* Prices may differ from that shown
Salmon Linguine Recipe
Another garlic filled recipe I’m afraid. This is quick and easy, perfect for a posh family meal. I use smoked salmon in mine (I like the extra dose of flavour it provides), but you can always use fresh salmon. Garnish with loads of black pepper, and chives. This could also be served with any style of pasta you wish.
This serves two greedy ones or could be served with a salad to suit four.
1 packet of smoked salmon
50ml of cream
6 sliced spring onions
One Diced White Onions
A Handful of Frozen Peas
Two Cloves of Garlic
200g Fresh Linguine
• Add the Onions,Spring Onions and Garlic Cloves to the pan.
• Let this cook for a couple of minutes until nearly done and then added the shredded smoked salmon. If you wished this to be a little neater, you could always used scissors to cut it up.
• Leave this mix to cook on a low heat for a couple of minutes and then add the cream, garlic salt,peas and dried chive.Turn the heat right down.
• Put the Linguine into a pan of boiling water, fresh pasta will cook within five minutes.
• Drain the Pasta and serve onto plates.
• Season the salmon mixture
• Place this onto the pasta and garnish with fresh chive, and black pepper.
• If you wish add some parmesan cheese, but due to the cream it is not necessary.
If you like also add mushrooms or peppers, this will bulk it out further.
love cooking from scratch and try to make as much as possible myself. One recipe that I love to make is homemade fish cakes. To purchase good quality fish cakes from a supermarket can be very expensive and the cheaper ones just taste awful so here is my recipe for homemade fish cakes:
2 large potatoes
3 salmon fillets
1 tsp Parsley
1 tsp Dill
1 egg beaten
1. Peel and chop potatoes and boil in a pan until soft then mash.
2. Bake the salmon fillets in the oven for 5-10 minutes until cooked then break into flakes.
3. Mix the salmon, parsley and dill as well as a little salt and pepper into the potatoes.
4. Shape the mixture into 4-6 large fish cakes, at this stage I place a large cube of cheese in the centre of the fish cake which will melt when cooking.
5. Place the flour, egg and breadcrumbs on separate plates and dip each fish cake in the flour, egg then breadcrumbs for an even coating.
6. Heat some oil in a frying pan and cook the fish cakes until golden brown and heated through.
SEA BASS AND SEAFOOD STEW
I have made this stew alot and it is a recipe that my whole family like. Sea bass is not very much as popular in England as it is in Italy but it is the best fish to use for this recipe because of how the texture is and the flavour of the fish is the best one I think that goes with the tomato flavour.
This recipe makes quite alot and you can not freeze it but it will store in the refrigerator until tomorrow if it does not get all eaten.
WHAT YOU NEED TO MAKE THIS STEW
4 fillets of sea bass
8 big raw prawns
2 big handfuls of clams and mussels
250g squid rings
200ml white wine
1/2 red chilli
400g chopped tomatoes out of a can
A bunch of basil with the leaves taken off and chopped and the stalks tied together
A fennel bulb
2 tbsp olive oil
2 garlic cloves sliced up thin
WHAT YOU HAVE TO DO
Heat up the olive oil in a saucepan that has got a lid. Put the garlic, fennel and red chilli in and fry it until it is going soft. Add the stalks off the basil and the squid and the tomatoes and bring it to a simmer, pour the wine in and bring it to a simmer again.
Simmer it for about 35 minutes until the squid has turned tender, the sauce will go a bit thicker and that is what you would like to happen.
Put the mussels and the prawns on top of the sauce but do not stir them in and lay the fillets of sea bass on the top.
Place the lid on the saucepan and cook it on a high heat for 8 minutes, the sauce will bubble alot but do not take the lid off or the fish will not cook properly through.
Scatter the stew with basil leaves and serve it with crusty bread rolls.
