Recently in Fish Category

Stats
Serves: 8 for a starter, 4 for a main course
Prep Time: 30mins
Cook Time: 20mins (for the fishcakes themselves, once prepared)

Ingredients
400g fresh cod
400g peeled floury potatos
200g fresh breadcrumbs
25g butter
3 medium eggs
100g plain flour
20g bunch of flat leaf parsley, chopped
150ml milk
200ml water
2 bay leaves
Freshly ground nutmeg
Grated zest of one lemon


Method

1. In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
2. Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
3. Chop the potatoes into equal sized pieced and cook until ready to mash.
4. Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
   
5. Flake the fish into the potato, add the chopped parsley and combine gently.
6. Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
7. Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
8. Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
9. Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.

To Cook

1. Pre-heat the oven to 160 degrees.
2. Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
3. Place the fish-cakes in the oven for 15 minutes to ensure they're heated through

Notes
Fantastic when served with a rocket salad and home-made tartare sauce

Stats
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes

Ingredients
250g Haddock, skinned and cut into 1.5cm chunks (not too neat!)
75g creamed coconut, grated
3 tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1tsp dried coriander
1tsp cumin
1 inch piece of ginger, peeled and grated
1/2 tsp freshly ground black pepper
1/2 tsp tumeric
1 medium red onion, chopped
1 tbsp vegetable oil
20 fine green beans, trimmed and halved

Method
1. Lightly fry the garlic, spices, salt and onion in the oil for three to five minutes, or until the onion has softened.
2. Stir in the tomatoes, add coconut and cook for two to three minutes.
3. Reduce the heat down, add fish and fine beans to the pan.
4. Cook for a further ten minutes, or until the fish is cooked through.
5. Serve with plain boiled rice as there's more than enough flavour and texture in the curry without adding anything via the rice.

Tip
To skin the tomatoes, place them on a chopping board upside down (stalk side down) and make score a cross, only slightly penetrating the skin that extends about 2cm out in each direction from the centre of the tomato. Place them all in a shallow dish and cover in boiling water fresh from a kettle for 3 to 4 minutes. Remove from the water and the skin should peel off with ease.

Simple, tasty and well worth giving a try!

Stats
Serves: 1
Prep Time: 5 mins
Cooking Time: 10-15 mins

Ingredients
1 tsp Olive Oil
1 Salmon Fillet
2 tsp Rocket Pesto
Parmesan Shavings sufficent to cover the fillet

Method
1. Brush the Olive Oil on the top of the salmon fillet and the bottom (to prevent sticking!)
2. Under a moderate grill, cook the salmon fillet till it's two or three minutes off done
3. Cover the top of the fillet with the rocket pesto and then layer the parmesan shavings on top
4. Cook for two to three minutes till the parmesan has melted
5. Serve with steamed vegetables