Fish Recipes

Julio Said:

Fish recipes using a fish kettle - or tips welcome?

We Answered:

Poached salmon with mayonnaise, new potatoes and cucumber salad

Ingredients
1x1.5-1.75kg/3-4lb salmon, cleaned
2 celery stalks, sliced
1 carrot, sliced
1 onion, sliced
6 bay leaves
Â½ tsp black peppercorns
65ml/2Â½fl oz white wine vinegar
750g/1Â½lb new potatoes, scraped clean
3 sprigs of mint
1 cucumber
300ml/10fl oz mayonnaise made with olive oil
salt

Method
1. Pour enough water into a fish kettle to cover the fish. Add the celery, carrot, onion, bay leaves, peppercorns and 50ml/2fl oz of the vinegar. Bring to the boil and simmer for 20 minutes to make a court bouillon. Carefully lower the salmon into the court bouillon, increase the heat once more and poach gently for 16-18 minutes.
2. Meanwhile, boil the potatoes in salted water with one of the mint sprigs until tender, then drain and keep warm. Peel the cucumber and slice it as thinly as possible, preferably on a mandoline. Chop the leaves from the remaining mint sprigs and mix with the cucumber, the remaining white wine vinegar and a pinch of salt.
3. Lift the salmon, still sitting on the trivet, out of the fish kettle, and allow any excess water to drain away. Carefully lift it off the trivet with 2 fish slices and put it on a serving plate. Remove the skin by making a shallow cut through the skin along the backbone and around the back of the head and carefully peeling it back. Carefully turn the fish over and repeat on the other side.
4. To serve, run a knife down the length of the fish between the 2 fillets and gently ease them apart and away from the bones. Lift portion-sized pieces of the salmon on to each serving plate, then turn the fish over and repeat. Serve with the new potatoes, mayonnaise and cucumber salad.

Poached sea trout with sorrel hollandaise

Ingredients
1 x 1.25-1.5kg/2 Â½-3lb sea trout, cleaned and scaled
sea salt
For the sorrel hollandaise:
4 tbsp cold water
1 tbsp white wine vinegar
1 tsp white peppercorns, crushed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
Â¼ small lemon, juice only
15g/Â½oz sorrel, large stalks removed and the leaves finely shredded then roughly chopped
salt

Method
1. Put 3 litres/6 pints of water and 2 tbsp of sea salt into a fish kettle and bring it to the boil. Add the sea trout, making sure that the water covers the fish, bring back to a simmer and leave it to poach gently for 16-18 minutes.
2. Lift the sea trout, resting on its trivet, out of the fish kettle and allow any excess water to drain away. Carefully lift it off the trivet with 2 fish slices and put it onto a warmed serving plate.
3. Remove the skin by making a shallow cut through the skin along the backbone and around the back of the head and carefully peeling it back.
4. Carefully pull out the fins as you get to them. Turn the fish over and repeat on the other side. Cover and keep warm.
5. For the sorrel hollandaise, bring the water, vinegar and crushed peppercorns to the boil in a small stainless steel pan and reduce by two-thirds to about 2 tablespoons.
6. Put the butter in another small pan and leave over a very low heat until melted.
7. Skim off any scum from the surface and then pour off the clear butter, leaving behind the milky white solids which will have settled on the bottom of the pan.
8. Return the clarified butter to a clean pan and keep warm.
9. Strain the reduction into a heatproof bowl, add the egg yolks and rest over a pan of just simmering water, making sure the base of the bowl is not touching the water.
10. Whisk for about 4 minutes to create a soft, voluminous sabayon which will become creamy and about four times as much in volume. Don't allow the temperature of the sabayon to rise above 65C which will be uncomfortably hot when tested with your little finger.
11. Remove the bowl from the pan and gradually whisk in the warm clarified butter to make a thick emulsion.
12. Whisk in the lemon juice, Â¼ teaspoon of salt and the sorrel.
13. Serve with the warm poached sea trout.

Scottish Tweed Kettle

Serves 4-6
900g (2lb) Fresh Salmon
150ml (Â¼ pint) Dry White Wine
110g (4oz) Mushrooms, chopped
25g (1oz) Butter
2 Shallots, chopped
Water
Pinch Ground Mace
Freshly Parsley, chopped
Salt and Freshly Ground Black Pepper

Place the fish in a fish kettle or large saucepan and just cover with water.
Slowly bring to the boil, simmer very gently for 2-3 minutes.
Remove the salmon from the heat, skin and remove any bones.
Return the skin and bones to the cooking liquid, bring to the boil, simmer for 15 minutes.
Strain and reserve 150ml (Â¼ pint) into a clean pan.
Pour into a saucepan.
Add the salmon, white wine, shallots, mace and season to taste.
Cover and simmer gently for 10 minutes.
Melt the butter in a frying pan, add the chopped mushrooms and gently sautÃ© gently.
Drain, add to the salmon, cook for 5 minutes.
Garnish with parsley.
Serve with mashed potatoes or swede.

Edgar Said:

Fish recipes?

We Answered:

POACHED SALMON WITH WATERCRESS MAYONNAISE

Ingredients:
3/4 cup mayonnaise
1/2 cup finely chopped watercress leaves
1 tablespoon coarse-grained Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup water
1/3 cup dry white wine
1 shallot, thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6-ounce center-cut salmon fillets with skin

Prep:
Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.
Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)
Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

Regina Said:

fish recipes?

We Answered:

Mackerel with tomatoes:

1 big fish, 2 onions, 2 tomatoes or pure, 4-5 sp oil, 2 sp flour , red pepper, hot pepper,spice for fish, salt and laurel-leaves.

Slice the fish and vegs. Mix flour and red pepper with some water. Put all in baking dish with spices. Sprinkle with oil. Roast in oven in 200oC 20-30 minutes.

Isaac Said:

Fish recipes for someone who is picky with fish?

We Answered:

Start off by using boxed fillets(generally white fillets are the best to begin with) or filleted and sliced fresh fish from your local supermarket.This way there's barely a fish smell , if at all.Once you get used to (fall in love!!) with these then you could progress onto buying whole fish and eventually - even gut them yourself! Just kidding, but here is a fantastic recipe:

Pan fry fish fillets until done and keep warm.
(I love to use fresh,filleted Atlantic Salmon but frozen fish works perfectly as well)

Gently heat about 1/2 a cup of thickened cream.When it reaches a sauce like consistency, add in 20g butter (regular,salted)and 1 1/2 Tablespoons fresh lemon juice. Continue stirring and cooking until butter is melted and the desired consistency is reached.
Switch off stove and add in a little chopped fresh cilantro or parsley and a quick grind of black pepper.
Serve immediately spooned over fish with a greek salad on the side.
ENJOY!

Clarence Said:

Have any healthy fish recipes that might appeal to a fish-hater?

We Answered:

This is funny. If you do not like that "distinctive seafood flavor", then don't eat it. You can get the omega 3 from vitamin tablets or something like cod liver oil tablets. Search omega 3 on google and see what you can find.

Penny Said:

What kind of healthy fish recipes can I use for the whole family?

We Answered:

Here are a bunch of Fish Recipes for your catches - http://www.gourmet-living.com/category.hâ€¦

Fish Recipes

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