Category Seafood

Trout with Almond and Orange Salsa

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Fish and a vibrant salsa make the perfect marriage on the best of days but throw in some crunchy almonds and some cleansing fresh orange and you’ve got yourself a delicious swingers party……The texture of this ‘salsa’ add a lovely crunchy addition to the soft trout. It would also go brilliantly served with some blushing slices of roast lamb.

Serves 4

  • 90g flaked almonds
  • ½ lemon, zest and juice
  • 1 tsp runny honey
  • 1 orange- 1 tbsp orange juice squeezed
  • salt and pepper
  • Olive oil
  • Bunch of coriander
  • Bunch of mint
  • 4 trout fillets
  1. Heat a splash of oil in a pan over a moderate heat. Fry the flaked almonds for about 3-5 minutes until they begin to turn a nutty brown and release their flavour
  2. Tip into a pestle and mortar and crush lightly but not to a paste, keeping some texture
  3. Add the lemon juice and zest, orange juice, honey, salt and pepper, and loosen with a good few tablespoons of olive oil.
  4. Allow to cool slightly  while you cook you trout. Season the skin side well with salt and pepper. Heat some olive oil in a hot frying pan and when really hot, fry, skin side down for about 4 minutes to get it really crispy. Season the flesh side and then turn and finish cooking for 2-3 minutes on the flesh side on a lower heat. Baste with a knob of butter at the end.

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When ready to serve, chop the herbs finely and stir through the salsa. Add more oil to loosen if you like and season and adjust to taste. Serve your warm trout topped with the fresh salsa.

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All made that extra bit more delicious by my personalised plate, courtesy of KVStudios!

Spanish-style Fish Stew

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I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….

(Serves 3 generously)

  • 1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
  • 1 onion, sliced
  • 1 tbsp fennel seeds
  • 100g chorizo, sliced into chunks
  • 1 large clove garlic, sliced
  • 1 glass of dry white wine
  • 500g tomato passata
  • 1 pint hot, good fish stock
  • Squeeze lemon juice
  • Salt and freshly cracked black pepper
  • Meaty fish e.g. Haddock/cod/monkfish or a mixture
  • (Optional) Handful of cleaned mussels/prawns/sliced squid
  • Croutons to serve
  • Flat leaf parsley to serve
  1. Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
  2. Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
  3. Add the sliced chorizo and cook just until the oils begin to be released.
  4. Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
  5. Add the tomato passata and the fish stock and stir to combine.
  6. Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
  7. Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
  8. Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.

Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.

WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.

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WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines

Jess - Albarino

Lapsang Souchong Smoked Salmon

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I attempted to smoke my own fish at home and it was a surprising success! You’ll  need a 1940’s gas mask or failing that, an efficient extractor fan- I chose the later- as your kitchen soon gets a little smokey. The taste is worth the trouble though, as it infused this beautiful salmon with a subtle smoky fragrance and a moist, pillowy texture! Following Skye Gyngell’s instructions with a few tweaks here and there, this is how to go about your home smoking…..

  • 45g muscovado sugar
  • 60g caster sugar
  • 135g tea leaves- I used Lapsang souchong which has a bonfire-like smoky taste.
  • Salmon filltets
  1. Using foil, make 2 cups about 3cm deep and divide the above combined dry mixture into both
  2. Place in a deep roasting tin. Place ramekins or pudding moulds in the four corners and rest a wire rack on top of them, covering the foil cups
  3. Place the salmon fillets skin side up on some parchment and wrap and place on top of the wire rack. Place the tin on a medium-high heat and begin to heat. It takes about 10 minutes to begin smoking- extractor fans are essential here.
  4. For salmon, my timings were a bit hit and miss. I smoked it for about 5 minutes and then checked. Then leave to rest for for a few minute still wrapped but off the heat.

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To let the salmon be the star of the show, I served mine simply with creamy lentils with lots of fresh chopped herbs. The only down fall to this is you don’t get the crispy skin I so love on fish. People find this is strange but it is essentially just like pork crackling! So, you can peal the skin off the salmon and fry in a hot oiled pan for a few minutes and serve as a salty shard on top for added texture and crunch!

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Bouillabaisse with Rouille, Sourdough Croutons and Samphire

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Bouillabaisse is a Provencal fish stew. This is probably one of my favourite dishes and I love to spend an afternoon making it properly from scratch, however, don’t be put off, it can be done quicker I just like to take my time!

