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Fish

Cod, and Potato Stew With Saffron
Serves 4 - Preparation: 15 minutes
Cooking: 20 minutes
Cod fillet
3 tbsp olive oil
1 red onion, sliced
2 sticks celery, sliced
4 ripe plum tomatoes, chopped
2 garlic cloves, finely chopped
600ml fish stock
150ml white wine
450g new potatoes, quartered
Salt and freshly ground black pepper
¼ tsp saffron strands
3 fresh bay leaves
Chopped flat leaf parsley, to garnish
 
  1. Cut cod into 2.5cm cubes and sprinkle with salt. Set aside.
  2. Heat oil in a flameproof casserole, add the onion and celery and cook until soft but not brown.
  3. Add the tomatoes, garlic, stock, wine, potatoes and seasoning.
  4. Bring to the boil and simmer for 5 minutes.
  5. Add the fish.
  6. Mix saffron with a little cooking liquid, return to the pan with the bay leaves.
  7. Simmer for 3-5 minutes until fish is just cooked through. Season.
  8. Serve in bowls with flat leaf parsley and a drizzle of extra virgin olive oil.
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Easy Rösti with Tuna Steak and steamed Broccoli
Serves 1 - Preparation: 5 minutes
Cooking: 15 minutes - Calories 420 in total
1 Tuna Steak
200g grated potatoes (one large potato)
Onion and garlic salt
4-6 broccoli flowers
Salt and Pepper to taste
1-2 tbsp Rapeseed oil
10g butter
  1. Coarsely grate a washed potato (no need for peeling), place the grated potato in one bowl of boiling hot water, leave to rest for a minute or so, then drain it, but leave it in the strainer.
  2. Wash the broccoli flowers and place in a steamer. Dissolve the salt in the steamer water (button bowl), place the steamer in a microwave and cook on full heat for max 3 minutes.
  3. In the meantime – I like using a wok, because I can control the heat and I don’t need too much frying oil – heat a wok/frying-pan – when hot add 1 tbsp oil and 10g butter, when this has amalgamated – add the grated potato. Flatten into a pancake, and sprinkle with salt, pepper, onion salt and or garlic salt. Fry for 5 minutes each side. Leave lid on.
  4. While the rösti is frying – heat a griddle pan (or just a frying pan) – dry the tuna steak on some kitchen towel – when the pan is smoking hot place the tuna stake on it. Seal both sides before seasoning (salt, pepper and maybe some garlic salt) and if using a frying pan – add a little oil – lower the heat. Fry for max 2 minutes each side.
  5. Remove the lid from the rösti and turn heat up to make the sides crispy, max one minute each side.
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Fish Gratin
Serves 2 Ė Prep time 10-15 minutes cooking time 1 hour
4-5 peeled and slices potatos
1 large leek cut diagonally ½cm thick slices
2-3 haddock filets cut into 1cm pieces
200-300 ml white gravy (white Bisto)
100g grated extra mature cheddar
1 fish/vegetables stock cube
Herbs to taste
½ litre boiling water
  1. Add to the boiling water the stock cube, herbs to taste (salt, pepper, garlic, mixed herbs, paprika) and the potatos.
  2. Parboil the potatoes for max 3 minutes.
  3. Remove potatoes then add the leek just in and out donít let it boil.
  4. While the potatos are cooking make the gravy and add the cheese ensure its not too tick.
  5. Grease a gratin dish then place 1 layer of potatos (use max ½ of them),
  6. 1 layer of fish (use it all), 1 layer of leek (use it all).
  7. Poor ½ the gravy over the dish; then finish with the last layer of potatoes.
  8. Add the remainder of gravy but donít let it run over.
  9. If you donít have a lid put some foil over and place in a 200° oven for 45 minutes,
    then remove the lid or foil and bake for another 15 minutes.
  10. Served with peas or broccoli.
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Herring - Rollmops
6 Herrings filleted, silver skins left on
12 small pickled gherkins
3 lemon slices
1 onion sliced
3 bay leaves
3 small red chilli peppers, fresh or dried
½ tsp mustard, fennel, caraway seeds
3 cloves
450ml vinegar
4 tbsp water
15g salt
 
