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Archive for the ‘Fish’ Category

Mackerel with Udon Noodles

Posted in Asian, Fish, Food, Healthy, tagged , , , , , , , , , , , , on 12 May 2024| Leave a Comment »

Amazing flavours in this super quick and easy dish. We’re loving pretty much every recipe that Ixta Belfrage has a hand in.

Wine Suggestion: A really hard one to match we thought, but we pulled out Dr Loosen’s Graacher Dry Riesling … a wine he has “declassified” from Grosses Gewächse (Great Growth) as the vines are only 15-20 years old … not old enough for Ernie Loosen! A wine of both elegance and power, with a crispness that balances any oilyness of the mackeral, and joyful fruit to match chillies, limes, soy and star anise.

Mackerel udon – serves 2

  • 1 medium cucumber, peeled, halved and seeds scooped out with a teaspoon
  • 1 tsp flaked salt
  • 2½ tbsp lime juice
  • 300g straight-to-wok fresh udon noodles (not dried)
  • 2 x 115g tins of mackerel in olive oil, drained and flaked into chunky pieces
  • 2 scallions, thinly sliced
  • 2 tsp black or white (or both) sesame seeds, toasted

FOR THE DRESSING:

  • 5 tbsp mild olive oil or sunflower oil
  • 40g ginger, peeled and julienned
  • 2 large mild red chillies, finely sliced into rounds (discard the seeds)
  • 2 whole star anise
  • 1 cinnamon stick, bashed with the side of a knife
  • 2 tbsp soy sauce
  • 1½ tbsp maple syrup
  • ¾ tsp toasted sesame oil

Cut the cucumber into half-centimetre diagonal slices. Put the cucumber in a bowl and mix with the flaked salt and lime juice. Set aside to pickle while you make the rest.

Put the udon noodles in a large bowl and, cover with boiling water, then drain well and set aside.

Put a heatproof sieve over a heatproof bowl and set aside.

Put the oil for the dressing into a medium saucepan over a medium heat and allow to get hot. Add the ginger, chillies, star anise and cinnamon and fry gently, stirring often, until the ginger is crisp and golden – about 5 minutes but watch carefully. Drain through the sieve and keep both the oil and the crispy aromatics.

Transfer 3 tbsp of the aromatic oil to a separate bowl along with the soy sauce, maple syrup and sesame oil.

Drain the cucumbers and toss with the warm noodles. Transfer them to a platter and top with the mackerel. Spoon over the dressing, followed by the crispy aromatics, scallions and sesame seeds. Serve with lime wedges on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Cullen Skink

Posted in Fish, Food, Gluten-free, Soup, tagged , , , , , , , , , , , on 2 May 2024| Leave a Comment »

This must be the easiest and cheapest of fish soups but that does not make it any less delicious! Particularly good after a walk out in the cold. And no it’s not made from “skinks” for all the Aussies out there who may be confused … it’s a classic Scottish soup made from smoked fish!

Wine Suggestion: We would highly recommend pairing this with a peaty whisky like Lagavulin. If this doesn’t rock your boat, or you don’t have a bottle to hand then a dry, aromatic and elegant white, like the Sybille Kuntz Riesling Kabinett makes the whole meal feel refined and very sophisticated too.

Cullen skink – serves 4

  • 50g buttter
  • 1 onion, finely chopped
  • 1.2 litres full fat milk
  • 750g floury potatoes
  • 450g smoked haddock fillet
  • 2 tbsp chopped parsley, plus extra to garnish

Melt the butter in a large saucepan, then add the onion and cook gently for 7-8 minutes.

Add the milk and bring to the boil, then add the potatoes and simmer for 20 minutes until very soft.

Add the smoked haddock and simmer for 3-4 minutes or until cooked and easy to flake. Gently remove the haddock with a slotted spoon onto a plate. Leave until cook enough to handle.

Meanwhile, use your wooden spoon to squash some of the potatoes against the side of the pan to thicken the soup slightly.

When the fish is cool enough to handle, break it into chunky flakes, discarding any skin and bones. Tip the fish into the soup, then add the parsley. Serve in warm soup bowls with a little more parsley.

(Original recipe from Rick Stein’s Simple Supper, BBC Books, 2023.)

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Salmon with Barberry Butter

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 7 March 2024| Leave a Comment »

Salmon is very popular in our house and we particulary like this recipe with a delicious barbery butter.

Wine Suggestion: we like dry Rosé with barberry dishes and chose the Quinta de la Rosa Rosé this time as it has great depth and poise alongside the refreshing red berried flavours.

Salmon with barberry butter – serves 4

  • olive oil
  • 4 salmon fillets, skinned

FOR THE BARBERRY BUTTER:

  • 75g softened butter
  • 2 tbsp dried barberries, finely chopped
  • 1 tsp pul biber
  • 1 tsp garlic granules
  • 1 tsp clear honey

Put the ingredients for the barberry butter into a bowl with plenty of salt and black pepper and mix well.

