by placing the white wine in a saucepan and bringing to the boil. Lower heat and simmer to reduce by half.

  4. Add in the cream and gently simmer for 5 minutes. Add in the butter cube by cube and stir to give the sauce a brilliant gleam.

  5. To prepare the spinach and fennel, place them in a small frying pan with a little butter and allow the heat to wilt the spinach. Season with salt and pepper. 

  6. Season the turbot fillets with salt and pepper. Heat some olive oil in a pan and add the fillets flesh side down and fry for two minutes.

  7. Using a spatula, carefully flip over the fillets and fry for one minute.

  8. Turn the fillets one more time onto the flesh side and add a knob of butter to give the fillets a beautiful golden colour.

  9. Just before turning off the heat, squeeze the juice of half a lemon onto the fillets.

  10. Serve all together with the white wine sauce poured over.

Pesto Cod in Prosciutto

 

Serves 2

 

Components

  • 2 skinless cod fillets

  • 2 tsp pesto

  • 2 slices Parma ham

  • 50g sundried tomatoes

  • oil, to grease

  • splash of balsamic vinegar

 

  1. Preheat the oven to 200℃ (190℃ Fan)/180°F/gas mark 6.

  2. Smear a teaspoon of pesto over each portion of fish, line sundried tomatoes over the top and then wrap with a slice of prosciutto. Place on a lightly oiled baking she

  3. Bake for 12-15 minutes until the fish is cooked

  4. Serve drizzle with a little balsamic vinegar.

Pollock on Potato & Fennel Rosti

 

Serves 2

 

Components

  • 2 pollock fillets

  • 250g potatoes, peeled

  •  half a fennel bulb

  • 1 onion, peeled

  • 2 tbsp plain flour

  • 1 egg, beaten

  • 50g butter

  • 1 tbsp olive oil

  • Salt & pepper for seasoning

 

  1. In a large bowl, grate the potatoes, fennel and onion.  Lay down a couple of sheets of kitchen paper, spread the vegetables and press down to remove any remaining liquid. 

  2. Take the flour and eggs and  mix together with the vegetables in a large bowl.

  3. Heat butter and olive oil in a pan, and once at a medium – hot heat, start frying the rosti (roll a ball of the mixture and drop into pan, pressing down with a spatula to flatten). Cook on first side until that side is golden and then flip over and do the same on the other side so golden all over. Keep in warm oven while you cook the fish.

  4. Add the butter into the frying pan and cook the pollock for around 6 minutes until cooked through.

  5. Remove the rostis from the oven and serve the fish on top. We served with an additional truffled celeriac puree.

Salmon & Spinach Eggs

 

Serves 1

 

Components

  • 1 hot smoked salmon fillet, cut into mouthsize chunks

  • 1 egg

  • 1tsp olive oil

  • Bunchful of spinach

  • Freshly squeezed lemon juice

  • half a clove of garlic, crushed

  • Salt & pepper for seasoning

 

  1. Preheat oven to 325°F (160°C).

  2. Heat oil in a frying pan and saute the spinach and garlic, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.

  3. Place the salmon in the ovenproof dish, along with the spinach and garlic and then form a well and crack an egg into it, making sure it stays intact.

  4. Season the tops of the salmon and the egg with another pinch of salt and pepper.

  5. Bake for 20-25 minutes

  6. Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.

  7. NOTE: If you want a runny egg yolk, follow steps 1-3 but don't crack the egg in just yet, but place your dish in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the dish in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be nice and runny.

Razor Clam & Scallop Salad

 

Serves 2

 

Components

  • 2 Razor Clams

  • 4 Scallops

  • Lemon Olive Oil

  • 1 tbsp butter

  • Garlic

  • Chilli Flakes

  • Bunch of Spinach

 

  1. Prepare the clams, checking that they are clean and grit free.  Bring 100ml water to the boil in a hot pan

  2. Add the clams to the pan and cover with a tight fitting lid. Cook the clams for 2-4 minutes, or until the clams have fully opened

  3. Pull the clams from the shell, but take care - they may still be very hot. With each razor clam, begin by trimming off the rounded foot at the base of the clam, then cut out the black stomach, which will contain sand and grit. Chop into bitesize pieces.

  4. Heat the butter in a pan and add the scallops for 2 minutes each side until nice and caramelised on the outside.

  5. Mix the clam meat in the garlic and chilli, toss the lemon olive oil through the spinach and mix all together with the scallops on top.

Salmon Horseradish & Leek Mash

 

Serves 2

 

Components

  • 2 salmon fillets, skin removed

  • 2 tbsp olive oil

  • 400g potatoes, peeled and roughly chopped

  • Half a leek, sliced

  • 1 tbsp butter

  • 50ml milk

  • 2 tbsp horseradish cream

 

  1. Cook the potatoes in simmering salted water until tender, drain well and mash with butter. Beat in the milk and horseradish cream and season well.

  2. Heat the remaining oil in a heavy fry pan and cook the salmon for four minutes over medium heat along with the leek slices. Turn and cook the other side until gently pink in the centre.

  3. Mix the fried leek into the mash and then serve with the salmon.

Vodka Salmon & Garlic Prawn Salad

 

Serves 2

 

Components

  • 12 cooked king prawns

  • 300g smoked salmon

  • 1 garlic clove, crushed

  • Bunch of spinach

  • 2 tbsp lemon olive oil

  • 50ml vodka

  • chilli flakes

  • 1 lemon, zest and juice

  • Salt & pepper to season

 

  1. Get two separate sandwich bags and place the salmon in one with the vodka and lemon juice & zest and the prawns in the other with the garlic. Marinate overnight.

  2. Toss the lemon olive oil through the spinach, add the chilli flakes and then pile on the smoked salmon and prawns.

  3. Serve with bread and butter.

Sea Bream on Chipotle Chilli & Garlic Mash

 

Serves 2

 

Components

  • 2 sea bream fillets, skin on

  • 400g potatoes, peeled & chopped small

  • 1 garlic clove, crushed

  • 3-4 chipotle chilles, dried or fresh

  • 2 tbsp lemon olive oil

  • 2 tbsp butter

  • 50ml milk

  • Half a fennel bulb

  • 1 lemon, zest and juice

  • Salt & pepper to season

 

  1. Get the potatoes into some boiling water in a pan and boil for around 5 or 6 minutes until soft. Drain and return to the pan, adding in the garlic, chillies, milk and butter with some seasoning and mash with a suitable implement until it's a good consistency. 

  2. Heat the lemon olive oil in a frying pan and add the sea bream, skin side down, before cooking for around 6- 8 minutes. The skin should then be nice and crispy, flip over to cook briefly for 2 minutes on the meaty side and then serve immediately with the mash and any other vegetables, we went for fresh peas.

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