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Archive for the ‘Fish’ Category

We don’t think we’ve ever cooked halibut at home before; it’s such a luxurious and meaty fish. It’s pricey but worth it we think for this Korean dish. You can of course substitute with cod or another white fish.

Braised halibut in seasoned soy – sengson jjim – serves 2

  • 50ml soy sauce
  • 3 tbsp soju (or sake or 1½ tbsp vodka mixed with 1½ tbsp water)
  • 1 tbsp mirin
  • 1 tbsp honey
  • 2 cloves of garlic, crushed
  • 1 tbsp gochugaru red pepper powder
  • 250g baby new potatoes, halved
  • 400g halibut, cut into large bite-sized chunks
  • 100g shitake mushrooms
  • 1 red chilli, sliced
  • cooked sticky rice, to serve

Mix the soy sauce, soju, mirin, honey, garlic and gochugaru red pepper powder, together in a bowl with 220ml of water.

Put the potatoes into a medium saucepan, then pour over the sauce. Cover and bring to the boil over a high heat, then turn down and simmer for 10 minutes or until almost cooked through. Stir in the mushrooms, then gently add the fish, taking care not to break it up. Simmer for 5-7 minutes or until the potatoes and mushrooms are just cooked.

Spoon into a large serving bowl and sprinkle over chilli. Serve with some sticky rice.

(Original recipe from My Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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This is full of warm spices, healthy and very satisfying. A great meal for mid-week.

Wine Suggestion: This goes beautifully with elegant Grenache, like Roc des Anges’ Unic from Roussillon in the south of France; quite ethereal and fresh, particularly given the warm sourthern France location. Almost like a warmly spiced Burgundy. If you can’t find something like this then a lightly oaked Chardonnay comes a good second best.

Spinach rice with spiced salmon – serves 2

  • 2 tsp rapeseed oil
  • 1 large onion, sliced
  • a thumb-sized piece of ginger, finely chopped
  • ½ tsp cumin seeds
  • ½ tsp ground cinnamon
  • 6-8 cardamom pods, seeds crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 red chilli, deseeded and sliced
  • 1 clove of garlic, finely chopped
  • 1 large red pepper, roughly chopped
  • 70g brown basmati rice
  • 375ml vegetable stock, made with 2 tsp of bouillon powder
  • 160g baby spinach, roughly chopped

FOR THE SALMON:

  • ½ turmeric
  • ½ ground coriander
  • 3 tbsp natural yoghurt
  • 1 tbsp finely chopped coriander (or mint)
  • 2 skinless salmon fillets
  • 1 tbsp toasted almonds

Heat the oil in a large frying pan, then fry the onion and ginger for 5 minutes or until soft. Stir in the spices and cook for 30 seconds, then add the chilli, garlic, pepper and rice. Stir briefly, then pour in the stock. Cover and simmer for 35 minutes or until the rice is tender and the stock absorbed. If there’s liquid left simmer without the lid for a few minutes to let it evaporate. Add the spinach, cover and cook for 3 minutes, or until wilted.

Meanwhile, line a baking sheet with foil and heat the grill.

Mix yoghurt with the turmeric, ground coriander and fresh coriander. Spread this mixture over the salmon and transfer to the foil-covered sheet. Grill for 8-10 minutes or until the fish flakes easily. Top the rice with the salmon fillets and scatter over the almonds to serve.

(Original recipe from BBC Good Food)

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This is restaurant-style risotto which is packed full of lobster flavour. The shells are used to flavour the stock and it’s finished with a delicious reduction, the kitchen smells amazing! We associate risottos with Italy but this is proper French food, full of butter and brandy. Recipe from Rick Stein’s Secret France.

Wine Suggestion: This is a rich dish that needs a wine that is fresh and flavoursome as opposed to something equally rich. Our go to wine would be an oaked Chardonnay in this case, but it doesn’t work as well as you’d think. A toasty Champagne or good bottle fermented sparkling with good age on lees is a fine choice though, and tonight we had treat of the Champagne Valentin Leflaive cuvée CA/15/40. A new project by Olivier Leflaive from Burgundy made with 100% Chardonnay from Cramant and Avize, 45 months on lees and only 4g dosage. An exciting debut and a good match to boot.

