Archive for the ‘Fish’ Category

Fabulous Fish Pie (Tom Kerridge)

November 30, 2016

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Lemon Sole With Peas (Gordon Ramsay)

November 15, 2016

lemon-sole-with-peas-gordon-ramsay

Zesty Salmon And Parsley Risotto

September 20, 2016

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Grilled Mackerel And Tomatoes On Toast

September 9, 2016

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Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

July 27, 2016

Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

Potted Salmon

June 30, 2016

potted salmon (2)potted salmon (1) potted salmon

Baked Cod Salsa Verde 1

June 7, 2016

Baked Cod Salsa Verde 1Baked Cod Salsa Verde 2

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

February 19, 2016

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

Trout with Fennel

November 17, 2015

Trout with Fennel

Kedgeree of Arbroath Smokies (Rick Stein)

November 14, 2015

Many years ago I appeared in a series for Yorkshire Television called Farmhouse Kitchen with Grace Mulligan. I got on very well with her and she taught me a lot about cooking on the box. She also introduced me to Arbroath smokies, which was just as valuable. A true Scottish delicacy, these are small haddock or sometimes whiting that are brined and then heavily smoked on the bone which keeps the fillet moist and sweet.

Serves 4
butter 25g
onion 1 small, chopped
green cardamom pods 2, split open
turmeric powder ¼ tsp
cinnamon stick 2½cm piece
bay leaf 1, very finely shredded
basmati rice 350g
chicken stock or vegetable nage 600ml
eggs 2
Arbroath smokies 450g
flat-leaf parsley 2 tbsp, chopped, plus a few sprigs to garnish
salt and freshly ground pepper

Melt the butter in a large pan, add the onion and cook over a medium heat for 5 minutes, until soft but not browned. Add the cardamom pods, turmeric, cinnamon stick and shredded bay leaf and cook, stirring, for 1 minute. Add the rice and stir it around for about 1 minute, until all the grains are thoroughly coated in the spicy butter.

Add the stock and ½ tsp of salt and bring to the boil. Cover the pan with a close-fitting lid, lower the heat and leave it to cook very gently for 15 minutes.

Meanwhile, hard-boil the eggs for 8 minutes, then drain. When just cool enough to handle, peel them and cut into small pieces. Flake the Arbroath smokies into small chunky pieces, discarding the skin and bones.

Uncover the rice and gently fork in the fish and chopped eggs. Re-cover and return to the heat for 5 minutes or until the fish has heated through. Then gently stir in the chopped parsley and season with a little more salt and black pepper to taste. Serve garnished with sprigs of parsley.

From Rick Stein’s Seafood Odyssey by Rick Stein