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Posts Tagged ‘Fish’

Plaice with warm tartare butter sauce

We loved this piquant sauce with the delicate fish and served on top of heaps of spinach – delish!

Wine Suggestion: This was a tricky match because of the iron-y spinach, piquant caper/cornichon combo and elegant plaice. We tossed up between light reds and Alsace whites but ended up with the Ch Hureau “Argile” Saumur blanc, a wine that balances both fruit and a textural, challenging stoniness without overwhelming the fish.

Plaice with Tartare Butter Sauce – serves 2

  • 2 large or 4 small plaice fillets
  • 3 tbsp plain flour, well seasoned
  • 200g spinach

TARTARE BUTTER SAUCE:

  • 40g butter
  • 2 shallots, finely chopped
  • 50ml white wine
  • 50ml chicken stock
  • 1 tbsp finely chopped cornichons
  • 1 tbsp baby capers
  • a handful of flat-leaf parsley, chopped

Start by making the sauce. Heat half the butter in a small pan and cook the shallots until softened. Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, then remove from the heat.

Dust the fish in the seasoned flour and shake off any excess. Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the fish fillets over a medium heat for about 3 minutes or until a good golden colour underneath. Flip them over and cook for a minute on the other side.

Wilt the spinach with a knob of butter and some seasoning in a small pan.

Reheat the sauce and stir in the parsley. Divide the spinach between warmed plates, top with the fish and spoon over the sauce.

(Original recipe from BBC Olive Magazine, October 2017.)

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Grilled chilli & coriander salmon w. ginger rice

This is a bit of a fall back recipe for us on weeknights. It’s super simple and pretty healthy but there’s also something really nice and tasty about it. We think you should try this one! We grill an extra salmon fillet for our 3 year old (without the chillies) and she loves it with the ginger rice.

Wine Suggestion: Riesling, pure and simple. Try the vibrant Weingut Korrell “Slice of Paradise” dry Riesling from the Nahe in Germany, or if you want to push the boat out their Kreuznach Paradies Riesling, a full-throttle, powerful and dry Riesling with delicacy and a light touch despite the power and body. Even better if you can hang on to it for a few years and get the benefit of development in the bottle.

Grilled Chilli & Coriander with Ginger Rice – serves 2

  • 2 skinless salmon fillets, about 140g each
  • 1 red chilli, deseeded and finely chopped
  • small bunch coriander, chopped
  • 1 lime, halved

FOR THE RICE:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • small piece fresh root ginger, finely chopped
  • 1 garlic clove, thinly sliced
  • 100g basmati rice

Heat a tbsp of the oil in a pan and fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for another minute, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins or until the rice is tender.

Meanwhile, heat the grill to medium. Brush a baking tray with a little oil and place the salmon fillets on top. Grill for about 4 minutes, then scatter with the chilli, coriander, the other tbsp of olive oil and some seasoning. Return to the grill for another 4 minutes or until the salmon is cooked through.

Serve the salmon on top of the rice with a piece of lime to squeeze over.

(Original recipe from BBC Good Food)

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Trout with brown butter & almondsA simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.

Trout with brown butter & almonds – serves 2

  • 4 small trout fillets with skin on
  • a handful of flaked almonds, lightly toasted
  • 50g butter
  • 3tbsp of chopped mixed herbs, we used parsley, thyme & chives
  • juice of ½ a lemon

Heat the butter in a frying pan until it starts to turn a nutty brown colour. Add the trout fillets, skin-side down, and cook for about 3 minutes on each side or until cooked through. Transfer the fish carefully onto warmed plates.

Add the almonds to the pan with a squeeze of lemon juice, some seasoning and the herbs. Toss the almonds gently in the buttery juices and pour over the fish.

Serve with steamed new potatoes and greens.

(Original recipe from BBC Olive Magazine, June 2005.)

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Salmon with greens & creme fraiche

Spring is such a lovely time for fresh ingredients, encapsulated by greens like peas and broad beans. It’s broad beans with pretty much everything in our house at the minute. Serve with steamed new potatoes or mash.

Wine Suggestion: We went with a fresh Chablis that had a similar Spring vitality to the food; a Domaine Gueguen from 2015 which had hints of white flowers and smokiness with green apple skins. It was crisp with a wonderful chalky, flinty, limestone character – a good match.

Salmon with greens & crème fraîche – serves 4

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

Heat the oil in a deep frying pan with a lid. Cook the leek until soft but not coloured, about 5-10 minutes. Pour in the stock and simmer until reduced slightly, then add the crème fraîche and season. Cook for another minute.

Add the peas and beans, then gently add the salmon fillets, nestling them in amongst the veg. Turn down to a simmer, then cover and cook for 12-15 minutes or until cooked through. Sprinkle with chives and serve with mash or steamed new potatoes.

(Original recipe from BBC Good Food)

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Coconut fish curry

We love to serve a fish curry alongside other Indian dishes to serve a crowd. Try this with some chicken tikka, mint & yoghurt chutney, cinnamon lamb curry, steamed basmati rice & some naan bread from the takeaway. Also great on its own with rice of course.