Poached Lobster Risotto – serves 2 as a main or 4 as a starter

  • 1 cooked lobster
  • 30ml olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 200g risotto rice
  • 150ml dry white wine
  • 1 tbsp butter
  • fresh tarragon sprigs, to serve

FOR THE LOBSTER STOCK AND REDUCTION

  • lobster shell, chopped
  • 1 onion, chopped
  • 4 garlic cloves, roughly chopped (no need to peel)
  • 50g butter
  • 100ml dry white wine
  • 500g tomatoes, roughly chopped
  • a small handful of tarragon, roughtly chopped
  • 1.5 litres fish stock
  • 1 tsp salt
  • 1 tbsp Cognac
  • a squeeze of lemon juice

Remove the meat from the lobster and keep the shell for the stock. Slice the body into chunky slices and keep the meat from the claws as chunky as possible. 

For the stock, put the lobster shell in a large pot with the onion, garlic and 20g of the butter. Cook for about 5 minutes over a medium heat, then add the wine, tomatoes, tarragon and stock and bring to the boil. Add salt and simmer for 40 minutes. Pass the stock through a fine sieve over another pot and throw away the solid ingredients. Put 200ml of the stock aside for the reduction and keep the rest warm over a low heat. 

Heat the oil in a pan, add the shallot and garlic and cook until soft. Add the rice and stir until glistening with the shallots and oil, then add the wine and let it bubble until absorbed. Add the hot stock, a ladleful at a time, stirring until absorbed before adding another. Keep going like this until the rice is al dente, then season. 

Meanwhile, put the reserved 200ml of stock into a saucepan with the Cognac and bring to the boil. Cook until reduced by three-quarters, then whisk in the rest of the butter (30g) to make a sauce that coats the back of a spoon. Add a squeeze of lemon juice. 

Heat a tbsp of butter in a frying pan. When it’s foaming, add the lobster meat and warm it through. Serve the risotto topped with lobster and spoon the reduction around it. Finish with some tarragon sprigs. 

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

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Yoghurt & Spiced Roast Salmon

A genius way for cooking salmon by Sabrina Ghayour, nicely charred on the outside and perfectly cooked on the inside. We stuffed this into warm tortillas with coriander leaves, finely sliced red onion, fresh tomatoes and a dollop of yoghurt. A week night feast made in about 20 minutes. Delicious!

Wine Suggestion: Find a light, dry Alvarinho/Albariño and you’ll be a happy camper. Spain and Portugal are the likely sources but don’t forget little gems coming new areas too. For us tonight the Forrest Estate Albariño from Marlborough NZ. We suspect we’ll see much more of this grape from here in the future.

Yoghurt & Spiced Roast Salmon – serves 4

  • 500g skinless salmon fillet, cut into 4 cm cubes

FOR THE MARINADE:

  • 4 tbsp Greek yoghurt
  • 1 tbsp garlic granules
  • 1 tbsp rose harissa
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • finely grated zest of 1 lime and a decent squeeze of the juice
  • 1 tsp olive oil

Heat the oven as high as it will go. Don’t be nervous, our oven goes pretty high and this method worked perfectly.

Line a baking tray with paper.

Put all the marinade ingredients into a bowl, season with plenty of black pepper and maldon salt. Toss the salmon in the marinade until well coated, hands are best for this.

Spread the salmon over the lined baking tray and cook in the hot oven for 10 minutes.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

Yoghurt & Spiced Roast Salmon

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Baked Cod with Tomatoes, Chorizo & Butterbeans

The beans in this dish are absolutely delicious. This is really straightforward and tasty for a weeknight.

Wine Suggestion: Nathalie & Gilles Fèvre make a delcious Chablis that we’re quite partial to. Despite the Mediterranean-Spanish influence to the dish, this northern French, unoaked Chardonnay has the texture, minerality and vibrancy that food like this needs.

Baked cod with tomatoes, chorizo & butterbeans – serves 2

  • 125g chorizo, diced into 1cm pieces
  • 400g tin butterbeans, drained and rinsed
  • 500g mixed tomatoes, roughly diced, small ones can just be halved
  • 20 black olives
  • a handful of flat-leaf parsley, roughly chopped
  • 1 tbsp sherry vinegar
  • 1tsp golden caster sugar
  • 1 tbsp tomato purée
  • 1 large piece of skinless cod fillet (300-400g) or 2 smaller fillets
  • a few pinches of smoked paprika

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

Put 1 tbsp of olive oil in a frying pan, add the chorizo, then put over a gentle heat until crispy and the chorizo has released lots of oil. Scoop the chorizo out with a slotted spoon and reserve the oil.

