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fish

This tag is associated with 5 posts

A Taste Of Something Different – Fish Recipes Week – Sole A La Meuniere

Sole a la meuniere: Serves 2 Rachel’s quote: ‘Great fresh fish needs very little doing to it, with just some fantastic Kerrygold butter and a few herbs you have a truly spectacular meal.’ Ingredients: · 50g (2oz) Kerrygold butter, softened · 2 tbsp plain flour · 1 tbsp finely chopped parsley · 1 tbsp finely … Continue reading

A Taste Of Something Different – Fish Recipes Week – Pollock with Squash and Chickpeas

Spiced Pollock, roasted butternut squash and chickpea salad Prep time 15 minutes Cooking 10 minutes 4 fillets of OCADO Pollock 1 tbsp tikka masala paste 1 tbsp olive oil 1 packet of Waitrose butternut squash peeled slices (350g) 250g rocket leaves 1 lemon 150g chickpeas 1 tsp mango chutney 100ml natural yoghurt 1 tsbp of … Continue reading

A Taste Of Something Different – Fish Recipes Week – Naked Fishcakes

NAKED FISHCAKES Seared cakes of Smoked Scottish Haddock, Crushed Potatoes, Cheesy Leeks, Gravlax Sauce Serves 4 People For the Smoked Haddock – 300g Natural Smoked Haddock skinless & boneless – Whole Milk – Sea Salt Heat a large non stick pan with the whole milk & sea salt, add the fillets of Haddock and gently … Continue reading

A Taste Of Something Different – Fish Week Recipes

WATERCRESS TABBOULEH WITH SMOKED FISH AND PICKLED WALNUTS Serves 4 Prep: 30 minutes plus at least one hour soaking time 200g/8oz bulgar wheat ¼ red onion, finely diced 1 beef tomato, finely diced 1 red pepper, de-seeded and finely diced ½ cucumber, finely diced 2 pickled walnuts, finely chopped 2 x 85g/3oz packs watercress 25g/1oz … Continue reading

A Taste Of Something Different – Fish Recipes Week

Salt and Pepper Squid with Chillied Strawberry Chutney Homemade chilli chutney gets a summery twist with the addition of British strawberries. Delicious served as a dipping sauce for deep fried squid, fresh prawns or even drizzled over some cream cheese for a snack with tortilla dippers. Make plenty of chutney and keep the extra in … Continue reading

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