Every been to Spain and tasted the various tapas dishes? If you have you will no doubt have tasted the Garlic Prawns, though this dish is usually more readily available in the Madrid area, variations are available throughout the country. You can also get them in the Tapas restaurants now springing up across the uk - but they rarely taste as good. Being half Spanish myself I prefer the more authentic taste and would love to share it with you all here:
WHAT YOU NEED
One pack of peeled large prawns (not the very small tasteless ones) These are usually available in supermarkets such as Tesco 2 packs for £5
2 Garlic Gloves
Approx 200g of butter (though this is up to you)
French Stick Bread
Peel and slice the garlic cloves
Squeeze the juice out of the lemon
WHAT YOU DO
Put a large frying pan on a medium heat
Add the butter and let it melt
When it's liquid and almost caramelized add the garlic
When the garlic is cooked add the pawns
Heat for 1-2 minutes - basically to heat the prawns and marinate them in the sauce
Turn the heat down and add the lemon juice
Leave to marinate for a minute and serve in a bowl with crusty french bread to dip
I have adapted this recipe from a recipe in the last edition of WeightWatchers magazine. I have changed the quantities of some ingredients and added a different sauce and type of rice.
I make this quite regularly and it's very tasty and a little bit different from run of the mill stir fries due to the addition of fruit. It's incredibly easy, quick, low fat, and can be adapted to suit tastes.
This serves 2 people.
400g raw prawns
Any amount of stir fry veggies you like - I use baby sweetcorn, asparagus, carrot
A 250g pack of Tilda Coconut and Lime rice
1 ripe mango
A pack of Satay sauce such as Amoy or Blue Dragon
- Stir fry the prawns in a small amount of olive oil or FryLight until almost cooked
- Add the veggies and stir fry until warmed through
- Add the rice and cook for around 30 seconds
- Add the sauce and combine with the rice, prawns and vegetables
- Finally, throw in the mango until warmed through
- Divide between 2 bowls, sprinkle with coriander if you want, and tuck in.
*Not everyone likes mango, so this would also be delicious with pineapple chunks
*If you don't like Satay sauce, this also works very well with a creamy thai sauce, or even sweet chilli.
Description: Verdant, juicy and flavoursome Thai prawncakes without the rubbery texture!
450g cooked, peeled and de-veined king prawns.
1 bunch spring onions, diced
half packet fresh coriander, roughly chopped
two tablespoons Nam Pla (fish sauce)
1 1/2 inch cube ginger, finely sliced
1 clove garlic
2 teaspoons lemongrass (from jar)
1 teaspoon tamarind paste (from jar)
1 red chilli chopped
3-4 tablespoons Toasted Sesame Oil
white flour to coat
Put all of the above into a blender, making sure the end result is nice and blended, but retaining an aspect of texture to it. Remove from blender (or if using a handheld one, scrape off any remnants) into bowl. Set aside. Now, cover a chopping board with generous topping of white flour. Separate blended ingredients into small balls - I like to make them about 1 1/2 cm thick, with about a 5 cm diameter. Take 1 ball and flatten into a patch of flour, coating both sides, until non-sticky and nicely shaped disc. Repeat for each ball.
Heat about 3 tablespoons of the Sesame Oil in a non-stick frying pan and place half of the flour-coated discs in the sizzling oil. Fry lightly - about 3 mins each side until nicely browned. Set aside on a plate and, adding more oil if necessary, repeat with the rest of the discs.
Serve with some sweet chilli dipping sauce and noodles.
My husband hates fish, but knows he needs to eat more of it, and cut down on red meat. In an attempt to get him to eat more, I am trying to dress it up in as many healthy ways as possible, especially on a low carb diet (no potatoes, pasta or any fun stuff like that). I am rather bored of fish baked with tomatoes, so decided to try a lazy version of fish pie. I kind of made it up as I went so I can't give exact quantities.