Put the chorizo into a large bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and lots of seasoning, then toss.

Put a large piece of baking paper into a roughly A4 sized tin leaving some hanging over the edges. You might need to use two pieces of paper, the idea is to have a sealed parcel.

Tip the chorizo and beans into the paper, then set the fish on top. Sprinkle the fish with some smoked paprika and seasoning. Drizzle the chorizo oil over everything.

Gather the paper up and scrunch together to make a parcel, then put the tray into the oven for 20-30 minute, or until the fish is cooked.

(Original recipe by Sarah Cook in Olive Magazine, September 2015.)

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Crab cakes with dill mayonnaise

Always nice to have leftover crab and this handy recipe is both easy to make and a delight to eat. It can be made ahead of time if you like and cooked from chilled. We’ve put a stash in the freezer for a treat on another night too.

Wine Suggestion: for some reason this always feels so summery, so we think the matching wine needs to taste the same. We’ve been tasting a few different whites from Ribeiro and Bierzo in north western Spain recently, notably made from Treixadura, Godello, Loureiro and Albilla. They’re nice and light when they use a bit of lees contact, but very little, or no oak. Tonight the Dominio de Tares La Sonrisa, a Godello that is equally at home on a beach somewhere as it is at home, late at night, eating crab cakes.

Crab cakes with dill mayonnaise – serves 4 as a starter 

  • 250g potatoes, diced
  • 300g white crabmeat
  • 1 tbsp capers, drained and finely chopped
  • 2 scallions, finely chopped
  • zest and juice of a lemon, plus extra wedges to serve
  • small bunch of dill, finely chopped
  • 4 tbsp mayonnaise
  • 2 tbsp plain flour
  • 1 egg, lightly beaten
  • 85g dried breadcrumbs
  • sunflower oil, for shallow frying

Boil the potatoes in plenty of salty water for about 15 minutes or until tender, then drain and leave to steam dry in the pot for a few minutes. Mash and leave to cool.

Mix the crabmeat, capers, scallions, lemon zest, half the lemon juice and half the dill, in a large bowl. Stir in the cooled mash and season, then make into 12 round cakes. Transfer to a plate and put in the fridge for 20 minutes to firm up a bit.

Make the dill mayonnaise by mixing the mayonnaise with the remaining lemon juice and dill. Keep in the fridge until needed.

Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes with the flour, then dip in the egg and finally in the breadcrumbs to coat.

Add sunflower oil to a shallow frying pan until it comes about 1cm up the side. Heat the oil, then cook the crab cakes for about 3 minutes on each side or until crispy and golden. You will probably have to do this in batches. Drain on kitchen paper, then serve with the dill mayonnaise and some lemon wedges.

(Original recipe from BBC Good Food)

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Tuna cooked in lentils

This really is the perfect dish by Joe Trivelli. Chunky pieces of tuna, earthy lentils and sweet tomatoes. We really recommend this one.

Wine Suggestion: Chill down a Grignolino, a red from Piedmont, and you’ve got a joyful  match. A friend brings in Olim Bauda’s version which is excellent, but we’re conscious this is a hard grape to find so if you can’t find one try a chilled, youthful Beaujolais or a Dolcetto.

Tuna Cooked in Lentils – serves 4

  • 200g dried lentils
  • 3 tbsp olive oil
  • 2 cloves of garlic, peeled
  • 1 tbsp plain flour
  • 1 tsp coriander seeds, crushed
  • 350g thick tuna steak, cut into 3 cm chunks
  • 200g cherry tomatoes, halved
  • small bunch of basil leaves
  • 40g butter
  • 1 lemon
  • best extra virgin olive oil

Rinse the lentils and cook in water until tender, about 20 minutes, then drain.

Season the flour with salt and stir in the crushed coriander seeds. Lightly dust the tuna in the flour mixture.

Heat the olive oil in a wide pan and fry the garlic until golden. Remove the garlic from the pan and add the tuna. Turn quickly, then add the tomatoes and basil, followed by the lentils. Toss a few times, then turn off the heat. Put the butter on top and leave in the pan for 8 minutes, basting the tuna with the lentils. Squeeze over some lemon juice, season with salt and pepper and drizzle with olive oil.

