Pan seared Sea Bream, steamed Broccoli in caper and garlic butter

Pan seared sea bream and caper butter

Ingredients

  • 2 fillets of sea bream
  • Broccoli florets
  • 1 tbsp butter
  • 1 tsp capers
  • ½ tsp chopped garlic

Method

  • Start off by putting your broccoli in to steam until just cooked, you want it to stay crispy
  • In another pan heat some oil until nearly smoking.
  • Add the bream fillets to the pan skin side down, hold them down for about 15 seconds as this will stop the skin from curling up.
  • Cook the bream until the skin is lovely and crispy and then turn the fish and finish it off.
  • Remove the bream from the pan, plate up and keep warm.
  • In the same pan you used for the bream, add the capers, butter, garlic and a splash of water.
  • Once the butter has melted drizzle over the bream , plate the broccoli and enjoy!
Recipe by: The Portly Gourmet

Jacket Sweet Potato with Sweet Chilli Prawns

Ingredients

  • 500g Peeled and De-veined Prawns
  • 1 tin of chopped tomatoes
  • 1 tsp chilli powder
  • 1 clove garlic
  • ½ chopped onion
  • 2 sweet potatoes
  • A glug of sweet chilli sauce
  • Splash of red wine vinegar
  • Seasoning

Method

  • To start with rub your sweet potatoes with a little oil and then season the skin.
  • Put them into a hot oven and bake until crispy
  • Whilst the potatoes are baking, in a wok or large skillet sauté the onion until they’re soft then add the garlic and the chopped tomatoes.
  • Bring the mixture up to a simmer and add the vinegar, chilli sauce and chilli powder.
  • Simmer for around 10 minutes to allow the sauce to reduce, finally add the prawns to the sauce.
  • Once the prawns have turned pink they are ready to eat.  Serve on top of the potatoes and enjoy!

Sea Bream with Tomato, and Courgette Pappardelle

Ingredients

  • 2 Sea Bream Fillets
  • 4 Medium courgettes
  • 2 Vine Tomatoes
  • 1 Clove of Garlic
  • Seasoning
  • Dried Basil

Method

  • To make your pappardelle, with a peeler or mandolin, cut the courgette into long thin strips.
  • In a pan heat a little oil with the garlic then, fry the courgette until barely wilted and remove from the pan.
  • Finely chop the tomatoes and add them to the same pan used for the courgettes, sprinkle in the basil and cook for around 4 minutes.
  • Whilst the tomatoes are cooking, grill the Sea Bream until they turn opaque.
  • Finally, plate up, the pappardelle at the bottom, followed by the tomato and finally top it off with the Bream.

Simple Steamed Mussels

Ingredients

  • 1kg Mussels (1kg per person)
  • 1 crushed clove garlic
  • 1 tbsp water

Method

  • Once you have cleaned and de-bearded your mussels, heat a large saucepan.
  • Add the water and the garlic, followed by the mussels.
  • Put the lid on your pan and steam the mussels until they are all open.
  • Once cooked transfer to a large bowl and enjoy!

Poached Salmon and Salmon Caviar Salad

Get your salad boxes at the ready for this incredible salad! You’ll be the envy of the office!

Ingredients

  • 1 Fillet of Salmon
  • 1 tsp Salmon Caviar
  • A couple handfuls of your favourite salad leaves
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp oil

Method

  • Right, start off by placing your salmon skin side down in a frying pan and then fill the pan until the salmon is just covered with water.
  • Bring the water to the boil and poach the salmon until the fish has become a light pink colour.
  • Take out from the water and leave to cool on the side, alternatively cook your salmon the night before, and leave it in the pan covered with cling film to cool overnight.
  • Once the salmon is cool, you can dress your salad
  • Grab the salad leaves and then flake the salmon over the top.
  • Next, sprinkle the Salmon Caviar around the salad, these will burst as you eat the salad like little flavour bombs!
  • Finally mix together the red wine vinegar, lemon juice and oil and pour over the salad as a dressing.

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!

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!

Baked Coley in a Cheese and Mustard Sauce

Ingredients

  • 2-4 Coley Steaks Skinned
  • 100g Grated Cheddar Cheese
  • 1 tbsp Wholegrain Mustard
  • 1 tbsp Cream

Method

  • Lightly grease an over proof dish and add the Coley
  • In a small bowl mix together the cheese, mustard and cream
  • Cover the fish in the mixture, then oven bake on a medium heat for around 15-20 minutes!

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