Heat a large frying pan over a medium-high heat and add a little olive oil. Season the salmon fillets on the skinned side, then put skinned-side down into the pan. Cook for a couple of minutes, then turn over and add the butter. When the butter has melted, start basting the salmon. You need to go quite quickly so the butter doesn’t burn. Keep basting for a couple of minutes or until the salmon is just cooked through.

Serve and spoon the butter over.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Grilled Masala Salmon

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , on 24 February 2024| Leave a Comment »

We’ve cooked this easy Indian salmon a load of times now. The salmon is really soft and tender and the flavours are fab! Nice with potatoes and a green salad or with other Indian dishes.

Grilled masala salmon – serves 2

  • ⅛ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp ground coriander
  • ⅛ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • 340g skinned salmon fillet
  • 2 tbsp Dijon mustard
  • 1 tbsp olive or rapeseed oil
  • 2 tsp lemon juice
  • 2 tbsp finely chopped fresh coriander

Mix the salt, cumin, coriander, turmeric and cayenne pepper together, then rub all over the salmon fillet. Cover and leave in the fridge for 1-4 hours.

Heat the oven to 180C/Gas 4, and heat the grill to it’s highest setting.

Mix the mustard, oil and lemon juice together and add the chopped coriander. Rub this all over the fish and place under the grill until the top has slightly browned, about 4 minutes. Transfer the fish to the oven and bake for about 10 minute or until cooked through.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)

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Dab in a Bap

Posted in Fish, tagged , , , , , , , , on 16 February 2024| Leave a Comment »

Fish in a bap with caper mayonnaise because most things taste good in a bap.

Wine Suggestion: We went Portuguese and chose an Arinto-Verdelho blend from near Lisbon: the Mar de Lisboa white, made by Quinta de Chocapalha. Lemon flavours with hints of passionfruit felt the perfect addition to this dish and the minerally, zip added a freshness that really matched the caper mayonnaise.

Fish in a bap – serves 1 (easily multiplied)

  • 2 skinless fillets of dab or other flat fish – we used plaice
  • butter
  • 1 tbsp sunflower or groundnut oil
  • 2 tbsp plain flour
  • a fresh white bap
  • a squeeze of lemon & a dash of tabasco, to serve

For the caper mayonnaise:

  • 2 tbsp good mayo
  • 2 tsp capers, drained and finely chopped
  • 1 tbsp chopped parsley
  • lemon juice

Make the mayonnaise first by combining the mayonnaise, capers, parsley and a squeeze of lemon juice (to taste). Set aside.

Heat the the oil and a knob of butter in a non-stick frying pan over a medium heat. Spread the flour out on a plate and season it well. Dust the fish fillets with the flour, shaking off any excess, then fry for 2 minutes on each side.

Slice the bap in half and butter it generously. Add a few lettuce leaves and put the cooked fish on top, seasoning with lemon juice and tabasco. Add a good blob of the caper mayonnaise, the close the bap and eat it.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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Monkfish with Mushroom & Bacon Sauce

Posted in Fish, Food, tagged , , , , , , on 1 February 2024| Leave a Comment »

A surf-n-turf compromise maybe for the meat-eaters and such a delicious sauce to go with the fish. Looks a bit messy in the picture but it tastes delicious! We served with baby roast potatoes and greens.

Wine Suggestion: This begs for a youthful, oaked white like the textural, fresh and balanced Neudorf Tiritiri Chardonnay from Nelson in NZ. There’s both a finesse and a complexity to this wine with fresh fruits, hints of spice and … it may be the food influencing it, but we get hints of bacon and a meatiness. All bound together tightly and opening up gently in the glass.

Monkfish with mushroom & bacon sauce – serves 6

  • 6 x 150g monkfish fillets, ask the fishmonger to remove the skin and membrane
  • 3 tbsp plain flour
  • 2 tbsp oil
  • a knob of butter
  • 6 rashers of smoked streaky bacon, chopped into small pieces
  • 1 small onion, finely chopped
  • 200g chestnut mushrooms, sliced
  • 200ml crème fraîche
  • juice of ½ lemon
  • 1 tsp Dijon mustard
  • 3 tbsp chopped parsley

Preheat the oven to 200C/180C fan/Gas 6 and line a tray with baking paper.

Season the monkfish with salt and pepper. Sprinkle the flour over a plate and dust the fish until coated, shaking off any excess.

Put a frying pan over a high heat and add the oil and butter. When the butter is foaming, add the fish fillets and fry for 2-3 minutes on each side or until sealed and lightly golden. Transfer to the paper-lined tray and pour over any buttery juice from the pan. Roast in the oven for 8-10 minutes or until cooked through.

Meanwhile, wipe the pan clean with kitchen paper to remove any flour, then add the bacon and fry over a high heat until crispy, then remove to a plate. Tip the onion into the pan and fry for a few minutes, then cover and reduce the heat and leave to cook for another 5 minutes. Remove the lid and turn the heat back up, add the mushrooms and fry for a few minutes until golden.