Basically, steam about three handfuls of fresh baby leaf spinach (frozen will work too but I only had fresh) according to the cooking instructions. Chop up and put in the bottom of on oven proof dish with a sprinkle of nutmeg. Whilst the spinach is cooking, pan fry 2 cod fillets in butter for 2-3 minutes on each side. When these are cooked, add them to the dish on top of the spinach. Then, or whilst everything is cooking, make cheese sauce - I also made this up as I went so not sure exactly how much, but about half a pint of milk went in to it, and there was loads of sauce for two pieces of cod. Hubby wasn't too impressed when he saw the flour come out, but as its only a spoonful he seemed to be ok about it in the end! When done, then pour over the top of the fish.
For those of you that don't know how to make cheese sauce, it is very easy to do - melt butter in a saucepan, add flour and mix into a paste, then slowly add milk and stir continuously getting rid of any lumps. Keeping adding milk until the sauce is at a pouring consistency without being too thin. Once the sauce has been made, add grated cheese. One tip my mum told me which I am never able to adhere to as I love cheese so much, is not to eat any of the cheese beforehand. You will need to taste the sauce to ensure it is cheesy enough which is impossible to do if you have already eaten some. I just tend to add extra to make sure it is definitely cheesy enough!
Then just bake. I baked at 200 for about twenty minutes and served with steamed broccoli and cauliflower.
When it came out of the oven, it was bubbling nicely and had a nice golden top. I loved it! A rather sceptical husband looked at it, sniffed it, declared he didn't think cheese and fish go well together, tried it and decided he was right - he gallantly ate it, but has told me not to make it again! I definitely will be, just not when he is in!
Thanks for reading. Rachel
I'm pretty unadventurous when it comes to fish, I aren't that keen to try many new types of fish so for me it's all about experimenting with the fish I do know and love, the main one being salmon. This recipe came around one Sunday Evening when I fancied cooking something a bit different for me and my girlfriend, it's really simple but tastes great!
Ingredients per Person:
1 Salmon Fillet
30g of Philadelphia
20g of Plain Flour
2 Tea spoons of Pesto
Salt and Pepper
I start by poaching my salmon, I choose to poach as it keeps the fish nice and moist, I'm a big fan of boil in the bag but fresh is also fine.
While the salmon is poaching, mix the 30g of Philadelphia with 1 tea spoon of pesto and mix together thoroughly, then put to one side.
Put the flour and butter into a shallow bowl, rub together to create a crumb effect, then mix through another tea spoon of pesto with a spoon. Add a little seasoning.
Once the salmon is cooked pat dry and place on a baking sheet, add a thin layer of the philidelphia and pesto mixture, then sprinkle over the crumb, pat down and apply another layer of crumb.
Place under the grill under the crust has browned slightly.
I like to serve this simply with fresh baby spinach and vine ripened tomatoes, I leave the spinach raw but cook the tomatoes on the vine in the oven with a little olive oil and seasoning, ensuring to make a little hole with a knife before cooking so they don't explode at the table when you cut them.
I serve the dish also with a balsamic glaze, which is simply balsamic vinegar reduced in a pan over a high heat until it becomes thick perfect for drizzling over the whole dish.
I've not always liked fish, but because i'm trying to get healthier, I have a new found love for it as it contains so many good oils and proteins. A big lover of haddock, i was shocked to discover that it was now £4 for 2 fillets in my local tesco. As a student on a tight budget, i had a good look at the fish isle and discovered a similar looking fish called 'River Cobbler'. At £2 for 2 filletts, it was half the price of the haddock and looked similar in thickness and size.
I cooked it the same day, dipping it into a small amount of salt, frying in a teaspoon of oil and serving with a small salad. Although it's not quite as tasty, meaty or filling as my usual Haddock, it was great for the price and seemed value. River cobbler doesn't have your average fishy smell and smells quite honestly of not alot. The taste is slightly fishy and not much else. To be honest it's quite bland, which is why I tried Tesco's the smoked River Cobbler. Although slightly offputting with its bright yellow appearence, it did actually taste lovely, but it didn't have a fishy taste about it and tasted somewhat artificial. The texture is nice - easily chewable but not mushy, and there are no bones. A few weeks passed and I tried it again. This time, i cooked it in the slow cooker with onion, garlic, ginger, oil and chillies. It was lovely, with the fish soaking up every last drop of flavour. Although the flavour wasn't as strong as i'd of liked, it was still an enjoyable dish and extremely an extremely cheap meal.