Contents (serves 4)

  • 1 x tinned tomatoes
  • 1 litre homemade fish stock
  • a pinch of saffron
  • a pinch of cayenne pepper
  • salt and pepper
  • mixed seafood- I used 1xgurnard, 1xbream and 1 large hake fillet, filleted and chopped into chunks. Reserve the fish bones/heads for the stock
  • 12-15 raw crevettes/prawns- peeled, shells retained
  • Handful of mussels
  • Bunch flat-leaf parsley, stalk reserved for stock
  • Samphire, steamed for about 3 minutes, to serve
  • Rouille, to serve

Soup base

  • 1 large bulb fennel
  • 2 sticks celery
  • 6 cloves garlic
  • 2 onions
  • 2 carrots
  • 3 bay leaves
  • Bunch of flat leaf parsley
  • 1 tsp fennel seeds, crushed
  • Small glass white wine/Pernod

Fish Stock

  • Bones, head and tails or the fish (about 2 carcases) or ask your fishmonger for some free scraps
  • 2 red onions, quartered
  • 2 carrots, sliced
  • 2 sticks celery, halved
  • Stalks of flat-leaf parsley
  • 1 fennel bulb, sliced
  • 2 bay leaves
  • 6 black peppercorns
  • Salt
  • 2 litre cold water
  1. Start by making the fresh fish stock but if using a cube, skip to stage 4.
  2. Place all the ingredients into a large pan (except the salt) and cover with the water. Bring to the boil and skim off any scum that comes to the surface and discard.
  3. Lower the heat and simmer for 20 minutes, but no longer. Season to taste and then strain and reserve the stock for use later.
  4. Now start on the soup base. Chop the vegetables and fry gently in some oil in a large pot with the fennel seeds, bay leaves and parsley. Cover with a cartouche (a round shaped piece of parchment) to prevent the vegetable catching and to help soften them. Reduce the heat and soften for 40 minutes.
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  6. After 40 minutes, increase the heat and caramelize the vegetables for a few minutes until tinged with brown. Add a small glass of white wine and simmer for 1 minute before adding the tomatoes, 600-800ml fish stock and a pinch of saffron and cayenne and season. Bring to the boil and then simmer for 1 hour. Meanwhile…….

A traditional bouillabaisse has a ‘tomatoey’ sauce flavour, however, I have adapted various recipes to bring out the best in the flavours I like best. Feel free to skip this step but it wholeheartedly adds a deep, rich, fishy punch to the soup base. Here I have made a prawn stock/reduction using the reserved shells.

  1. Fry the reserved prawn/crevette shells and heads in a little oil for about 5 minutes, until they turn a beautiful deep orange and release their juices
  2. Add a splash of wine and simmer for 1 minute, before adding a large spoonful of the simmering soup base and then top up with about 200ml of fish stock.
  3. Bring to the boil, then simmer for 25 minutes.
  4. After this time, strain and retain the prawn stock, season and discard the shells.

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8.   After 1 hour, puree the soup with a hand blender (not too smooth, don’t worry if there are a few lumps) and add the prawn reduction (If not using, add fish stock to obtain your required consistency)

9.   Finally, add the chunks of fish and on a very low simmer, cook the fish for about 6-7 minutes before adding the shelled prawns and mussels. With a lid on, cook for a few minutes until the mussels are open and the prawns are cooked.

10.  Serve in deep, warmed bowls topped with samphire and scattered with chopped parsley and drizzle with extra virgin olive oil. I devoured mine with the traditional mayonnaise- Rouille and giant sourdough croutons

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The Crabiest Crab Cakes

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Ok, so crab cakes should theoretically taste of crab right? Good. Due to the high expense of this tasty and humble crustacean, crab and similarly fish cakes, are often bulked up with cheap fillers like breadcrumbs or mashed potato. However, if you can close your eyes while you’re paying, then these will be worth the make! Makes 4, serves 2 (but 2  is plenty as they are rich enough)

  • 200g mixed crab meat (half brown; half white)
  • Grated zest of 1 lemon
  • 1 tbsp chopped chives and parsley
  • Salt and pepper
  • Handful breadcrumbs
  • Plain flour
  • 1 egg, beaten
  1. Mix the crab meat, lemon and herbs together in a bowl with lots of freshly ground black pepper and some salt.
  2. Form into 4 round patties and chill in the fridge for about 30 minutes
  3. Place the flour, egg and breadcrumbs on 3 plates. Roll each crab cake in first the flour, egg and finally breadcrumbs. Return to the fridge and rest for 30 more minutes
  4. When ready to cook, heat a knob of butter and 1tbsp of olive oil in a medium high heat frying pan. Fry for about 4 minutes on each side or until golden and crisp!

