Recipes

Sea Bass with Dijon Butter Sauce

  • 2x Sea Bass Fillets
  • 100g Tenderstem Brocolli
  • 100g Asparagus
  • 100g Samphire
  • 14 Mussels

For the Sauce

  • 50g Butter
  • 1 tsp Dijon Mustard
  • 1 tsp Capers
  • Juice of half a Lemon

This one looks jazzy but really doesn’t take much time at all. Start off by bringing a saucepan of water to the boil and then add a generous pinch of salt. Heat another pan and fry the sea bass skin side down for about 3 minutes. After about a minute put the broccoli, asparagus and samphire into the boiling water. Cook for about 1 minute then take off the heat.

Heat another small pan and melt the butter, then add the rest of the sauce ingredients. Give everything a good stir and keep on a low heat. Turn the sea bass over and cook for a further minute, then leave in the pan but take it off the heat. Finally, in another pan steam open the mussels.

Put them in a dry pan and cover, it should take about a minute for them to open and then drain them. Put the vegetables in the centre of the plate and surround it with the mussels.

Put the sea bass on top and then drizzle over the sauce.

PG

More at https://portlygourmet.wordpress.com

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Poached Smoked Haddock, Poached Egg and Stir fry Savoy Cabbage

  • 200g Undyed Smoked Haddock
  • 4 Savoy Cabbage Leaves
  • 1/2 Red Pepper
  • 1 Egg
  • Seasoning

Simple really… Shred the cabbage, dice the pepper, then in a wok stir fry for about 2 minutes and season liberally. In a frying pan, bring some water to the boil and poach the haddock for about 2 minutes either side.

Then leaving the fish in the water, poach the egg in the same pan until it’s just cooked. That way you should get a nice runny yolk, and that really is it, plate it up and enjoy.

PG

Soy & Salmon Bites

  • 200g Salmon (skinned)
  • 1 cup Flour
  • Water
  • 20ml Kikkoman Soy Sauce
  • 10ml Ketchup
  • A couple of drops of Tabasco
  • ½ tsp Paprika
  • Oil for frying

Cut the salmon into bite sized little chunks and leave to one side. Mix the flour with some cold water until it forms a fairly thick batter. In a wok or using a deep fryer bring the oil up to temperature.  Once ready to fry dunk the salmon chunks (that rhymes…) in the batter and fry until nicely golden. While the salmon is cooking; mix together the soy, ketchup, Tabasco and paprika to make the sauce. Once the bites transfer to a bowl and toss around in the sauce. Serve with a wedge of lemon, done.

PG

More at https://portlygourmet.wordpress.com

Crayfish and Prawn Tostada

  • 1 small Soft Tortilla Wrap
  • 50g Cooked Cocktail Prawns
  • 50g Cooked Crayfish Tails
  • Handful of Watercress
  • Mayonnaise
  • Balsamic Syrup
  • Oil for frying

Heat the oil in a fry pan and then add the tortilla to the pan and fry on either side until nice and golden. It should take about 2 minutes either side on a high heat.

Put the now crispy tortilla on a plate, top with the watercress and put the prawns and crayfish on top. Drizzle the mayo (I use the squeezy one) and balsamic syrup in a cheffy style and then enjoy!

PG

Harissa Sea Bream

  • 1 Sea Bream Fillet
  • 2 tsbp Plain Flour
  • 2 Red Onions
  • 50g Harissa Paste
  • 40g Raisins
  • 30g Honey
  • 250g Cauliflower
  • 20g Coriander
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 75ml Water
  • 25ml Red Wine Vinegar
  • 50g Tenderstem Brocolli

Right then, start off by prepping the veg. Either blend the cauliflower or chop it finely and then stick it in a pan and stir fry for 5 minutes. Once that’s done finely chop the onion and in the same pan, fry until just cooked. At this point add the harissa paste stir, and then add the water and vinegar.

