Ingredients:
2 salmon fillets
shittake mushrooms
1 unwaxed lemon
1 small pot of single cream
baby leeks
grated emmental cheese
chives
fresh basil
salt & pepper
Method:
Thinly slice mushrooms, discard stalks. Finely chop leeks.
Grill salmon (medium heat) on thin layer of oil and sprinkle with salt and pepper.
Fry leeks and mushrooms until mushy.
Add single cream, cheese, chives and basil and grated lemon zest.
When salmon is cooked, pour sauce over and squeeze lemon juice.
Great with: Roast potatoes.
About 45 minutes on gas mark 5.
Peel medium sized potatoes and quarter. Parboil in salted water for 5 minutes, then add to a preheated roasting tray with plenty of oil. Sprinkle with salt and rosemary.
Add 2 finely sliced garlic cloves 10 minutes before serving.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Saturday, 20 September 2008
Penne with tuna and black olive sauce - Carl Orr
Ingredients:
2 x 400 gm cans of plum tomatoes, coarsely chopped
1 x 185 gm can of tuna
10 black olives, de-seeded and finely chopped
3 garlic cloves, sliced into fine slivers
2 bay leaves
500 gms of penne rigate pasta
1 teaspoon of olive oil
Method:
Fry the garlic in the olive oil over a very low heat for a few minutes, until turning brown. Add the tomatoes, bay leaves, olives and tuna and season with black pepper and salt. Mix the ingredients together and bring to the boil. Cover and simmer over a low heat for 30 minutes.
While the sauce is simmering, boil the penne in salted water for ten minutes and drain well. Combine the pasta and sauce in a single pan and serve.
2 x 400 gm cans of plum tomatoes, coarsely chopped
1 x 185 gm can of tuna
10 black olives, de-seeded and finely chopped
3 garlic cloves, sliced into fine slivers
2 bay leaves
500 gms of penne rigate pasta
1 teaspoon of olive oil
Method:
Fry the garlic in the olive oil over a very low heat for a few minutes, until turning brown. Add the tomatoes, bay leaves, olives and tuna and season with black pepper and salt. Mix the ingredients together and bring to the boil. Cover and simmer over a low heat for 30 minutes.
While the sauce is simmering, boil the penne in salted water for ten minutes and drain well. Combine the pasta and sauce in a single pan and serve.
Mussels in tomato and saffron sauce with Catalan tomato bread - Mike Gorman
Ingredients:
For main dish:
500g live mussels
250g white fish (eg cod, haddock, black halibut, plaice) with skin on
1 onion
1 shallot
2 large cloves of garlic
1 small red chilli
1/2 tsp saffron
1/4 tsp black pepper
1/2 tsp salt
1 green pepper
1/2 glass red wine (preferably rioja)
3/4 pint of fish stock
1 tin chopped tomatoes
1 bunch flat leaf parsley
1 small slice of butter
3 tblsp olive oil
For Tomato Bread:
1 fresh french stick or similar bread
4-5 fresh vine tomatoes
extra virgin olive oil
2-3 large cloves of garlic
Method:
For main dish:
Heat olive oil and butter in a heavy lidded pot. Chop onion, shallot, garlic and red chilli, and fry in oil and butter until soft. Add saffron, salt and pepper and fry for 2 more minutes. Add the green pepper and the red wine, cook for 5 minutes. Add fish stock and tomatoes, place lid on pot and simmer for 30-40 mins. Prepare mussels by washing and removing beards. Discard any that do not shut when tapped sharply on the kitchen sink. After sauce has simmered for 30-40 mins add white fish, replace lid, and simmer for a further 20 mins. The fish will disintegrate and add flavour and body to the sauce. Add mussels and parsley, chopped, replace lid and cook for a further 5-10 mins. The mussels will open when cooked.
Discard any mussels that have not opened after about 5 mins. Serve with Catalan tomato bread (below).
For Tomato Bread:
First slice the tomatoes in half, and cut the garlic cloves in half, across the grain (no need to peel them).
