The Best Fish Pie

On 29th May 2016, This was Dinner

One of my oldest (surviving) books is an Antony Worrall Thompson book – The Top 100 Recipes from the Food & Drink TV Series.

I can’t say I’ve made loads from the book but it is where I went to for my original Yorkshire puddings and I made a stand-out bœuf bourguignon. This fish pie is well worth the effort you might have to put in. Here goes…

Get set…

  • Peel and chop some potatoes and place in a pan of salted water
  • Chop a large onion
  • Hard boil some eggs
  • Chop some parsley
  • Chop some thyme leaves
  • Grate some parmesan
  • Grate some gruyère
  • Get a salmon fillet, a smoked haddock fillet, some raw prawns, mustard powder, milk, double cream, a clove, a bay leaf, nutmeg, plain flour, butter, oil & seasoning ready

Throw it together…

Bring the potatoes to the boil and cook until tender then drain and leave to dry out for a couple of minutes. Mash well and add a little butter, double cream and some seasoning.

Pour the milk in a large pan along with some double cream and add both the fish fillets. Pop the bay leaf, clove and a pinch of nutmeg in and gently poach until the fish is tender. Remove the fish and strain the poaching liquid to use later.

Wipe out the pan and add a little oil and butter and cook the onion gently, you want it soft but not coloured. Add some plain flour and stir well for a couple of minutes.

Pour in the poaching liquid a little at a time, whisking well each time. Simmer gently for around 10 minutes until thickened.

Shell and chop the eggs and add to the sauce along with the parsley, thyme and a very good pinch of mustard powder. Flake in the fish, stir well and move from the heat and allow to cool. Now might be a good time to check the seasoning.

Add the raw prawns when cooled and transfer to an oven proof dish. Leave for 10 minutes then spread the mashed potato over the top and fork up a bit.

Sprinkle with both of the cheeses then bake for around 30 minutes.

Dish it up…

Nothing else required in my opinion. Just a fork and a big appetite.

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It fed us for 2 days but as you can see from the ingredients, it’s not the cheapest pie you will ever make, but as I said before, well worth it.

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Potato Salad with Salmon & Crème Fraîche

On 24th May 2016, This was Dinner

A great idea to use up leftover potato.

Get set…

  • Cook some baby new potatoes
  • Flake some hot smoked salmon
  • Chop some dill
  • Get crème fraîche, lemon and seasoning ready

Throw it together…

Quarter the potatoes, mix the the crème fraîche and dill with a good squeeze of lemon and season.

Mix the potatoes with most of the crème fraîche mixture.

Dish it up…

Scatter the flaked salmon over the potatoes then add extra crème fraîche on top and give it a good pinch of black pepper.

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Not the best looking picture but tasty all the same.

Red Curry Sea Bass with Potato Rösti

On 12th May 2016, This was Dinner

If I could only eat one fish for the rest of my life it would be sea bass. So as soon as I saw this recipe in the – you’ve guessed it – John Whaite cook book I had to try it as I had a packet of red curry paste in the cupboard.

Get set…

  • Peel and grate a couple of potatoes
  • Score some sea bass fillets
  • Preheat the oven to 180°c (fan)
  • Get red curry paste, limebutter, oil & seasoning ready

Throw it together…

Season the potato and mix well. Get a clean tea towel and put the potato in the middle and squeeze really well to get out all of the water. Divide into four portions. Press into four patties, press it tight – use a chefs ring if you can. If you don’t have one I have used a large cookie cutter in the past.

Heat some oil and butter in a large frying pan and then carefully transfer the röstis to the pan, give it another pat down to help it hold together. Cook for a couple of minutes on each side.

Coat the sea bass in the curry paste with a small splash of oil then place everything on baking trays and cook in the oven for about 15 minutes until the fish is cooked through.

Dish it up…

I had some spinach going spare so I served it all on a bed of that.

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A nice simple meal that feels like you have made an effort and a lot healthier than fish and chips.

Tuna Caesar with Anchovies & Kale

On 9th April 2016, This was Dinner

Well, behind as usual, what better opportunity to get up to date but a real wash-out of a bank holiday. We didn’t even get to the Tour de Yorkshire as we were going to walk the dog to see it but would have got soaked to the skin. Well done to everyone who braved the rain and made the most of it.

Fresh tuna is not a favourite of mine. This might sound weird but it is a little too meaty and not quite fishy enough for me. However, being the nice person I am, I force myself to put it on the menu sometime as Mr S likes it. After eating this though, I think I might have tuna a little more often.

Get set…

  • Preheat the oven to 160°c (fan)
  • Cut up a ciabatta into large chunks
  • Zest a lemon
  • Roughly chop a few anchovies
  • Finely chop a garlic clove
  • Grate some parmesan and shave a little more for serving
  • Chop some kale, removing the thick stalks first
  • Get tuna steaks, mayo, buttermilk, Worcestershire sauce, Dijon mustard, extra virgin olive oil & seasoning ready

Throw it together…

Toss the bread in the oil and pop on a baking tray, cook for around 10 minutes until golden.

Oil the tuna steaks and add half of the lemon zest and season well.

