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FISH
(p2)
Click here for
TROUT & SALMON
Recipes
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Poached Blue
Cod
Can be used with any fish that flakes
Ingredients:
175g button mushrooms 3 cups fish
stock 600g fillets blue cod 1/4 cup dry white
wine 3 tbsp cornflour
3
tbsp instant non-fat milk powder 1/4 cup chopped parsley white pepper cayenne pepper
Method:
Wipe and finely slice mushrooms. Put
the fish stock into a large fry pan and bring slowly to a simmer.
Add the
fish fillets, cover with greaseproof paper and poach 5 to 8 minutes
(until the fish flakes easily.
Carefully remove the fish from the pan
and place on a heated serving dish. Keep warm. Boil remaining liquid
until about 2 cups remain.
Mix together wine, cornflour and milk powder
and stir until smooth. Gradually add to the boiling liquid, stirring
constantly until thickened.
Add the parsley and season with the white pepper. Sprinkle the mushrooms over the fish fillets and pour the sauce
on top.
Dust with a little cayenne and serve.
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Fish Casserole
4 white fish fillets / cutlets
115gm tasty cheese, grated 1/2 tsp worcestershire
sauce 1/2 tsp dry mustard 1/2 tsp pepper 1 tsp
salt
1/2 cup milk 1 onion finely chopped.
Combine onion and half the cheese and spread over the bottom of a
casserole dish. Place the fish on top. Cover with the remaining cheese.
Combine milk, salt, pepper, mustard and worcestershire sauce.
Pour over fish. Bake in a hot oven, 180c for approx 30 mins.
Sprinkle with fresh chopped parsley before serving.
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Filo Fish Parcels
Make
as many parcels as required Can use dill for thyme
Cut fish into strips take some filo pastry sheets and butter 3
layers and cut to size for your parcels.
Lay fish strips at one end and. sprinkle with lemon pepper, salt, thyme
and fresh chopped parsley Add dollop of sour cream.
Roll up folding in ends to make a parcel Prick a few holes with
toothpick and place on tray in oven and turn till golden brown.
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Crispy Topped Fish
Pie
Preheat oven to 180 c
Ingredients:
500g thick white fish fillets 1
onion peeled and finely diced 2 cups frozen mixed vegetables 420g can
condensed soup ~ chicken or corn
1/4 cup of sour cream 1/2 french stick grated cheese butter.
Method:
Cut the fish into 2-3 cm pieces
and layer over base of pie dish. Cook the onion in a dash of oil until
tender, add the frozen veges and cook until defrosted. Stir in the
condensed soup and sour cream until warmed through and pour over fish
pieces.
Cut the french stick 2 cm thick slices and butter one side. Arrange in
overlapping rows, buttered side up on top of the fish.
Sprinkle over the grated cheese with a pinch of paprika.
Bake at 180c for 35-40 mins until fish is cooked, the sauce is hot and
the topping golden and crispy.
Variations:
Add 2-3 halved hard boiled eggs.
Add 2-3 tbsp of chopped herbs ( parsley ~ chives ~ chervil )
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Smoked Fish Pie
You can top with mashed potatoes if you
wish
Ingredients:
1 leek, trimmed, rinsed and finely chopped 420g can Watties
Condensed Creamy Pumpkin Soup 1/2 cup lite sour cream 1/2
cup milk
2 tbsp chopped fresh parsley 1 tsp finely grated lemon rind
350g smoked fish, skinned and flaked 3 hard boiled eggs, peeled
and quartered
500g bag Watties Potato Pom Poms
Method:
Heat a dash of oil in a frying pan, gently cook leeks until tender. Mix
together the Creamy Pumpkin Soup with the lite sour cream and milk.
Beat until smooth. Stir in cooked leeks, parsley, lemon rind, smoked
fish and eggs, season with white pepper.
Transfer to an ovenproof dish. Top with Watties Potato Pom Poms and
place in middle of oven.
Fan bake at 200ºC for 20 minutes or until the fish pie is hot and the
Potato Pom Poms are crispy and golden
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Fish Pie
Supreme
500g tinned fish 3 tbsp butter
5 tbsp flour 600 ml milk 3 tbsp grated cheese salt
cayenne pepper 50g butter 1½ cups uncooked rice
1 small onion 1 tbsp curry powder
Cook rice in salted water. Rinse. Melt butter, stir in flour, cook 3
minutes. Add milk and stir until smooth and thick, add cheese, salt and
pepper. Simmer 5 mins with lid on. Melt 50g butter in pan, fry onion,
add rice, curry and salt. Stir continuously until rice is lightly
browned.
Pack into casserole, fill with fish and pour over sauce. Top with
buttered breadcrumbs.