I'd reccomend this to anyone who loves fish but doesn't like the taste or smell to be too fishy, or anyone who's on a budget and can't buy there usual cod or haddock.
So what a hypocrite our Gordon Ramsey is. 18 months ago he went shark fishing in Florida and caught some beauties, then, six months later, has the audacity to present an undercover show from the Far East where he shows his displeasure towards the mass slaughter of sharks around the world to make the Chinese delicacy of shark fin soup. So it's ok for TV chefs to fish for shark on their day off but not for Chinese fisherman to seek a subsistence living? It is unclear what Ramsey's point was and who advised him to do the documentary, especially as he serves stuff like 'Foie gras' in his rapidly shrinking restaurant chain, a delicacy created by force feeding ducks to balloon up their livers with fat to give them more taste. This is not the first time in recent years that Ramsey been exposed as a hypocrite. Last year he was caught out by the tabloids for ordering in pre-cooked food to his swanky restaurant chain that has no problem serving it at home cooked prices, the thing that Ramsay rails against most when trying to turn around failing restaurants on his TV show.
The shark fin soup, of course, is very expensive and taken as a delicacy in Chinese restaurants around the world, and illegal in many other countries, like the UK. Ramsay, of course, has money troubles like those hard working Vietnamese fisherman and desperately trying to remodel himself as the caring non swearing cook (insert asterisk) with documentaries like this, Jamie Oliver wining back all the ground he lost to the pseudo Scott, Jamie's 30 minute Recipie book the fastest selling cookbook ever in Britain! In the documentary it appears to show some illegal Chinese shark fisherman throwing petrol on his straw barnet from high above from a grubby housing block in Taiwan. But it later transpires that this water and an elaborate set up so he could get his hair transplant done and blame 'petrol damage'.
~Shark Fin Soup Recipe~
Mindlessly slaughter sharks and toss them back in the water without fins. Place fin in watery soup and charge vulgar Japanese people $70 per bowl. I have had this 'delicacy' in San Francisco and it tastes like nothing in particular but supposed to bring wealth and good happiness, according to tradition, which it certainly does for the shipmasters that catch it. Disgusting!
There was a far more enjoyable and credible little documentary on BBC2 around the same time about the fishing industry in Alaska, a far more regulated and relaxed affair. It followed a cosy family business located in one of the many beautiful inlets up there in the northern wilderness, the water bubbling with abundant and willing wild Alaskan salmon ready to jump into the nets. Apparently the family earn an amazing amount of money doing it, the season just three months long so not too much hard work for their reward, the family pulling in $7 million dollars from their four boats in those 16-20 weeks of the year. Even the kids in school could rake in a $1000 per day to pay it's that lucrative, college paid for in one summer. I'm seriously thinking about heading up there next year to try and make a few quid. Of course we didn't get to see the boats crewed by third world migrants on $50 per day for the same wealthy captains but encouraging all the same that fish can be taken sensibly when quotas are agreed.
~ Salmon Surprise Recipe ~
Take one tin of half sized salmon and then open it with a tin opener. Flood the container with vinegar like the Japanese are those reactors with sea water and dive in there with the fork. In just 30 seconds you have an ideal snack that can be created between injury delays during football on the telly!
Sadly some tuna species have been fished to near exhaustion, the Blue Fin one of the unlucky ones. These huge silver fish are revered in places like Japan and almost a tradable commodity; they are so rare these days. The Mediterranean is the key source in the world right now and although some EU quotas are in place, that scarcity just drives up the fishes value and so encourages illegal fishing, a big Blue Fin worth $30,000 dollars, meaning catching a couple a day is enough to make nice living thank you very much. Some savvy Japanese banks have bought stock in these fisheries and then tried to buy up the Blue Fin reserves to drive up the prices even more, the fish being held in ports in Japan in giant freezers uneaten and gathering value. The Blue fin situation is the destiny of all species of fish who humans take a liking to.
