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Fish & Seafood


 

                    Please scroll down for the following FISH & SEAFOOD Recipes

BAKED STUFFED FISH
COLD SUMMER KEDGEREE
FISH PIE
FISHCAKES WITH TARTARE SAUCE
FISHY FAVOURITE
GRANDMAMA’S SQUID DISH
JUNE’S FISH PIE
MEL'S FISH PIE
PRAWN & CHILLI PASTA
PRAWN CURRY
ROAST SALMON WITH A HERB CRUST
SALCOMBE FISH STEW
SALMON EN CROUTE
SEAFOOD LASAGNE
TRAWLER PIE

 
BAKED STUFFED FISH

4 plaice fillets, cut in half lengthways
3 oz (75g) full fat soft cheese
1 oz (25g) white breadcrumbs
1 x 3 oz (1 x 75g) bunch watercress, washed, drained and
finely chopped
Grated rind of 1 lemon
1 oz walnuts, roughly chopped (optional)
Salt and pepper to taste

Preheat oven to 375ºF, 190ºC, Gas Mark 5.

Cream the cheese and add the remaining ingredients other than the fish.

Place a spoonful of mixture on each fillet and roll up.

Stand in a greased ovenproof dish, cover and bake for 25 minutes, or until the fish is cooked.


COLD SUMMER KEDGEREE                   Serves 4

4 oz Patna rice
1 large smoked haddock
Enough milk to cover the fish
1 oz butter
3 hard boiled eggs
½ pint cream
½ pint shrimps
4 anchovy fillets
Juice of ½ lemon
1 dessert spoon parsley
Grated lemon peel
Salt and black pepper

Season and boil the rice until cooked, rinse with boiling water, drain, dry out and cool.

Poach the fish in the milk and butter in a moderate oven for 20 mins.

Drain and flake the fish, keeping as whole as possible, and mix with the rice when cold.

Chop the eggs and add to the rice, with the shrimps, anchovies, parsley, lemon peel and juice. Turn carefully. Pour in cream and mix again.

Serve cool in a soufflé dish with a garnish of anchovy fillets. 


FISH PIE                    Serves 4

225g (8oz) smoked cod or haddock fillet, skinned and cubed
225g (8oz) coley or other white fish fillet, skinned and cubed
1/2 pint milk
25g (1oz) margarine or butter
25g (1oz) plain flour
pinch grated nutmeg
freshly ground black pepper
50g (2oz) small mushrooms, sliced
100g (4oz) peeled prawns
11/2 tablespoons capers, rinsed
350g (12oz) potatoes, scrubbed, sliced and cooked (can be cooked whole in their jackets and then sliced)
50g (2oz) strong cheddar cheese


Preheat oven to Gas Mark 6 (200°C /400°F).
Poach the fish in the milk for approx 5 minutes. Drain, reserving 1/2 pint liquid.

To make the sauce (in a large saucepan) whisk reserved liquid, margarine and flour over a gentle heat until thickened and smooth. Cook for a further 2 minutes.

Season with pepper and nutmeg and stir in the cubed fish, mushrooms, prawns and rinsed capers.

Put the mixture into a greased ovenproof dish and arrange the sliced potatoes over the filling.

Sprinkle with grated cheese.   Bake for 20 minutes until bubbling and golden.


FISHCAKES WITH TARTARE SAUCE               Serves 4

4 medium potatoes (about 800g or 2lbs), chopped coarsely
415g can red salmon, drained and flaked
4 spring onions, finely chopped
1 egg
75g (3oz) plain flour
2 eggs, beaten lightly
100g (4oz) approx fresh breadcrumbs
vegetable oil for shallow frying
salt and pepper

Method
Boil potatoes until tender; drain; mash roughly.
Combine potato in large bowl with salmon, onion and 1 egg, using hands.

Shape into about 8 patties, putting about 1/2 cupful in each

Place on a baking paper lined tray, cover, refrigerate for 30 minutes.
Coat patties in flour; shake off excess, dip in beaten egg and coat in breadcrumbs.
Heat oil in large frying pan and shallow fry patties in batches until golden brown on both sides and heated through.

Serve hot with tartare sauce.

Tartare Sauce
300g (10oz) mayonnaise
2 tablespoons coarsely chopped capers
2 tablespoons coarsely chopped small gherkins
1 tablespoon each chives, dill and flat leaf parsley

Combine ingredients above in a small bowl.


