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Fish and Potato Pie Ingredients: For the filling 1 lb smoked haddock or cod fish fillet, skin removed and broken into large chunks 1 large onion 2 cloves garlic, minced 1/2 pint single cream 1 tablespoon fresh parsley, finely chopped 1 ounce butter 1 tablespoon lemon juice salt and pepper For the topping 2 lbs potatoes, peeled and boiled 1 tablespoon milk 4 ounces cheddar cheese, grated 2 tablespoons grated parmesan cheese 1 ounce butter 1 tomato, sliced to place on top 4 servings 1 hour 10 minutes 10 mins prep 1. Peel and boil the potatoes until soft. 2. Drain and mash with 1/2 ounce butter and the tablespoon of milk. 3. Add the cheese and mix well. 4. In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent. 5. Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well. 6. Place the fish filling into a casserole dish. 7. Top with the potatoes. 8. Sprinkle the parmesan cheese on top of the potatoes. 9. Place the sliced tomatoes on top of the potatoes. 10. Divide the remaining 1/2 oz butter on top of each tomato slice. 11. Bake in a medium pre-heated oven for 40- 50 minutes. 12. Serve. Classic Fish and Chips Ingredients: 4 potatoes corn or peanut oil 1 lb cod or other lean fish fillet 2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon vinegar 2/3 cup water 4 servings 1 hour 35 mins prep 1. Cut potatoes lengthwise into ½-inch strips. 2. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees. 3. Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each other.) Skip the next step if you're not using a basket. 4. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated. 5. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels. 6. Place potatoes in single layer on cookie sheet and keep warm. 7. Repeat with remaining potatoes. 8. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels. 9. Mix flour and salt. 10. Mix baking soda and vinegar. 11. Stir vinegar mixture and water into flour mixture; beat until smooth. 12. Dip fish into batter, allowing excess batter to drip into bowl. 13. Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels. 14. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp. Baked Salmon with Caper Sauce Ingredients: 4 salmon steaks, about 1 1/2 inches thick 1/3 cup fresh lemon juice 1/2 cup butter, melted salt and pepper 1/4 cup of chopped parsley 1/4 cup chopped capers 4 servings 25 minutes 5 mins prep 1. Rub the salmon steaks with lemon juice and brush them with melted butter. 2. Season with salt and pepper to taste. 3. Arrange in a baking dish and bake in preheated hot oven (425*) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes. 4. Do not turn. 5. Arrange the cooked salmon steaks on a hot platter. 6. Mix the pan juices with the chopped parsley and capers, and pour over the steaks. 7. If additional liquid is needed, add a little dry vermouth or white wine. 8. Good with new potatoes, dressed with butter and parsley, and a cucumber salad. 9. Makes 4 servings. Fish Florentine Ingredients: 350 g floury potatoes, peeled 350 ml milk 50 g butter 500 g baby spinach, washed 25 g flour, plus a little extra 1 teaspoon smooth Dijon mustard 100 g grated cheddar cheese 2 fish fillets (cod, haddock or plaice are all good) 1 tablespoon vegetable oil salt and pepper 2 servings 35 minutes 15 mins prep 1. Cut the potatoes into chunks and rinse. 2. Boil in plenty of salted water until tender. 3. Drain. 4. Heat 50ml of the milk with half of the butter. 5. When the butter has melted, mash the mixture into the potatoes until smooth. 6. Beat with a spoon, adding extra milk if needed, until light and fluffy. 7. Set aside but keep warm. 8. Half fill a pan with water and boil. 9. Add salt and the spinach. 10. Boil for one minutes, then drain and squash as much water out of the spinach as possible. 11. Keep warm. 12. Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat. 13. Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce. 14. Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes. 15. Season with salt, pepper and mustard. 16. Add the cheddar cheese and stir until it is melted. 17. Dust the fish with flour, shaking off any extra. 18. Heat the oil in a frying pan and, when it is hot, lay out the fish. 19. Cook for 2-4 minutes a side, depending on how thick the fillet is. 20. To serve, divide the spinach between two warmed plates. 