This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour.
First make the pesto by adding the basil, parsley, garlic and around 50ml of olive oil to a blender to make the sauce; it needs to be quite thick as it is going under the ham and you don’t want it to drain out as you cook the cod. When you have a decent consistency set aside.
Next lay clingfilm on a worktop and lay four ham slices so they just overlap; take half the pesto and spread a thin layer across the ham, roughly where the fish will be then place the cod on top. Use the clingfilm to wrap the ham around the cod so it is tightly wrapped before putting in the fridge for ten minutes as this will help it hold it’s shape.
Repeat the process for the other cod loin
Next put potatoes on to boil in salted water and make up the stock; this is for cooking the baby leaks.
Put the oven on at 180c and remove the fish from the fridge; add the potatoes and roast the cod for about 15-20 mins on a roasting tray, removing the cling film!
Meanwhile place the baby leaks in the stock and cook for about 5 minutes; serve the cod with potatoes, leeks and peas
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.
To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde
This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. It is a very simple dish but packed with flavour; adjust the amount of chilli to suit your palate and bear in mind that the peppercorns will add spice as well. Continue reading Cod curry
For this recipe for Red Thai curry fishcakes first make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so. Continue reading Red Thai curry fishcakes
Heat a couple of tablespoons of vegetable oil in a pan and put on a high heat. Add the mustard seeds and fry until they start popping, then add the onion and fry over a medium heat for around ten minutes until they are soft. Add the garlic and fry for a couple more minutes before adding the other spices and the chilli.
Continue reading Madras prawn curry
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists!
First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky. This recipe used a rice which had 1 cup of rice to 1.3 cups of water. basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins. Continue reading Smoked mackerel sushi
Hake is a member of the cod family but has a more subtle flavour and slightly firmer texture than its more well-known fishy relation. It is the perfect foil for strong, punchy flavours such as chorizo here, and indeed it is a popular fish in Spain. This is a simple one-pot supper but its simplicity belies its taste reward. If you’ve never tried hake, I urge you to give it a go and this is the ideal recipe to convert you!
Continue reading Hake with chorizo and potatoes
Heat the olive oil in a paella pan (or large frying pan) and fry the chorizo until slightly crispy and remove with a slotted spoon and set aside on kitchen paper. Continue reading Paella
Soak the sultanas in hot water and put a pan of water on to boil for the pasta. Once boiling, add salt and then the linguine.
Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. Add the Marsala and let it bubble for a minute before adding the mackerel, the sultanas (after squeezing out the water), capers and a few drops of red wine vinegar. Add the dill and pine nuts and stir well to heat through. Continue reading Pasta with mackerel, Marsala and pine nuts