Leave the harissa mix to reduce, while that’s doing its thing, coat the bream in flour and fry in another pan until crispy on both sides. Then, leave that to one side to rest. In yet another pan (more washing up) boil the tenderstem for about 3 minutes, you want it to be crispy.

Your harissa mix should be nicely reduced now, add the honey, cumin, paprika, raisins and cinnamon and give it all a good stir. Put the bream back in the pan and cover with the mixture.

Finally plate it all up, cauliflower and tenderstem followed by the bream and then the reduced harissa sauce. Lastly, top with the coriander, easy no?

PG

More at https://portlygourmet.wordpress.com

Coley Fillet with Teriyaki Vegetables

  • 200g Coley fillet (Skinned)
  • 100g Samphire
  • 100g Tenderstem Broccoli
  • 100g Beansprouts
  • 20g Chopped Red Chilli
  • 1 tsp Garlic Powder
  • 30g Honey
  • 60ml Kikkoman Soy Sauce

In a small bowl mix the garlic, soy and honey together. Then, in a saucepan boil the tenderstem and samphire for around 3 minutes, drain and leave to one side. In a heavy bottom pan or wok heat some oil and after seasoning well, pan fry the fish until its crispy on both sides and leave to rest in a warm place.

In the same pan stir fry the beansprouts and chilli before adding the tenderstem and samphire. Add the soy sauce mix little by little making sure the veg is properly coated.

All that’s left is to put the veg on a plate, top with the fish and enjoy!

PG

Wild Halibut, Squid, Asparagus and Potted Shrimp Butter

  • 1 Slice Wild Halibut
  • 4 Squid Rings
  • Asparagus Spears
  •  1 1/2 tsp Potted Shrimp Butter
  • Flour
  • Oil for frying

The only faff with this one is really the squid. In a small saucepan heat about an inch of oil, coat the squid rings in the flour and fry for around 30 seconds to a minute and then keep them warm. In another pan boil the asparagus untill it’s just tender and then leave it to keep warm in the water.

Finally in a small pan fry the halibut for about 2-3 minutes on either side, once it’s nearly ready add the potted shrimp butter basting the fish. Then all you have to do in plate it up, asparagus, fish, then the squid and the potted shrimp butter on the top.

PG

More at https://portlygourmet.wordpress.com

Gurnard with Caper, Lemon and Butter Sauce

  • 1 Gurnard Fillet
  • 100g Purple Sprouting Brocolli/Tenderstem
  • 50g Samphire
  • 25g Butter
  • Juice of half a Lemon
  • 1 tsp Capers
  • 1/2 tsp Garlic Powder

Cut some slits into the skin on the back of the fillet, this will stop the fish from curling in the pan as much. Heat a little oil in a small frying pan and at the same time, in a saucepan bring the samphire and tenderstem up to the boil. Cook the fish for about 3 minutes on either side and then leave to rest.

 In the pan used for the fish, melt the butter and then add the lemon juice, capers and garlic powder. Give it all a good stir. Drain the vegetables, plate up and lay the gurnard on top, then cover it all in the butter and caper sauce.

PG

More at https://portlygourmet.wordpress.com

J. Sheekey Squid with Slow Cooked Tomatoes and Pancetta

  • 1x Squid (Cleaned and cut into rings)
  • 300g Cherry Tomatoes
  • 3 Spring Onions (chopped)
  • 1 Rasher of Bacon (cut into chunks) or Pancetta Cubes
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • A handful of Rocket

This one is dead quick and looks fairly impressive too. Heat the oven to 100c and then in a wok or heavy bottomed pan fry the bacon until its nice and crispy. Turn the heat down, add the tomatoes and cook until soft. Add the paprika and garlic, stir and cook for a further few minutes.

Finally add the spring onion, mix it through and then transfer the tomato mix to a oven proof dish and stick in the oven while you sort out the squid. In a super hot pan fry the squid for about 3 minutes. Finally plate it all up and get all cheffy with a ball of rocket on the top.

PG

More at https://portlygourmet.wordpress.com

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