21. Place the fish on top and cover with the sauce, adding mashed potato on the side. Salmon Souffle Ingredients: 1 cucumber, cut into wafer-thin slices salt and pepper 300 g cooked salmon or smoked salmon 50 g butter, plus an extra knob 50 g flour 350 ml milk 3 large eggs 1 tablespoon freshly grated parmesan cheese white wine vinegar 1/2 teaspoon sugar 1 tablespoon chopped dill 2-4 servings 50 minutes 20 mins prep 1. Preheat the oven to 375 F or 190 degrees C. 2. Spread the sliced cucumber in a basin, sprinkle with 1/2 tablespoon of salt, transfer to a colander and leave to drain. 3. Flake the fish into bite-sized pieces. 4. Make a white sauce by melting 50g butter in a small pan. 5. Stir in the flour and then gradually mix in the milk. 6. Stir constantly with a wooden spoon until you have a smooth and very thick sauce. 7. Remove from the heat. 8. Separate the eggs, leaving the whites in a mixing bowl. 9. Add the yolks to the sauce. 10. Gently fold in the fish and season with black pepper and salt. 11. You won't need much salt if you're using smoked salmon. 12. Grease a 1. 13. 5 litre soufflé dish with the knob of butter. 14. Add the Parmesan and, holding the dish in your hands, rotate it gently so the cheese clings equally to the sides and base. 15. Whisk the egg whites until firm. 16. Stir in one tablespoonful of the whites into sauce to slacken the texture, then mix in the rest with sweeping movements, so the air remains trapped in the egg whites. 17. Transfer the mixture to the prepared dish and cook in the oven for 30 minutes. 18. By then, the soufflé should have risen and be golden on the top but still wobbly in the centre. 19. While the soufflé is cooking, finish the cucumber relish by squeezing the cucumber with your hands, then wrap it in a clean tea towel and wring dry. 20. Dissolve the sugar in the vinegar, fold in the cucumber and dill, then transfer the mixture to a bowl and chill in the fridge. 21. Serve the soufflé immediately, making sure everyone gets a taste of the crusty sides and bottom, as well as some relish on the side. Smoked Salmon and Dill Tart Ingredients: 1 package ready made shortcrust pastry 2 egg yolks 3 whole eggs 300 g double cream 1 bunch fresh dill black pepper 200 g smoked salmon 4-6 servings 55 minutes 20 mins prep 1. Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan). 2. Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C. 3. Remove the foil and bake for another 10 minutes. 4. Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth. 5. Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper. 6. Arrange the smoked salmon in the pastry shell. 7. Pour over the egg and bake for 10 minutes. 8. Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set. 9. Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold. Salmon Fish Cakes with Dill and Spinach Sauce Ingredients: 500 g potatoes, peeled and rinsed salt 350 g salmon fillets 1/4 chicken stock cubes 1 bay leaf 1 tablespoon tomato ketchup 1 teaspoon anchovy essence (optional) pepper 20 g butter 20 g flour, plus extra for dusting 100 ml milk 100 g young spinach leaves 2 tablespoons chopped dill leaves 2 tablespoons vegetable oil 1 lemon 4 servings 1 hour 10 minutes 35 mins prep 1. Boil the potatoes in salted water until tender. 2. Drain, return to the pan and mash thoroughly without milk, butter or water. 3. Tip the mash into a mixing bowl. 4. Meanwhile, place the salmon in a suitable pan and cover with 300ml water. 5. Crumble in the stock cube and add the bay leaf. 6. Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed). 7. Turn off the heat, cover the pan and leave for five minutes. 8. Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato. 9. Season generously with pepper and lightly with salt. 10. Mix thoroughly until smooth. 11. Now flake the remaining fish and fold through the mixture. 12. Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go. 13. Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce. 14. Melt the butter and stir in the flour until smooth. 15. Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps. 16. Add the milk and cream. 17. Reduce the heat and simmer gently for five minutes. 18. Shred the spinach. 19. Stir spinach and dill into the thick, creamy sauce. 20. Cook for a few minutes until the spinach wilts. 21. Taste and adjust the seasoning. 22. Preheat the oven to 400F or 200 degrees C. 23. Oil a baking sheet. 24. Dust the fish cakes with flour, shaking off any excess. 25. Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty. 26. Transfer to the baking sheet and cook in the oven for 10 minutes. 