  1. Roll each herring fillet, skin side out, round a gherkin and fasten with toothpicks.
  2. Place the rolls in a thoroughly clean glass jar, distributing the lemon and onion slices,
    bay leaves, chilli peppers, mustard seeds and cloves among the rolls.
  3. Heat the combined the vinegar, water and salt, just to boiling point allow to cool, and pour over the rollmops in the jar.
  4. Put the lid on the jar and refrigerate for a week before using it.
  5. The rollmops will keep, under refrigeration, for 3 weeks after they are ready.
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Herring - Swedish style
2 carrots
3 onions
5 shallots
½ litre cider vinegar
3 bay leaves
1 sprig of thyme
salt & whole pepper
¼ tsp basil
¼ tsp sage
1 kg herrings
 
  1. Cut the carrots, onions & shallots and bring to boil with every thing, except the herrings.
  2. Steam the herrings in this soup for a couple of minutes.
  3. Remove the herrings and place them in a deep bowl.
  4. Cook the rest until the carrots are done.
  5. Pour the soup over the herrings and leave for some hours.
  6. Add fresh onion rings if required for decoration.
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Thai Prawn Cakes
500g uncooked shelled prawns
4 lime leaves very finely chopped
2 spring onions, finely chopped
2 tbsp chopped fresh coriander
1 egg
1 tbsp Thai fish sauce
50g rice flour
Peanut or sunflower oil for frying
 
  1. Put the cleaned prawns into a food processor and blend until they are pureed.
  2. Add the lime leaves, spring onions, coriander egg fish sauce and rice flour, blend briefly.
  3. Using damp hands, shape the mixture into 24 small cakes/burgers, each approximately 5cm in diameter.
  4. Pour 1cm depth of oil into a frying pan, heat for 1 minute over medium heat,
  5. Then add the prawn cakes, spaced apart.
  6. Fry in batches for 2 minutes on each side until golden brown.
  7. Drain on kitchen paper and keep them warm in a low oven, while you cook the remainder.
  8. Serve with Chilli jam or Chilli sauce.
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Tuna Mousse
2 tins of tuna (in brine)
1 medium sized onion, finely chopped
¼ l Crème fraiche
juice of 1 lemon
5 sheets of gelatine
1½ dl whipping cream
small jar of natural caviar (coloured ones lose their colour in cooking and discolour the food)
Salt and Pepper
 
  1. Drain the tuna and blend this together with the chopped onion. If it is difficult to blend finely, it helps if you add the crème fraiche at this point. Otherwise, add the crème fraiche after the tuna is blended (Tip sometimes I do not blend the fish too finely to give the mousse a coarser texture depends how I am feeling and what I want - the original recipe says finely blended).
  2. Soak the gelatine sheets in the lemon juice until they are soft and then heat gently until the gelatine has melted. Pour this slowly to the tuna mixture stirring well all the time.
  3. Whip the cream until it is stiff and fold gently into the mixture.
  4. Finally, fold the caviar gently into the mixture.
  5. Add salt and pepper as required. If the taste is a bit flat, you can also add a bit more lemon juice.
    (I always have one of these plastic “Lazy Lemons” nearby, so I can add a few more drops, without spoiling a new fresh lemon!)
  6. Place the mixture in a long glass dish which has been rubbed with oil in advance.
  7. Cover the dish and place in the fridge until needed.
  8. It is a good idea to make this the day before.
  9. For serving, loosen the mousse with a knife and turn upside down on the serving dish.
  10. Can be decorated with dill, shrimps, caviar, salad, etc.
  11. Can also be served together with a crème fraiche sauce - crème fraiche and lemon juice.
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Salmon Salad Plate
Serves 4 - Preparation: 10 minutes
1 salmon filet per person
1 large carrot per person – grated finely
1 hardboiled egg per person – cut into boats
1 handful green salad per person
1 tomato per person - cut into boats
1½ tbsp quark per person
½ lemon per person
Salt and pepper to taste
 
