Salmon en Croute
A filling fish dish, served with a sauce and some green vegetables.
Serves 6 - 8
12 oz white fish (haddock or cod)
6 oz breadcrumbs
Juice and rind of 1 lemon
1 tbsp chopped chives
1 tbsp chopped parsley
1 egg, beaten
4 tbsp sunflower oil
1 lb puff pastry
2 x 14 oz salmon fillets, skinned
Salt and pepper
Pre-heat the oven to gas mark 6.
Put the white fish, breadcrumbs, lemon juice, lemon rind, herbs, egg and oil into the bowl of the food processor, and process them until smooth. Season well.
Roll out the puff pastry into a long oval, 6" longer than the salmon fillets and about 11/2 times as wide.
Place one salmon fillet in the centre of the pastry, spread with the fish paste mixture, and sandwich with the second fillet.
Cut diagonal lines along each side of the pastry about half an inch apart, leaving the 3" at each end uncut.
Lift the cut strips up and over the fish, crossing them over each other, securing with the egg wash.
Fold the pastry at the top of the fish into a triangle to form the shape of a fish head, and cut a wedge at the bottom for the tail.
Carefully lift onto a greased baking sheet and brush with beaten egg.
Bake for 35 - 40 minutes. To test, insert a skewer into the fish, and check that it comes out clean.
Serve either plain or with a sauce of your choice, and with a few vegetables.
Salmon Vol au Vents
Use smoked salmon in these vol au vents for a treat.
Serve as a light lunch or as a starter, on a bed of salad leaves.
5 fl oz soured cream
1 tbsp creamed horseradish
2 tbsp mayonnaise
1 tbsp lime juice
2 tbsp fresh dill, finely chopped
2 oz peeled prawns
7 oz smoked salmon, cut in bite sized pieces
18 vol au vent cases
Black pepper, freshly ground
Green grape halves and dill to garnish.
Cook the vol au vent cases, and allow them to cool.
Mix the soured cream, horseradish, mayonnaise and lime juice together.
Fold in the dill, the prawns and the smoked salmon.
Season to taste.
Use the mixture to fill the vol au vent cases.
Garnish with the half grapes and dill.
Serve on a bed of green salad leaves.
Rich Fish Pie
A Michael Barry crafty recipe, which can be adapted to whatever you have available!
Very warming and tasty! It freezes well with or without the potato topping.
1 lb skinned cod fillet
1 salmon steak
4 oz prawns
5 fl oz milk for the fish, 3 fl oz for the mash
5 fl oz fish stock
11/2 oz butter, and a knob for the mash
11/2 oz flour
5 fl oz cream
4 oz button mushrooms, washed
1 lb potatoes
Pre-heat the oven to gas mark 5.
Defrost the prawns if they are frozen.
Make a crafty white sauce by whisking the butter and flour into the milk and fish stock, heating gently until the mixture thickens and becomes glossy. Add the cream and set aside.
Cook the cod in the microwave, and then flake it, removing any bones you find.
Now add the fish, prawns and mushrooms to the sauce, heating gently for 7 - 8 minutes.
Peel the potatoes, cook in salted water, drain and mash with milk and butter.
Pour the fish mixture into an ovenproof dish, and top with the mashed potato, forking into a ridged pattern. Cook for 30 minutes until bubbling and brown.
Try a proportion of smoked haddock.
Add mustard powder to the sauce.
Top with grated cheese, herbs or slivered almonds.
A Michael Barry recipe, which shows that there is nothing bland about fish cakes if made well! He enjoys them with tomato sauce and lots of brown bread and butter, but they go well with a green vegetable too.
8 oz white fish fillets (cod, coley, whiting)
8 oz smoked cod or haddock fillets
10 fl oz milk
1 lb potatoes, peeled and boiled
1 oz butter
1 beaten egg
2 heaped tbsp soft white breadcrumbs
1 - 2 tbsp sunflower oil
Put the fish, milk and a pinch of nutmeg and salt into a saucepan.
Bring to the boil, then cover and simmer very gently for about 10 minutes.
Take the fish out, but reserve the milk.
Skin the fish, removing any bones, and flake it into quite small pieces into a bowl.
Mash the boiled potatoes with half a teaspoon of nutmeg, the butter, and enough of the reserved milk to make a creamy smooth but firm mash.
Add the fish to the mashed potato, mix thoroughly, and then divide into eight balls, flattening them gently into cakes.
Dip first into beaten egg, then into the breadcrumbs, pressing them firmly until each cake is well coated.
Let them set for half an hour in the fridge (they will keep in the fridge for a day) then fry gently on each side in the oil for 5 - 7 minutes, until they turn a rich golden brown.
Smokey Fish Supreme
A tasty, filling a healthy Blue Peter recipe.
Ask a grown up to help you if you're afraid of the cooker!
250 g long grain rice
1 litre boiling water
Vegetable stock cube (or vegetable or fish stock if you have it)
225 g grated cheese
250 g peas
500 g smoked haddock, skinned
4 tbsp milk
Salt and pepper
Either dissolve the vegetable stock cube in the water, or use proper vegetable or fish stock, making the liquid up to a full 1 litre in total.
Cook the rice in the liquid for 15 minutes.
Now add the peas, and cook for a further 5 minutes.
Meanwhile cook the smoked fish gently in a pan with the milk and a little butter, for 10 minutes.
When the fish is cooked, flake it, taking care to remove any bones.
Pre-heat the grill.
The rice, peas and fish are now assembled in an ovenproof dish.
Place the flaked fish in the dish first, then add the rice and peas on top.
Season to taste.
Mix half the grated cheese into the topping, and sprinkle the other half over the top.
Now place the dish under the grill until the cheese is melted and golden.
Serve garnished with parsley.
Smoked Mackerel Pate
Delicious on hot buttered toast, garnished with parsley or tomato slices.
Freezes well in 2 portion tubs, if you can avoid eating it first!
Very quick and easy to make, too.
Makes several 2 portion tubs
1 slice of bread, without crust
2 tbsp milk
7 oz fillets of smoked mackerel
Juice of 1/4 lemon
1 oz butter, melted
1 tbsp yoghurt
1 level teasp parsley
Parsley or tomato slices for garnish.
Soak the bread in the food processor bowl with the milk, and leave to soak for a few moments. Remove the skin from the mackerel fillets, and then crumble the fish into the processor bowl, making sure you remove any bones.
Add all the other ingredients, and process for 10 seconds.
Scrape down and mix for a further 5 seconds.
Serve in ramekins, garnished with parsley or tomato slices with hot buttered toast.
Prawn Cocktail Sauce
A simple sauce suitable for prawn cocktails.
Makes about 8 fl oz
5 tbsp mayonnaise
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp creamed horseradish
2 tbsp lemon juice
Mix all the ingredients together well. I said it was simple!
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