Smoked Haddock Fishcakes

Home-made fish cakes really are worth every minute spent making them. For a change, try adding a few chopped cooked prawns to the basic mixture.

smoked haddock fish cakes

Makes : 10
Prep time : 30 minutes plus chilling
Cook time : 30 minutes

Ingredients:
450g (1 lb) floury potatoes
25g (1oz) butter
Salt and pepper
700g (1 1/2lb) smoked haddock fillet, skinned
100ml (4 fl oz) milk
125g (4oz) sweetcorn
Grated rind of 1 lemon
2 tblsp (30ml) each chopped fresh chives and parsley
Salt and pepper
50g (2oz) plain flour
2 eggs
125g (4oz) fine fresh white breadcrumbs
1 tblsp (15ml) sunflower oil

Step One : Cook the potatoes in boiling salted water until tender, drain well. Mash with the butter and season with salt and pepper.

Step Two : Meanwhile, poach the haddock fillet in the milk for about 10 minutes or until it begins to flake. Drain and break up fillet into large pieces.

Step Three : Add the cooked fish, sweetcorn, grated lemon rind, chives, parsley, salt and pepper to the mashed potatoes. Leave to cool.

Step Four : Shape the mixture into tend equal sized rounds. Season the flour. Dip each round into the seasoned flour, then the beaten egg, followed by the fresh white breadcrumbs to coat. Chill until ready to cook.

Step Five : Heat the oil in a non-stick frying pan and cook the fishcakes for about 3-4 minutes each side or until they are golden brown. Keep warm in a low oven if cooking in batches.

Thai-Steamed Snapper

Recipe courtesy of Psychologies Magazine (Dec 2015) and taken from At Home with Umami: Home-cooked recipes unlocking the magic of super-savory deliciousness by Laura Santtini.

Umami translates from the Japanese to mean ‘savoury deliciousness.’ Santtini says umami is, ‘the ultimate expression of flavour; the extra mouthful-ness that makes us say “mmmmm”, the taste that keeps on giving long after its fellow basic tastes – sweet, salty, sour and bitter – are spent.’

Brilliant for a dinner party, you can also use this versatile marinade for fish fillets. This fish is ideal served with sticky Thai-style rice and a crisp green salad.

Serves : 4

Ingredients:

11 whole red snapper or other whole sustainable white fish (about 2kg), descaled, gutted and cleaned
4 limes (1 sliced)
1 bunch fresh coriander
1 bunch of spring onions, topped and sliced (reserve tops for stuffing fish)
1 sweet potato, diced into thumbnail-sized pieces
2.5cm (1 in) piece of fresh ginger, sliced
5 garlic cloves, peeled
3 lemongrass stalks, outer skin removed and roughly chopped
2 red chillies, deseeded (keep the seeds of half a chilli only)
3 tblsp toasted sesame oil
4 tblsp fish sauce
3 tblsp soy sauce
1 tblsp brown sugar or palm sugar

Step One : Preheat the oven to 200oC (400oF) Gas 6. Cut a piece of wide baking parchment twice the length of your fish. Fold the parchment in half and then open it, placing one half on a baking tray. Put the fish on the diagonal on the piece of parchment on the baking tray.

Step Two : Make slashes in the fish on the diagonal through the skin down to the bone on both sides. Stuff the cavity with a few slices of lime, half the coriander and the tops of the spring onions. Scatter sweet potato cubes and spring onion chunks around the fish.

Step Three : In a food processor, combine the rest of the coriander, ginger, garlic, lemongrass and chilli and blitz into a paste. Add the sesame oil, fish sauce, soy sauce, sugar and the juice of the remaining 3 limes and blitz again.

Step Four : Rub this marinade all over the fish and fold the other half of the parchment over the fish, wrapping the edges over to close tightly.

Step Five : Cook in the preheated oven for 25-30 minutes. To test if the fish is cooked, remove from the oven and take a peek inside a corner of the parcel, but be careful because the steam will escape. If the eye of the fish has turned white, this means your fish is cooked.

Step Six : Open the parcel and serve large chunks of fish on sticky Thai rice topped with a large spoonful of the cooking juices – that is where move of the umami is.

