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Smoked Haddock Carbonara:
| 455g (1lb) smoked haddock fillet,
fresh or defrosted, skinned and cubed |
| 1 x 15ml spoon (1tbl spoon) olive
oil |
| 115g (4oz) mushrooms, sliced 3 rashers
bacon |
| 2 x 15ml spoon (2 tbl spoons) fresh
chopped parsley |
black pepper |
| 3 spring onions, chopped |
4 cherry tomatoes, quartered |
| 1 x 250g pack fresh tagliatelle |
1 pint double cream |
Boil the pasta to the instructions on the
packet.
Fry off the onions, mushrooms and bacon till soft.
Add the smoked haddock
and cook gently.
Add the double cream and simmer for 5 minutes.
Add
the cherry tomatoes.
Season to taste.
Stir in the pasta and sprinkle
with chopped parsley.
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Cullen Skink Soup:
| 445g (1lb) smoked haddock skinned
& diced |
50g (2oz) onions |
| 100g (4oz) chopped leeks |
25g (1oz) margarine / butter |
| 750ml (1.5 pt) milk |
200g (8oz) diced potatoes |
| 1 small tin evaporated milk |
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Gently fry off the onions in the butter until
soft, add the smoked haddock and cook gently until the fish is soft.
Add the milk, dice potatoes and leeks and cook for 15 minutes until
the potatoes are soft.
When ready to serve, add the evaporated milk.
If desired mash with potato masher or blend with and electric hand blender.
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Halibut in Bacon &
Mushroom Sauce:
| 4 halibut steaks |
4oz button mushrooms |
| 3 fl oz cream |
2 fl oz fish stock |
| 1 oz butter |
1 oz plain flour |
| 1 med onion, chopped |
3 rashers bacon |
| 2 T spn oil |
1 T spn mixed herbs |
| 1 pinch ground cloves & nutmeg |
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Melt the butter in pan, add the onion, bacon
and mushrooms, saute gently for a few minutes.
Add the flour and cook for 1 minute.
Slowly add the stock along with the spices and simmer for 5 minutes.
Add the cream and herbs.
Brush the halibut steaks with a little oil and grill for 5 minutes on
each side or fry over a gentle heat.
Pour the sauce over and serve.
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Red Thai Haddock:
| 1 lb 2 oz cubed, skinned, haddock |
1 tbl spoon oil |
| 1 onion thinly sliced |
2 tomatoes diced |
| 14oz can coconut milk |
1 tbl spn Thai red curry paste |
| 1/2 lemon juice |
1 tbl spn Soy sauce |
| Pinch fresh basil & coriander
leaves |
Salt & pepper |
Heat the oil in large pan and add the onion
- cook well until brown in colour.
Add the tomatoes and cook for 1 minute then stir in the curry paste
& coconut milk.
Bring to gentle simmer and add the fish, cook gently for 4 - 5 minutes
until the fish is tender.
Stir in the lemon juice, soy sauce, fresh
herbs and season to taste.
Serve with rice, sugar-snap peas or mangetoute.
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Oriental Tuna Steaks:
| 4 tuna steaks |
1 x 15ml / 1 tbl spoon soy sauce |
| 2 spring onions finely sliced |
1 sml red chilli finely chopped |
| 2.5cm piece ginger |
zest and juice of 1 lime |
| 1 x 15ml tbl spn olive oil |
Shredded spring onion and chopped
chilli to garnish |
Mix the soy sauce, sliced spring onion, chili,
ginger. lime juice and zest in bowl.
Place the tuna steaks in shallow bowl and cover with the marinade for
at least 15 minutes.
Brush a heavy based frying pan with a little oil and heat over a high
heat.
Take the fish out of the marinade and pat fry, reserve the marinade.
Cook the tuba steaks for 3 - 4 minutes, turn over and cook for a further
3 minutes.
Add the marinade and heat until bubbling.
Serve the dish with the shredded spring onions and red chili.
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Lemon Sole with Stilton:
| 3 oz Stilton cheese |
2 oz breadcrumbs |
| 1 onion chopped |
salt & pepper |
| 4 med lemon soles |
1/2 oz butter |
| 1/2 oz plain flour |
2 tbl spn fresh single cream |
| 2 tbl spn lemon juice |
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Mix the stilton cheese with the breadcrumbs
and onions, season with salt and pepper.
Divide into 4 balls.
Wrap the lemon sole around the stuffing and place into an ovenproof
dish.
Pour milk over the fish and bake in oven at 190deg (gas no. 4) for 20
minutes.
Put the juice from the fish, butter and flour into a pan, heat stirring
continuously until the sauce thickens and boils.
Cook for one minute.
Stir in the fresh cream and lemon juice.
Pour over the hot fish and serve.
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Sweet and Sour Prawns:
| 1 bag of prawns, fresh or defrosted |
4 tbl spns oil |
| 2 cloves garlic |
2 onions chopped |
| 2 green peppers, sliced |
2 carrots grated |
| 1 piece of root ginger |
6 tbl spns white vinegar |
| 1/2 pint water |
2 oz demerara sugar |
| 2 tbl spn corn flour |
1 tbl spn soy sauce |
| Salt & pepper |
2 tbl spn soy sauce |
| 4 pineapple rings, chopped |
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Lightly saute the onions, garlic and peppers.
Add the water, vinegar, tomato puree and demerara sugar.
Bring to boil slowly until sugar is dissolved.
Simmer for 10 minutes and thicken with cornflour.
Add carrot and pineapples and soy sauce. Boil for 2 minutes.
Light fry off the prawns in oil for 5 minutes until cooked.
Stir into the sauce and serve with boiled rice.
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Thai Fish Cakes:
| 14oz firm white fish |
1.5oz corn flour |
| 1 tbl spn fish sauce |
1 egg beaten |
| 1oz chopped coriander |
3 T spn red curry paste |
| 1 sml red chili, chopped |
3.5oz green beans, chopped |
| 2 spring onions, chopped |
125ml oil |
Place fish into food processor for 20 seconds
until smooth.
Add the corn flour, fish sauce, egg, coriander, curry paste and chili.
Mix for 10 seconds.
Place into a bowl and mix in the beans.
Use wet hands and make into patties.
Heat the oil in frying pan.
Cook the patties until golden brown on both sides and serve.
Can serve the patties with sweet chili sauce.
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Hot Smoked Salmon Mousse:
| 9oz hot smoked salmon |
6oz butter |
| Lemon juice |
pinch of black pepper |
| 1 tbl spn cognac or dry white vermouth |
1/4 pint double cream lightly whipped |
Heat the butter in the pan then remove from
the heat.
Pour into a food processor and add the smoked salmon.
Process this until smooth.
Add the lemon juice, Cognac / Vermouth and black pepper.
Place the mixture into a bowl and allow to cool.
Fold in the whipped cream lightly.
Place into ramekins or 1 large bowl.
Serve with melba toast and a wedge of lemon.
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Downies of Whitehills :: Telephone
01261 861204 :: info@downiefish.co.uk
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