FishJuly 7, 2008 8:06 pm
FoodHerbal.com . A simple miso–based marinade is an easy way to prepare fresh salmon for the oven, yielding a slightly sweet, flaky dish.
Serves 4
FishJune 27, 2008 10:31 am
Smoked haddock tempura with salsa verde
Ingredients
For the salsa verde
large handful flatleaf parsley
1 tbsp capers in vinegar, drained
1 tbsp each chopped fresh basil, rosemary and mint
2 anchovy fillets, drained
2 tbsp extra virgin olive oil
1 tsp white wine vinegar
1 garlic clove
salt and freshly ground black pepper
For the haddock tempura
vegetable oil, for deep-frying
200g/7oz plain flour
150ml/5fl oz ice-cold sparkling mineral water
1 free-range egg white, whisked
200g/7oz smoked haddock
lime wedges, to serve
Method
1. For the salsa verde, place all the salsa verde ingredients into a blender and blend to combine. Add a little more oil and vinegar to thin the sauce to a dipping consistency if needed.
2. For the haddock tempura, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Mix the flour and water together in a bowl, then fold in the whisked egg white.
4. Cut the haddock into strips, then dip into the batter and deep fry for 4-5 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
5. To serve, place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl, for dipping.
Recipe : Simon Rimmer from Something for the Weekend
Fish 10:26 am
Ingredients
6 mackerel fillets
½ lemon
10 juniper berries, lightly crushed
1 sprig thyme, leaves only
1 quantity sweet-sour marinade
salt and freshly ground black pepper
For the marinade:
400ml/14fl oz water
110g/4oz caster sugar
100ml/3½fl oz lemon juice
2 small liquorice sticks, lightly crushed
4 star anise
6 mackerel fillets
½ lemon
10 juniper berries, lightly crushed
1 sprig thyme, leaves only
1 quantity sweet-sour marinade
salt and freshly ground black pepper
For the marinade:
400ml/14fl oz water
110g/4oz caster sugar
100ml/3½fl oz lemon juice
2 small liquorice sticks, lightly crushed
4 star anise
Method
1. Pull out any pin bones from the mackerel using tweezers, cut the fillets into large diamonds and put them in a deep dish.
2. Cut the lemon half vertically through the middle, then slice it into thin semi-circles. Place these in between the mackerel diamonds, then scatter over the crushed juniper berries, salt, pepper and thyme.
3. Combine the water, sugar and lemon juice for the marinade in a saucepan and bring to the boil. Toss in the liquorice sticks and star anise and simmer for 1 minute.
4. Pour the marinade over the mackerel diamonds while still hot. Cover with cling film and leave at room temperature until completely cold, then refrigerate for 2-3 hours depending on the size of the fish, a maximum of 2½ hours for small fillets, otherwise the consistency of the fish suffers.
5. Serve the mackerel straight from the dish, allowing everyone to season their own fish.
Fish 10:24 am
Ingredients
groundnut oil
9 baby squid, 5cm/2in pieces
340g/12oz monkfish fillet, skinned (5cm/2in pieces)
18 raw tiger prawns, peeled with veins removed
1 lemon, juice only
2 medium hot red chillies, halved and seeded
4 cloves garlic, roughly chopped
5cm/2in fresh root ginger, peeled and roughly chopped
1 tsp ground toasted coriander seeds
handful of fresh coriander
40ml/2fl oz sesame oil
1.2 litres/2 pints coconut milk
900ml/1½ pints fresh fish or vegetable stock
200g/7oz dried vermicelli noodles
170g/6oz sugar snap peas
50ml/2fl oz Thai fish sauce (nam pla)
handful of fresh mint and basil leaves
3 spring onions, thinly sliced
groundnut oil
9 baby squid, 5cm/2in pieces
340g/12oz monkfish fillet, skinned (5cm/2in pieces)
18 raw tiger prawns, peeled with veins removed
1 lemon, juice only
2 medium hot red chillies, halved and seeded
4 cloves garlic, roughly chopped
5cm/2in fresh root ginger, peeled and roughly chopped
1 tsp ground toasted coriander seeds
handful of fresh coriander
40ml/2fl oz sesame oil
1.2 litres/2 pints coconut milk
900ml/1½ pints fresh fish or vegetable stock
200g/7oz dried vermicelli noodles
170g/6oz sugar snap peas
50ml/2fl oz Thai fish sauce (nam pla)
handful of fresh mint and basil leaves
3 spring onions, thinly sliced
Method
1. Heat a griddle pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Then add the monkfish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate.
2. Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.
3. Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the sugar snap peas in a small pan of boiling water. Set aside.
4. Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the chargrilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve.
Recipe by Antony Worrall Thompson