Then (and in this order), rub a slice of the bread with the exposed surface of the garlic, followed by one of the tomato halves, and drizzle with olive oil. Simple as that!
For main dish:
500g live mussels
250g white fish (eg cod, haddock, black halibut, plaice) with skin on
1 onion
1 shallot
2 large cloves of garlic
1 small red chilli
1/2 tsp saffron
1/4 tsp black pepper
1/2 tsp salt
1 green pepper
1/2 glass red wine (preferably rioja)
3/4 pint of fish stock
1 tin chopped tomatoes
1 bunch flat leaf parsley
1 small slice of butter
3 tblsp olive oil
For Tomato Bread:
1 fresh french stick or similar bread
4-5 fresh vine tomatoes
extra virgin olive oil
2-3 large cloves of garlic
Method:
For main dish:
Heat olive oil and butter in a heavy lidded pot. Chop onion, shallot, garlic and red chilli, and fry in oil and butter until soft. Add saffron, salt and pepper and fry for 2 more minutes. Add the green pepper and the red wine, cook for 5 minutes. Add fish stock and tomatoes, place lid on pot and simmer for 30-40 mins. Prepare mussels by washing and removing beards. Discard any that do not shut when tapped sharply on the kitchen sink. After sauce has simmered for 30-40 mins add white fish, replace lid, and simmer for a further 20 mins. The fish will disintegrate and add flavour and body to the sauce. Add mussels and parsley, chopped, replace lid and cook for a further 5-10 mins. The mussels will open when cooked.
Discard any mussels that have not opened after about 5 mins. Serve with Catalan tomato bread (below).
For Tomato Bread:
First slice the tomatoes in half, and cut the garlic cloves in half, across the grain (no need to peel them).
Then (and in this order), rub a slice of the bread with the exposed surface of the garlic, followed by one of the tomato halves, and drizzle with olive oil. Simple as that!
Fish Curry - Tania Rosato
Ingredients:
Fish:
2 large pcs of boneless and skinless cod or monkfish tails.
For the Masala:
1/2 tin of coconut milk
4 very ripe large tomatoes
1 large onion (chopped)
2 cloves of garlic (chopped)
1/2 inch of fresh ginger (chopped)
1/2 bunch of fresh coriander
1/2 cup of fresh lime juice
1 tsp of haldi
1 tsp of chilli powder (optional)
1 fresh green chilli (optional)
salt and pepper.
Method:
Fry the fish on each side in a little oil and haldi then place in an ovenproof dish.
Meanwhile blend all the masala ingredients in a blender.
Pour over fish and place in a preheated oven. Cook for 20 min or until fish is cooked. Sprinkle with a little fresh coriander and serve with basamati rice.
You can try an alternative with chicken pcs.
Try marinading the chicken overnight in the masala then drain and fry the chicken on each side.
Place in an ovenproof dish and cover with the remaining masala.
Cook in the oven for 40 mins at 180 degrees C.
Fish:
2 large pcs of boneless and skinless cod or monkfish tails.
For the Masala:
1/2 tin of coconut milk
4 very ripe large tomatoes
1 large onion (chopped)
2 cloves of garlic (chopped)
1/2 inch of fresh ginger (chopped)
1/2 bunch of fresh coriander
1/2 cup of fresh lime juice
1 tsp of haldi
1 tsp of chilli powder (optional)
1 fresh green chilli (optional)
salt and pepper.
Method:
Fry the fish on each side in a little oil and haldi then place in an ovenproof dish.
Meanwhile blend all the masala ingredients in a blender.
Pour over fish and place in a preheated oven. Cook for 20 min or until fish is cooked. Sprinkle with a little fresh coriander and serve with basamati rice.
You can try an alternative with chicken pcs.
Try marinading the chicken overnight in the masala then drain and fry the chicken on each side.
Place in an ovenproof dish and cover with the remaining masala.
Cook in the oven for 40 mins at 180 degrees C.
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