Category Archives: Fish

Garlic and Lemon Fishburgers

image

Fish, lemon, garlic, parsley and butter, simple and delicious!

This is my version for our families fast food Friday challenge, making fast food equivalents at home.

The pan juices are delicious and not to be wasted, I just spoon them over each open burger as a sauce, no ketchup needed!

I have used sweet lip and baby snapper in the past, really any white mild fish is popular with the boys. Cooking times vary depending on the thickness of the fillets. I like to cut my fillets in two and remove bones and dark flesh.

My gluten free option is to serve this with a green salad and still spoon the pan juices over the top, they really are the highlight of the meal!

Serves 6

Ingredients

6 fillets white fish, bones and dark flesh removed

150g salted butter

2 cloves garlic, peeled and lightly crushed, still in one piece

2 lemons, juiced

3 tablespoons fresh chopped parsley

freshly ground pepper

Method

Heat a large frying pan over a low heat with the butter and garlic in the pan, swirl the garlic through the butter as it melts.

Once the garlic is fragrant, turn the heat up to medium high and once hot add the fish fillets.

Cook for 1-2 minutes depending on thickness and then flip the fillets over.

Pour over the lemon juice and parsley, cook through.

Layer the buns up with your fillings of choice, I’m a fan of avocado and spinach!

Place the fish on the prepared bun, season with pepper and then spoon over the pan juices, don’t worry if it drips off, it’s so yummy and garlicky you can mop it up with the bread!

Cajun Salmon

image

Golly gosh!

This will really knock your socks off!

This is a fab way to make three salmon fillets feed 4-6 people depending on your sides, we have this with a quinoa salad to fill the boys up!

I make a salad base of mixed leaves, avocado slices, coriander and I finish the salmon off with a squeeze of lime juice. By breaking the fillets up it goes so much further in our house!

You can make this ahead of time and just let the salmon sit in the fridge in the rub and leftovers make brilliant sandwich fillings.

Ingredients

3 large skinless salmon fillets, around 700g

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon dried oregano

1/2 teaspoon dried thyme leaves

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Wash and pat dry the salmon, check for bones and I like to remove the fatty underside too.

Combine the herbs, spices and salt on a plate.

Turn each salmon fillet over in the spice mix until thoroughly coated, place on the baking sheet and repeat.

Bake in the oven for 7-10 minutes depending on thickness.

Seared Tuna With Black Sesame And Pepper Crust And Avocado Cream

image

An absolute luxury in our house!

Simple and effective, the freshest Sashimi grade tuna seared like a steak with a wee drop of sauce to go with it.

This can be cooked on a barbecue hot plate too.

Serves 2.

Ingredients

250g piece of tuna

1 tablespoonful gluten free soy sauce or tamari sauce

1 teaspoon sesame oil

1 teaspoon freshly grated ginger

2 tablespoons black sesame seeds

freshly ground pepper

DRESSING

1 small avocado

60mls sour cream

juice of 1/4  lime

salt and pepper

Method

Combine the soy sauce, sesame oil and ginger in a shallow dish.

Place the tuna in the marinade and turn to cover the entire fillet.

Allow to marinade for 30 minutes and then turn and marinade again for 30 minutes.

While the tuna is marinading, process the avocado cream ingredients, check for seasoning and set aside.

Heat a frying pan over a very high heat.

Take the tuna out of the marinade and wipe with some kitchen paper to dry the entire fillet.

Pour the sesame seeds and pepper onto a plate, dip the tuna in the sesame mix until totally covered.

Lay the fillet in the very hot pan and sear to your liking, turn and repeat.

I allow the tuna to cool to room temperature before slicing and serving but you can serve it hot from the pan.

Paper Parcel Baked Salmon With Dill And Lemon

image

Simplicity at its best!

I love fresh dill and salmon and this is one of the quickest hands off ways to prepare a really healthy meal, throw a salad together while the salmon bakes and you are ready to eat in less than 20 minutes.

Serves 4.