(Original recipe from The Modern Italian Cook by Joe Trivelli, Seven Dials, 2018.)

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Baked Cod & Butter Beans

An easy, midweek fish dish that’s perfect for two.

Wine Suggestion: despite being a fish dish this works with red wine, though we’d suggest nothing too heavy or rich. Tonight Domaine Rochette’s Morgon Cote du Py added an earthy texture and density and is a good example of why we should be drinking more Beaujolais.

Baked cod and butter beans – serves 2

  • 2tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ½ tsp fennel seeds, crushed
  • 400g tin cherry tomatoes
  • 400g tin butter beans, rinsed and drained
  • 2 chunky pieces of skinless cod loin
  • 35g breadcrumbs
  • 1 tsp chopped rosemary
  • 25g grated Parmesan

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

Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic until softened, about 8 minutes. Stir in the fennel seeds and cook for a minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes, until slightly thickened. Stir in the butter beans and season.

Sit the cod pieces in the beans. Mix the breadcrumbs with the rosemary, Parmesan, seasoning and a tablespoon of olive oil. Sprinkle the crumbs over the fish and bake for 15 minutes or until the breadcrumbs are golden and the fish cooked.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2019.)

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Salmon Tikka with Radish Raita

Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.

Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.

Salmon Tikka with Radish Raita  – serves 2

  • 8 tbsp natural yoghurt
  • 2 tsp grated ginger
  • 1 clove of garlic, crushed
  • 2 tsp tandoori masala (you can buy this or use the recipe here)
  • 1 tsp ground cumin
  • 2 skinless salmon fillets
  • lemon wedges, to serve

FOR THE RAITA

  • ½ cucumber, seeded and grated
  • 1 tbsp chopped mint
  • a bunch of radishes, sliced

Heat your grill to high.

Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.

Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.

Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.

(Original recipe by Anna Glover in Olive Magazine, July 2015)

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Thai Minced Fish & Courgette Curry

This is from an old but very reliable Thai cookbook from Australia. We chose the recipe to use up some courgettes and curry paste and it was delicious with just a handful of ingredients.

Wine Suggestion: this goes excellently with a dry Riesling with a little age and good fruit which rounds off the edges; some in youth are a little crisp and edgy and will fight with these flavours. Tonight a Vickery Eden Valley Riesling from 2017, the couple of years age have brought this together brilliantly.

Thai minced fish & courgette curry – serves 4

  • 2 tbsp veg oil
  • 2 tbsp red or green curry paste
  • 1 tbsp fresh kaffir lime leaves (or if you are using dried, soak them for 10 minutes in hot water), sliced
  • 500ml coconut milk
  • 500g white fish fillets, we used hake, minced
  • 2 tbsp fish sauce
  • 2 courgettes, diced (or you can use an aubergine instead)
  • 1 tbsp basil leaves

Heat the oil in a wok , then stir-fry the curry paste and lime leaves. Add about 125ml of coconut milk and simmer until the oil rises.

Add the minced fish and stir slowly until well separated. Add the rest of the coconut milk, the fish sauce and the courgettes. Simmer for 5 to 10 minutes or until the sauce has reduced to a nice consistency.

Turn off the heat, stir through the basil and serve with steamed rice.

(Original recipe from Thai Cooking Class by Sami Anuntra Miller & Patricia Lake, BayBooks, 1994.)

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Hot Smoked Trout & Dill Spaghetti

A lovely weeknight treat and so easy and quick to make. We used Barbecued Rainbow Trout from Goatsbridge Trout Farm in Kilkenny but any hot smoked trout or salmon will work perfectly.

Wine Suggestion: this works with lightly / judiciously oaked Chardonnay which gives structure and a touch of butteriness but retains the fruit and texture; your choice.

Hot Smoked Trout & Dill Spaghetti – serves 4

  • 400g spaghetti
  • 100g frozen petits pois
  • 100g hot smoked trout or salmon (see above), remove the skin and break into bite-sized chunks
  • a small packet of dill (about 25g), remove any thickish stalks and roughly chop
  • 3 tbsp of crème fraîche

Cook the spaghetti in loads of boiling, very salty water, for a minute less than the time given on the pack. Add the frozen petits pois and cook for another minute, then drain and return to the pan. Reserve some of the pasta water to thin the sauce.

