Monte Carlo Smoked Haddock

Ingredients

• 2 fillets of Smocked Haddock
• 800ml Milk
• 1 Onion
• 1 Bay Leaf
• 2 Cloves
• 1 tsp Black Peppercorns
• 500g Spinach
• 2 Tomatoes
• 1 tsp White Wine Vinegar
• Eggs

Sauce:

• 25g Butter
• 2 Shallots
• 4 Mushrooms
• 2 Sprigs of Thyme
• 1 Bay Leaf
• Glass of White Wine
• 500ml Fish Stock
• 150ml Double Cream
• Chives

Method

1. For Sauce, over a low heat fry Shallots in Butter (5 mins)
2. Add Mushrooms, Thyme and Bay Leaf and continue to fry (5 mins)
3. Turn up the heat, add White Wine and reduce by half
4. Add the Fish Stock and reduce by 2/3
5. Finally add Double Cream and Chives, simmer (5 mins)
6. For fish bring Milk, Onion, Bay Leaf, Cloves, and Peppercorns to near boiling point
7. Gently place fish into milk (skin side up) and poach (5 mins)
8. Remove fish and peal off the skin
9. Meanwhile wilt the Spinach
10. Place Tomatoes in boiling water, then remove skin and seeds, then chop into chunks
11. Poach the Eggs in boiling water and White Wine Vinegar (3 mins)
12. To Serve, place fish onto dish cover with Spinach, then the poached Egg
13. Surround fish with Tomatoes and pour over plenty of Sauce
14. You can serve with mash Potatoes – if your greedy like me

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Haddock, Polenta and Salsa

Ingredients

• 2 Haddock Fillets
• Zest and Juice of 2 Limes
• Coriander Leaves
• 2 Green Chillies
• 1/2 tsp All Spice
• 1 tsp Worcestershire Sauce
• 3 Garlic Cloves
• 3 tbsp Olive Oil
• 2 Tomatoes
• 4 Spring Onions
• Basil Leaves
• Plain Flour
• Egg
• 400ml Coconut Milk
• 200ml Water
• 200g Polenta

Method

• For Marinade, blend, Zest and Juice of 2 Limes, Coriander Leaves, Chillies, All Spice, Worcestershire Sauce, Garlic and Olive Oil in blender
• Cover Haddock Fillets in Marinade and chill (20 mins)
• For Polenta, bring Coconut Milk and Water to boil
• Pour in Polenta and stir (add more water if mixture is too think)
• Continue to cook for 3 mins, then cover and allow to cool
• Scrap Marinade off Fish and reserve for Salsa
• Cover Fish in Flour, then Egg, then Flour again
• Fry Fish in Oil and Butter (10 mins)
• For Salsa, chop Tomatoes and Spring Onion, then add to Marinade then fry (5 mins)
• Remove Fish and allow to rest
• Meanwhile, tip Polenta out and slice
• Fry Polenta Slices (5 mins)
• Serve Fish with Polenta, Salsa and torn Basil Leaves over the top

Spicy and Fruity Fish

Ingredients

• Salmon Fillets
• Lime
• Garlic
• Green Chilli (with seeds)
• Ginger
• 75g Butter
• Orange
• Avocado
• Pineapple
• Coriander Leaves

Method

1. Finely chop Garlic, Ginger and Chilli
2. Mix with Lime Zest and its Juice
3. Marinade Fish (1 Hour)
4. Remove Fish from Marinade (reserving marinade for sauce) and fry in oil and butter
5. For Sauce, whiz the Marinade, Coriander Leaves and Butter in a blender until smooth
6. Remove Fish, season and rest
7. For Salad, segment Orange, peel, stone and slice the Avocado, peel and slice Pineapple
8. Serve Fish with Salad and plenty of the Sauce

Jamaican Rundown

Ingredients

• Coconut Milk
• 2 Garlic, finely chopped
• 1 Onion, sliced
• 2 Potatoes, sliced
• 1 Carrot, sliced
• 1 Parsnip, sliced
• 4 Plum Tomatoes
• Thyme
• 2 tsp Malt Vinegar
• 2 Chilli, finely chopped
• Whole Mackerel
• Lemon