Ingredients

4 salmon fillets

4 large sprigs of fresh dill

1 lemon, sliced very thinly

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take four large pieces of cooking foil and top them with similar sized pieces of baking parchment.

Lay a salmon fillet in the centre of each piece of paper, top with the dill frond and slices of lemon, season well.

Wrap the paper layer first, sealing the long sides first with folds, followed by the short sides, repeat with the foil and place the parcel on a baking sheet, repeat with the remaining fillets.

Bake in the preheated oven for 10 minutes.

Remove from the oven and allow to sit for 5 minutes before opening.

Salmon and Dill Quiche

image

This is a super creamy quiche that is lovely warm or cold with a salad.

Gluten free pastry is a pain to work with, you need to forget all that you have learnt handling regular pastry and just accept it for what it is, sticky and tricky so go for more of a rustic look rather than perfection!

I like to make this when I have some leftover poached salmon or alternatively, season  uncooked salmon and wrap in a foil parcel, bake at 200 degrees Centigrade for 15 mins, allow to cool in the parcel.

Serves 8.

Ingredients

Pastry

80g rice flour

80g buckwheat flour

80g polenta

30g ground almonds

Pinch of salt

160g butter, diced

1 egg

2 tablespoons water

Filling

5 eggs

220mls sour cream

220mls cream

350g cooked salmon

4 tablespoons chopped fresh dill

salt and pepper

15g Parmesan, finely grated

Method

In a food processor, combine the flours, polenta, ground almonds and butter until they form breadcrumbs.

Whisk the egg and water together and with the motor running add them to the flours, process until the dough comes together.

Remove the dough, wrap in plastic wrap and pop into the fridge for two hours.

Take a 23cm wide, 3cm deep quiche tin.

Break small pieces off the dough and gently squish them into the tin until you have covered the base and sides, rising 5mm higher than the edge height.

Pop the tin into the fridge for 1-2 hours.

Preheat the oven to 180 degrees Centigrade.

Remove the tin from the fridge, line with a piece of baking parchment and fill with baking beads or beans.

Place the tin on a baking sheet and bake blind for 15-20 mins.

Remove from the oven, still on the tray.

In a large bowl, whisk the eggs, add the sour cream and cream and whisk again.

Stir in the dill, salt and pepper.

Spread the salmon chunks over the base of the pastry case.

Pour the egg mix over the salmon and sprinkle the Parmesan over.

Bake in the oven for 25-30mins until the quiche is golden and the egg has only a slight wobble!

Allow to settle for 10mins before cutting.

Salmon Ceviche

image

I love the freshness of salmon prepared this way.

We have this as one of our tapas plates, something that just needs mixed at the last minute is very handy when you have lots of things happening on the stove!

You can prepare the onion ahead of time and have the salmon chopped along with the herbs, ready to be combined at the last minute.

Obviously, your salmon needs to be as fresh as possible, I buy the sashimi grade salmon from the fishmonger, he very kindly prepares a fresh fish whenever he knows it is for sashimi, sushi or ceviche, I’m very lucky!

Serves 2 as a starter.

Ingredients

1/2 small red onion, very finely sliced

250mls warm water

150g salmon fillet, skin and brown meat removed

juice of 1 lime

2 tablespoons chopped fresh coriander

salt and pepper

Method

Pour the warm water into a bowl and add the onion, allow to soak for ten minutes.

Drain the onion and squeeze dry on some kitchen towel.

Cut the salmon into small pieces, around 5mm.

When ready to serve, stir the salmon, lime juice, coriander, salt and pepper together.

Line the serving dish with the onion and top with the salmon.

 

Salade Nicoise

image

My version of the French classic, so good even my boys eat it all, including the anchovies!

The anchovies have a little soak in the milk to reduce the saltiness and make them more palatable to the boys, a thirty minute soak and then dried on paper towel is ideal.

Serves 4-6.

