Archives for posts with tag: fish

Based on the classic Niçoise Salad

cost: £4 serves: 1
a truly elegant working-night supper, and a great way to use up some leftover bits

ingredients:
1 fillet of River Cobbler
3 cloves of garlic, minced
1/4 C + extra olive oil
a handful of green beans
1 egg, boiled
a few olives
a handful of samphire
a few slices of tomato or cherry tomatoes
half a lemon
salt
cracked black pepper
1 t honey

method:
Put the fillet of cobbler and green beans on a baking tray. Drizzle over with olive oil and place under a hot grill for 7 minutes. Mix about 1 t of olive oil with 2 finely minced cloves of garlic. Take out the cobbler, flip over, and spread over with the garlic and oil and sprinkle with a little salt. Grill for an additional 7 minutes or until moistly flaky.

Mix together 1/4 C olive oil, the juice of half a lemon, honey, the remaining garlic, a pinch of salt, and black pepper into a dressing. Cut the egg into quarters. Arrange the fish and everything else on a plate and drizzle over with the dressing.

Based on this recipe.

cost: £2 serves: 2-4
serve on smaller croutons or crackers as a starter or appetizer

ingredients:
2 fillets smoked mackerel
100 ml crème fraîche or soured cream
1 T horseradish
half a lemon
black pepper
1 small bunch spring onions chopped

method:
Remove the skin from the mackerel and place in a bowl. Flake apart with a fork, then stir in the cream, horseradish, and the juice of half a lemon. Add black pepper and spring onions and mix. Serve on freshly toasted bread for a light meal.

My own recipe.

cost: £2 serves: 1
a nice alternative to tuna pasta salad

ingredients:
2 good handfuls of salad leaves
1/2 C cooked pasta, chilled
2 t mayonnaise or a drizzle of olive oil
1/4 bell pepper, diced
1 green onion, chopped
1 whole carrot, grated
2 T cheese, grated
5 cherry tomatoes, halved
1 small fillet salmon, cooked and chilled
cracked black pepper

method:
Layer ingredients in order. You can use a few scoops of a prepared layered cheese pasta salad instead for a quick alternative, but be aware of the amount of mayonnaise in the salad. Flake the salmon over the top of the salad, discarding any skin. Crack over with pepper.

Based on this recipe.

cost: £6 skill: medium serves: 4-6
would make again, but with the original topping

ingredients:
COD
1 t fennel seeds
2 large fresh fillets of cod
1/2 C breadcrumbs
4 cloves of garlic
6-8 green olives in brine
1/2 t chili sauce
1/4 t basil
1 lemon
splash balsamic vinegar
splash olive oil

MASHY PEAS
2 medium baking potatoes
2 heads of broccoli
1 can mushy peas
a large knob of butter
1 t mint sauce (optional)

method:
Put a few good lugs of olive oil into a large roasting tray, sprinkle with salt & pepper and scatter over a teaspoon of fennel seeds. Rub and toss the fish fillets in the flavours. Drizzle with olive oil, then put under the grill in the middle of the oven for 5 minutes while you make the topping.

Chop together garlic, olives, and basil until finely minced. Finely grate in some zest from the lemon, then squeeze in the juice from half. Add a couple of splashes of balsamic and chili sauce. Add a pinch of salt and a few grinds of black pepper. Get the fish out of the oven. Spoon and spread this paste over each fillet in a thick even layer, then scatter over the breadcrumbs. Drizzle a little olive oil over, then lay on top of the two fillets and put back under the grill on the middle shelf for 10 minutes, or until golden and crisp.

Boil or microwave the potatoes and broccoli until soft. Heat the mushy peas. Mash together the potatoes and broccoli lightly and stir in a knob of butter and a splash of milk if desired. Stir in the mushy peas and mint sauce. Season with salt and pepper to taste.

Serve the cod on a bed of the mashy peas, with tartare sauce and a twist of lemon.