Add the crème fraîche, lemon juice and mustard with half the cooked bacon and half the parsley. Bring to the boil and bubble for a few minutes until reduced and slightly thickened. Season to taste with salt and pepper.

Slice each fish fillet into three and arrange on a platter. Spoon over the sauce and garnish with the rest of the bacon and parsley.

(Original recipe from Foolproof Cooking by Mary Berry, BBC Books, 2016.)

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Pasta with Smoked Salmon and Mascarpone

Posted in Fish, Food, Italian, Pasta, tagged , , , , , , , , , , on 20 December 2023| Leave a Comment »

We love this easy pasta dish. If you haven’t cooked smoked salmon before you should.

Wine Suggestion: this is a deceptively rich dish and we think needs something like a fuller Pinot Gris, like Au Bon Climat’s blend with Pinot Blanc which is treated very much like a Burgundian Chardonnay and is both textured and vibrantly fresh with flavours of fresh pears, toasty creaminess and gentle spices.

Pasta with smoked salmon & mascarpone – serves 4

  • 400g farfalle
  • 200g smoked salmon
  • 125g mascarpone
  • 20g butter, at room temperature
  • zest of 1 unwaxed lemon
  • dill, snipped

Cook the pasta in lots of salty water until al dente.

Meanwhile, cut the salmon into short pieces with scissors and put them into a large warm serving bowl along with the mascarpone, butter and lemon zest. Ladle some pasta cooking water into the bowl to loosen to a cream, then taste and add salt if needed.

Drain the pasta, reserving some more pasta water, then tip on to the sauce and gently mix together, adding more cooking water if needed. Serve, sprinkled with dill.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)

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Sticky Glazed Salmon

Posted in Asian, Fish, Food, tagged , , , , , , , , , , on 2 December 2023| Leave a Comment »

You need to marinade the salmon for 30 minutes or up to 24 hours ahead. After that, it’s dinner in 15 minutes. We served with with some sticky rice and dressed Asian greens.

Wine Suggestion: This works with a good Pinot Gris, like Neudorf’s Tiritiri. An underestimated grape, given the oceans of bland Pinot Grigio sold, but in the right hands … the riper, richer and more textural French styled Pinot Gris is a joy. Neudorf’s version is all about mouth feel: depth, viscosity, and richness while staying deliciously clean and deceptively moreish. And the back-bone is a fresh, salty-stoney texture keeping it all clean and vibrant.

Sticky glazed salmon – serves 2-3

  • 2-3 salmon fillets
  • rapeseed oil spray

FOR THE MARINADE:

  • 1 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chilli sauce

TO SERVE

  • sesame seeds
  • 1 scallion, finely sliced

Mix all of the marinade ingredients together in a shallow dish, then add the salmon and turn to coat.

When you are ready to cook, heat the grill to high. Line a grill tray with tin foil and place the salmon fillets on top, skin-side down. Brush with the marinade but don’t pour if over as any on the tin foil will burn, discard any extra.

Put the salmon under the grill, about 15-20 cm away from the heat. Cook for 7 minutes, then remove and spray with the rapeseed oil. Put back under the grill for another 1-3 minutes or until nicely caramelised.

Allow the salmon to rest for 5 minutes before serving with the scallions and sesame seeds scattered over.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan MacMillan, 2022.)

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Baked Salmon with Harissa and Chickpeas

Posted in Fish, Food, tagged , , , , , , , , , on 15 October 2023| Leave a Comment »

This is very much a weeknight dish but it’s suprisingly good. Baking in a bag means very few dishes to wash which always helps. Serve with a green salad.

Wine Suggestion: try to find a good Vermentino with a medium body, not the richer ones with higher alcohol like you sometimes find from Sardinia and similar. A favoured one at the moment is Domaine Ventenac’s “les Dissidents” Cassandre from Cabardes in southern France.

Baked salmon with harissa and chickpeas – serves 2

  • 1 unwaxed lemon
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp clear honey
  • 3 tsp harissa paste
  • 150g roasted red peppers from a jar, sliced
  • 15g coriander, roughly chopped
  • 2 salmon fillets, skinned
  • 1 tsp olive oil

Heat the oven to 190C/170C fan/gas 5.

Tear off 2 large sheets of baking paper.

Halve the lemon and cut one half into thin slices.

Toss the drained chickpeas with the smoked paprika, honey, 1 tsp of the harissa paste, the peppers, most of the coriander and seasoning, then divide this between the two sheets of paper.

Season the salmon and spread each piece with 1 tsp of harissa, then place on top of the chickpeas and drizzle with the olive oil. Place the lemon slices on top, then fold over the edges to seal the parcels.

Put the parcels onto a baking tray and bake for 15 minutes or until the salmon is cooked. Open the parcels and scatter over the rest of the coriander, then serve with some salad on the side.