FISHY FAVOURITE
Can also be used as a starter as it can be made hours earlier with re-heating under grill taking little time.
 
½ lb cod or smoked haddock, or mix of both
1 pint cheddar cheese sauce (1 oz butter, 4 oz cheddar
cheese, 1 oz flour, 1 pint milk)
1 small can creamed sweetcorn
1 hard boiled egg, mashed
1 small finely chopped onion
Salt, pepper and a little mustard
4 oz Emmental cheese

Half cover the fish in milk and water. Add a little salt and pepper. Poach in moderate oven for approx. 20 mins. Leave to cool. Reserve liquid and flake the fish, discarding skin and bones.

Make cheddar cheese sauce by melting butter, remove from heat and stir in flour, slowly adding milk as it thickens (stir furiously and you won’t get lumps!) – the secret is to add the liquid slowly – but STIR LIKE CRAZY! – include leftover juice from poached fish.

Gradually add remainder of one pint of milk, keeping a medium thickness in consistency. Add a little salt, pepper and mustard and grated cheddar cheese. Add onion, egg and sweetcorn. Finally add the flaked fish. Consistency should be fairly thick.

Put into oven proof dishes (large shells are perfect). Leave to cool. Grate the Emmental on the top. Pop under the grill just prior to serving, which re-heats and browns it.

Decorate with a little parsley and maybe a cherry tomato.


GRANDMAMA’S SQUID DISH

This dish can be made well in advance, re-heats and freezes well. The recipe was given to me by our French friend’s Grandmama who used to cook four or five course meals for seventeen of us when she was seventy-four years young. Grandpapa should also have a mention as he did the shopping and the washing up!
 
3 lbs of cleaned squid, cut into strips or rings
2 tins of chopped tomatoes
Small tin tomato puree
3 cloves garlic
Loads of freshly ground black pepper
Oil for frying
Whisky, at least a generous double!

In a heavy-based pan, sauté the squid in a little oil until soft. Do it on low heat with a lid on your pan stirring now and again, and do not worry if the squid makes its own juice. When the squid is tender (this can take 15-45 minutes) stir in the crushed garlic and cook on for a couple more minutes.

Heat the whisky and flame the squid.

Pour in the chopped toms and puree, stir well and add a lot of black pepper.

Cook over a low heat for a least another 20 mins with the lid on, stirring occasionally.

Serve with hot crusty bread or boiled rice.


JUNE’S FISH PIE                 Serves 6

1-1½ lbs fresh haddock or cod
1-1½ lbs smoked haddock or cod
3 lbs boiling potatoes
Cupfull of chopped spring onion (use the green end too)
1 pint milk
2 oz butter

For a special treat add some peeled prawns, scallops,
salmon fillet and/or smoked salmon.

Poach the fish lightly in the milk. Take the fillets out of the milk and flake into chunky pieces, removing skin and any bones. Place in an oven proof dish. Save the milk.

Meanwhile sauté the spring onion in an ounce of butter, stir in an ounce of plain flour making a roux. Add the milk little by little until you have a thickish sauce.

At this point add the prawns, scallops or salmon or all! You can also add a good slug of white wine!

Cook and mash the potatoes using the remaining butter and milk.

Pour the sauce over the fish and give it a good helping of black pepper. Cover the fish with the mashed potato making sure it goes right to the edges of the dish.

Now you can cool it in the fridge for later in the day, or even the next, or brown in the oven.

Serve with a crispy green salad or green vegetables.


MEL'S FISH PIE        To feed 4-6 people

1½ lbs fish, filleted and skins removed
(I usually use a mixture of salmon fillets, cod, and smoked haddock or smoked cod, but any combination of anything you fancy is OK)
Potatoes, cooked and mashed with butter or olive oil and
grated cheese
2 hard boiled eggs, preferably organic free-range
1 chopped onion (a red onion makes the pie look
interesting)
1 carrot, finely chopped
olive oil
½ pint double cream
handful grated cheese
1 lemon
1 teaspoon mustard - any variety
handful chopped parsley
(I occasionally add some quartered button mushrooms)

Pre-heat oven to 230ºC, 450ºF or Gas Mark 8

Cut fish into chunks and place into appropriately sized oven-proof dish. Add the peeled and quartered hard boiled eggs.