Heat more oil in a pan on a gentle heat and add the anchovies and garlic. Break the anchovies down to form a paste. Transfer to a bowl and add mayo, buttermilk, Dijon, Worcestershire and the grated parmesan. Add the remaining lemon zest and a good squeeze of juice then mix it up to a nice dressing.

Add the kale leaves and stir well. Leave it a while to get the kale nice and softened.

Cook the tuna for around 3 minutes each side and leave ti rest whilst you plate up.

Dish it up…

Place the kale on the centre of the plate, arrange the croutons around then top with the tuna. Add a squeeze of lemon then top with the parmesan shavings.

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The original, using cavolo nero which I couldn’t get hold of but Aldi sometimes stock, can be found here, at BBC Good Food.

Cod & Spinach Yellow Curry

On 26th March 2016, This was Dinner

There is something satisfying about a fish curry in my opinion. I think this might be a version of Meen Molee, a dish I found many moons ago and got me into making my own curry sauce rather than buying a packet/jar. This recipe is so quick too.

Get set…

  • Skin a cod fillet & cut into chunks
  • Finely slice an onion
  • Finely peel & chop a couple of garlic cloves
  • Peel & grate a piece of ginger
  • Get a can of coconut milk, spinach, garam masala, turmeric, smoked paprika, groundnut oil & seasoning ready

Throw it together…

Mix half of the spices together with the seasoning and coat the fish. Set to one side.

Heat some oil in a pan with a lid and gently cook the onion, garlic and ginger until softened. Add the remaining spices and cook for a minute, stirring well.

Add the coconut milk and stir well, bring to the boil and simmer for about 5 minutes. Add the fish and pop the lid on and cook for about 7-8 minutes. Add the spinach and cook until it has wilted and the cod is cooked through. Add some seasoning if required.

Dish it up…

Serve with rice and naans.

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Surprise, surprise it is a BBC Good Food recipe and here it is.

Fish Tacos

On 14th March 2016, This was Dinner

It’s been a busy few days, we have had a wedding anniversary and Mr S had a birthday so we it’s been takeaways and eating out, a couple of which get a mention below.

We saw Jamie Oliver and Fearne Cotton make these tacos on Jamie and Jimmy’s Friday Night Feast and Mr S decided he wanted them for his birthday. Who was I to argue?

I took the day off so made these at a leisurely pace one I got back from walking Walter.

The fish I used was haddock and sea bream.

A little bit of pre-preparing…

Cook a full bulb of garlic in a 160°(fan) oven for an hour

Get set…

  • Preheat the oven to 180ºc (fan)
  • Trim & peel the pineapple & cut into wedges
  • Finely chop about 4 chillies
  • Finely chop some mint leaves
  • Finely chop a couple of red onions
  • Chop a couple of spring onions
  • Destone and chop an avocado
  • Finely chop some tomatoes
  • Season some fish fillets
  • Zest a lemon
  • Grate some cheddar
  • Get a few limes, sour cream, tortillas, extra virgin olive oil, seasoning

Throw it together…

Heat a pan and cook the pineapple until starting to char. Remove and finely chop. Pop it in a bowl along with any juices.

Add half of the onion, and half of the chillies, half the mint and the juice of one of the limes and season well.

Mix the remaining onion, mint leaves and chillies with the avocado, spring onions, tomatoes and the juice of the other lime. Season and drizzle with more extra virgin olive oil and combine well.

Squeeze the garlic cloves from their skins and mix with the sour cream, seasoning and a squeeze of lime and drizzle of extra virgin oil.

Heat a little oil in a pan. Sprinkle the lemon zest over the fish and cook, skin side down for around 4 minutes. Turn over and cook until the fish is cooked through.

Warm some tortillas in the oven.

Dish it up…

Spread some of the sour cream over the torillas then pop a dollop of the salsa and a dollop of the guacamole on top. Top with some of the fish and a sprinkle of cheddar. Roll and stuff in your face!

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There were some extra’s to this but there was more than enough with what we had so I didn’t bother with the slaw or the beans.

We were lucky enough to be given a Christmas gift of afternoon tea at Harvey Nichols and decided to use it as part of our anniversary celebrations. Here are the photo highlights.

Special mention to the fish and chips of Friday night, just because it’s fish and chips, and it was good!

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Hot Smoked Salmon Omelette

On 8th March 2016, This was Dinner

After the huge meal yesterday I went for something a little lighter today. I had some hot smoked salmon in the fridge which needed using up so and omelette seemed like the perfect idea. We just made one huge one and halved it.

Get set…

  • Whisk up some eggs
  • Flake some hot smoked salmon
  • Chop some spring onions
  • Grate some parmesan
  • Get oil & seasoning ready

Throw it together…

Heat some oil in a pan

Season the egg mixture then add to the pan. Swirl around the pan so the egg is even, when the bottom is set, add the spring onions and the salmon. Before the egg is cooked on top, flip it over at one side to fold in half, the heat will finish the cooking of the egg for you.

Dish it up…

Sprinkle with the parmesan and serve.

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I’ve been a bit lazy on the photography front recently, just reaching for the phone instead of getting my camera out. I must make more of an effort.