Category: Fish

• 3 cloves of garlic-diced
• 2 red bell peppers
• 1 c thickly sliced mushrooms-thickly sliced
• 1 onion -chopped
• 520 g fresh cod
• 125 g mozzarella
• 690 g bottled tomato sauce (any flavor is fine)
• 150 g spinach
• salt and pepper

Put baking paper on a roasting tray. Cut bell peppers in half and remove stem and seeds. Cover the outside with oil and place them on the highest rack. Turn on the broiler. Cook them until the skin is black. Remove the skins and cut into slices or square chunks. (not to small) Set aside.

Cut the cod into thick chunks and cover with a generous amount of salt and pepper. Set aside.

Get a large pan. The whole meal will end up here so the bigger the better. Add oil and cook the garlic 2 min. Add the onion, mushrooms and the roasted red peppers. Cook 5 min.

Add the cubes of fish and the tomato sauce. Tear the spinach leaves into bite sized pieces and to the pan. Salt and pepper to taste. (**you can also add hot sauce if you like it spicy) Cook for 4 min with the lid on until the fish is cooked.

Chop or tear the mozzarella into pieces about 1 cm sq and add to the pot, replacing the lid until melted.

Ingredients

• 4 x 110g fillets of salmon
• 2 tsp lemon juice
• Salt and freshly ground black pepper
• 275ml/½pt water
• 125ml/4fl.oz white wine
• 25g/1oz butter

Creamy Chive Sauce

• 25g/1oz butter
• 2-4 tsp dry white wine
• 150ml/¼pt whipping cream
• 1 small bunch chives – finely chopped

Trim the salmon fillets into neat, even sizes. Just before cooking, sprinkle with the lemon juice and season well.

Pour the wine and water into a baking tin. Place the salmon fillets skin side down into the tin, placing a knob of butter on top of each one. Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190°C/gas mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.

To make the sauce, heat the butter in a shallow pan and add the wine, cream and chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.

Tip: Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.

For the tartare-style sauce

• 125ml mayonnaise
• 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
• 1 rounded tsp creamed horseradish
• 1 rounded tsp Dijon mustard
• 1 small shallot, very finely chopped
• 1 tsp flatleaf parsley, finely chopped

For the fish cakes

• 450g skinned Icelandic cod or haddock fillet, from a sustainable source
• 2 bay leaves
• 150ml milk
• 350g Maris Piper potatoes
• ½ tsp finely grated lemon zest
• 1 tbsp flatleaf parsley, chopped
• 1 tbsp snipped chives
• 1 egg
• flour, for shaping
• 85g fresh white breadcrumbs, preferably a day or two old
• 3-4 tbsp vegetable or sunflower oil, for shallow frying
• lemon wedges and watercress, to serve

1. Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
2. Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
3. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
4. Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
5. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
6. Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash.
7. Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
8. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
9. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
10. Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
11. Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
12. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
13. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
14. Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready to use.
15. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

• Cod filets
• oil for deep frying
• panko bread crumbs
• flour for dusting
• 1 egg
• red cabbage/iceberg lettuce shredded
• avocado
• mango salsa
• mayonnaise
• fresh limes
• small flour tortillas

MANGO SALSA

• ripe mango
• bunch of cherry tomatoes
• red onion
• salt
• sambal or preferred hot sauce

Make the salsa ahead of time because the longer it sits, the better it tastes. Skin and chop mango, dice red onion and tomatoes and put in a bowl. and place in a bowl. Add salt and sambal and mix well. Set aside.

Put oil in a pot just high enough to almost immerse the filets. Cut the filets into large pieces (two pieces per taco) and flour to dry them.

Whisk egg(s) in a bowl and dip floured fish in.

Use food processor to whisk the panko to a powder and put in a bowl. Dp the egged filets in panko and deep fry. Set on paper towels to soak up the excess oil.

Heat flour tortillas in a pan (no oil)

To build your taco: place a soft heated shell on the plate. Put some mayo on the bottom. Ad 2 pieces of fish, salsa and top with shredded cabbage.

• 1 large egg
• 2 + 1/2 tablespoons ice water
• 1 + 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 10 tablespoons unsalted butter, sliced into small cubes
• oil/butter for frying
• 1 tsp garlic powder
• 200 g Spinach
• 4 Eggs
• 100 g Feta Cheese
• Smoked salmon-thin sliced
• 2 cups mushrooms cut into chunks
• 1 c ricotta cheese (or milk or cream)
• Parmesan cheese

TIP #1: Adding an egg to the quiche crust recipe will help bind the ingredients together and keep your crust from collapsing when removed from the quiche pan.

TIP #2: It’s important that the quiche crust is cold when filled and baked. Here’s the test: the cold dough should not lose its shape when pressed. When the fat (the butter) within the dough gets cold it helps keep the thin layers of flour/water separated which is exactly what’s needed to achieve a beautiful flaky quiche crust!

CRUST

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed.  Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
4. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
5. Preheat oven to 175c Put a piece of baking paper in the frozen pie shell and fill with beans (for weight) Cook for 25 minutes.
6. Take out the beans. Whisk one egg with some cold water and paint the bottom of the shell. Bake uncovered for 5 minutes.
7. Sprinkle the bottom of the crust with semolina before filling.

FILLING

1. Fry smoked salmon on high heat in oil until crispy-set aside
2. cook the mushrooms in butter-set aside
3. Cook the spinach in oil until wilted. Strain the water out. Chop so its not stringy and put in a bowl. Add the garlic powder and mix well. Add the mushrooms and salmon
4. Whisk the eggs and add to the bowl with the other ingredients. Add the ricotta (or milk) and salt and pepper.
5. Cut the feta into squares. When the crust is cooled, place the squares into the crust and then pour the egg mixture in.
6. Bake at 175c for 45 minutes.

INGREDIENTS

• 1/4 cup mayonnaise
• 1 teaspoon wasabi paste (Japanese horseradish paste)
• 1 1-inch piece ginger, peeled, finely grated
• 2 large garlic cloves, finely grated
• 4 6-ounce skinless salmon fillets (preferably wild)
• Kosher salt, freshly ground pepper
• 1 pound baby bok choy, halved
• 2 cups (packed) finely shredded green cabbage (about 5 ounces)
• 4 ounces shiitake mushrooms, stemmed, sliced if large
• 2 tablespoons olive oil

RECIPE PREPARATION

Preheat oven to 230c°. Heat a large rimmed baking sheet for 15 minutes.

Meanwhile, mix mayonnaise and wasabi in a small bowl.

Stir in half of ginger and half of garlic; set aside.

Season fish all over with salt and pepper.

Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 6-8 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.

Note: Careful with the spice and with the saffron because it can overwhelm the flavor

• 6 tablespoons extra-virgin olive oil
• 5 large garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 3 pounds tomatoes, coarsely chopped
• 1/8 teaspoon saffron threads, crumbled
• 5 oregano sprigs
• Salt and freshly ground black pepper
• Zest of 1 orange, in 1-inch-wide strips, plus finely grated zest, for garnish
• 5 bay leaves
• 3 whole cloves
• 1 cup arborio rice
• Four 4-ounce skinless cod or halibut fillets
• Chopped parsley, for garnish

Step 1    

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano.Step 2    

Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice and 1 tablespoon of the olive oil and cook until the rice is al dente, 15 to 18 minutes. Drain the rice, discarding the zest, bay leaves and cloves. Return the rice to the pot. Add the remaining 1 tablespoon of olive oil and season with salt.Step 3    

Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes.Step 4    

Spoon the rice into bowls and top with the cod and sauce. Sprinkle with parsley and finely grated orange zest and serve.