(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)

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Plaice with Creamy Mushroom Sauce

Posted in Fish, Food, tagged , , , , , , , on 13 October 2023| Leave a Comment »

We are still a bit apprehensive when cooking fish and shy away from the simple methods that require last minute cooking. We shouldn’t do this as they tend to be the dishes that show the fish at its best. We managed to conquer this one anyhow.

Wine Suggestion: Served with Domaine Rochette Morgon Régnié Cuvée des Braves, a red fruited Beaujolais from this sensitive and thoughtful family making wine in a Cru that is often overlooked. I say… expand your horizons beyond Morgon and Fleurie! Rich, powerful, and aromatically exquisite.

Plaice with Creamy Mushroom Sauce – serves 4

  • 8 skinless, single plaice fillets (or 4 double fillets which you need to half lengthways)
  • 45g plain flour
  • 2 tbsp olive oil
  • 15g butter

FOR THE SAUCE:

  • 20g butter
  • 200g small chestnut mushrooms, thinly sliced
  • 1 clove of garlic, crushed
  • 120ml dry white wine
  • 170ml double cream
  • finely grated zest of 1 lemon
  • juice of ½ a lemon
  • 2 tbsp chopped dill

Pat the fish dry with kitchen paper. Sprinkle the flour onto a plate and season well with salt and pepper. Coat both sides of the fish fillets in the flour.

Heat 1 tbsp of the oil with the butter in a large non-stick frying pan over a medium-high heat. Add 4 of the fish fillets and fry for 1½ minutes-2 minutes or until golden. Gently turn and fry for another 1½-2 minutes on the other side. Careful not to let the butter brown. Transfer the fillets to a serving platter, cover with foil and keep warm while you cook the rest.

To make the sauce, melt the butter in the same frying pan. Add the mushrooms and fry over a medium-high heat for a few minutes, then add the garlic and fry for another minute or so. Pour in the wine, stir and bring to the boil. Simmer for a couple of minutes, then pour in the cream. Simmer, stirring, until the sauce thickens.

Stir in the lemon zest and juice, season with salt and pepper and add the dill. Spoon the sauce over and around the fish and serve with a few extra dill sprigs if you like.

(Original recipe from Mary Berry Cooks the Perfect, Penguin Random House Group, 2014.)

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Fish Koftas in Chilli and Tomato Sauce

Posted in Fish, Food, tagged , , , , , , , , , , on 10 October 2023| Leave a Comment »

The sauce here is fairly spicy but well-tempered by the fishcakes and lots of white rice and some yoghurt if you like. The depth of flavour and balance is superb. You can cook the sauce and prep the kofta mixture in advance.

Wine Suggestion: this works with Grenache – Tempranillo blends, especially if they’re fruit forward and low/no oak like Jesus Romero’s Rubus from rural Aragon. We love this as it’s real hands-off winemaking at it’s best, capturing the essence and energy of the fruit in the vineyard.

Fish koftas in chilli and tomato sauce – serves 4

FOR THE KOFTAS:

  • 500g firm white fish without skin and bones, we used hake
  • 4 scallions, finely sliced
  • 10g dill, roughly choped, plus extra picked fronds to serve
  • 1 green chilli, deseeded and finely chopped
  • 1½ tsp finely grated lemon zest
  • 1 egg, beaten
  • 30g panko breadcrumbs
  • 3 tbsp olive oil

FOR THE TOMATO SAUCE:

  • 15g dried ancho chillies, stems removed
  • 2 tsp caraway seeds, toasted and roughly crushed
  • 1 tbsp cumin seeds, toasted and roughly crushed
  • 6 cloves of garlic, peeled
  • 1 onion, roughly chopped
  • 60m olive oil
  • 1 green chilli, halved and seeds removed
  • 1 tbsp tomato purée
  • 3-4 plum tomatoes, roughly grated and skins discarded
  • 300ml chicken stock or vegetable stock
  • 2 tsp caster sugar
  • 25g fresh coriander, roughly chopped

Make the sauce first. Put the dried chillies into a bowl and cover with lots of boiling water. Leave to soak for 20 minutes, then drain and discard the liquid and the seeds. Roughly chop the chillies and put them into a food processor with two-thirds of the caraway and cumin seeds, the garlic, the onion and 2 tbsp of the oil. Whizz until you have a coarse paste.

Heat 2 tbsp olive oil in a large sauté pan, then add the chilli paste, green chilli and tomato purée. Cook for 7 minutes, stirring frequently, until soft and fragrant. Add the tomatoes, stock, 200ml water, sugar, half the coriander, 1¼ tsp of salt and a good grind of pepper and bring to the boil. Lower the heat and simmer for 15 minutes, then keep warm until needed (or cool and re-heat later).

Meanwhile, make the koftas. Finely chop the fish into ½-1cm pieces. Put them into a large bowl with the scallions, dill, chilli, lemon zest, egg, panko, the rest of the coriander, the remaining caraway and cumin, 1 tsp of salt and plenty of black pepper and mix well to combine. Form into 12 round fish cakes, pressing to compact them so they don’t fall apart.