I served mine with an avocado and tomato salsa and homemade mayonnaise!

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Trout stuffed to the gills

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Just as we were deliberating what we would devour for dinner the other night, an obviously psychic neighbour bought around a freshly caught trout wrapped obligingly in yesterdays paper! Perfect…..now to create a delicious recipe…..

I’m not a fan of seafood dishes where you constantly have to probe your hands into unwanted shells and tails, picking- if you’re lucky- small bones from between your teeth or in drastic cases, performing the heimlich maneuver on your friends from your fishes splintering skeleton! However, I thought it would be nice to stuff this lovely trout, so I decided to fillet it first and follow an original Jamie Oliver…

Serves 3

  • 1 whole large trout, filleted into two or 4 small fillets
  • 1 handful of flaked almonds
  • 1 bunch of mint, shredded
  • 1 generous handful of breadcrumbs
  • zest and juice of 2 lemons
  • 1 garlic clove, crushed
  • 3 slices of Parma ham/streaky bacon
  • Handful of artichokes in oil- drained and chopped roughly
  • 2 sprigs of fresh thyme
  • Creme fraiche to serve
  • String
  1. Toast the almonds in a hot, dry frying pan for a couple of minutes until fragrant
  2. Crush in a pestle and mortar until fine, leaving some more chunky pieces
  3. Tip into a bowl and add the breadcrumbs, crushed garlic, mint, thyme leaves, lemon zest and juice and a glug of extra virgin olive oil to moisten. Season with lots of cracked black pepper and salt.
  4. Cut about 3 lengths of string and lay one trout fillet on a lined baking tray on top, skin side down. Spread the fleshly upside with the mixture and then place the second fillet on top, skin side up.
  5. Lay the Parma ham/bacon slices on top and tie tightly with the string. Scatter any remaining filling around the edge.
  6. Bake in a preheated oven at 220°C for about 15 minutes until crisp and cooked.
  7. Serve with a lemony creme fraiche.

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Indian Fish Pie

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This should really be called ‘Indian inspired fish pie’ as I highly doubt you’d find it on the streets of Delhi……however, it has a nice spicy touch! This recipe can be left completely untouched and authentically English without the Indian influence but if you fancy a twist on your usual fish pie then it adds a really interesting and tasty alternative. It reminds me of a ‘kedgeree pie’…….

  • 500g mixed fish fillets (salmon, smoked haddock and cod) chopped in large chunks
  • 1 large handful prawns
  • 1 handful peas
  • 1 onion, chopped
  • 1 tbsp curry paste (optional) mild or hot- I used Patak’s Curry Paste
  • 1 egg (hard boiled, peeled and chopped)
  • 1 bunch flat-leaf parsley, chopped
  • 250g puff pastry
  • 1 egg, beaten
  • 35g unsalted butter
  • 35g flour
  • 500ml milk
  • 1 bay leaf
  1. Heat some olive oil in a pan and soften the chopped onion for about 5 minutes. Add the curry paste and cook for a further 2 minutes, then set aside.
  2. Next, make the white sauce. Warm the milk in a pan with a bay leaf before melting the butter in another pan over a medium heat until it starts to bubble. Then remove from the heat and stir in the flour, mixing with a wooden spoon to form a paste. Return to the heat and cook the paste, mixing all the time, for 1 minute.
  3. Add a ladle of milk to the paste, whisking hard to prevent it going lumpy, until thickened and continue adding the milk until the sauce is thick and smooth (remove the bay leaf). Bubble briskly for about 5 minutes until thick enough. Season with salt and lots of black pepper.
  4. Add the curried onion mix to the sauce, along with the peas, prawns, chopped egg, parsley and fish and stir to combine. Transfer to a suitable serving dish and using the beaten egg, coat the edges of the dish so the pastry lid will stick better.
  5. Roll the puff pastry on a floured surface, to the correct size to fit as a lid and cover the fish filling. With the overhanging pastry, scrunch up the excess and stick it to the edges of the dish to get a big pastry crust around the edge (the best bit)image
  6. Brush the whole pie with beaten egg and transfer to a preheat oven at 180°C for about 35-40 minutes, until the pastry is golden and puffed and the filling is hot!