Classic Fish Pie
1kg Maris pipers,peeled and halved.
Splash of milk
1 x large leek
1lb Fish pie mix(cod,salmon & smoked fish)
Handful of prozen peas.
100g grated cheese
1. Preheat the oven to 200c /180c (fan) gas mark 6.Put the potatoes in a pan and cover with water.Bring to boil then let simmer on a low heat till tender.
When cooked drain then mash with a splash of milk and add some butter .
Season with pepper .
2.Meanwhile add flour,butter and chopped leek to a pan and heat gently until butter is melted.Cook for a further 2 minutes.
Gradually add milk and gently whisk in .Bring to boil and stir constantly to avoid sticking to base of pan.
Cook for 3-4 minutes until thickens
3.Take off heat and stir in some cheese and peas and add the fish.
Then spoon all the contents of the pan into an ovenproof dish.
4.Spoon the mashed potatoes over the fish and add grated cheese to the top of the mashed potato.
5.Pop into the oven for 20-25 minutes or until golden and bubbling around the edges.
Then serve with Fresh Vegetables.
Pan Fried Hake with Salt & Pepper
2 x Hake fillet (about 125g each ,skin on)
1 x tsp garlic granules
1/2 tsp black pepper
1 tsp vegetable oil
Parsley & lemon to serve.
1. Heat the oil in a frying pan over a low heat.
2.Meanwhile , add the garlic granules & black pepper to the flour ,coat the skinless side of the hake with the seasoned flour.
3. Put the hake fillets into the pan ,skin sidedown,and fry over a gentle heatfor 5 to 7 minutes,until the skin is crispy and the fish is just starting to turn opaque.
4. Gently turn the fillets over and cook for a further 2 minutes and serve with seasinal vegetables and potatoes.Garnish with fresh parsley & lemon.
Haddock with pasta & broccoli
700g haddock, skinned and boned
375g pasta – linguini or spaghetti are ideal
250g broccoli, broken up into small florets
A little salt and black pepper
2 cloves garlic, finely chopped
2 chillies, deseeded and finely chopped
Juice and grated rind of 1 lemon
1 handful parsley, chopped
2 handfuls watercress or spinach leaves, roughly torn
Cook the pasta in a large saucepan of boiling water as per packet instructions. For the last minute add the broccoli. Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid. Keep warm while you cook the fish and make the sauce.
Heat the grill. Lightly oil a baking tray and place the fish on it. Season with salt and pepper. Cook under the hot grill for 5-6 minutes until the fish flakes easily.
Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper. Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. Then stir this mixture and the watercress and parsley through the pasta. Finally flake the fish and gently stir it in.
1. tbsp vegetable oil
1 onion , chopped
1 red pepper ,deseeded and chopped
2 tbsp harissa
2 x 400g cans of chopped tomato
100g live mussels
150g king prawns
50g cooked crayfish tails
100ml white wine for mussels
Small pk of coriander chopped roughly
25g toasted almond flakes
Zest and juice of half lemon.Save other half to serve.
1. Heat the oil in a large pan and cook onion and red pepprer for 5 mins until softened.Stir in the garlic,harissa,and chopped tomatoes and cook for 10 mins until thickened.Add the king prawns and cook for further 10 mins.
2. Place the live mussels in a pan and a large splash of white wine added then place the lid to steam them till they all open for 10 mins approx.Add the mussels and the crayfish to the tagine .
3.Put the couscous in a serving bowl ,pour over boiling hot water to cover,the cover with cling film.Leave to soak while tagine cooks ,then stir in coriander,almons,lemon zest and juice an season.Serve the tagine with the couscous.
Pan Fried Hake with Lemon Herb butter.
4 X 175g Silver Hake
1 tbsp Olive oil
Salt & pepper
1/2 lemon ,pips removed.
1 tbsp chopped mixed herbs(chives,parsley, & tarrogon.)
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.