1.5 kg potatoes with skin, chopped into chunks
1kg firm white fish fillets, chopped into small chunks.
2 handfuls of scallops with roe attached
4 or so green onions, finely chopped
200-250mL tub of crème fraîche
1 large lemon: juice and grated zest
1 tablespoon cornflour
clove or two of garlic
1 tablespoon capers
handful of roughly chopped parsely
leaves plus top part of a bunch of celery, chopped
(Not the whole fat celery stalks, just the top few inches you’d usually discard.
Heat oven to 200°C.
Boil the potatoes in well-salted water.
In a large bowl, sift the cornflour into the lemon juice and stir so there are no lumps;
add the créme fraîche, lemon zest, garlic and capers.
Mix well. Add the chopped fish and scallops,
the parsley and the chopped celery leaves & stalks.
Season well to taste
and mix so everything is well coated with the crème fraîche sauce.
Tip into large, deep baking dish
When the potatoes are cooked, drain them and add the green onions,
a generous drizzle of olive oil and salt if necessary.
Break them down a bit with a fork but don’t totally mash.
Spoon and smooth the potatoes over the fish mixture.
Sprinkle a little parmesan and a few grinds of black pepper.
Bake for 30 or so minutes until spuds have browned and crisped
Serve with steamed greens and crusty bread.
|Cod's Roe Ramekins|
Smoked cod's roe has a very distinctive flavour. You do not need much, a
little goes a long way.
These soufflés are very light and cook quickly. You need to serve them straight away.
- Pre-heat oven to 200 °C / 400 °F / Gas 6. Grease 6 ramekins.
- Put the roe, breadcrumbs, parsley, lemon juice, egg yolk, cream and mace
in a blender or food processor and blend until smooth.
- Whisk the egg white until stiff, carefully fold into the roe mixture.
Spoon into the ramekins. Bake for 15-20 minutes until well risen and golden
brown. Serve immediately with some fingers of toast.
Cod in Butter Sauce
This excellent and simple recipe can be used with haddock, coley, turbot or brill with equally good results.
Onion - ½ medium
Butter - 75g (3 oz)
Small cod steaks - 675g (1½ lb)
Salt and pepper
Fresh lemon juice - squeeze
Fresh chopped parsley - a little
- Preheat the oven to 180 °C / 350 °F / Gas 4.
- Chop the onion finely. Melt 25g (1 oz) of the butter in a frying pan and soften the onion, without letting it brown, for 5 minutes.
- Put the fish into a buttered shallow ovenproof dish.
Season it with salt and pepper and spoon the onion and butter mixture over the top.
Put in the rest of the butter and cover the dish with foil. Bake for 20-25 minutes.
- When the fish is just cooked, spoon the butter and cooking juices into a small pan. Keep the fish hot.
Add a squeeze of lemon juice and a little chopped parsley and whisk it over a very gentle heat with a fork.
- As you whisk it will become creamy and opaque.
When it is thoroughly whisked pour it over the fish and serve at once.
CATCH AND CURRY
The heat level of the curry can be varied to suit the taste and tolerance of yourself and your family or guests.
If in doubt, err on the side of caution, there is little point in making it so hot as to be inedible.
There are many types and varieties of prepared curry mixtures available or you can make your own from the raw ingredients.
I would recommend that to start with,
you purchase a good quality curry paste rather than the containers of curry powder from the supermarkets
which tend to be a little lacking in flavour.
Remember, curry is not just to make a spicy meal - it should be a mixture of complex flavours (plus some heat of course)
and now that the colder weather is again with us, this fish curry is just the thing for a winter's night.
The Ingredients500 grams thick fish fillets or steaks (cod, tuna or similar)
(To serve 4).
200 grams green king prawns (optional)
2 cups of coconut milk
1 large onion
2 cloves of garlic
1 pinch of chili powder or cayenne pepper (optional for extra bite
1 large tomato
2 teaspoons of fresh ginger, finely chopped
1 tablespoon of curry powder or paste
good quality cooking oil
1. Wash and dry the fish steaks well and cover the flesh with the ground turmeric.
If including prawns in the dish, remove the heads and shell,
just leaving the tails, wash and dry well.
