Oven Baked Fish Fingers

Ingredients

  • 200g skinned white fish (Cod, Coley and Whiting are perfect)
  • 200g Skinned Salmon
  • 200g Skinned Smoked Haddock
  • 1 egg
  • Breadcrumbs
  • Seasoning

Method

  • Start off by beating your egg as you’ll need to dip the fish in this so that breadcrumbs stick. Then pre-heat your oven to around 180 degrees
  • Next take your chopping board and cut you fish into fish fingers.
  • Next dip each piece of fish into the egg and then into the breadcrumbs.
  • Lightly oil a baking sheet and place the breaded fish fingers onto the tray and then bake in the oven for around 10 minutes.

Tempura Battered Smoked Haddock

Ingredients

  • For the batter
    • 1 egg
    • 1 cup ice cold water
    • 1 cup flour
  • 1 large piece of Smoked Haddock, skinned and cut into 4 strips (We can do that for you)
  • Oil for frying

Method

  • Firstly you’re going to need a heavy bottomed skillet or a wok or a pan that you get hot with around an inch of oil in.
  • Put your oil into your chosen pan and heat test with a small piece of bread, if it sizzle straight away when its dropped in its ready.
  • Mix up the tempura in a bowl and dip the haddock into it making sure it has a good coating.
  • Then lay the fish into the oil and cook for around 2 and a half minutes on either side.
  • Once its golden and crispy drain and serve with your choice of side.

Smoked Haddock in a Wholegrain Mustard Sauce

Ingredients <serves 4>

  • 2 fillets smoked haddock cut in half
  • Milk enough to cover the haddock in a shallow pan
  • Liberal splash of double cream
  • 1 tsp English mustard
  • 2 tsp wholegrain mustard
  • Tenderstem broccoli (or green veg of your choice to serve)

Method

  • Put the haddock into a frying pan or skillet and pour in the milk until just covered.
  • At the same time put your broccoli on to steam.
  • Simmer for about 15 minutes until the fish cooked, once cooked remove from the pan and keep warm.
  • Reduce the milk by about half and then the cream and reduce again.
  • Once the liquid has reduced add the mustard and stir well, leave to simmer for a little while and once the sauce is slightly thicker you’re ready to serve.
  • Place the broccoli on the plate with the smoked haddock on top and smother in the mustard sauce, serve and enjoy!

Plaice with Rocket, Tomatoes, and Cheese Breadcrumbs

Here’s a lovely little recipe that you can stick in your oven and forget about.  Not only is it easy to make its looks and tastes impressive as well!

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Ingredients <Serves 2>

  • 2 Plaice fillets, Skinned and Cut in half lengthways
  • Tomatoes sliced so they cover the bottom of your oven dish
  • Wild rocket
  • 2 slices bread (we used a seeded brown loaf)
  • Splash of cream
  • Grated cheddar

 

Method

  • Start off by heating your oven then, put a decent layer of rocket in the bottom of your oven dish.
  • For the breadcrumbs put your bread and a handful of the rocket into a blender and blitz them until the rocket and the bread have turn into crumbs.
  • Remove the breadcrumbs from the blender and in a bowl mix in the grated cheese and season well.
  • Cover the rocket in the sliced tomatoes, season well and pour over the cream.
  • Roll your plaice fillets from the thicker end and put them on top of the tomatoes.
  • Finally cover the entire dish in the breadcrumbs and bake in the oven for 15-20 minutes.

 

 

Recipe adapted and Photo from ‘Fish Dishes’  Star Fire 2010

Stir-Fry Paprika Squid (Tapas)

Ingredients

  • 1 prepared squid
  • Salt
  • Pepper
  • 1 tsp smoked paprika
  • Oil

Method

  • In a wok or heavy bottomed pan, heat you pan until it is ferociously hot then add the oil.
  • Into the pan add the squid and stir fry for around 2-3 minutes
  • Just before serving season liberally and add the paprika and stir to ensure all of the squid has been covered.

Whiting in Dijon Mustard and Cheese Batter (Tapas)

Ingredients

  • 4 small skinless Whiting fillets
  • 2 eggs beaten
  • 100g grated cheese
  • 2 tsp Dijon mustard
  • Flour for dusting
  • Splash of oil

Method

  • In a dish mix together the egg, cheese and mustard until they form a batter
  • Put the whiting fillets along with the flour in a sandwich bag and shake to cover the fish in the flour.
  • Dip the fish in the batter mixture and then gently fry in a hot pan for around 2 minutes either side.

Braised Octopus Tentacle with Tangy Dressing (Tapas)

Ingredients

  • 2 Octopus  Tentacles
  • 2 tbsp Red wine Vinegar
  • 2 tbsp Lemon Juice
  • Splash soy sauce
  • Dash olive oil

Method

  • In a saucepan, place the two octopus tentacles and fill the pan with water until it just covers the octopus.
  • Bring the water to the boil and then simmer for 45 minutes, by which time the octopus will have cooked gently all the way through leaving it nicely tender.
  • In a small bowl  mix the wet ingredients together
  • Once cooked remove the octopus from the pan slice into bite sized chunks and drizzle with the dressing.

Cod Medallions a la Planche (Tapas)

Ingredients

  • 200g Cod Loin cut into 1cm thick medallions
  • 2 tsp smoked paprika
  • 1 ½ tbsp plain flour
  • Splash oil

Method

  • Put the flour and paprika into a sandwich bag and season well then, give the bag a good shake to ensure the flavours are well mixed.
  • Into the same bag add your cod medallions and shake until the fish is well coated in the paprika flour.
  • In a frying pan or heavy bottomed grill pan heat a little oil until the pan begins to smoke slightly.
  • Fry off the fish until golden on either side, garnish with chopped fresh parsley and serve!

Miniature Epigrams De Sole (Tapas)

Ingredients

  • 2 Skinless Fillets of Dab cut in half down the centre line
  • 4 tsp Smoked Salmon Pate
  • 1 egg beaten
  • Breadcrumbs
  • Flour
  • Oil for frying
  • Cling film

Method

  • Between two sheets of cling film gently roll out the fillets, until they are roughtly double their original size.
  • Into the centre of each fillet place a teaspoon full of the smoked salmon pate and fold the fillet over itself.
  • Gently press around the outside of the filling so that there are no gaps and trim the fish parcel so you have a pointed end.
  • Next, gently dust the fillets the flour, then dunk them in the egg wash and finally cover in bread crumbs ensuring there are no gaps otherwise the filling will seep out during cooking.
  • Next, either heat about an inch of oil in a heavy bottomed pan and fry the fish parcels until the breadcrumbs are a rich golden brown coulour, or if you have a deep fryer, deep fry fish parcels for around 3 minutes or until the breadcrumbs are nicely golden brown.
  • Serve with a leafy salad and a slice of lemon.

Butterflied Sea Bass with Stilton

Stilton Sea Bass

 

 

 

 

 

 

 

 

 

 

 

Ingredients <Serves 2>

  • 2 small sea bass butterflied
  • 2 slices of stilton cheese
  • Seasoning
  • Splash oil

Method

  • Cover a grill pan in foil and cover with the oil
  • Seasoned the oiled pan and place the sea bass on it skin side down
  • Lightly season the fish and grill until lightly golden on the top
  • Turn the fish and crisp the skin then serve!

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