Slowly fry the onion and carrot (and mushrooms if using) in olive oil for 10 minutes, add the cream and bring gently up to just boiling and remove from the heat. Add the cheese, mustard, parsley, and the juice of the lemon. Pour the sauce over the fish and eggs, and top with potato and more grated cheese

Place in the pre-heated oven for 25-30 minutes. Allow to stand for 5 minutes before serving


PRAWN & CHILLI PASTA            Serves 4. Takes 20 minutes.

1-2 red chillies depending on how hot you like it.
2 cloves of garlic
Juice of 2 lemons
500g of tiger prawns (2 punnets), pre cooked
750g (3 packs) of fresh ravioli pasta
e.g. Gorgonzola and Walnut from Sainsbury’s
284ml (small pot) of crème fraîche light
Groundnut oil or another flavourless oil.
 

Chop the garlic and chilli finely. Squeeze the lemon juice ready. Add some oil to a wok-style non-stick pan and heat it gently. Add the garlic and the chilli to the oil but don’t let them brown. After 20 seconds or so add the lemon juice and heat for a further minute. Then add the pre-cooked pink prawns.

Meanwhile a large pan of water should be boiling. Depending on how al dente you like your pasta (these fresh ravioli normally take 2-3 minutes) either add the pasta here (for well cooked) or after you’ve added the crème fraîche to the wok (see below). After the prawns are heated through (about 2-3 minutes), add approximately 4-5 desert spoons of crème fraîche. Reduce the amount of heat at this point and let the crème fraîche melt into the mixture. Add black pepper and a small amount of salt.

Drain the pasta and add it to the pan, making sure it is all covered by the mixture. Let it stay on the hob for a further 20 seconds or so to bind it all together.

Serve with shaved Parmesan and rocket or flat-leafed parsley to garnish. Great with a really good tomato salad.


PRAWN CURRY

Olive oil
Crushed garlic - at least 2 or 3 large cloves
Onions, chopped however you like
Mushrooms (preferably small button, if not then cut up)
Tin of tomatoes (large or small - it doesn't matter)
Tomato puree or sun dried tomato paste
Curry paste - whatever strength you fancy
Tub of low fat crème fraîche
Shelled prawns - fresh or frozen - not raw
Fresh coriander
 

Gently fry the onions, mushrooms and garlic in olive oil.

Add curry paste to taste and mix well in.

Add the tin of tomatoes and approx. 2 dessertspoonfuls of tomato puree or paste. Stir well and allow to simmer until mixture thickens.

Add crème fraîche and blend in.

Add the prawns at the last minute and allow to heat through. Don't cook the prawns or they will shrivel up and toughen.

Sprinkle with lots of chopped coriander and boiled rice, with nan bread to mop up the sauce


ROAST SALMON WITH A HERB CRUST      Serves 4 – 6

1 inch fresh root ginger
3 oz butter
2 tablespoons chopped parsley
finely grated rind of 1 lime or lemon
3 oz salted roasted peanuts
4 oz fresh breadcrumbs
3-4 spring onions
4-6 skinned salmon fillets


Peel and grate the ginger, mix with the butter, parsley and rind.

Chop the spring onions.

Roughly process the peanuts in a blender to small pieces. Do not turn to powder.

Fry the breadcrumbs with the spring onions in the butter mixture until golden brown, stirring continuously.

Arrange the salmon fillets in a roasting tin and coat top with the crumb mixture.

Cook at 200ºC, 400ºF, Gas Mark 6 for 10-15 minutes until salmon is just cooked.


SALCOMBE FISH STEW            Serves 4

175ml (6 fl oz) olive oil
12 whole plum tomatoes (or tinned)
1 fennel bulb, sliced
4 garlic cloves, finely chopped
1-1¾ litre fish stock
200g (7 oz) cod, cut into chunks
3 large John Dory, skinned and filleted
16 langoustines or large prawns
12 mussels
 

Heat olive oil in a pan big enough to take all the fish and shellfish and gently fry the tomatoes and fennel until soft, adding the garlic for the last few minutes.

Add half the stock and bring to the boil, turn down the heat and boil for 10 mins.

Meanwhile, clean and scrub the mussels in running water. Add the mussels and langoustines/prawns to the stock and carry on cooking for 4-5 mins, until the mussels have opened, discarding any that don’t. If using langoustines split them down the middle and return to the pan.

Add remaining fish over the top of the liquid, adding more liquid if necessary. Cover with a tight fitting lid and cook for 5 mins.

Serve from a large bowl into soup dishes.


SALMON EN CROUTE                   Serves 6
This is a favourite meal for Christmas Eve, when all the family have gathered.   Easy to increase quantities for larger numbers.