Heat 1½ tbsp of oil in a large frying pan over a medium-high heat. Add half the koftas and cook for 2½ minutes on each side, or until golden. Transfer to a plate, then repeat with the rest of the koftas.

Bring the sauce to a simmer. Add the koftas, then turn the heat to medium low and cook for 10 minutes. Leave to sit for 5 minutes, then serve with the extra dill.

(Original recipe from Ottolenghi Test Kitchen, Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Smoked Haddock and Spinach Gnocchi

Posted in Fish, tagged , , , , , , , , , on 8 October 2023| 3 Comments »

We had planned to cook this outside on a fire pit until Jono lit a blazing inferno and scared us off. It was the excitement of being outside after a year of rain! A simple dish and such a treat.

Wine Suggestion: We just think smoked haddock and a good, oaked Chardonnay are a match, with some of the best value and superb quality coming from the new world. Tonight was Neudorf’s Tiritiri Chardonnay which was elegant and rounded, with a supreme balance, hints of smoky oak and layers of texture, nuts and finishing fresh and vibrant. Under-rated and such a treat.

Smoked haddock and spinach gnocchi – serves 2

  • 100ml double cream
  • a few big handfuls of young spinach, roughly chopped
  • 200g skinless smoked haddock fillet, cut into bitesize pieces
  • 200g fresh gnocchi (from the fridge section)
  • 1 tsp grainy mustard
  • 25g mature cheddar cheese, grated
  • a handful of flat-leaf parsley, leaves picked and chopped

Put a large, deep frying pan over a medium-high heat.

Pour the cream into the pan with a few tablespoons of water. Add the spinach and fish and cook for a minute or two. Add the gnocchi, mustard and cheese and stir gently. Add a bit more water if the sauce is too thick.

When everything is heated through, remove the pan from the heat and add plenty of black pepper. Sprinkle with the chopped parsley to serve.

(Original recipe from Outside by Gill Meller, Quadrille, 2022.)

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Linguine Con Tonno

Posted in Fish, Food, Italian, Pasta, tagged , , , , , , , , , on 18 September 2023| Leave a Comment »

We are never without tins of tuna – Ortiz or Shines are great – and always in olive oil. This sauce takes a while but it’s easy and tastes delicious. The sauce is flavoured with a parmesan rind – you should always keep these as they freeze well and add great savoury flavours to dishes like this, a meaty ragú, or soups.

Wine Suggestion: A little left field and possibly only available when visiting the winery: Chateau du Hureau Blanc de Noirs 2022. A white made from 100% Cabernet Franc from Saumur because the usual vineyard of Chenin Blanc was hit by bad frosts, and the owner Philippe wanted some white to drink … plus he couldn’t resist having a play in the winery at the same time. Fresh but with a real texture with hints of phenolics. Hints of yellow plum, lightly floral, slightly nutty and touches of apple. It really came into it’s own with the food.

Linguine con tonno – serves 4 to 5

  • 60ml extra virgin olive oil, plus extra to serve
  • 1 onion, diced
  • 3 cloves of garlic, finely chopped
  • 1 Parmesan rind
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 300g tinned tuna, well drained
  • 500g dried linguine
  • freshly grated Parmesan, to serve

Put the olive oil in a large pan over a medium heat. Add the onion and some salt, then allow to soften for about 5 minutes without colouring. Add the garlic, Parmesan rind and oregano. Cook for another 2 to 3 minutes, then add the tomato purée and cook for another minute.

Add the tinned tomatoes, season with more salt and bring to the boil, turn the heat down as low as it will go and cook for a couple of hours, stirring every 20 minutes or so. If the sauce starts to stick add a splash of water.

Add the tuna to the tomato sauce, then cook the linguine in lots of salty boiling water. Drain the pasta and return it to the pan. Tip in the tuna sauce and mix through. Serve drizzled with your best olive oil and sprinked with grated Parmesan and black pepper.

(Original recipe from Rick Steain at Home, BBC Books, Penguin, 2021.)

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Poached Fish and Charred Tomatoes

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 15 August 2023| Leave a Comment »

There is nothing difficult about this dish but despite the ease of cooking this tastes sophisticated and has bags of flavour. Inspiration from Mezcla by Ixta Belfrage, a book jam-packed with delicious things! Serve with some grilled sourdough.

Wine Suggestion: A good Sangiovese is our suggestion and we particularly enjoyed the Morisfarms Mandriolo from the Maremma on the Tuscan coast. With crushed raspberry flavours layered over a smooth dark berry core and aromas of violets this cut through any richness and gave it all a lift, adding an extra dimension to the meal. Just what we wanted with this complex and sophisticated meal.

