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.

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