2 boneless, skinned salmon fillets, about 11/2lbs (800g)
4oz (113g) Greek yoghurt
lemon rind
coriander leaves
beaten egg to glaze
about 12oz (350g) puff or flaky pastry

Pre-heat the oven and a baking tray to Gas Mark 7 (220°C/425°F).
Dry the fish and place one fillet on kitchen paper while you spread it with yoghurt, grated lemon rind and lots of coriander leaves.

Lay the second fillet on top and season.
Roll pastry out fairly thinly to make an oblong large enough to make a parcel of the salmon.
Place fish in centre of pastry and fold the sides first, seal the join with water.

Then do the ends and seal well, cutting off surplus pastry.

When you have a nice neat parcel decorate with pastry leaves and glaze with beaten egg.

Make two holes in the top for steam to escape.

Bake for 10 minutes, before reducing the heat to Gas Mark 5 (190°C/375°F) for 25 minutes.


SEAFOOD LASAGNE              Serves 2


330g (¾ lb) mixed fish, including prawns
1 pint milk
Lasagne
220g (½ lb) strong cheese
Salt and pepper
Nutmeg
Fresh herbs (dill, parsley, etc)
 

Poach the fish in the milk for about five minutes, no more.

Pour off the liquid and use this to make a basic white sauce, seasoning with salt, pepper and nutmeg.

For a richer sauce use white wine and cream.

Reserve enough plain sauce for the top of the lasagne and mix the remainder with the fish and the herbs.

Layer the fish mixture with the lasagne, finishing off with the plain sauce and top with grated cheese.

Bake in the oven until golden brown at Gas Mark 6.

Best served a short while after it has come out of the oven, re-heated if necessary.


TRAWLER PIE

1kg (2 lb) filleted white fish (cod, haddock or hake),
fresh or defrosted from frozen
400ml (¾ pint) milk
400ml (¾ pint) water
1 onion, peeled and halved
1 bay leaf
Pinch nutmeg
50g (2 oz) flour
300ml (½ pint) fish stock
29g tin condensed mushroom soup
Salt and pepper
100g (½ lb) defrosted prawns
2 tablespoons chopped parsley
½-¾kg (1–1½ lb) mashed potato
50g (2 oz) breadcrumbs
25g (1 oz) butter to finish


Put fish into saucepan. Add milk, water, onion, bay leaf and nutmeg. Bring slowly to the boil. Remove from heat, cover and leave to cool.
Flake fish, removing any small bones. Strain liquid and reserve. Melt butter, add flour, and cook for 2 mins.
Stir in reserved liquid and fish stock. Add mushroom soup, blend and season. Bring to boil, stirring continuously.
Add prawns, fish and parsley. Pour into a 3 litre ovenproof dish. Cover with mashed potato. Sprinkle with breadcrumbs and dot with butter.
Bake at 220°C, 425°F, Gas Mark 7 for 10 mins. Reduce heat to 180°C, 350°F, Gas Mark 4 for further 15-20 mins or until browned.

Can be frozen, before the baking stage. Then defrost and continue baking as above.


TROUT WRAPPED IN BACON               Serves 4
This combination works surprisingly well, the crisp bacon enhancing the delicate flavour of the trout.

 juice of 1/2 lemon
4 trout
4 thyme sprigs
8 thin slices of rindless streaky bacon
salt and freshly ground black pepper
thyme sprigs and lemon slices to garnish

Clean fish, cutting off heads if desired.  Squeeze lemon juice into the cavity and on the skin.
Season well and put a sprig of thyme in each cavity.

Stretch each bacon rasher, using the back of a knife, then wind 2 rashers round each fish.
Preheat the oven to Gas Mark 6 (200°C/400°F).

Place the trout in a lightly greased baking dish, with the loose ends of bacon underneath to prevent them unwinding.

Bake in the preheated oven for about 15 –20 minutes, until the trout flesh flakes easily when tested with the point of a sharp knife and the bacon is crisp and brown.

Garnish with thyme sprigs and lemon wedges. 


TUNA BAKE                Serves 2–3

 200g (8oz) tin tuna in brine
1 tin condensed mushroom soup
large bag plain crisps, crumbed
juice and rind of 1 lemon

 
Drain and flake the tuna.

Mix with the other ingredients and press into greased oven-proof dish.

Bake at Gas Mark 4 (180°C/350°F) for 30 minutes.