Coconut Fish Curry (Fish moilee) – serves 4

  • 5 cm piece of ginger, peeled and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 green chilli, roughly chopped (deseed if you don’t want too much heat)
  • salt
  • 3 tbsp coconut oil/rapeseed oil
  • 20 fresh curry leaves (optional but handy to buy fresh, then keep in the freezer for dishes like this)
  • 2 medium onions, thinly sliced
  • 2 big ripe tomatoes, quartered
  • ¾ tsp ground turmeric
  • ½ tsp chilli powder
  • 300ml coconut milk
  • 4 white fish fillets e.g. hake, haddock or cod (we use hake as it’s cheaper)
  • 1 lime, quartered

Put the ginger, garlic,  green chilli and a pinch of salt in a pestle & mortar and bash until you have a paste.

Put the oil into a wide, shallow pan over a medium heat. When the pan is hot, add the curry leaves, followed by the onions and cook for 8-10 minutes or until pale gold. Add the ginger, garlic & chilli paste and cook for another 2-3 minutes. Add the tomatoes, 1½ tsp salt, the turmeric & chilli powder. Cover the pan and cook for a couple of minutes.

Meanwhile, dilute the coconut milk with 100ml of water and add to the pan. When the milk begins to bubble, add the fish, then turn the heat down, cover and cook for 5-7 minutes or until the fish is cooked through.

Serve with a squeeze of lime and rice on the side.

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

 

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Slow cooked squid in brandy and cream

This is cooked quick and hot, then low and slow. A bit disconcerting if you’re used to cooking squid quickly to avoid the rubber band effect but have faith, the result is tender squid in a rice sauce.

Wine Suggestion: This went perfectly with a Bodegas Tradición dry Oloroso VORS whose very refined character plus muscle and body stood up to the rich brandy, cream and tomato flavour, while the deep nutty flavours complimented the squid. A dry, smooth and round wine with a gentle and persistent texture.

Squid with Brandy & Cream – serves 4

  • 50g butter
  • 1 large onion, finely diced
  • 3 thyme sprigs, leaves stripped
  • 2 bay leaves
  • 6 garlic loaves, chopped
  • 300ml passata
  • 1kg cleaned large squid
  • sunflower oil
  • 125ml brandy
  • 4 tbsp double cream
  • flat-leaf parsley, finely chopped (to serve)

Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with plenty of black pepper. Fry gently for about 15 minutes or until the onion is soft and golden. Stir in the garlic. Turn the heat off and stir in the passata, then leave to stand while you fry the squid.

Cut the squid in half lengthways, then chop each half widthways into ribbons. Cut the fins and tentacles to a similar size. Dry the squid well with paper towels.

Put a large frying pan over a high heat and wait until it get smoking hot. Add a glug of sunflower oil and about a third of the squid with a good pinch of salt. Fry hard, stirring occasionally, until well coloured. Repeat until all the squid has been browned. Put each batch into the casserole dish with the tomato sauce.

Put the casserole back over the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of brandy and put the lid back on. Simmer very gently for 40 minutes, then a further 20 minutes with lid ajar so the juice reduces a little. When the squid is tender stir in the rest of the brandy and the cream. Serve with chopped parsley sprinkled over.

(Original recipe by Valentine Warner in BBC Good Food Magazine, March 2010.)

 

Good Food March 2010

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Rich Salmon Macaroni

This is super rich and luxurious and needs no other accompaniment than lots of dressed salad leaves (and a glass of wine of course).

Wine Suggestion: There are two options here. One is to balance the richness of the dish with an equally weighty wine and for this we’d drink a good white Burgundy, Meursault preferably. Conversely you can cut through the richness with something a bit more fresh and zingy such as a good Sancerre, the key here is to make sure the wine has texture and concentration so it’s not overwhelmed. Again, choose a very good producer if you can. 

Salmon with macaroni – serves 4

  • 600ml double cream
  • 400g piece of salmon fillet
  • 1 bay leaf
  • 150g macaroni
  • 2 tbsp wholegrain mustard
  • 50g sourdough bread
  • large handful of fennel fronds/dill

Preheat the oven to 200ºC.

Pour the cream into a saucepan and add the salmon, bay leaf and some freshly ground black pepper. Bring almost to the boil, then turn the heat down and cook gently for about 10 minutes or until the flesh flakes easily, then remove from the heat.

Boil the pasta in lots of salty water for about 9 minutes, then drain and tip into a baking dish. Remove the salmon from the cream and flake into large chunks, discarding any skin and bones. Tuck the salmon in amongst the pasta. Add the mustard to the cream with a little salt, then pour over the salmon & pasta.

Put the sourdough bread and fennel/dill into a food processor and pulse to coarse crumbs. Scatter the herby crumbs over the pasta. Bake for 20-25 minutes or until the crumbs are golden.

(Original recipe from The Kitchen Diaries III by Nigel Slater, Fourth Estate, 2015.)

Mac n Salmon

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