Poached fish and charred tomatoes – serves 4

  • 4 x 100g white fish fillets e.g. cod or hake, skin and bones removed
  • 1 tbsp lime juice
  • 1 tsp fine salt

FOR THE AÏOLI:

  • 3 egg yolks
  • ¼ tsp fine salt
  • ½ a small clove of garlic, crushed
  • ¼ tsp sweet paprika
  • pinch of saffron
  • 50g light olive oil

FOR THE BROTH:

  • 250g cherry tomatoes
  • 1 Scotch bonnet chilli, whole
  • ½ tsp fine salt
  • 5 tbsp olive oil
  • 3 cloves of garlic, very finely chopped
  • ½ tsp paprika
  • 1 tbsp tomato purée
  • 5g fresh coriander
  • 5g fresh basil
  • 350g water
  • 15g unsalted butter
  • 1 jalapeño or green chilli, thinly sliced
  • 70g pitted green olives, roughly chopped
  • 1 lime, cut into wedges, to serve
  • grilled sourdough, to serve

Place the fish in a dish with the lime juice and fine salt. Mix to coat, then aside while you prep everything else.

Make the aïoli by putting the egg yolks, salt, garlic, paprika, some black pepper and saffron into a medium bowl and whisk until smooth. Add half the oil and whisk hard for 30 seconds or until the mixture starts to thicken. Add the rest of the oil and whisk hard again for about a minute, then stir in the vinegar. You should end up with loose mayonnasie consistency.

Heat a large sauté pan over a high heat until smoking hot. Add the tomatoes and Scotch bonnet and cook for about 6 minutes, give the pan a shake now and then to get a bit of char on the tomatoes.

Remove from the heat and add the salt, oil, garlic, paprika, tomato purée, half the coriander and half the basil. Mix well then return to the heat and stir-fry for a couple of minutes. Add the water and butter and bring to a simmer. Simmer gently for 5 minutes, squeezing most of the tomatoes into the broth.

Lay the fish fillets into the broth, then cover with a lid and cook for a few minutes, or until just cooked through. Remove from the heat and leave covered for 2 minutes.

Throw away the Scotch bonnet and top the dish with the green chilli, olives and remaining herbs. Serve with the aïoli spooned on top and with lime wedges and grilled bread on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Prawn and Tomato Stew with Coriander Pesto

Posted in Fish, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , , , on 5 August 2023| Leave a Comment »

A dish from Falastin, it’s packed with flavour and we recommend adding the optional black olives and feta cheese. A green salad and some crusty bread is also a good choice. The tomato sauce and coriander sauce can both be made in advance, just char your cherry tomatoes and fry the prawns at the end.

Wine Suggestion: Despite this being a seafood dish we think a Southern French red is the way to go with this. Tonight something quite special: Roc des Anges Unic which is a super expressive Grenache with a thrilling tension and energy.

Prawn and tomato stew with coriander pesto – serves 4

  • 250g cherry tomatoes
  • 60ml olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2cm piece of ginger, peeled and finely grated
  • 1 green chilli, finely chopped
  • 2 tsp coriander seeds, lightly crushed in a pestle and mortar
  • 1½ cumin seeds, lightly crushed in a pestle and mortar
  • 8 cardamom pods, lightly bashed in a pestle and mortar
  • 20g dill, finely chopped
  • 2 tsp tomato purée
  • 6 plum tomatoes, roughly chopped
  • 600g peeled raw king prawns
  • a handful of black kalamata olives (optional)
  • 100g feta cheese, crumbled into chunky pieces (optional)

FOR THE CORIANDER PESTO:

  • 30g coriander, roughly chopped
  • 1 green chilli, finely chopped
  • 50g pine nuts, lightly toasted
  • 1 lemon, finely grate the zest to get 1½ tsp, then cut into wedges to serve
  • 80ml olive oil

Toss the cherry tomatoes with 1 tsp of oil. Heat a large sauté pan over a high heat, then add the cherry tomatoes and cook for about 5 minutes, shaking the pan occasionally, until charred and blistered. Remove from the pan and set aside.

Wipe the pan out, then add 2 tbsp of olive oil and place over a medium-high heat. Add the onion and cook for 8 minutes, stirring now and then, until softened and lightly browned. Add the garlic, ginger, chilli, spices, dill and tomato purée, then cook for another 2 minutes until fragrant. Add the plum tomatoes and 300ml of water, 1½ tsp salt and plenty of black pepper. Bring to a simmer, then lower the heat and simmer for 25 minutes or until thickened and the tomatoes have broken down.

Meanwhile, make the coriander pesto. Put the coriander, pine nuts and chilli into a food processor and pulse a few times, just until the pine nuts are roughly crumbled. Transfer to a bowl and stir in the olive oil, lemon zest, ¼ tsp of salt and some black pepper. Stir to combine and set aside.

Dry the prawns well then mix in bowl with ¼ tsp of salt, 1 tbsp of oil and plenty of black pepper.

Put 2 tsp of oil into a large frying pan and place on a high heat. When the pan is hot, add the prawns in batches and fry for a minute on each side, until cooked and browned.

Stir the cooked prawns and the charred tomatoes into the tomato sauce and cook over a medium heat for another 3 minutes, to heat through. Transfer the prawns and tomatoes to a serving dish, drizzle over some of the coriander pesto and sprinkle over the olives and crumbled feta.