Stir the hot smoked trout, dill, crème fraîche, salt and lots of black pepper into the pasta. Add a couple of tbsp of pasta water to the pan and toss everything together over a very low heat. Keep adding pasta water until you have a silky sauce, then serve in warm bowls.

(Original recipe from BBC Good Food)

 

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Barbecued Prawn Kebabs with Harissa & Couscous

A healthy, weeknight dish with lovely flavours. Another recipe for using up bits and bobs you may already have which is our primary motivation for cooking mid-week.

Wine Suggestion: a fresh white or a crisp, dry rosé would be our choice for this dish. We had a glass of the Chateau Pesquie Terrasses Rosé from Ventoux (and quite Provençal in style) and enjoyed it thoroughly.

Barbecued prawn kebabs with harissa & couscous – serves 4

  • 2 ½ tbsp olive oil
  • 1 onion, halved lengthways, then each half quartered into 4 chunks
  • 1 ½ tsp cumin seeds
  • 3 carrots, coarsely grated
  • 200g couscous
  • 400g raw prawns
  • 16 cherry tomatoes
  • 1 tbsp harissa
  • 2 tsp tahini paste
  • 2 tbsp low-fat natural yoghurt
  • 1 small garlic clove, crushed
  • juice ½ lemon, plus wedges, to serve
  • handful mint leaves, roughly chopped

Put 1 ½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

Heat the remaining tbsp of oil in the same pan, add the cumin seeds and toast for a few minutes until they smell good. Tip the carrots into the pan and season, then cook for a few minutes or until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 minutes.

Meanwhile, get your barbecue going. Put the prawns, cherry tomatoes and softened onions in another bowl, season, then stir in the harissa. Thread the prawns, tomatoes and onions onto metal skewers (you can use wooden ones either but you need to soak in water for 20 minutes first). Barbecue the kebabs for a couple of minutes on each side, or until the prawns are cooked through.

Mix the tahini, yoghurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Serve with the sauce and lemon wedges.

(Original recipe from BBC Good Food)

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Spiced Salmon Skewers with Parsley Oil

We started these kebabs from the Falastin cookbook on the barbecue and then finished in the oven. Oh my goodness, they’re delicious. This is the best cookbook we’ve bought in ages!! You can make the parsley oil and marinade the salmon well in advance.

Wine Suggestion: to avoid fighting the spices we opened a La Source de Chateau Vignelaure Blanc from Provence. A blend of Vermentino, Semillon and Sauvignon it was uncomplicated joy in a glass; pure freshness with light fruits and a textured core.

Spiced salmon skewers with parsley oil – serves 4

  • 800g salmon fillet (no skin & bones), cut into 4cm chunks
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp ground turmeric
  • 2 tsp sumac
  • 3½ tbsp olive oil
  • 2 onions, halved lengthways, then each half quartered into 4 chunks
  • 12 cherry tomatoes
  • 1 lemon, quartered into wedges, to serve

PARSLEY OIL:

  • 40g parsley
  • 1 garlic clove, finely chopped
  • 90ml olive oil
  • 1 lemon, cut off the ends, then remove the skin and cut between the membranes to release the segments

Put the chunks of salmon into a large bowl with the cardamom, cumin, paprika, turmeric, sumac, 2 tbsp of the olive oil, ¾ tsp salt and plenty of black pepper. Mix to coat the fish, then leave in the fridge for at least an hour but it will be fine made earlier in the day and cooked when you need.

Put 1½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

To make the parsley oil whizz the parsley, garlic, oil, ¼ tsp of salt and plenty of pepper in the small bowl of a food processor for about a minute, or until, smooth. Add the lemon segments and set aside.

Preheat the oven to 230ºC and get your barbecue going (if you don’t want to barbecue you can use a well-greased griddle pan).

Put a tomato onto 4 long metal skewers, then alternate chunks of salmon with pieces of onion. Finish with another tomato at the end.

When the barbecue (or griddle) is smoking hot, add the skewers and grill for 3-4 minutes, turning so they’re charred on all sides. Transfer to a baking tray lined with parchment and put into the preheated oven for 6-7 minutes, or until the salmon is just cooked.

Drizzle over the parsley oil and serve the lemon wedges on the side.