Light Seafood Tartlets

Recipe courtesy of Prima Magazine.

Quick to make and deliciously light to eat, these airy little tartlets are a perfect overture to a rich main course. Crisp layers of filo pastry hold a fluffy prawn and salmon filling, delicately flavoured with dill, chives and lime.

Serves : 8

Prep time : 20 mins Cook time : 12 mins

seafood tartlets

Ingredients:
8 sheets filo pastry
2oz (50g) butter, melted
9 fl oz (275ml) hollandaise sauce
2 eggs, separated
4oz (125g) cooked peeled prawns
4oz (125g) smoked salmon trimmings, chopped
1 lime
1 tblsp (15ml) chopped fresh dill
1 tblsp (15ml) chopped fresh chives
salt and pepper

Step One : Preheat the oven to Mark 4 (350oF / 180oC) and place a baking sheet in the oven. Cut the pastry into 4in (10cm) squares and use it to line eight 4 in (10cm) flan tins. Overlap the pastry and butter between each layer.

Step Two : Place the hollandaise sauce in a bowl, add the egg yolks, prawns, salmon, grated rind of the lime, herbs and plenty of seasoning. Whisk the egg whites until they just stand in soft peaks and fold into the fish mixture using a large metal spoon. Divide between the tins.

Step Three : Place the tins on the hot baking sheet and cook for 10-12 minutes or until just set and golden brown.

Tip: For a vegetarian alternative, saute 8oz (225g) mushrooms in garlic butter and use them instead of the seafood. When using the mushrooms replace the fresh dill with tarragon.

Other seafood recipes can be found here …

Lobster Thermidor

Lobster Thermidor is a rich and delicious dish that is luxurious enough to serve at Christmas-time. Serve one lobster per person as a main course or one filled shell each for a starter.

Ingredients:
Lobster Thermidor

2 live lobsters, about 675g (1 1/2 lb) each
20g (3/4 oz)butter
30ml (2 tblsp) plain flour
30ml (2 tblsp) brandy
120ml (4 fl oz) milk
90ml (6 tblsp) whipping cream
15ml (1 tblsp) Dijon mustard
lemon juice, salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish.

Serves: 2-4

Step One : Boil the lobsters in a large saucepan of salted water for 8-10 minutes.

Step Two : Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells thoroughly under running water and wipe dry. Cut the meat into bite-size pieces.

Step Three : Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.

Step Four : Push the lobster coral and liver through a sieve into the sauce and whisk briskly to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently until thickened. Season the sauce with salt, if needed, then add pepper and lemon juice.

Step Five : Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.

Step Six : Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle with Parmesan cheese and grill until golden. Serve piping hot, garnished with fresh herbs.

Other lobster recipes can be found here …

Recipe from the Ultimate Christmas Cookbook

Anchovy Spread

This recipe was taken from The Ultimate Christmas Cookbook.

This delicious spread has an intense concentrated flavour and is best served with plain toast.

anchovy paste Ingredients:

2 x 50g (2oz) cans anchovy fillets in olive oil
4 garlic cloves, crushed
2 egg yolks
30ml (2 tblsp) red wine vinegar
300ml (1/2 pint / 1 1/2 cups olive oil
1.5ml (3/4 tsp) freshly ground black pepper
30ml (2 tblsp) chopped fresh basil or thyme

Makes : 600ml (1 pint / 2 1/2 cups)

Step One : Drain the oil from the anchovies and reserve. Place the anchovies and garlic in a food processor. Process until smooth. Add the egg yolks and vinegar, and process until the egg and vinegar have been absorbed by the anchovies.

Step Two : Measure out the oil into a measuring jug and add the reserved anchovy oil. Set the food processor to a low speed and gradually add the oil, drop by drop, to the anchovy mixture until it is thick and smooth.

Step Three : Add some freshly ground black pepper and the chopped fresh herbs, and blend well until the mixture is smooth. Spoon the mixture into small sterilized jars with lids, seal with a wax paper disc, cover with the lid, and label with the name of the spread and the date it was made. Store the unopened jars of spread in the fridge until it is needed.