(Original recipe from Falastin by Sami Tamimi and Tara Wrigley, Ebury Press, 2020.)

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Pesto Salmon with Tomatoes, Spinach & Beans

Posted in Fish, Food, tagged , , , , , , , , , , , on 26 June 2023| Leave a Comment »

This is perfect for mid-week, super easy and very easy to assemble and bake in the oven. You can cover the dishes and freeze them if you like, then cook from frozen, uncovered for 30-35 minutes.

Wine Suggestion: With a floral, herbal and stonefruit character that’s backed up with a very textural green almond note Sartarelli’s Verdicchio Superiore Tralivio is just the business for this dish. Tomasso Sartarelli really has a feel for this cuvée and how to get the best from the old vines this is made from and it has such a natural balance it makes it so easy to drink when first released, like we’re doing tonight. However, with a bit of will power, it ages superbly too.

Pesto salmon with tomatoes, spinach & beans – serves 6

  • 100g baby spinach
  • 3 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 6 tbsp Philadelphia cheese or other soft cheese
  • 4 tbsp fresh pesto
  • 150g breadcrumbs
  • 40g Parmesan, grated
  • 3 tbsp pine nuts
  • 6 salmon fillets

Heat the oven to 200C/180C fan/Gas 6.

Divide the baby spinach 6 individual baking dishes. Spoon over the beans and tomatoes and drizzle with the olive oil. Sprinkle over the lemon zest and squeeze over the juice, then season well. Toss with your hands to mix everything together.

Mix the soft cheese with the pesto in a bowl.

In another bowl mix the breadcrumbs with the Parmesan and pine nuts.

Place a salmon fillet into each dish and season well. Spoon over the pesto mixture, then the breadcrumb mixture, pressing it down. A bit will inevitably end up in the beans and that’s ok.

Bake for 20-25 minutes, or until the salmon is cooked (a probe should read 60C) and the crumbs a nice golden colour.

(Original recipe from BBC Good Food)

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Smoked Mackerel & Spinach Frittata

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 16 June 2023| Leave a Comment »

For no particular reason we’ve started cooking frittatas at last … why did no-one tell us how simple they are to make? We particularly enjoyed this one with mackerel and dotted with horseradish cream. Serve with a green salad.

Smoked mackerel and spinach frittata – serves 6

  • 60g butter
  • 50g baby spinach, washed and drained but still damp
  • 220g smoked mackerel
  • 3 scallions, trimmed and finely chopped
  • 4 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped dill
  • 8 eggs, lightly beaten
  • 3 tbsp crème fraîche
  • 1 tsp horseradish sauce

Preheat the oven to 190C/170C/Gas 5.

Melt 20g of the butter in a heavy non-stick frying pan, about 25-30cm diameter, over a medium heat. Stir in the spinach, then cover with a lid and leave for a minute or two until wilted. Tip into a colander and leave to cool. Wipe the pan out with kitchen paper.

Put the cooled spinach into a bowl. Break the mackerel into pieces, discarding any skin and bones, and add to the bowl with the spinach. Add the scallions and herbs, then pour in the eggs and stir until will combined. Season with salt and pepper.

Melt the rest of the butter in the wiped-out pan and place back over a medium heat. Swirl the pan so the base is coated in butter, then tip in the frittata mixutre and smooth out. Let the eggs cook gently for about 5 minutes.

Meanwhile, whisk the crème fraîche and horseradish together, then dot over the top of the frittata. Put the pan in to the oven and cook for about 12 minutes or until set and golden on top.

Remove from the oven and allow to cool for 10 minutes before cutting. It will be delicious eaten warm or cold.

(Original recipe from Notes from a Small Kitchen Island by Debora Robertson, Michael Joseph, 2022.)

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Salmon and Spinach Curry

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , , , on 10 June 2023| 1 Comment »

A lovely light curry from Made in India by Meera Sodha. It’s quick to make and perfect for a friday night. We served with rice.

Wine Suggestion: As this dish is quite light we think grenache based rosé is the way to go here with Chateau Pesquié Terrasses Rosé being our choice tonight. The delicate red fruits complementing the salmon really well and the open, softer nature of the grape taking on the spiciness and rounding it out.

Salmon and Spinach Curry – serves 4

  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ tsp brown sugar
  • 250g ripe tomatoes, roughly chopped
  • 4cm piece of ginger, peelend and finely grated
  • 4 clove of garlic, crushed
  • 1 fresh green chilli, finely chopped
  • ¼ tsp garam masala
  • 1 tsp ground cumin
  • 1½ ground coriander
  • ¼ tsp ground turmeric
  • ½ tsp chilli powder
  • 1¼ tsp salt
  • 500g spinach leaves
  • 400g skinless salmon fillets

Heat the oil in a large deep pan with a lid. Add the cinnamon stick, peppercorns and cloves and fry for a minute or two until fragrant.