Method

1. Alreet man, listen up – dis be the method of makin’ Jamaican Rundown
2. Ya simmer dem Coconut Milk (5 min)
3. Den ya add everytin’ except da Fish, and simmer (20 mins)
4. Lay da Fish on top and Bake @180C (20 mins)
5. Ya serve w’a squeeze a Lemon

Fish Cakes

Ingredients

• Potatoes
• Eggs Yolk
• Butter
• Onions
• Mustard Seeds
• Curry Powder
• Garlic
• Chilli
• Ginger
• Milk
• Bay Leaf
• Fish

Method

1. Boil Potatoes (10 mins)
2. Fry Mustard Seeds in oil (1 min)
3. Add Onions (5 mins)
4. Add Garlic, Chilli, Ginger and Curry Powder (2 mins)
5. Bring Milk and Bay Leaf up to boil
6. Turn heat down and poach Fish in Milk (5 mins)
7. Mash Potatoes with a little Butter and a little poaching Milk
8. Stir in Onions, Eggs Yolk and flaked Fish
9. Mould rounds and then fry on each side until brown
10. Serve (with Cauliflower Puree in picture)

Plaice, Spinach & Garlic Butter

Ingredients

• New Potatoes
• Plaice
• Lemon
• Butter
• Garlic
• Parsley
• Green Beans
• Spinach

Method

1. Boil Potatoes (15 mins)
2. Wrap Plaice and Lemon slices in Foil and Bake @180C (15 mins)
3. Meanwhile on a low heat melt mutter with Garlic (5 mins)
4. Boil Green Beans (7 mins)
5. Wilt Spinach (3 mins)
6. Add Chopped Parsley to Butter and Garlic
7. Squeeze Lemon into Butter and Garlic
8. Layer Spinach on plate, then put Plaice on top
9. Serve with Potatoes and Green Beans
10. Pour over Sauce

Sea-bass with Butter Sauce

Ingredients

• Potatoes
• Single Cream
• Sea-bass
• Shallot
• Lemon Thyme
• 4 tablespoons White Wine
• 2 tablespoons Lemon Juice
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Water
• 150g Butter
• Green Beans

Method

1. Boil Potatoes (10 mins), then mash with Single Cream
2. Fry Sea-bass skin side down (10 mins)
3. Reduce Shollot, Thyme, White Wine, Lemon Juice, Vinegar and Water a little
4. Remove from heat and allow to infuse
5. Sieve liquid into separate pan and heat
6. Remove from heat, and whisk in Butter
7. Boil Green Bean (5 mins)
8. Serve Fish on top of Potatoes drizzled in Butter Sauce

Trout with Fennel & Capers

Ingredients

• Fennel
• Leek
• Carrot
• Whole Trout
• Capers
• Shallot
• Bay Leaf
• Lemon
• Fish Stock
• White Wine
• Crème Fraiche
• Chervil

Method

1. Remove fronds from Fennel
2. Slice Fennel, Leek and Carrot  into large chunks, season then drizzle with oil
3. Bake @ 200C (20 mins)
4. Dice Fennel fronds, Capers and Shallot and stuff into Trout
5. Also stuff Lemon Slices into Trout
6. Reduce oven to 140C, and remove Vegetables
7. Add Fish Stock and White Wine
8. Place Trout on top of Vegetables, cover with tin foil, Bake (75 mins)
9. Remove Fish
10. Drain Vegetables (keeping the liquid for sauce)
11. Add Crème Fraiche and Chervil to liquid and bring to boil
12. Reduce until slightly thicker
13. Serve fish whole with Vegetables and plenty of the sauce

Sea-bass and Asparagus

Ingredients

• Potato
• Butter
• Chives
• Baby Carrots
• Asparagus
• Sea-bass
• Extra Virgin Olive Oil
• Tomatoes
• Olives
• Cornichon
• Parsley

Method

1. Boil Potatoes (10 mins)
2. Crush with Butter and Chives
3. Boil Asparagus and Baby Carrots (10 mins)
4. Fry Sea-bass skin side down (15 mins)
5. For salsa, mix Olive Oil, chopped Tomatoes, Olives, Cornichon and Parsley
6. To assemble, Place potato mixture in middle, lay asparagus, then Sea-bass on top
7. Surround with carrots and salsa
8. Squeeze lemon over Sea-bass