2. Cut the fish steaks into "bite-size" pieces,
and put into a heated fry pan with some oil and cook until golden.
This should only take 2 or 3 minutes.
Like-wise with the king prawns, again only for a couple of minutes.
3. Chop the onion and put it into a blender with the ginger and the tomato which you have also roughly chopped.
Blend to a smooth paste consistency.
4. Heat a little oil in a saucepan and then add the blended paste and cook for about 5 minutes over medium heat.
5. Add the curry powder and chili (cayenne) powder if desired,
the coconut milk and bring to the boil while stirring constantly.
Allow to simmer for a few minutes and then add the fish and prawns and cook over for 10 minutes,
or leave over a very low heat until you are ready to serve.
6. Serve with boiled rice and pappadums and side-dishes of banana and coconut, mango chutney,
or cucumber and yoghurt (very cooling if you over did it with the amount of curry).
Blue Cod in Banana and Gherkin Sauce
- 4 cod fillets
- 1 large banana
- 8 gherkins
- large onion (finely chopped)
- 2 tablespoons thyme (chopped)
- 100g butter
- 100ml wine
- 2 cups fresh bread crumbs
- Seasoned flour
- Egg and milk
To make the sauce bring the wine to boil with onion, gherkin and thyme. Add the soft butter, whisking always.
Cut cod into 3 even sized pieces per fillet egg and crumb.
Slice banana into 8 with the skin on.
Cook the fish in oil and butter until golden brown, remove from pan and allow to rest.
Pour off the oil and with the pan back on the heat, grill the bananas on both sides.
Serve the fish and banana atop the sauce.
Serve the fish with herbed rice, steamed spinach and lemon wedges.
4 cod fillets (4 ounces each)
1 tablespoon Dijon mustard
1 tablespoon coarse mustard
1 tablespoon nonfat yogurt
1 tablespoon nonfat mayonnaise
1 tablespoon honey
Coat a baking sheet with no-stick spray. Place the cod on the sheet.
In a small bowl, combine the Dijon mustard, coarse mustard, yogurt, mayonnaise and honey.
Divide the mixture among the fillets, covering the top surface of each.
Bake at 400 degrees F for 20 minutes.
Lay a sheet of foil over the fish, turn off the oven,
and let the fish stand for 5 minutes.
If you love Creole, this dish is for you. Season to preferred hotness by adding more or less pepper.
1 lb cod fillets, skinned* if you like your Creole hot, add more hot pepper.
4 small red potoates,
skinned & boiled to
just barely tender
3 tsp olive oil
1 TBS lime or lemon juice
1 med. onion, chopped
1 garlic, minced
1 tsp red pepper flakes*
15 oz of tomatoes, chopped
1 tsp cayenne pepper
Slice the cod fillets into bite size chunks and sprinkled with lime or lemon juice.
Heat oil in a large nonstick fring pan and sautee the onion until tender.
Add cayenne pepper and minced garlic.
Stir in the cod and potatoes, cover and simmer for about 5 minutes until the fish flakes easily.
Serve over rice.
Lemon Pepper Cod
- Parchment Paper
- 2 tablespoons grated lemon peel
- 1 tablespoon olive oil
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon seasoned salt
- 4 cod, halibut or haddock fillets (4 to 6 oz. each)
- 8 slices each green, red, and yellow peppers
PREHEAT oven to 400°F. Tear off four 15-inch sheets of Parchment Paper.
Fold each sheet in half and crease it in the center. Unfold.
MIX lemon peel, olive oil, pepper and seasoned salt in small bowl until well blended; set aside.
PLACE 1 cod fillet on one-half of each sheet near crease.
Spread 1/4 of seasoning mixture over each fillet.
Top with bell pepper slices.
FOLD over other half of sheet to enclose ingredients.
Starting at top corner, make small overlapping folds down entire length of packet to seal edges together.
Twist the last fold several times to make a tight seal. Repeat to make 4 packets.
Place parchment packets on large cookie sheet.
BAKE for 15 to 17 minutes.
Place parchment packets on dinner plates.
Carefully cut an "X" in top of each packet to allow steam to escape.