Ingredients

425g tin tuna in olive oil, drained

8 anchovies in oil, drained

60mls milk

4 eggs, hard boiled, halved

8 kalamata olives

1 teaspoon baby capers in vinegar, rinsed

160g snow peas, string removed, cut in three lengthwise

3 spring onions, topped and tailed, finely sliced

200g mixed lettuce leaves

DRESSING

1 tablespoon white wine vinegar

3 tablespoons olive oil

1/2 clove garlic, minced

salt and pepper

Method

Prepare the dressing, combine all of the ingredients and set aside.

Layer the anchovies in a small bowl and pour over the milk, give them a wee swirl and then set aside for thirty minutes.

Remove the anchovies and dry on kitchen towel, discard the milk.

I tend to layer the salad, keeping a few pieces from each ingredient back, toss gently and then top with the reserved pieces.

Dress the salad and serve.

Fishing Net Prawns

image

My youngest named these!

The pastry does resemble a fishing net as you unravel it so the name has stuck.

I have oven baked the prawns but you can deep fry them too and if prawns aren’t popular try strips of firm white fish, they work very well too.

The pastry that I buy here is egg free, just double check on your ingredients if you need to be egg free.

Serves 6.

Ingredients

1.2kg peeled and deveined large prawns with tails still attached

375g kataifi also known as shredded pastry

Sweet chilli sauce or lime mayo to serve

Method

Remove the pastry from the fridge and allow to come up to room temperature.

Pre heat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Loosen the pastry with your finger tips until you have separated the strands. Cover the pastry with a damp tea towel when you aren’t using it.

Hold a prawn by its tail and take wind several strands of pastry around the prawn until it is completely covered.

Lay on the baking sheet and repeat with the remaining prawns.

Bake the prawns for 10-12 mins until the prawn is cooked and the pastry crisp.

Serve with the sweet chilli sauce or lime mayo as a dip.

Sweetcorn and Black Bean Fritters With Hot And Cold Smoked Salmon

image

I love the combination of sweetcorn and black beans!

You can make these fritters any size you like but don’t go over 7-8cms as they get tricky to turn! Little mini ones are great for party food or nibbles night.

As lovely as they are with smoked fish they are also great topped with poached eggs or sautéed mushrooms for a vegetarian option.

Serves 6.

Ingredients

500g fresh sweetcorn, around 4 large cobs

400g tin black beans, drained and rinsed

50g chickpea flour (besan)

150g Parmesan, grated

2 tablespoons fresh dill

5 eggs

150mls sour cream

30g horseradish, from a jar

2 avocados, sliced

200g cold smoked salmon

300g hot smoked salmon

salt and pepper

oil to fry

Method

In a large bowl, combine the egg yolks, sweetcorn, beans, chickpea flour, Parmesan, dill, salt and pepper.

In another large bowl, whip the egg whites until forming stiff peaks.

Gently fold the egg whites into the sweetcorn mix.

Heat a frying pan over medium heat with enough oil to cover the base.

Spoon the fritter mix onto the pan, whatever size you want but not too big as they will be too hard to flip.

Using the side of the spoon gently even out the top and allow to cook until golden, flip and cook through.

Repeat with the remaining batter.

Combine the sour cream and horseradish in a small bowl.

Top each fritter with a little sour cream, avocado and some salmon.

Smoked Salmon and Scrambled Egg Breakfast Wrap

image

My breakfast of choice on my birthday. Possibly because even my boys can make it!

Hot smoked salmon works well too and a little sprinkling of fresh dill is lovely too.

Serves 4.

Ingredients

50g butter

6 large eggs

125mls full cream milk

250g cold smoked salmon, cut into strips

salt and pepper

4 gluten free wraps

Method

In a jug, whisk the eggs, milk and a good grinding of pepper.

Heat a large non stick frying pan over a medium heat.

Add the butter.

Once the butter has melted, pour in the egg mixture.

Using a spoon, slowly draw the egg from the base of the pan as it cooks.

Sprinkle over the salmon and continue to draw the egg until fully scrambled. Check if you need to add salt.

Heat the wraps a little in a microwave to soften them.

Spoon the eggs and salmon into each wrap and fold, serve immediately.