A Sea Bass and Giant Cous Cous Supper

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I created this recipe, like so many of us do, to use up some ingredients I had lingering in the fridge and store cupboard. But they had to go with the 2 sea bass filets I had just bought!

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Ingredients for 2 to 3

100 gm Giant Cous Cous – I use Merchant Gourmet brand

A little olive oil

1 tulip shallot diced

Half a red pepper thinly sliced

A bunch of flat leaf parsley

400 gm tinned tomatoes

1 red chilli deseeded and sliced thinly

2 sea bass fillets – or any white fish frankly!

A little water

Method

  1. Cook the cous cous as per the packet instructions – I pan fry them gently in a little olive oil for 5 minutes then add about 100 gm of water and let them simmer gently away for about 15 minutes. Then drain and put to one side.
  2. In a wok or large saute pan, heat a tablespoon of olive oil and add the chopped shallot, red pepper and chilli. Fry gently til the onion softens and starts to turn a little golden.
  3. Add the tomatoes and stir. Season to taste.Cook gently for around 20 minutes. til you have a nice velvety sauce.
  4. Now add the cous cous and stir. 
  5. In a separate frying pan cook the fish in a little olive oil – skin side down first for 2 minutes then gently turn and cook for another 2 minutes. Remove from pan and flake away the white meat from the skin and add to the sauce. Gently move it around and then add a handful of chopped parsley.

Simple, I know, but stunning and sexy as fish suppers go!

 

 

 

 

 

Summer Salmon Salad

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A Fabulous Melange of Green leaves, Salmon and Giant Cous Cous!

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Simplicity itself! Arrange salad leaves of your choosing on a large platter. Pan fry 100 gm of giant cous cous in a little olive oil for about 2 to 3 minutes until golden brown. Then add 200 ml of cold water. Add  pinch of cumin seeds and a pinch of smoked paprika and simmer for about 20 minutes stirring often. You may need to top up the water a little if it starts to dry out. Once it is ready leave to one side to cool then spread over your salad leaves. Add a couple of hot smoked salmon fillets broken up. Then add a few dashes of balsamic vinegar and mix gently.

You could always use lentils if you cannot get hold of any giant cous cous.

A great summer light lunch!

 

 

Spicy Sea Bass on a Basmati and Quinoa Bed

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A Perfect Summer Supper or lunch for two!

INGREDIENTS – for two

2 Sea bass fillets 

1 tin of chopped tomatoes

125 gm quinoa

125 gms brown basmati rice

6 baby plum tomatoes

1 clove garlic chopped

A small bunch of basil and stalks

1 level tsp each of thyme,rosemary and oregano

Pinch or two of dried crushed red chilli -up to you how much heat you like!

Handful of grated parmesan

Rock salt and black pepper

A splash of olive oil and a tbsp of  balsamic vinegar

METHOD

In a small pan add the garlic, dried herbs, the basil stalks chopped and the crushed red chilli… and then the olive oil. Heat gently. Once it just starts to fizz a little, take off the heat, let it cool a little and add the tomatoes, tinned and fresh. Bring to a gentle simmer, add the balsamic vinegar, stir and leave with a lid on for about 15 minutes.

Heat the oven to 160c. 

Then cook the quinoa and brown basmati rice as per the instructions. Drain and put to one side when cooked. (You might want to do this first before the sauce if the basmati takes a while.)

In a shallow oven proof dish, scatter some torn basil leaves

Pour over the sauce. Pop the fillets on top. Season the fish with a little rock salt and pepper, then sprinkle over the grated parmesan and a few more torn basil leaves. Cover loosely with a sheet of tin foil.

Then slide it into the oven and bake for 20 minutes.

Gently, with a fish slice, remove the sea bass fillets and pop on a warm plate.

Mix the quinoa and basmati rice into the sauce, then replace the fish, skin removed.

Serve and enjoy!

It’s a cracker and very, very tasty.

 

 

 

 

 

Salmon and Asparagus Kedgeree

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Spring meets India meets salmon…..meets my needs!

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A fab way to eat hot smoked salmon and asparagus with a cheeky hint of lime!

INGREDIENTS

Fine for 4 – or a good supper for 2 with a little for the next day!