Stir in onion and brown sugar, then cook for 10-12 minutes until golden and caramelized. Stir in the tomatoes, then cover with a lid and leave to cook for about 5 minutes, or until the tomatoes start to soften.

Add the ginger, garlic, and green chilli, then stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Cook the mixture, stirring so it doesn’t stick, for about 8 minutes. It will start to look like a paste. Add the spinach, turn the heat down and cover with the lid until wilted.

Cut the salmon into very big chunks (about 6cm x 6cm) and add them to the pan. Coat in the tomato and spinach sauce but be careful not to break them up. Cover with the lid for 5-7 minutes, or until the fish is cooked through.

Remove the cinnamon stick, check the seasoning and serve with rice.

(Original recipe from Made in India by Meera Sodha, Penguin:Fig Tree, 2014.)

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Smoked Mackerel Dauphinoise

Posted in Fish, Food, Gluten-free, Potato, tagged , , , , , , , , , , , , on 15 May 2023| Leave a Comment »

Who doesn’t love a dauphinoise? This one is extra special with some smoked mackerel and is a meal in itself with some green salad on the side.

Wine Suggestion: Chardonnay is not commonly found in the Loire, but there are gems to be found, especially around the appellation of Cheverny where it is brilliantly blended with Sauvignon Blanc. Tonight an outlier from Touraine, Domaine Bellevue’s IGP Chardonnay. Classic crisp red apple flavours with layers of tropical and citrus notes; good body but without any flabby weight. Perfect for fish and dairy combination

Smoked mackerel dauphinoise – serves 4

  • 900g potatoes
  • 250ml milk
  • 250ml double cream
  • a small clove of garlic, crushed
  • freshly grated nutmeg
  • 225g smoked mackerel, skin and bones removed and flaked into chunky pieces
  • a small handful of chopped flat-leaf parsley

Heat the oven to 200C/400F/Gas 6.

Peel the potatoes and slice very thinly, a mandoline is the best job for this but watch your fingers. Dry the potatoes slices with a clean cloth, then spread out and season with salt and black pepper, mixing with your hands.

Pour the milk into a saucepan, add the potatoes and bring to the boil. Cover, then reduce the heat and simmer gently for 10 minutes.

Add the cream, garlic and a generous grating of nutmeg and continue simmering for another 20 minutes. Stir occasionally to prevent the potatoes sticking to the pan. As soon as the potatoes are cooked, remove them with a slotted spoon and put a layer into a large ovenproof dish. Sprinkle over the mackerel and parsley, then cover with the rest of the potatoes. Pour the creamy liquid over the top. Put some water into the base of a large roasting tin and set the potato dish into the tin, the water should come about half-way up the sides. Bake the dish in the oven for 10 to 20 minutes or until the top is golden and bubbling.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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Pasta with Mackerel, Marsala & Pine Nuts

Posted in Fish, Food, Pasta, tagged , , , , , , , , , , , on 14 May 2023| Leave a Comment »

A Nigella creation that is in no way authentic and makes no apologies. Anything with mackerel goes in this house.

Wine Suggestion: Quite an exceptional wine was chosen to match with this: Sartarelli’s Balciana. From a low-yielding vineyard Verdicchio in the Marche, this is hand harvested picking only the grapes of utmost ripeness at the very end of the season. This means the picking team goes out many times picking individual grapes and bunches that meet the required levels of ripeness. It makes quite an extraordinary dry wine that has a richness of almost a sweet wine, alongside textured layers of savoury nuttiness and salty minerality. Named best white wine in Italy many times, and we understand why. We chose this as the combinations of sweet, savoury, fresh and sour flavours in the dish need a wine with substance and depth.

Pasta with mackerel, Marsala and pine nuts – serves 2

  • 50g golden sultanas
  • 200g linguine
  • 2 tbsp olive oil
  • 1 long shallot, finely chopped
  • 60ml Marsala
  • 2 smoked makerel fillets, skinned and flaked
  • 2 tbsp drained capers
  • a few drops of red wine vinegar
  • a handful of dill, torn into fronds
  • 25g toasted pine nuts

Bring a large pan of water to the boil for the pasta. Put the sultanas into a small bowl and cover with hot water from a boiled kettle.

Add lots of salt to the boiling water, then cook the linguine until al dente.

Warm the olive oil in a frying pan and cook the shallot for a couple of minutes until softened.

Add the Marsala and let it bubble, then add the mackerel, sultanas (squeeze the water out of them with your hands first), the capers and a few drops of vinegar. Remove from the heat once the mackerel is warm. There should be barely any liquid left.

Reserve a cupful of pasta cooking water before draining. Return the pasta to the pan, then tip in the mackerel, half the dill and half the pine nuts and a tbsp of pasta water. Toss gently to combine, then taste and add another few drops of vinegar if you like.

Divide between warm bowls and finish with the remaining dill and pine nuts.

(Original recipe from Nigellissima, Chatto & Windus, 2012.)

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