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Smoked Fish
Croquettes
Make a heavy white sauce and add half a finely diced onion or a tbsp of
onion flakes 1/2 a tin of Sealord Smoked Fish flaked into tiny bits.
Add a little juice from the can and mix all well. Refrigerate till cold
and firm and then shape into croquettes Dip in egg and roll in
breadcrumbs.
Deep fry for about 2-3 mins, until golden brown and heated through.
Nice served with creamy mashed potatoes and peas.
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Tuna on Bacon and Potato
Chunky bacon 2 small red onions
extra virgin olive oil baby spuds, skin on
chives red wine vinegar aioli
Pre boil the potatoes until nice and just tender slice into chunky
pieces and set aside. To a hot frypan add some extra virgin olive oil
Add the finely diced red onions and sauté for a few minutes and then add
the chunky bacon pieces. Add salt and fresh ground black pepper.
When the bacon is nicely browned, add the potato pieces and toss to heat
through. Add 2 tbsp of red wine vinegar, more salt and ground
pepper.
Add 2 - 3 tbsp of fresh chopped chives and mix through.
Coat your tuna steaks with olive oil and sprinkle with sea salt. Cook
until nicely browned each side and pinky in the middle.
Plate up bacon and potato mix and add tuna steak on top. Place one tbsp
of aioli on top of each tuna steak.
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Adobo Tuna
Yellowfin Tuna is ideal
Ingredients:
1/3
cup fresh lime juice 1/2 tsp
dried oregano 1/2 tsp ground
cumin 1/4 tsp salt 4 garlic cloves, minced
4 tuna 1/2inch thick steaks 1 tsp olive oil 1 tsp
cracked
pepper cooking spray lime slices, optional
Method:
Combine first 5 ingredients in a large
shallow dish and add fish, turning to coat. Cover and marinate in
refrigerator 1 hour, turning fish occasionally.
Preheat broiler. Remove
fish from dish, discarding marinade. Brush oil over fish; sprinkle with
pepper
Place fish on broiler pan coated with cooking spray; broil 4
minutes or until medium-rare (do not turn). Garnish with lime slices,
if desired.
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Pan Fried
Spiced
Tuna
Make a baste/sauce
1/4 cup lime juice 2 tbsp vegetable oil
1/4 tsp ground ginger 1/4 cup soy sauce
1~2 garlic cloves, minced..
In a frypan, place butter and a drizzle of oil and lay your tuna steak
skin side down brush with the sauce mix
You will see the tuna cooking as the heat progresses and when it reaches
1/3 of the way up, turn it over baste the other side with sauce
mix.
Let cook till 1/3 way up and then pour in half the sauce mix. Let
sauce heat up and baste a few times to coat well serve hot.
Use the other half of the sauce mix to drizzle over top should be
pink inside the middle dont over cook
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Smoked Marlin and Potato
Preheat
the oven to 180C
Ingredients:
100ml olive oil 1 onion, diced 2 garlic cloves, crushed 10 small waxy potatoes, skins on
1 pinch salt and fresh ground black pepper
100g Butter 8 slices smoked marlin 1 bunch parsley, chopped 1 lemon, zest and juice 450ml fish stock
1 tsp fennel seeds, crushed
Method:
Heat 2 tbsp of the olive oil in a
frying pan. Cook the onion and garlic on a medium heat until softened,
about 3 minutes. Set aside.
Slice the potatoes thinly. Heat oil to
cover bottom of a large frying pan. Fry the
potato slices until coloured on both sides, about 4 minutes.
Season with
a little salt and freshly ground black pepper. Remove from the pan and
place on kitchen paper to blot away excess oil.
Generously butter an oven dish and layer the potatoes, slices of Marlin, onion, and
parsley, seasoning each layer with salt and pepper.
Squeeze a splash of
lemon juice and add a sprinkling of zest as you build up the layers. Dot
the top layer with a few knobs of butter.
Pour over enough stock to
cover. Finally, sprinkle over the crushed fennel seeds and bake
for about 60 mins.
The potatoes should be soft enough to crush between
your fingers. Serve with fresh bread. and peas.
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Raw Fish
My preference is Yellowfin tuna
1lb fish 2 cups coconut
cream 1 onion, finely chopped lemon juice salt
and pepper 1 tbsp parsley
Cut fish into cubes. Put in
bowl and cover with lemon juice. Chill at least 2-3 hrs.
In separate
bowl, mix coconut cream, seasonings and onion Chill till thickened.
About one hour
before serving, drain juice off fish and stir in coconut cream
Return to refrigerator to chill
Variations:
Add a little chilli powder "Kakoda" ( Fiji)
Can use lime juice instead of lemon juice
Can add diced chopped cucumber
Can add diced red
capsicum
Can add grated carrot
Can add chopped chives instead of
parsley
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