Oaty Fish Crumble

It’s hearty, satisfying and good for you!

Serves: 4

Prep time: 25 mins; Cook time: 45 mins

Ingredients:
12oz (350g) cod fillet, skinned
8oz (225g) smoked haddock fillet, skinned
1 tblsp (15ml) cornflour
1oz (25g) butter
1oz (25g) plain flour
½ pt (300ml) milk
5 fl oz (142ml) soured cream
2 tblsp (30ml) chopped fresh parsley
Salt and pepper
3oz (75g) frozen peas
3oz (75g) frozen or canned sweetcorn
4oz (125g) cooked peeled prawns.

Topping:
4oz (125g) butter
3oz (75g) wholemeal plain flour
2oz (50g) porridge oats
2oz (50g) red Leicester cheese, grated

Step One : Cut the fish into bite-sized pieces and toss in cornflour.

Step Two : Melt butter, stir in flour and cook for 2 minutes. Off the heat, gradually add milk, then cream, parsley, seasoning, peas and sweetcorn. Return to the heat and slowly bring to the boil, stirring. Cook for 2 minutes.

Step Three : Stir in the fish and prawns then spoon into a 2 pt (1.1 litre) ovenproof dish.

Step Four : Preheat the oven to Mark 5 / 375oF / 190oC. Rub butter into the flour and oats. Stir in cheese and sprinkle over fish mixture. Bake for 30-35 minutes, until crisp and golden.

Some other firm family favourites can be found here …

Prawn Creole

Serves: 4

Prep time: 15 mins; Cook time: 16 mins;

Low Fat

Ingredients:
1 tblsp onion, peeled and chopped
2 tbsp green pepper, deseeded and chopped
775g can chopped tomatoes
2 tsp chicken gravy granules
1 tsp caster sugar
1 tsp dried thyme
A few drops of hot pepper sauce
2 tblsp cornflour
1 lb (450g) peeled cooked prawns
11oz (325g) freshly cooked rice
5oz (150g) chopped parsley

Step One : Place onion and green pepper in a large frying pan with 4 tblsp water. Bring to boil, then reduce heat. Cover and simmer for 3-4 mins, or until tender. Stir in tomatoes, chicken granules, sugar, thyme and pepper sauce. Simmer, uncovered for 8 mins.

Step Two : Blend the cornflour with 4 tblsp cold water and stir into pan. Cook stirring, over a medium heat until thickened. Cook for a further 2 mins.

Step Three : Add prawns to pan and heat through.

Step Four : Mix together rice and parsley and serve with prawn creole.

Other Seafood recipes can be found here …

Spiced Cod with Turmeric-Roasted Cauliflower

Recipe courtesy of Psychologies Magazine (February 2017) and taken from Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go by Alice Living.

A diet high in cruciferous vegetables, such as cauliflower, has been linked to a reduction in the risk of cancer. Cauliflower is also full of antioxidants and dietary fibre and is therefore a superfood that you should be including in your diet. Paired with some heavenly baked fish and spices, this is a great weeknight supper staple.

Serves 2

Ingredients:

100g Greek yogurt
1 small garlic clove, peeled and minced
2 sprigs each of fresh mint and coriander, leaves chopped
1 tsp turmeric, plus an extra pinch
1/4 tsp ground cumin
2 large cod fillets
1 small cauliflower, cut into florets
1 tbsp coconut oil
Sea salt
Freshly ground black pepper

Step One – In a bowl, mix the yogurt and garlic with the chopped mint and coriander, a pinch of turmeric and the cumin, until completely combined.

Step Two – Add the cod, turn to coat and set aside to marinate.

Step Three – Preheat the oven to 200oC / 400oF / Gas Mark 6.

Step Four – Put the coconut oil into a roasting tray and place in the hot oven until melted. Add the cauliflower, sprinkle over a teaspoon of turmeric and season with a little salt and pepper then toss in the oil to cover.

Step Five – Roast in the hot oven for 40 minutes, adding the fish for the final 12 minutes. Serve immediately.

Fresh Tuna Nicoise

Recipe courtesy of Psychologies Magazine (Spring 2018 edition). Recipe taken from Feasting by Amanda Ruben.

