Recipes in Fish

Confit of Salmon with Puy Lentils & Apple Salad

This is a really nice way to prepare fish – cooked at a (reasonably) consistent and low temperature, the fish will retain its texture and moisture. The fish is cooked in olive oil – the oil will hold its temperature reasonably well for the cooking process. Puy lentils are wonderful with this sort of dish – I’ve still got some pea shoots left and plenty of apples so the nutty lentils will work perfectly. I also add a twist of chilli flakes for a slight heat to the dish. Here’s what you’ll need to make Confit Of Salmon With Puy Lentils...

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Sea Bass & Orange Fennel With A Soy, Mirin & Citrus Sauce

Fish with fennel – I can’t get enough of it this week for some reason. You’ve really got to give this a go. The sea bass is meaty enough to stand up to a fairly punchy soy and mirin sauce. The fennel and orange softens in flavour enough not to overpower the rest of the dish. It’s subtle enough to be refreshing but has a nice twang that is most pleasing. The sauce is kind of like a Ponzu sauce but  I made use of the stock created from cooking the fennel instead of dashi. I’ll give the measurements per person...

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Caldeirada

A beautiful Portuguese fish stew, Caldeirada is made using whatever fish you have to hand. Some recipes call for a 50/50 mix of oily and white fish but I think the beauty of this dish is that it allows you to use whatever fish you have available. In this recipe I use monkfish and prawns but you could also try clams, squid, swordfish, cod, hake… Whatever suits your tastes. Green peppers are slightly more authentic in this recipe but I prefer the sweetness and more mature flavour of a developed red pepper. Ingredients (serves 4) 1 large onion – halved and sliced...

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Bourride

Bourride is simple enough to put together but the finished dish oozes with flavour. The fennel & fish combination is always going to work but I think it’s the hit of orange that really finishes it off and complements this rich, garlic-infused fish stew. Make the aïoli by hand – there’s really no excuse not to – it all comes together beautifully when mixed by motar & pestle. This is what you’ll need Aïoli 3 cloves of garlic – sliced 1 egg yolk Olive oil – several tablespoons (just keep adding the stuff until you’re happy with the mix) Juice of...

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Beetroot-Cured Salmon With Chrain And Herb Salad

Every so often you’ll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they’re well worth the money. You can feed yourself and your family for the best part of a week from 1 salmon. You’ll need to fillet the salmon yourself but it’s a handy thing to be able to do. Ask the person at the fish counter to de-scale the fish though – it’s not really that much fun to do and you’ll be finding fish scales around your kitchen for days after doing it yourself. Beetroot-Cured Salmon is a variation...

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Baked Fish

Baked fish – This is certainly one of the easiest ways to cook fish but still, I think, the method that yields the best results. Cooked on the bone with skin on, the fish will be moist,  full of flavour and still in one piece. I cooked this on a recent trip to France where we were lucky enough to have a wood-fired oven to play around with – something I’ll have a go at building myself at some point – brilliant to cook in and it gets you outside which has to be good. But – if you don’t happen...

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Gurnard

Ugly? I don’t think so. Sure they look a little different but I think they look kind of cute – they look a bit like puppies. Not that I’d suggest eating puppies.. well, we’ll see. Put it this way – I’d rather take one home to meet my mother than a monkfish. Whatever you think of their looks they’re an excellent fish to cook with if you prepare yourself for a little work. The gurnard is a sustainable fish so go ahead and eat a load of them. The reason they’re not over fished, I would imagine, is, as I...

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Brill Poached In Beer With Cabbage & Pancetta

Brill – it’s a lovely fish. A nice clean meat with a good firm texture and not overly strong tasting. It’s a (slightly) cheaper version of Turbot. Unfortunately it has been over-fished and we should be encouraged to seek alternatives. But – I’m of the opinion that if we eat enough sustainable fish and occasionally eat a fish that has been over-fished, it’s not the end of the world. Do your bit for sustainable fish but don’t deprive yourself of the occasional treat. First you need to fillet the fish. You get 4 fillets from a flat fish like this. Take a...

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A Quick & Simple Fish Stew

I used coley in this dish – it’s cheap, sustainable and the texture works well provided you don’t over-cook it. You could use cod or haddock but it’s nice to know you’re doing your bit for sustaining fish levels. There’s a reason cod is more popular than coley – cod has a firmer texture and, if we’re being honest, eats a little better. But – in a dish like this you can build a decent base and flavour in the sauce – the coley will cook gently and the resulting meat is moist and tasty and will have cost you...

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Linguine Puttanesca

Some nights a light, refreshing pasta dish is in order. Not tonight. Tonight I wanted something with punch and twang. I wanted capers, I wanted anchovies, I wanted olives – I wanted Puttanesca. The anchovies and olives will add the salt to this sauce – the capers are pivotal – the piquant edge they add to the rich sauce is sublime. Here’s what you’ll need 8 anchovies – I used a can of anchovies in olive oil – this is fine for this dish but make sure you use the olive oil they are stored in 2 cloves of garlic, thinly...

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Eggs Benedict With Smoked Salmon

This isn’t something you’re going to throw together on a week-day morning but is the perfect Sunday morning breakfast when you have a bit more time. For the Hollandaise you’ll need the following: 2 egg yolks 1 teaspoon white wine vinegar 1 tablespoon water 1 lemon Cayenne pepper Salt & pepper 125g butter. Add the vinegar and the water to a saucepan and heat until the liquid begins to bubble – allow to reduce slightly. This will take any harshness out of the vinegar. You should reduce until you have about half a tablespoon of the reduction left. Now you need...

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Devilled Mackerel

Every time I cook mackerel I wonder why I don’t cook it more often. I love the deep oiliness of this fish and the way you can throw a decent amount of flavour at it and it takes it. In season right now I intend to eat plenty more of it. I also love how cheap it is. Devilled mackerel is perfect – curry undertones make it perfect for a mid-week meal when you fancy something with a bit of a kick. I use cider vinegar here rather than red wine vinegar – I want the fruitiness of the apple to...

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