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp hot curry paste or curry powder will do (Madras)
  • 1 small onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 2 hard-boiled eggs
  • 8 asparagus spears chopped in to 2 inch pieces – blanched in hot water for 5 minutes
  • juice of 1 lime
  • 2 tbsp each chopped fresh coriander and flatleaf parsley

METHOD

  • Pop the rice into a large heavy-based saucepan, pour over 700ml pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
  • Melt half the butter with the oil in a large frying pan. Stir in the curry paste or powder and cook until you start to smell the wonderful aromas.
  • Now add the onion and cook until softened and beginning to brown
  • Once the rice is cooked add the curry and onion mixture  and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, asparagus and lime juice.
  • Stir gently, add the herbs along with cubes of the remaining butter and serve in warm bowls.

A truly tasty and satisfying dish for a Spring weekend.

 

King prawn and chilli frittata

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This is a great take on the recipe I gave you on the 15th February. For this version – which I made for lunch today – and omg it was fabulous – I added 125 gm king prawns as the fish and 1 chopped red chilli along with 6 finely sliced shallots instead of the red onion. My herb of choice was coriander leaf this time. If you use these substitutes the rest of the recipe was the same. Just remember to use good eggs!

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Fresh Salmon and Red Onion Frittata

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FRITTATA DI SALMONE E CIPOLLE ROSSE

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Some say frittata some say tortilla! Well, the Italians and Spanish at least! This is my version of a recipe gleaned form the work of Gino D’campo. He uses cod and chives – but I reckon this one with salmon and basil is better! I love making these – not much work for lots of reward flavour wise and it looks so fab on the plate!

You can get at least 6 good portions out of this – or more if you want to serve it as a tapas cut into squares.

INGREDIENTS

300 gm of fresh salmon fillet skin removed

8 eggs – good ones!

Small bunch of basil leaves torn

Salt and black pepper

100 ml olive oil

1 large red onion peeled and thinly sliced

700 gm potatoes peeled and cut into 2 cm chunks

METHOD

Place the salmon in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Put to one side for a minute to cool, then strain and put salmon on a plate whilst you get everything else sorted.

Beat the eggs in a bowl – do not use cheap eggs – for what it is worth I used chestnut marines – anyway, the flavour of this dish is so much better with good organic ones. Add the basil and season. Stir.

Pour the oil into a non stick frying pan and pop onto a medium heat. Fry the onion for 4 minutes until softened, sit now and then with a wooden spoon. Add the potatoes, season with a little salt and a bit more black pepper. Continue to cook for 15 minutes more. Potatoes should be tender – might take up to 20 minutes. Flake the salmon and add to the pan and stir everything together. Now add the eggs and cook on a low heat for 15 minutes.

Preheat the grill. After the 15 minutes is up, pop the frying pan under the hot grill for about 3 to 4 minutes to allow the frittata to set  – the top should have turned a light brown colour.

Transfer to a wam plate and slice and serve. Crusty bread goes down well with this. I served a dish of melanzane parmigiana too. Good buddies!

A fabulous, light supper dish. Tasty and satisfying. 

 

 

 

 

 

 

Salmon with asparagus in an Epoisses sauce

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What I want to prove here is how well you can pair a cheese sauce with fish. The EpoIsses sauce is lighter than the one I would normally have with meat – and the flavour really enhances the flavours of the salmon. I used 100gm of Epoisses cheese chopped up and melted slowly in a dry pan. Then sprinkle with a grind or two of black pepper, and then add 150 ml of single cream. Gently warm through – it will thicken a little but not too much.

I served it with poached salmon, asparagus and oven cubed potatoes roasted with thyme and garlic.

If you have never thought to try this – you must. Not an obvious pairing but …..IT WORKS!

Sea Bass and eat it!

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SPIGOLA AL FORNO CON LIMONI

IMG_5651Possibly one of my favourite fish – creamy, succulent sea bass  – so easy to cook and the flavours are immense. This dish brings out the best in the bass – easy to cook and a super light lunch or early summer supper. The fennel also just bursts into life in this dish. You could use other fish – and you could pimp the dish by adding king prawns – but this basic recipe hits the spot for me!

FOR 2

Olive oil

3 garlic cloves finely sliced

1 fennel bulb, cored and cut into slices

1 small lemon, cut into small chunks

1 red chilli, deseeded and cut into long strips

2 sea bass fillet

2 large potatoes, thinly sliced

Sea salt

METHOD

Preheat the oven to 180c. Splash olive oil in a roasting tin snug enough to fit the fillets. Add the fennel, garlic, potato and lemon plus the chilli strips. Stir to coat everything.

Place in the hot oven for 30 minutes, stirring half way through. Meanwhile, make 3 cuts in the skin of the sea bass, and sprinkle with sea salt.