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

 

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Mussels with Ditalini & Tomatoes

We love mussels on a Friday, so cheap and quick to cook, but still so special and luxurious. We halved the pasta to serve 2 but kept everything else the same – a feast!

Wine Suggestion: Digging into the lockdown cellar again and the Sugrue, Trouble with Dreams 2014 came to hand. A beautifully precise and focussed sparkling from the South Downs in England. If this isn’t to hand a good traditional method, double fermented sparkling would be a good choice too.

Mussels with Ditalini & Tomatoes – serves 4

  • 1kg mussels, scrubbed, remove any beards and throw away any that are open and don’t close when tapped
  • 250g ditalini pasta
  • 2 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 2 cloves of garlic, crushed
  • ¼ tsp dried chilli flakes
  • ½ tsp sea salt flakes
  • 80ml red vermouth, we used Martini Rosso
  • 4 tbsp chopped flat-leaf parsley

Cook the pasta according to the time on the pack in lots of very salty water.

Meanwhile, heat the oil in a wide pan that has a lid. Add the tomatoes and cook for a couple of minutes to soften, over a medium-high heat.

Add the garlic, chilli and sea salt, then keep stirring until the tomatoes start to melt and make a juice. Add the vermouth and bubble up to get rid of the alcohol, then stir.

Add mussels and cover with the lid. Cook for 2 to 4 minutes or until the mussels have opened, give the pan a good shake now and then. Throw away any mussels that haven’t opened.

Drain the pasta and reserve a little cooking water. Add the pasta to the mussel pan with 2 tbsp of the pasta water. Stir everything together, put the lid back on and leave for a minute or two off the heat. Stir in most of the parsley, then scatter the rest on top.

(Original recipe from At My Table by Nigella Lawson, Chatto & Windus, 2017.)

Mussels with ditalini & tomatoes

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Spiced Haddock with Bombay PotatoesThis is really simple but full of fresh and spicy flavours. Great for a weeknight as it only takes 30 minutes to cook.

Wine Suggestion: matched with a perrenial favourite, the ALLO by Quinta Soahleiro from northern Portugal. Enough fruit for the spices and complimentary texture and vibrancy.

Smoked haddock with Bombay potatoes – serves 2

  • 2 thick skinless haddock fillets
  • 2 tsp curry powder
  • groundnut oil
  • ½ tsp turmeric
  • a handful of coriander leaves
  • lemon wedges, to serve

FOR THE POTATOES:

  • 500g waxy potatoes, diced (peel if you prefer)
  • sunflower oil
  • 2 shallots, chopped
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric
  • 100g cherry tomatoes

Boil the potatoes in salty water until just cooked, then drain well.

Put the haddock in a dish. Mix the curry powder, groundnut oil and turmeric together with a good pinch of salt. Rub all over the fish and leave for 10 minutes.

Heat 2 tbsp sunflower oil in a large non-stick frying pan. Gently cook the shallots until softened then add the cumin seeds and mustard seeds. Fry until fragrant, then stir in the turmeric and potatoes. Stir to heat through and coat in the spices, then add the tomatoes and cook until they start to break down. Season with salt. Stir in half the coriander.

Grill the haddock for a couple of minutes on each side until just cooked, it will flake easily with a fork. Divide the potatoes between two plates and gently place the haddock on top. Scatter with the remaining coriander and serve with a lemon wedge.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2013.)

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Monkfish Stew with Tomatoes, Garlic, Chilli & Black Olives

This is delicious served on some toasted sourdough and drizzled with your best olive oil.

Wine Suggestion: The dish is from the Marche and from near the region’s capital, Ancona s grown some of the best Verdicchio and we’re lucky to be friends with the Sartarelli family who make some of the best. Our regular is their Tralivio made from the oldest vineyards in the property, though if you push to the Balciana you’ll get one of the best Verdicchio’s in Italy and something quite special. Both work with this dish.

Monkfish stew with tomatoes, garlic, chilli & black olives – serves 6

  • 3 cloves of garlic, finely chopped
  • 1 mild red chilli, finely chopped
  • 3 sprigs of rosemary
  • 1 tbsp finely chopped rosemary leaves
  • 4 tbsp black olives, stones removed
  • 1.5kg monkfish fillet, cut into chunks (make sure the fishmonger removes the grey membrane for you)
  • 70ml white wine
  • 500ml good fish stock
  • 4 tbsp tomato passata
  • 15 cherry tomatoes, halved

To serve:

  • 6 large slices of good bread, toasted
  • 3 tbsp extra virgin olive oil

Heat a splash of olive oil in a large deep sauté pan with a lid. Add the garlic, chilli, rosemary sprigs and chopped rosemary, and sauté for a minute.