~Tuna Fish Sandwich Eating~
Take two slices of thin cut bread and butter them up nice. Open a tin of Tuna chunks in brine and plonk one quarter of it on to the bread. Do not buy those ring pull tuna tins as you could easily cut your finger off. They are lethal! Now get the vinegar out and sprinkle liberally. Press it all together and munch away!
For some reason we only ever eat Cod or Haddock here in Britain, even though there are hundreds of fish types out there in the oceans we could eat. In America 80% of their Cod is imported from around the world as they have over-fished their own waters. The 20% they do catch off their shores is often caught and packaged by foreign crews, the canneries also packed full of non Americans. They actually import nearly all of they ate these days. But traditional British fish n chips is scrummy when done right and make sure you have the salt and vinagre to hand.
~ Fish n Chips Eating ~
It has to be taken as a takeaway, preferably from the paper provided, soaking up that access vinagre. There's nothing like fish n chips at the seaside.
~ Fish Finger Sandwich ~
This is not page seventy-five of the new edition of the Karma Sutra but a classic bachelor meal. Take four fish fingers of any brand and put them in the microwave for two minutes. Butter two pieces of bread and place the fish fingers in the bread. Press them together and then smother in mint sauce or vinegar!
WE have an absurd situation in nearly all European Union waters where fisherman have to throw back up to 50% of their catch to meet quotas so to preserve fish stocks, fish stocks they just sweep over the side dead.. It's because they deep-sea trawl to catch enough fish to make a profit on the trip and so inevitably they catch all sorts. But under the rules they also had to throw back fish they were trying to catch, this, apparently, to help preserve fish stocks. Problem is they were brushing dead and dying fish off the deck and back into the ocean, doing nothing to replenish stocks. The good news is the EU have acted and moved to ban the process of over-fishing to deter throw back, Mackerel the biggest victim of this extraordinary waste and hypocrisy. There are simple too many permits and not enough sustainable fish stock, EU fishing centric countries unyielding when it comes to giving up those permits.
Mackerel is an oily fish and so not one of our most popular snacks from the sea. If you grill them up they ejaculate all manner of fluids and stink the kitchen up for the next month. Even wrapped in foil they flavour your cooking for that month. I'm a kipper man myself and so prefer that type of oily fish to be smoked and dry. You can't eat more than one oily fish though as it stays on your throat for ages, soon finding your tummy. If I'm going to have a Mackerel I tend to cook pasta with it so I can mash it up and absorb that oily.
Lobster and Crab
One of the ironies of over-fishing is that continuing depletion of our basic fish stock like Cod and Halibut has driven up the prices, yet has made lobster and crayfish much cheaper in the shops as that population has exploded because of the unbalance created in the oceans through trawling. The Cod is an apparent predator of the great oceans eco systems and so less of those means recovery for other fish populations, lobsters absolutely exploding around the world.
Molluscs like Lobster and Crayfish are lovely when cooked and boiled just right although all rather cruel when you see them fished out of tanks in restaurants to be cooked there and then, much tastier when they are cooked fresh. But because they are ugly buggers the animal rights lot don't seem concerned over such cruelty. If that was a dolphin going into a huge boiling vat my word there would be a fuss. It's save the Whales but not the molluscs, straight in the pot without a student or hippy in sight!
~ Lobster Eating~
My best lobster experience was in Las Vegas, an all you can eat night at Ceasers Palace to be precise, literally as many lobsters you can get down you for $10. I can recall the very plate now, seven of those pink red beasts piled up like those beacon fires on Lord of the Rings. They are very crunchy beasts but if cooked just right they melt in your mouth. The tail is the nicest bit and then the under belly and you can eat the whole thing if you don't mind bits of tentacles all over your bib. The claw is the toughest bit to eat and so only for experts.
