Tasty Fish.

My wonderful partner first cooked our fish like this a couple of months ago, it is  deliciously mouth watering.

Haddock/Cod skinned (optional) & boned.

Olive oil.

Garlic.

Ginger.

Course Sea Salt.

Mixed herbs.

Few chilli flakes.

Black pepper.

light soy sauce. (Sprinkling).

1. Heat oven to 180c, 350f, Gas mark 3.

2. Place the fish on foil (make sure you have enough oil to wrap the fish in and sprinkle the olive oil over it.

3. Sprinkle the ginger, salt, pepper, mixed herbs, chilli flakes over the fish.

4. Close the fish in the foil making sure it is sealed. Bake for 10-15 minutes.

Serve with potato wedges, mashed potato and salad.

 

Lemon And Ginger Plaice.

450g 1lb Plaice fillets, fresh or frozen/thawed, skinned and cut into strips.

25g 1oz wholemeal flour.

15g 1/2 oz butter/margarine.

1cm 1/2 piece root ginger, peeled and finely chopped.

Grated rind and juice of 1/2 lemon.

salt and freshly ground black pepper.

fresh chopped parsley and lemon wedges to garnish.

 

1. Coat the fish with the flour.

2. Melt the margarine/butter, add the ginger and fish and cook quickly for a few seconds on each side.

3. Add the lemon rind, juice and season. Reduce the heat, cover and simmer for 3-4 minutes.

4. Uncover, increase the heat and cook for further 1-2 minutes. Sprinkle with parsley, garnish with lemon wedges and serve with rice and mixed vegetables.

Fish Pie.

This tastes delicious without the eggs. I didn’t notice the difference.

• 400g 14oz skinless white fish fillet
• 400g 14oz skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion , quartered
• 4 cloves
• 2 bay leaves
• small bunch parsley , leaves only, chopped
• 100g butter/margarine
• 50g 2oz plain flour
• pinch freshly grated nutmeg
• 1kg 2lb floury potato , peeled and cut into even-sized chunks
• 50g  2oz cheese grated.

 

1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
2. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
3. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Fish Chowder

This is a beautiful dish for a cold winters night.

1 whole haddock/cod, skinned and boned cut into chunks.

1 1/2 smoked haddock, skinned and boned cut into chunks.

5 medium potatoes (not waxed) peeled, washed cut into cubes.

1 small tin sweetcorn.

1 pt milk.

1/4 pt cream.

1 fish stock cube dissolved in 1/4 pt boiling water.

2 spring onions, peeled washed and sliced.

pinch salt.

Mixed dried herbs.

Palm full Parsley washed chopped up.

1tbsp cornflour mixed in with little of milk.

1. Place potatoes in pan of boiling water with salt, bring to boil, place lid over top, turn heat down and cook till soft, and drain.

2. Place milk in large pan over moderate heat, add both sets of fish, stir occasionally, add sweetcorn, stock cube, herbs, parsley and  potatoes.. Add cream, gently bring to boil and add cornflour little at time until sauce thickens. Serve into bowls with warm bread on the side.

For those who like and can eat shellfish you can add; prawns, muscles.