Add the olives, then the fish and season. Sauté for about 5 minutes, stirring.

Add the wine and bubble to burn off the alcohol, then add the fish stock, tomato passata and tomatoes. Cover with the lid and cook for 10 minutes or until the fish is tender. Discard the rosemary sprigs and  transfer to a large serving dish.

Our monkfish threw heaps of watery liquid. If this happens to you, just scoop the fish out with a slotted spoon and reduce the sauce, then return the fish to the stew and continue to cook as above.

Serve the fish on top of the toasted bread, drizzled with your best olive oil.

(Original recipe from Made at Home by Giorgio Locatelli, HarperCollinsPublishers, 2017.)

 

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Salmon with Greens & Crème Fraîche

It’s often fish at ours on Friday and this one tasted of Spring. The perfect end to a sunny day. We don’t freeze much veg but are never without frozen peas and broad beans. We served with steamed waxy potatoes with butter and mint but mash would be good too.

Wine Suggestion: a light, seafood friendly white. One of our favs is the Allo from Northern Portugal which has a salty tang and tastes of sunshine in a glass.

Salmon with Greens & Crème Fraîche – serves 4

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 250ml chicken stock/fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  •  4 skinless salmon fillets
  • small bunch of chives

Season the salmon with salt and pepper.

Heat the olive oil in a large, deep frying pan with a lid. Add the leek and cook gently for 5-10 minutes, until softened but not browned.

Add the stock, bring to the boil, then simmer for a few minutes to reduce a bit.

Add the crème fraîche, peas and broad beans and season, then nestle in the salmon fillets. Cover and simmer gently for about 12 minutes or until the salmon is cooked.

Sprinkle over the chives to serve.

(Original recipe from BBC Good Food)

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Pan-fried Salmon with Curried Mussels

How disappointed we were when we left it too late to get mussels from our local fish shop last Saturday. So this ended up being dinner on Thursday – a bit fancier than what we usually serve on a weeknight but to be honest we’ve lost track of what day it is anyway! Plenty of pans needed for this dish but it’s worth it.

Wine Suggestion: this needs a white to match that can stand up to a rich, creamy base. Sometimes it also necessary to choose not only a type of wine but also a producer … we suggest cultivating a good wine shop to help with this. Tonight we had a Txakoli, a local wine from near San Sebastion in Spain made from Hondarrabi Zuri. Normally very light and with a spritz-freshness and great with lighter seafood dishes and other tapas. The Astobiza Txakoli we had was fuller bodied while still maintaining the texture, saltiness and freshness of a more typical wine of the region and thus able to step up to the rich creaminess of the food.

As Txakoli isn’t as easy to find we’d also suggest a fuller, textural Albarino as an option.

Pan-fried salmon with curried mussels – serves 4

  • 4 salmon fillets with the skin on, about 120g each
  • vegetable oil

FOR THE MUSSELS:

  • olive oil
  • 1 onion, chopped
  • a handful of parsley, chopped
  • 1kg mussels, scrub them clean, rip off any beards and chuck any that don’t close when you tap them
  • 225ml white wine

FOR THE SAUCE:

  • 50g butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 tsp medium curry powder
  • 150ml double cream
  • 100g potatoes, peeled and cut into small dice
  • 1 tbsp chopped chives
  • lemon

Heat the oven to 180C/fan 160C/gas 4.

Start with the mussels. Heat a tbsp of olive oil in a large, heavy pan, with a lid. Add the onions and parsley and cook gently until soft. Add the mussels, salt and pepper and wine. Bring to the boil, then cover and give the pan a shake. Cook for a few minutes or until the mussels have opened (throw away any that don’t open).

Strain the mussels but keep the cooking liquid. Pour the liquid through a fine sieve to get rid of any grit. Remove the mussels from the shells and set aside.

To make the sauce, melt the butter in a saucepan, add the onion, carrot and celery and sweat over a low heat, with the lid on, until softened, about 10-15 minutes. Stir in the curry powder and cook for another few minutes. Stir in 150ml of the mussel cooking liquid and cook for another minute. You can turn the heat off now and leave the sauce aside while you cook the salmon.

