Category Archives: Fish

Salmon lentil and black olive salad

Fish, Main Courses, Salads

  • For four
  • Dressing
  • 2 oz kalamata olives
  • 4tbsp olive oil
  • 2tbsp red wine vinegar
  • 1 small clove garlic,crushed
  • 1tsp dijon mustard
  • 2 tbsp chopped basil
  • 1 tbsp small capers
  • Salad
  • 200gm fine green beans
  • 4 eggs boiled
  • 500gm cooked puy lentils-I used two packs of Merchant Gourmet ready to use
  • 4 large tomatoes deseeded and roughly chopped
  • 8oz cooked salmon

Chop the olives and put in a bowl with the olive oil,vinegar,garlic,mustard, basil and capers. Add the tomatoes to the bowl. Cut the beans in half and cook for three minutes. Cool and add to bowl. Warm lentils in microwave for 20 seconds and add to bowl. Put this mix on a large flat serving plate and arrange the eggs cut in quarters and the salmon flaked on top.Serve with crusty bread

Salmon Pastry Parcel

Fish, Main Courses

  • For four
  • 4 narrow strip fillets of skinless boneless salmon-
  • about 1inch wide
  • 4 teaspoons pesto
  • 400gm ready rolled puff pastry
  • 8 asparagus spears blanched for about 1minute
  • 1 beaten egg

Roll out pastry if necessary to make a 12 inch square
Cut into 4 x6in squares
Place a salmon fillet diagonally on each piece of pastry and spread pesto on salmon
Place two asparagus spears on each piece of salmon then use egg to dampen diagonal corners of pastry and fold up over salmon and asparagus. Use rest of egg to paint on pastry and bake at 200 deg for 20 minutes

Italian Fish Stew (serves 2 )

Fish, Holidays, Main Courses

  • 11/2 tbsp olive oil
  • 10oz potatoes-peeled and cut into chunks
  • 1 clove garlic peeled and chopped
  • 1 400gm tin chopped tomatoes
  • 100ml chicken stock made with a cube
  • 60ml white wine
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon grated ginger
  • 2 handfuls of mussels or clams
  • 6 large raw prawns-peeled
  • 8oz monkfish cut into chunks
  • Juice of half a lemon
  • some chopped mint and parsley-to taste
  • olive oil for drizzling
  • Fish is very flexible. I have had good results with squid, halibut etc it is really up you and what is good at the time.

Heat the olive oil in a large pan and cook the potatoes over a medium heat for five minutes.
Add the garlic and stir briefly.
Add tomatoes, wine, stock, chilli and ginger.Simmer for 5 minutes or so until potatoes are tender. It can be made up to this point ahead and left till later to add the fish. Just bring back up to a simmer before adding the fish. Add the seafood and lemon juice and simmer for ten minutes. Place in bowls and scatter over mint and parsley. Serve with crusty bread.

Fish and Prawn cakes

Fish, Main Courses, Starters

  • Enter the ingredients here
  • 250gm white fish
  • 200gm raw peeled prawns
  • 1 Garlic clove roughly chopped
  • 1 red chilli deseeded and roughly chopped
  • chopped fresh coriander
  • salt and pepper to taste
  • 1 inch piece fresh ginger grated

Heat oven to 200 degrees
Put ginger, garlic and chilli in food processor and whizz untin finely chopped.
Add fish cut in chunks, prawns and salt and pepper. whizz once more.
Add the coriander and whizz to mix but be careful-you don’t want a green mush!
Shape the mix with wet hands into cakes-you can make up to 12 small or 6 medium.
Put on a baking sheet lined with non-stick paper and spray or brush with oil. Put in pre-heated oven for 15 minutes. Serve with the following salad
Shredded chinese leaves
Fine strips of carrot-with a peeler.
1 red onion finely sliced
A handful of sugarsnap peas finely sliced. Mix and dress with a dressing made with
1 Tablespoon light soy
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Grated rind and juice of 1 lime

Fish Curry

Fish, Hot & Spicy, Main Courses

  • FOR TWO
  • 1inch piece fresh ginger peeled and chopped
  • 2 cloves garlic
  • 2 tbsp veg oil
  • 1 medium onion peeled halved and sliced
  • 1 red chilli finely chopped
  • 1 heaped teasp ground cumin
  • 1/2 teasp turmeric
  • 400ml coconut milk
  • 12 oz asstd fish-choose from monk, raw prawns, scallops, halibut-you choose but firm fish is best
  • Large handful baby spinach
  • A squeeze of lemon juice

Put 75ml water into a blender and add garlic and ginger.Blend to a paste
Heat the oil in a saute pan big enough to hold the finished dish, add the onions and cook gently until soft and starting to colour.Stir in the chilli and the spices and cook for a minute. Add the ginger garlic paste and cook, stirring until all the liquid is evaporated.Add the coconut milk and simmer until reduced by half.
Add the fish and simmer until cooked. Stir in the spinach and stir until wilted. Season with salt and a squeeze of lemon. Serve with boiled rice