Fish Molee

From Great British Chefs
Serves 4

Ingredients

lemon sole, filleted, skin-off and sliced
2 tbsp of coconut oil
1 onion, sliced
1 knob of ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig of curry leaves
150ml of water
400ml of coconut milk
6 baby plum tomatoes, halved
25g of samphire
salt to season

In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened

Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes

Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice

 

Salmon and broccoli with zesty lemon herb sauce

From Clean Eating
Serves 4

Ingredients

2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

Angela Hartnett’s salmon in ginger and lemongrass broth

From Guardian

Ingredients

Serves 4

2 tbsp of sesame oil
1 tsp of garlic, chopped
2 tsp ginger, chopped
2 red onions, chopped
2 lemongrass stalks, cut in half and crushed with the back of a knife
500ml cold water
A shake of Tabasco sauce
2 tsp of soy sauce
5 tsp fish sauce

4 x 100g salmon fillets (skin removed)
2 spring onions, chopped
1 large handful of spring greens
4 chestnut mushrooms, sliced
1 nest of dried noodles
Juice of 1 lime and rind of ½
1 tbsp of chopped coriander

Lightly heat the sesame oil in a large pan. Add the garlic, ginger, onions and lemongrass (to crush the lemongrass, use the back of a knife and bash the stalk so it splits). Saute for two minutes without browning. Add 500ml of cold water and bring to the boil. Then add the Tabasco, soy sauce and fish sauce. Gently lower the salmon fillets into the broth and turn down the heat. Simmer for four minutes until the salmon is cooked.

Remove the salmon and leave to one side.

Add the vegetables and the noodles, and bring the broth back to the boil. Simmer until the noodles are cooked as per the packet instructions (normally about four minutes).

Finally, add the lime juice and the grated rind. Place the salmon in bowls and pour the broth and noodles over each dish. Finish with freshly chopped coriander.

Family Fish pie

From annabelkarmel.com

Ingredients

Potato topping

800g potatoes
30g butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
For the sauce

45g butter
1 large shallot, diced
2 tbsp white wine vinegar
45g flour
450ml fish stock
6 tbsp double cream
1 ½ tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season

Salmon & Cod Filling
250g salmon, skin removed and cut into 2 cm chunks
250g cod, skin removed and cut into 2 cm chunks
150g small cooked prawns
70g frozen peas

Pre-heat the oven to 200ºC/400ºF/Gas 6.

Boil the potatoes in salted water. Drain and mash with the butter, milk and Parmesan and season to taste.

To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.

Brush the potato topping with a little beaten egg. Bake for 25 minutes.

Freeze, assembled but uncooked.

So the Spawn has arrived in London, and I am trying to learn how to cook for him. He’s tried it but I am still trying to figure out whether he likes it. I tasted his portion, and personally I thought it was fine. Nice natural flavours with the dill to give it a bit of a flavour kick.

In any case, I made a couple of modifications to the recipe. I did not use fish stock for his portion as I did not have the time to make baby-friendly fish stock. Instead I added more milk. I did not use any peas. My brilliant idea was to add 3 carrots to the boiling water, and I mashed it together with the potatoes. Not because he doesn’t like peas but because I had a lot of carrots. Also his portion did not include any prawns as we were not sure whether he had any allergies to prawns. Finally, his portion was not seasoned at all; he’s not at the age where he can take salt. I believe the recipe is for babies 1 year and older hence the salt.

For completeness, this is the adult’s version.

Sicilian style salmon with garlic mushrooms

From BBC
Serves 1
Ingredients

For the Sicilian-style salmon

100g/3½oz salmon fillet, skin removed
1 lime, juice only
olive oil, for drizzling
½ tsp dried chilli flakes
1 tsp ground paprika
salt and freshly ground black pepper

For the mushrooms and broccoli

1 tbsp olive oil
100g/3½oz button mushrooms, sliced
100g/3½oz broccoli, chopped
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley, optional

Preheat the oven to 180C/160C Fan/Gas 4.

Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.

Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon.

Green coconut fish curry

From BBC Food
Serves 4 -6

Ingredients

2 tbsp vegetable oil
1⁄2 tsp brown mustard seeds
4 cloves
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
5cm/2in piece fresh ginger, peeled and quartered
2 large garlic cloves
1 tsp ground coriander
300ml/101⁄2fl oz coconut milk
2-4 green chillies, left whole
salt, to taste
100ml/31⁄2fl oz water
10 curry leaves (available from some supermarkets and Asian grocers)
1⁄2-1 tsp freshly ground black pepper
3⁄4 tsp garam masala
500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces

To serve

2-3 tsp lemon juice
50g/2oz fresh coriander leaves and stalks, chopped

Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.

Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/31⁄2fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.

Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.

Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.

To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.

Salmon with greens and creme fraiche

 

From BBC Good Food Magazine
Serves 4
Ingredients

1 tbsp olive oil
1 leek, thinly sliced
250ml chicken or fish stock
100g crème fraîche
140g frozen peas
140g frozen broad beans
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve

Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.

Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover.Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

Brazilian fish stew

Adapted from Simply Recipes 
Serves 2

Ingredients
Marinade:
2 garlic cloves crushed
Juice of 1 lemon
salt
1 tbsp of paprika
2 1/2 tsp of dry cumin
1 1/2 tsp of freshly ground black pepper

2 salmon fillets cut into bite sized chunks
2 haddock fillets cut into bite sized chunks
Olive oil
2 small onions, sliced
1 green pepper, seeded, de-stemmed, and sliced
3 plum tomatoes, sliced
Salt and freshly ground pepper
1/2 can of coconut milk
1 large bunch of curly parsley
Freshly cooked rice for serving

Mix together the marinade ingredients. Let the fish marinate in this paste for at least 2 hours. The longer, the better.

In a large pan, add a couple tablespoons of olive oil. Add a layer of  1/2 the sliced onions, and then a layer of  1/2 the peppers, and a layer of 1/2 of  the sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of the curly parsley to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining curly parsley

 

First time using coconut milk as the base for the stew; normally it’s tomatoes or cream but this works very well. Not too overpowering and it blends well with the spices. Love the balance. Key modification of the recipe is that I used curly parsley instead of coriander because I couldn’t find coriander at Waitress. But interestingly curly parsley works quite well too, I don’t think it adds much in terms of taste but I like the difference in texture that it gives; crisp.

Pan-roasted salmon with purple-sprouting broccoli and anchovy-rosemary sauce

From Cook with Jamie
Serves 4

Ingredients
1 sprig fresh rosemary, leaves picked and very finely chopped
10 good-quality anchovy fillets in oil, drained and roughly chopped
juice of 1 lemon
extra virgin olive oil
freshly ground black pepper
For the salmon
4 x 200 g salmon fillets, from sustainable sources, ask your fishmonger, pinboned
olive oil
sea salt
freshly ground black pepper
500 g purple sprouting broccoli

Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy fillets and pound again until the paste is dark green. Now add the lemon juice, a couple of lugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.

Get a large, ovenproof, non-stick frying pan hot. Pat the salmon fillets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the fillets and the way they’ve been sliced.

Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.

To check if the fish is cooked all the way through, you can pull the fillets apart a little bit and look inside. Salmon goes from being an orangey colour to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!

Love the richness of the sauce. Goes very well with the broccoli and salmon. Would make a mean pasta sauce as well!

Traybaked keralan fish curry

From Jamie’s Festive Feast
Serves 12 – 14
Ingredients
3 medium onions
4 cloves of garlic
5 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander, leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
sunflower oil
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
1 x 1.5 kg side of salmon, scaled and pin-boned, skin on
sea salt
freshly ground black pepper
olive oil
300 g ripe cherry tomatoes
28 peeled tiger prawns
2 x 400 g tins light coconut milk
4 lemons
Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks, then slice the peppers. Place your largest roasting tray on the hob over a medium heat and add a good splash of sunflower oil, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for about 15 minutes, or until soft and golden, stirring occasionally.

Place the salmon into the tray, skin side down. Season and drizzle with olive oil, then carefully turn the salmon skin side up and place the tray in the oven for around 20 minutes, or until the salmon is almost cooked through. Meanwhile, quarter the tomatoes and butterfly the prawns by carefully running a sharp knife down the back of each one and flattening them out.

Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil. Stir the tomatoes, prawns, coconut milk and the zest and juice from 1 lemon into the tray and gently simmer on the hob over a medium to low heat until the prawns are cooked through. Meanwhile, place the skin under the grill for 5 minutes or until lovely and crisp – the skin can turn quickly so keep a close eye on it.

When done, carefully remove the crispy skin from under the grill and set aside to cool. Use a large spoon to break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin, sprinkle with the reserved coriander leaves and serve with lots of lemon wedges for squeezing over.

Sweet and sour taste to this which goes quite well with the fish. Refreshing. Quite a contrast to the usual flavours I have for my fish. This is quite good if you want a change.