Dry the salmon well with kitchen paper, then slash the skin diagonally a few times with a sharp knife. Season well.

Heat a non-stick, oven-proof frying pan over a medium heat, the add 2 tbsp of vegetable oil. Cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Don’t be tempted to move it around. Turn the salmon fillets over and put the pan in the oven for another few minutes to finish cooking.

Stir the double cream into the sauce and bring back to the boil, add the potato and cook until softened, 5 to 10 minutes. Add the mussels to the sauce and warm through briefly. Add the chives and a squeeze of lemon to the sauce and taste for seasoning. Serve the sauce with the salmon on top.

(Original recipe by Bryn Williams in Olive Magazine, April 2011.)

 

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Paprika & Oregano marinated fish with Cherry Tomato Salsa

We made it too late to the fish shop to get mussels. I tried to sign through the window to get something for the barbecue instead and Oralith (age 6) opened the door and yelled – try and get a lobster! Entertained the fishmonger anyway and we had tuna steaks in the end. Little did he know that she wanted to bring the lobster home to keep as a pet.

Wine Suggestion: We never get over how the Rustenberg Chardonnay so completely over delivers for its price and perfectly works with food, but as we’d not had some for ages opened this on a whim and we weren’t disappointed. Another successful match for this wine.

Paprika- and oregano-marinated fish with cherry tomato salsa – serves 4

  • 4 tuna steaks
  • juice of 1 lemon
  • 3 tbsp olive oil, plus extra
  • 2 cloves of garlic, crushed
  • 2 tbsp chopped fresh oregano
  • 1 tsp paprika
  • 1 tsp smoked Spanish paprika

FOR THE SALSA:

  • 250g cherry tomatoes, quartered
  • 4 scallions, finely chopped
  • 1 tbsp chopped fresh oregano
  • 1 long red chilli, seeded and finely chopped (we only had a green one which worked fine too)
  • 1 tbsp sherry vinegar or red wine vinegar

Mix the lemon juice, olive oil, garlic, oregano, paprika and some seasoning together in a bowl. Put the tuna steaks into a ceramic dish and pour over the marinade. Cover the dish and leave in the fridge for half an hour.

To make the salsa, mix the tomatoes, scallions, oregano, chilli and vinegar in a bowl and season with salt and pepper.

Cook the tuna over a hot barbecue for a couple of minutes on each side.

Serve the tuna with some salsa spooned over and some lemon wedges to squeeze over.

(Original recipe from Holiday by Bill Granger, Murdoch Books, 2007.)

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Fennel, Pernod and Red Mullet Parcels

We cooked this the night that further restrictions were placed on Ireland. We were a bit unsure how it would all work and if we would still be able to get fresh produce in the local shops or if we’d be stuck with supermarkets. Yesterday we heard that we’d be home for another few weeks but thankfully we can still get fresh fish and almost anything else we need (except plain flour!) from our local shops. We served this with some steamed waxy potatoes.

Wine Suggestion: Light, white and minerally. Our choice is the Allo by Quinta Soalheiro from northern Portugal made from Alvarinho for texture and body, and Loureiro for the fruity, aromtic white flowers. All at 11.5% abv.

Fennel, Pernod and red mullet parcels – serves 4

  • 2 fennel bulbs, sliced thinly
  • 2 tbsp chopped herb fennel leaves
  • 180ml dry white wine
  • 2 tbsp Pernod
  • 1 tbsp butter
  • 4 fillets of red mullet or sea bass

Preheat the oven to 190C/375F/Gas 5.

You need large 4 pieces of double thickness  tin foil – probably bigger than you think. Divide the sliced fennel between the sheets – keep the edges turned up so you don’t lose anything. Divide the rest of the ingredients between the parcels and lay the fish fillets on the top with the fennel leaves sprinkled over. Season everything well with salt and pepper.

Fold the foil up around the ingredients to make parcels, twisting the edges together to seal, make sure you leave some air inside.

Place the parcels on a baking sheet and bake in the oven for about 15 minutes or until the fish flakes easily. Remove the fish and ingredients from the parcels and arrange on warm plates. Pour the juices from the parcels over the top.

(Original recipe from Herbs by Judith Hann, Nourish, 2017.)

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