  1. Salt and pepper the salmon and place in a steamer but don’t layer the filets use another steam layer – you can use a microwave oven to steam your salmon, it only takes 3-4 minutes, it takes 10 minutes
    in a steamer depending on the size and number of fillets.
  2. Mix the quark with lemon juice, salt, pepper, onion salt and chopped chives to taste – not too much lemon – the quark should still be solid.
  3. Arrange the salmon on a bed of salads surrounded by the remaining salads with a dollop of quark.
  4. Serve with oil and lemon juice separate if people are slimming.
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Salmon Tartare
Serves 4 to 6
1½ lbs (675 ml) skinless fillet of salmon
½ cup (125 ml) finely chopped onion
¼ cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Lettuce leaves for garnish
1 hard-cooked egg, chopped
3-4 cornichons or gherkins, chopped
2 Tbsp (30 ml) chopped fresh parsley
 
  1. Chop the salmon with a knife or in a food processor until it is coarsely chopped.
  2. Mix with half the chopped onion, the olive oil, salt, pepper, and optional hot sauce.
  3. Arrange lettuce leaves on individual serving plates and divide the salmon mixture among them.
  4. Top with the remaining onion, chopped egg, cornichons, and parsley.
  5. Serve with toast points, crackers, or melba toast.
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Singing Shrimp
Serves 4 to 6.
8 Tbsp (120 ml) butter
2- 4 cloves garlic, finely chopped
½ cup (125 ml) chopped scallions (spring onions), green and white parts
½ cup (125 ml) sliced fresh mushrooms
4 to 6 large shrimp per person, peeled and de-veined
2 Tbsp (30 ml) brandy
1 tsp (5 ml) Worcestershire sauce
Salt and cayenne pepper to taste
Toast points for garnish
 
  1. Heat the butter in a large skillet over moderate heat and sauté the garlic, scallions, and mushrooms until tender, about 5 minutes. 
  2. Add the shrimp and cook until they turn pink, about 3 minutes. 
  3. Add the brandy, Worcestershire sauce, salt, and cayenne and cook an additional 2 to 3 minutes, stirring frequently.
  4. Serve over toast points.
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Spaghetti with Seafood Sauce
Serves 3-4
1-2 handfuls of seafood mix
1 Onion
1 clove Garlic
2 Tomatoes
½ green pepper
Herbs to taste (mixed herbs) pepper, salt
 
  1. Finely chop the onion and garlic, and blanch in a little olive oil in the wok.
  2. Add 1-2 handfuls of frozen seafood mix,
  3. Lower the heat and cover with a lid until the seafood is thawed.
  4. In the meantime finely cut the pepper and add it to the wok, cover and cook for another minute.
  5. Use a mixer to blend the sauce, consisting of tomatoes and herbs and pour into the wok.
  6. Let it simmer on a very low heat for approximately 2 minutes.
  7. Serve spaghetti with the content of the wok decorated with parsley leaves or mint leaves.
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Stir-Fried Mango and King Prawn Rice
Serves 1-2 - Preparation time less than 30 minutes
Cooking time less than 10 minutes
1 onion, peeled and chopped
¼ red pepper, de-seeded and sliced
5-6 raw peeled king prawns
110g/4oz cooked rice
handful of coriander, chopped
1 egg
¼ mango, chopped
 
  1. Sauté the onion and red pepper in a hot pan for 2-3 minutes, to soften.
  2. Add the prawns and sauté for a few minutes, until cooked through.
  3. Add the cooked rice, coriander, egg and mango and stir until the egg is scrambled and cooked.
  4. Transfer to a serving plate and serve.
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Stir-fried Seafood Rice
Serves 1-2 - From larder to table less than 20 minutes

2 tbsp Olive Oil
2 tbsp tap Water
1 finely chopped Onion
1 finely chopped Garlic clove
1-2 handful frozen Seafood
1 handful frozen Peas
Herbs to taste (salt, pepper, paprika, mixed herbs, ginger, curry powder ...)
1-2 portions cooked Rice

  1. Heat the oil in a wog; add the onion and garlic and sweat for a few minutes.
  2. Then add the water and the frozen seafood and peas; let simmer on low heat until they are defrosted stirring now and again.
  3. Then stir in the rice and that’s it.
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