Prawns are lovely; whatever method you eat them by. They are common on our sea shores and you only need boil them up straight from the sea with some butter and mint and you are away. I'm not a big fan of muscles and oysters as those guys primary job is to sit around all day cleaning sea water, which near our shores tends to mean they are stuck on the end of sewer pipes. As a kid you knew these things could hum and when you went rock-pooling you would find them all over the place. Those prawn sticks in Sainsbury's are scummy though!
-Snails and Eels-
The French eat them so exactly why you shouldn't. They taste dire, squelch and horrible like licking a slug. The French would eat those two if they had enough energy to catch them. Eels should not be eaten, end of.
So, I failed to deliver any decent recipes but had my opinion on fish. That's because I'm a bloke and we see food as sustenance and little more, no reason to dress it up as we shovel it in. Women like things to look pretty and so enjoy recipes and flavour more. This is why women dust and men don't. Dust goes up....dust comes down.....! Guys buy TV meals as there is no hassle. Fish taste ok in TV meals. Meat does not. All meat based ready meals from those plastic trays taste exactly the same, as does that horrid sauce.
Whilst staying at my boyfriends house, his mum decided to cook fish and chips for dinner, only instead of the usual Cod or Haddock, she opted to try a new fish , Vietnamese River Cobbler (also sold as Basa in some supermarkets.
On first glance these fillets are not too dissimilar from Cod - meaty white fish with a firm texture and nice fat fillets, with the only visual difference being perhaps a slightly pink tinge to the colouring . My boyfriends mum
opted to coat hers in breadcrumbs, with a little parsley and dill mixed in .
When cooked, the fish had turned a lovely rich white in colour, and remained really moist, although a little crumbly in texture . It had a clean fresh, slightly sweet taste to it , something a little deeper and more layered than cod, and quite rich.
I don't think being coated in crumbs did them justice, but I imagine these fillets would be wonderful steamed with some soy sauce and ginger .
One of the main selling points for people considering buying these will be the price - with a decent chunky fillet costing a mere £1, quite a lot cheaper than cod . They are pretty widely available, I've seen them on the fresh fish counters at Tesco, Asda and Morrisons - I've even seen them on the menu in my local chippy .
Having never heard of the fish before, I looked it up on the internet and found out its also known as Pangasius, and is a variety of Vietnamese Catfish that thrives in the Mekong River .
I also found lots of articles on the internet warning people not to eat this fish as it was often contaminated with arsenic, pesticides, was fed food made from urine and other yucky stuff . I'm not one to be easily taken in by food scare stories, and indeed there is a clip on the internet from the BBC show Watchdog where they took the fish through independent tests and found no traces of yucky contaminants.
I'll certainly be buying this fish again - I enjoyed the fresh, clean, slightly sweet flavour of the fish and the moist crumbly texture, and intend to try using it in some Asian recipes, as I think it's delicate flavour would do well with some oriental spices .
5 stars - a cheap fish with an excellent flavour!
I love fishcakes, and the following recipe offers a good, simple method for making them - the inclusion of peas gives a nicely juicy texture, but these can easily be omitted if you prefer a more conventional cake.
Herb and Pea Fishcakes
300g skinless white fish fillets
4 finely shredded spring onions
3 tbsp milk
50 g butter
500g peeled potatoes, cut into chunks
½ lemon, plus extra to serve
1 handful finely diced dill
1 handful finely diced parsley
1 tbsp flour, for dusting
Steam the fish. Allow to cool and flake into mid-sized pieces. Add the spring onion to a pan with the milk and half the butter. Cook until softened. Boil the potatoes until well-done, cool slightly, and then mash roughly into the spring onion mix. Season, and add a squeeze of lemon juice. Add the peas, fish flakes and herbs. Combine.
Form into 8 cakes. Dust with the flour. Heat the rest of the butter in a pan and cook the cakes for 3-4 minutes on each side until lightly golden. Serve.
The recipe is from an old copy of Olive magazine - I've used it numerous times and have always been pleased with the results. I hope you like them too!
