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

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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

Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.

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