Category Archives: Seafood

Salade Nicoise

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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.

Smoked Salmon and Scrambled Egg Breakfast Wrap

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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.

Smoked Haddock Chowder

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This is one of my all time favourite soups!

I managed to get my hands on four gorgeous fillets of Scottish smoked haddock, not so easy in Australia, and had to come up with a plan to make the most of them while feeding a very hungry family of five!

This recipe serves 12, we eat half and freeze half for another night.

Ingredients

50g butter

2 leeks, quartered lengthwise, sliced and washed

1.2kg potatoes, peeled and diced, 2-3 cm

750g Scottish smoked haddock, cut into 2-3 cm pieces

600g frozen sweetcorn

500mls vegetable stock

900mls full cream milk

300mls cream

lots of freshly ground pepper

A little salt taste

dill or parsley to garnish

Method

In a large pan, melt the butter over a medium heat, add the leeks and cook until soft.

Add the potatoes to the pan and cook for 5mins, stirring regularly.

Pour the stock, milk and cream into the pan and bring up to a gentle simmer, simmer until the potatoes are nearly cooked through.

Add the haddock and sweet corn to the pan, again bring up to a gentle simmer and cook until the haddock begins to flake.

Season with pepper and check for salt, it may not need any depending on your fish and stock.

Serve with a little chopped dill or parsley sprinkled over the top.

 

Baked Baby Snapper with Fresh Herbs

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My fast food home made challenge has begun again with the boys and this is my first effort!

Fish and chips are a favourite but not not terribly healthy and certainly not gluten free.

I have oven baked the fish with absolutely no fat, used gluten free breadcrumbs flavoured with herbs and the freshest of fish from our local fishmonger, baby snapper caught in Western  Australia.

This recipe works with any white fish fillets, just adjust the cooking time accordingly.

I have mentioned before but, here I go again………gluten free bread costs a fortune so buy it when it’s on special or reduced and crumb it in your food processor, don’t cut off the crusts, keep them on and even consider using rolls! These breadcrumbs are from 3 gluten free rolls.

Serve with home made wedges and a squeeze of  lemon.

Serves 6.

Ingredients

800g- 1kg fish fillets, around 12 baby snapper fillets

250g fresh gluten free breadcrumbs

A few sprigs of fresh parsley

A handful of fresh oregano

Salt and freshly ground pepper

2 eggs, beaten

Method

Pre heat the oven to 200 degrees Centigrade. Line 2 baking sheets with baking parchment.

Combine the breadcrumbs, parsley, oregano, salt and pepper in a bowl.

Take each fish fillet, dip into the egg and then into the breadcrumbs.

Lay onto the baking sheet and repeat with the remaining fillets.

Bake in the oven for 7-10mins, for baby snapper, larger fillets may take a little longer.

Scallops with Chilli, Garlic and Lemon

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Scallops are classed as a treat in our house. These were cooked in a pan but they work well on the barbecue too.

I make the flavoured oil up in advance and let it sit, this allows the oil to have a bit of kick before the scallops go in for a quick marinade. I tend to buy them with the roe off as that’s what our local fishmonger has!

Serves 4.

Ingredients

500g scallops

1 clove garlic, crushed

1 red chilli, finely diced

zest of 1 lemon

2 tablespoons olive oil

Method

In a bowl, combine the garlic, chilli, zest and oil, set aside for at least an hour.

Marinade the scallops in the oil mix for 20mins.

Heat a large, non stick frying pan very high heat.

Once very hot, tip the scallops in.

Cook until golden, turn and repeat.