Fish Pie preparation time: 30 Minutes
Fish Pie cooking time: 1 Hour
Serves: 4 people when served with a side dish
There are many variations to the traditional fish pie recipe, but this is my favourite as it's the one my mum makes (I have stolen the recipe from her for the purposes of this review!)
250g fresh cod
250g mixed prepared shellfish, (my mum uses mussels, prawns, scallops)
6 peeled potatoes
1 egg yolk
2 leeks (I like my fish pie quite leaky so 1 might be enough for you)
Pinch of saffron
1 tbs of flour (for the roux)
75g of butter
1 pint of milk
Grated cheese (I like cheddar best)
Pepper to taste (I don't like to use salt in cooking but it's optional)
Put the potatoes in boiling water and reduce to a simmer.
Heat the milk in a pan, sprinkle in the saffron and stir. Keep the milk simmering, add the fish and cook until the fish is cooked through.
Remove the fish and put the liquid to one side.
Remove any bones from the fish and flake into the bottom of an oven-proof dish.
melt half the butter and then stir in the leaks. Add the fish.
Melt the remaining butter, add the flour and stir to form a roux. Cook gently and then add the left over liquid.
Pour the sauce over the fish and leeks.
mash the potato with plenty of butter and the yolk of an egg, spread over the fish, and grate over some cheese. I like to add pepper to the mash also.
Cook for fourty minutes in oven pre-heated to 200° C.
I have served this to friends who are not fish lovers and they have enjoyed it (or at least said they have!). Just make sure the diners don't have a shellfish allergy!
It's a lovely, moist pie with nice flavours.
I cooked this last night and it went down very well so I thought I'd share it with all you lovely people. I warn you now though only attempt this if you have a dishwasher or love your washing up as it uses a lot of pans!
This will create a lovely hearty fish pie which was described as 'real comfort food' when I presented it.
This will serve four and is only a guide and you can edit it to suit your individual tastes. The recipe is low in fat and reasonably healthy.
500g potatoes cut into chucks
250g salmon fillet
250g cod fillet
three large spring onions
200g low fat soft cheese
100g broccoli florets cut into small chunks
75g grated cheese
pinch of salt
seasoning to taste
1) Fill a large pan with lightly salted water and boil the potatoes
2) Place the milk, cod and salmon in a pan. Simmer for 7 minutes until nicely cooked turning once halfway through. Drain and keep the milk to one side, allow the fish to cool.
3) In another pan cook the broccoli until softened
4) Spray a large pan with oil and cook the spring onions until they are soft. Add the soft cheese and stir until the onions are coated and all the lumps have gone. Add the milk you reserved earlier from cooking the fish. Mix it all well and add the broccoli, prawns, peas, chives and mixed herbs. Mix everything together well. It is at this stage you should try the mixture and season to taste.
5) Spray a casserole dish with oil and add the mixture you've just made. Don't worry if it seems runny it will thicken on cooking.
6) Drain and mash the boiled potatoes, add a splash of milk and mash until creamy. Season to taste.
7) Spoon the mashed potato onto the top of the mixture and sprinkle the grated cheese onto the top.
8) Cook the dish in a preheated oven at 220 or gas mark 7 until the top is golden brown and bubbling. This should take about 30min.
9) Enjoy! I served it with boiled broad beans and carrots.
Vegetable and Salmon Bake
Preparation time under half an hour
Cooking time 10 to 30 mins
142ml double cream
½ chopped potato
55g chopped leek
55g grated cheddar cheese, bit extra for sprinkling
2 beaten egg yolks
55g skinless, chopped salmon pieces
1. Preheat oven to 220C
2. Place the cream in a saucepan over a medium heat, when warm, add the potato and leeks and bring to a simmer for 3-4 minutes.
3. Remove the cream mixture from the heat and allow to cool.
Gradually add the egg yolks and cheese, whisking constantly until all the cheese has melted.
4. Add the salmon and pour into an ovenproof dish. Top with extra cheese and place into the oven to bake for ten minutes, or until golden and cooked through.
This dish is quite easy to cook and tastes very nice. A favourite to be enjoyed by the whole family!