This more sophisticated version of your average tuna salad is a great dish for entertaining. The rest of the salad can be assembled a few hours ahead, but leave the tuna and poached eggs until last to make it restaurant quality.

Serves: 8-10

Ingredients:
250g green beans, trimmed, 300g Kipfler (finger) potatoes, 60ml olive oil, plus extra for the tuna, 80ml vinegar, 4 eggs, 600g yellowfin tuna fillets, 2 tbsp Dijon mustard, 12 baby cos lettuce leaves, 200g vine-ripened cherry tomatoes, halved, Squeeze of lemon, Dill sprigs, to garnish, Edible flowers, to garnish (optional)

Black Olive Tapenade Dressing:
80g black Kalamata olives, pitted and diced, 1 tbsp capers in brine, drained and diced, 20g flat-leaf parsley, finely shredded, ¼ red chilli, seeded and finely diced, Juice of ½ lemon, 1 ½ tbsp olive oil

Tuna Mayonnaise:
500g mayonnaise, 200g tinned tuna, drained, 1 tbsp capers in brine, drained, Juice of ½ lemon, 4 anchovy fillets

Tuna Spice Mix:
1 tsp fennel seeds, freshly ground, 1 tsp coriander seeds, freshly ground

Method:

Fill a saucepan with 2 litres of water and bring to the boil. Blanch the beans for 90 seconds, then drain and refresh in cold water. Drain again, then transfer to a plate lined with paper towels. Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, then bring to the boil. Reduce the heat and simmer for 12-15 minutes, until cooked. Drain the potatoes, then peel and cut into slices while warm.
Heat 2 tablespoons of oil in a large non-stick frying pan over a high heat. Fry the potatoes in batches, adding more oil as needed, until brown and crispy on both sides. Drain on paper towels.
Cut the tuna fillet into three pieces and rub with olive oil, then season with salt and pepper. Heat 2 tablespoons of oil in a large non-stick frying pan over a high heat and sear the tuna for about 20 seconds on each side. Set aside to cool.
Make the tapenade dressing by mixing all the ingredients in a bowl. For the tuna mayo, blend the ingredients in a food processor until smooth.
Brush the tuna pieces with the mustard and roll in a bowl with the combined spice mix. Slice into 1.5cm pieces. Bring a saucepan of water to the boil, then add the vinegar. Reduce the heat to simmer, give the water a swirl and crack in the eggs one at a time. Cook for 3 minutes. Remove with a slotted spoon. Rest on paper towels
To assemble, arrange some cos leaves on a plate and top with one third of the sliced tuna, beans, potatoes, tomatoes and tapenade. Repeat with two more layers, finishing with spoonfuls of tapenade, lemon juice and the dill sprigs. Top with eggs and edible flowers if using. Serve with the tuna mayonnaise.

Poached eggs, spinach and smoked salmon

A delicious breakfast for Christmas Day morning.

Ingredients:

300ml (9 ½ fl oz) crème fraiche
2 tsp cornflour
Yolks of three eggs
1 tbsp white wine vinegar
Juice ½ lemon
50g (1 ¾ oz) butter, diced
4 eggs
2 English muffins, halved
200g (6 ½ oz) spinach, steamed
4 slices smoked salmon

Serves: 2-4 Prep time: 20 mins Cook time: 5 mins

Cals per serving: 644 Fat: 54g

Step One: To make the sauce, whisk the crème fraiche, cornflour, egg yolks, white wine vinegar and lemon juice over a medium heat until simmering. Remove from the heat and whisk in the butter. Season to taste. Add extra lemon juice, if needed. Keep warm, whisking occasionally.

Step Two: Poach the eggs for 3 mins in simmering water. Toast and butter the muffins. Divide the steamed spinach between the muffins. Top with smoked salmon and an egg. Season and pour over the sauce.

Tip: The spinach can be cooked ahead of time and then reheated in a microwave, if desired. The eggs can also be poached ahead of time and set aside for 30 mins – reheat them in simmering water just before serving.

Recipe courtesy of Easy Living Magazine