When the 30 minutes is up, remove dish from the oven and sprinkle a little sea salt over everything, then add the fillets, skin side down on the top of the mixture.

Drizzle the fish with a little more olive oil, then return to the oven for 20 minutes.

This has been one of my favourite lunch dishes so far this summer – I hope it becomes one of yours too!

Simple Flavour-filled Fish Pie

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Another winter warmer of a dish and one that will leave all the family asking for more – so maybe make two!

This is easy and so good in every way – my two teenage children are not huge fish eaters but they wolfed every morsel of this.

It is based on a Jamie Oliver recipe but I have tinkered with it to suit my store cupboard and taste!

And you can play about with it further if so desired – for example, if you are keen to miss out carbs – replace the potatoes with cooked, mashed celeriac – or butternut squash or sweet potatoes- or a mix of both – or a mix of swede and carrot boiled and mashed – with a little butter or cream if you fancy. You get the idea!

You can use any fish you want really and make it as luxurious or simple as you feel so inclined! I love this combo of smoked haddock,, salmon and prawns – but unsmoked haddock would be fine, or cod, or whiting or coley or etc etc etc!!

Serves 4-6

Ingredients

2 shallots peeled and finely chopped

6 baby plum tomatoes sliced

2 cloves of garlic

1 kg potatoes peeled and quartered

150 g good-quality Cheddar cheese

1 lemon

Tsp of dried chili flakes

Small handful of rocket (rugola)chopped

300 g salmon fillets skin off

300 g smoked haddock fillets skin off

125 g raw peeled prawns

Olive oil

Sea salt and black pepper

50 gm of butter

100 ml single cream

Method

Preheat the oven to 190°C and bring a large pan of salted water to the boil. Once the water is boiling, add the potatoes and cook until soft (you can stick your knife into them to check. About 12 minutes or so.

Add 25 gm of butter to a hot frying pan and gently fry the shallots and garlic until soft, then add the sliced tomatoes for a further minute. Remove from the heat.

Get a deep baking tray or earthenware dish and stand a box grater in it. Grate 100 gm of the Cheddar cheese on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Now add the onion mixture and the rocket to the dish.

Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper plus the dried chili flakes. Mix everything together well but gently!

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Once the potatoes are cooked, drain them in a colander and return them to the pan. Add the cream and a good grind of sea salt and black pepper and mash until nice and smooth. I love mashing!

Next spread the mashed potatoes evenly over the top of the fish mixture. Grate over the remaining cheese and add the remaining butter in small blobs around the surface.

Place in the preheated oven for around 30 to 40 minutes, until cooked through and crispy and golden on top.

I served it with a green salad. Tis all you need! 

Brazilian prawn and coconut moqueca

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A stunning fish stew unnamed-1 I enjoyed this dish at my sister in law’s on Christmas Eve. It is such a fabulous dish and one that is perfect for this time of year and full of flavours – you could use any white fish of choice but salmon certainly hits the spot. I will be cooking this one a lot this coming year. (Serves 4)

Ingredients

2 large salmon fillets

Juice 1 lime

2 tbsp olive oil

400g large raw prawns

1 large onion, diced

1 green chilli, deseeded and chopped

1 bulb fennel, finely diced

4 cloves garlic, crushed

1 green pepper, diced

1 x 500ml carton tomato passata

200ml coconut milk

400ml vegetable stock

6 spring onions, sliced

Lime wedges to serve

Fresh coriander to garnish

For the rice

1 onion, finely diced

300g brown basmati rice

200ml coconut milk

400ml vegetable stock

1 x 400g tin black beans drained

Method

Place the salmon into a ceramic container then marinate the fish in the lime juice and olive oil for 20 minutes. Meanwhile, fry the onion, chilli and fennel in some oil for 5 minutes until softened then add the peppers and garlic and cook for a further 3 minutes. Pour in the passata, coconut milk and stock, bring up to a simmer then cook for 15 minutes.

Place the salmon and prawns into the pan, and gently cook for 5 minutes or until cooked through.

To make the rice, fry the onion in some oil for 5 mins until softened. Add the basmati, coconut milk, black beans, stock and some salt, bring to the boil, reduce the heat right down, cover with a lid then cook until all the liquid is evaporated – this will take 25-30 minutes.

Tate and season the fish dish with salt and pepper if necessary and serve up into bowls along with the rice and garnish with the spring onion and coriander.

Enjoy with a wedge of lime and a little hot sauce of choice if you want to give it a kick! We had it with warm ciabatta to mop up the mouth watering juices. unnamed-2