27. Reheat the sauce and serve with the fish cakes, adding a wedge of lemon. Smoked Salmon, Dill and Potato Pie Ingredients: 700 g large jersey royal potatoes or other new potatoes 1 bunch spring onion, trimmed and sliced 300 g full-fat creme fraiche or heavy cream salt and pepper 1 tablespoon butter 200 g smoked salmon 1 tablespoon dill 2 egg yolks 100 ml milk 4 servings 55 minutes 30 mins prep 1. Peel the potatoes and slice thinly, cutting lengthways. 2. The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor. 3. Rinse the potatoes and shake dry. 4. Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream. 5. Gently melt the cream. 6. Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper. 7. Add the potatoes and stir them around thoroughly so all the slices are coated with cream. 8. Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes. 9. Remove the lid. 10. The potatoes will now be almost cooked and there will be far more sauce. 11. Give everything a good stir and remove from the heat. 12. Preheat the oven to 360F or 180 degrees C. 13. Smear a 1. 14. 5 to two-litre capacity gratin dish with the butter. 15. Whisk the egg yolks with the milk. 16. Chop the dill. 17. Add one third of the potato mixture to the buttered dish and smooth it out. 18. Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon. 19. Dribble over half the egg mixture. 20. Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth. 21. Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard. Berry Good Trout Ingredients: 8 fluid ounces cranberry juice 3 ounces fresh raspberries or frozen raspberries 1 peaches, halved,stoned and sliced 1 tablespoon olive oil 1 tablespoon walnut oil 2 tablespoons lemon juice salt 4 trout fillets extra olive oil white pepper 4 servings 45 minutes 30 mins prep 1. Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil and then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half. 2. Allow to cool slightly and then transfer to a blender or food processor and process or blend until smooth. 3. Strain through a sieve, discarding the solids. 4. Whisk the olive and walnut oils, lemon juice, salt and white pepper into the puréed fruit. 5. Allow the sauce to stand at room temperature while you cook the fish. 6. Preheat the broiler. 7. Brush the fish with olive oil and place in a foil-lined broiler pan. 8. Broil for 10-15 minutes, turning once, or until the fish is cooked. 9. To serve, transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, and transfer the remaining sauce to a sauceboat to pass round. Creamy Crab of Cymry Ingredients: 2 ounces unsalted butter 1 ounce plain flour 6 fluid ounces milk 1/2 teaspoon ground mace 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lb fresh backfin crab meat or frozen backfin crab meat, picked over 2 tablespoons double cream 2 ounces fresh white breadcrumbs 1 tablespoon grated parmesan cheese 4 servings 35 minutes 25 mins prep 1. Melt 1 ounce of the butter in a heavy 1-quart saucepan. 2. Stir in the flour and mix to blend thoroughly. 3. Slowly stir in the milk and boil gently to make a smooth thick sauce. 4. Stir in the mace, salt and pepper. 5. Mix in all the crab and bring just to the boil. 6. Stir in the cream and check the seasoning. 7. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. 8. The dishes can wait in the refrigerator for several hours before cooking. 9. Dot the top of each dish with the remaining butter and stand the small dishes in ½ inch of water in a baking tray. 10. Bake for 10 minutes in a preheated oven at 400°F. 11. The tops should be crisp and golden brown and the crab thick and creamy. Baked Sole Cornwall Ingredients: 4 small sole, filets about 1 pound total weight,cleaned and scaled salt fresh ground pepper 1 tablespoon sunflower oil 4 onions 4 tomatoes 3 sprigs fresh parsley 1 tablespoon water 1 dash lemon juice 4 servings 55 minutes 15 mins prep 1. Season the fish both inside and out with salt and pepper. 2. Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes, without allowing them to brown. 3. Put half the onions over the bottom of an ovenproof dish and lay the fish on top. 4. Slice the tomatoes and lay them over the fish. 5. Now spread the onions on top and sprinkle the oil (in which they were softened) over everything. 6. Add the parsley and lemon juice. 7. Season again lightly and cover the fish with kitchen foil. 8. Bake at 180°C/ 350°F/ Gas Mark 4 for 30 minutes for small filets, 35-40 minutes for larger filets. 9. Serve as it is, in the dish. |
