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

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

Eggs Royale

  • 1 Egg
  • 1/2 Soft White Roll or English Muffin
  • 100g Chapel and Swan Smoked Salmon
  • Water
  • 1 tbsp Hollandaise Sauce ( Atkins & Potts)
  • Pinch of dried Parsley

Start, by cutting the roll in half and sticking it in your toaster or under the grill.

Use a small frying pan to poach my eggs,  it works the best and makes it easier to get them out of the pan.

Bring some water to the boil in the pan and once boiling, crack the egg into the pan. Poach the egg for around 3 minutes. While that’s cooking, cut the salmon into little strips and layer on top of the now toasted roll.

Once the egg is done, take it out and lay it on top of the smoked salmon, before topping with the hollandaise sauce.

Paprika and Panko crusted Wild Halibut with Chorizo, Pickles and Samphire

  • 200g Chunk of Wild Halibut
  • 2 tbsp Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Mixed Herbs
  • 50g Samphire
  • Thumb sized piece of Chorizo
  • 1 Small Dill Pickle
  • 2 tbsp Panko Breadcrumbs

In a bowl mix the mayo, garlic, paprika and mixed herbs together. Put the mixture on top of the the fish and top with the panko. Bake the fish in the oven at 180c for about 15 minutes, until cooked through.

While the fish cooks, Cut the chorizo into small dice and fry in a little oil until just cooked (leave to one side). In another pan, add the samphire and just enough water to cover. Bring to boil and then turn off and leave to one side. Cut the pickle into rounds.

Once the fish is done, put on a plate, scatter the chorizo and pickle and top with the samphire. Now you have some fancy fish for your dinner!

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