Category Archives: Fish

Butternut Squash part 3

Mmmm, look at that cheesy, stuffed goodness. Salty, but with no added salt. Sweet but not too sweet. Filling, but not sickening. My sister called it a bad boy, but with only a small spattering of calcium rich mozzarella, this is in no way bad for you. In a continuation of how to cook a butternut squash, I give you butternut squash-stuffed. I would advise not to make this just for one person, this could serve 4 MASSIVE portions each (me and my sis had a quarter each, guilt-free) , but could easily serve 6. The only drawback, was the time it took. But believe it, never has a wait been so worth it.

Ingredients

-1 butternut squash, cut in half lengthways and deseeded.

-4 tbsp oil

-2 carrots, peeled and grated.

-1 tin of lentils, drained and rinsed.

-2 tbsp of balsamic vinegar

-1.5 tbsp of tomato purée.

-3 tsp basil, or a handful of the fresh stuffed finely chopped.

-anchovies (optional)

-mozzarella, however much you like. About 1 200g ball is PLENTY.

-some cherry tomatoes

Method

-Preheat oven to gas mark 8/230-240 c. and place butternut squash halves face down a roasting dish, but before, cover the exposed flesh with 2 tbsp olive oil, and then once turned over in the dish drizzle the rest of the oil on the skin. Prod the skin with a fork, I feel this lets the butternut squash cook better all the way through. This will need to cook for about 1-1/2 hours.

-Whilst it’s roasting, mix all the ingredients except the cheese and anchovies in a bowl.

-The butternut squash is ready when the skin has brown, and when you poke a fork through the skin, it feels soft.

-Now, being careful, turn the halves upside and scoop out the flesh and mix with your lentil-carrot mixture. Once the mixture is well combined, divide back out evenly between the emptied out butternut squash halves.

-Lower oven to gas mark 6-7/210-220 c., and place these in the oven for 10 minutes. Take out again top with the anchovies and chopped mozzarella. Drizzle a little bit of olive oil on top, and cook for about 20 minutes, or until the mozzarella has browned.


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Filed under Butternut Squash, Cheese, Fish, Pulses, Vegetarian

Ritzy Fishcakes- ‘the best thing you never had’

These are absolutely lovely. They’re made with a crunchy crust made from Ritz crackers, meaning you don’t have to slave away over the hob turning the cakes over. I adapted the recipe from Nigella’s fishcakes in Feast. She uses both smoked and unsmoked haddock, but I chose just smoked, because I like that flavour. TBH, I wasn’t sure of my measurements I just went with the floew, but the thing about this is that you can adapt it to however way you want. You honestly don’t have to follow it to a T, like a bread or souffé recipe. If you want a lot more fish, which we did, use less potatoes. My ingredients made 11 cakes in total. Your staple ingredients are only: fish, potatoes and crackers. Thrifty? Yes indeedy. P.S let me know how these photos are turning out, they were the hardest to photograph.

Ingredients (makes 11 fishcakes)

-1kg smoked haddock

-1 kg potatoes

-500 ml milk

-200g (a packet) of Ritz Crackers

-1 handful/tablespoon of chopped parsely OR 2 tsp of dried parsely

-2 tsp made English mustard

-salt and pepper

Method

– Preheat the oven to gas mark 6. Peel the potatoes, chop them up and boil them in water for around 20 minutes or until they are soft when prodded with a fork. Once they are done mash them up, I think at this point you should add milk, a knob of butter and pepper so the mash tastes nice, but it’s your opinion.

-Whilst the potatoes are boiling poach the fish in the milk. In order to do this, put the milk and fish in a pan with some pepper and a few bits of parsley. Make sure that the fish is covered, but don’t DROWN it. Bring to the boil and simmer from about 6 minutes, turning from time to time. You can tell when it’s done if you take a chunk from the fish, and if it has lost its ghosty translucency, then it’s done.

-Drain the fish in a sieve and flake it. Attempt to take the bones out of the fish if you can.

-Add the flaked fish to  the mashed potatoes, adding the parsley, salt and mustard. Make sure the mixture is well combined.

-Now, take the plastic bag out the Ritz packet, and with a fork poke a hole in it so you let the air out. Then a get a rolling pin and smash the mixture until it is crushed in crumbs. Empty the crumbs into one or two baking dishes depending on how  many cakes you’re making, I needed to two dishes.

-With your hands, make some patties with the fish and potato mixture, and put in the baking dish, making sure the crumbs are pressed firmly into the cakes and leave in the dish of crumbs. Don’t worry, there will be lots of crumbs remaining.

-Cook for 20-25 minutes, or until the exterior begins to crack. Enjoy with tartare sauce and greens.

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Filed under Fish, Snacks and Starters

Healthy Fish and Chips

Don’t be put off by the white on the fish, this is to do with the blood that’s still in the fish. Soz if that’s a bit graphic. Anyway, I know this is a bit like Salmon with Patatas Bravas, but it’s not. One smoked haddock fillet is £1.79 or something from Morrissons, or £2 from Sainsburys. That’s average pricing.

Ingredients

– 1 smoked haddock fillet

-some new potatoes

-butter

-lemon (optional)

-seasoning or Nando’s Chip Sprinkle!!!!!View Large Image for Nandos Chip Sprinkle-90g

Method

-Pre-heat oven to about 200 c..

-Chop the new potatoes in half, and then half those halves. I’m not sure how many you’ll want, maybe 5 or 6? It’s up to you really, I can’t remember. Put them on a baking tray and drizzle with olive oil (cos this is healthy fish and chips), turning the potatoes upside down so they’re all covered. I sprinkled them with the Nando’s heaven sprinkle, but salt and pepper will do. Or any random spices, perhaps garam masala could be funny, but it wouldn’t be nice with the fish. So no, don’t put just ANY spice on them.Put these in the oven, check on them every 10 minutes, give them a shake or stir them around, make sure they don’t stick to the surface.

-Whilst these are cooking, prepare your fish. Use the same method I suggested with the Salmon recipe. Add lemon if you want it. TURN THE TEMPERATURE DOWN TO 180 c., and put this in with the chips for another 20 minutes.

-Take it out of its foil. Yes there is skin, this comes off easily though. Use the butter as a dressing to moisten the fish. Serve with salad and tartare sauce.

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Filed under Fish

Nice Baked Salmon with Patatas Bravas

I like Spanish food, and this what I am doing with my leftover Salmon fillet and chopped tomatoes.

Ingredients

-Salmon Fillet

-A knob of butter

-Mixed herbs

-Paprika

-Sugar (any kind)

-a tin or less of Chopped tomatoes

-Potatoes

Method

-I got my timing a bit confused here, I think I over-cooked the salmon, but this is how it goes. Chop up your potatoes into chunks and par-boil (place in boiling water) for 5 minutes.

-While they boil place your salmon fillet on some foil which is about 20 cm long, then put the butter on top of the fillet with a sprinkling of herbs. Wrap up the fillet by bringing the two width ends of the foil to the top and scrunch. Place this in the oven on a baking tray for half an hour at 180c (conversion chart for other temperatures is here).

-Now dedicate your time to the potatoes. Drain them, then fry in about 2 glugs of olive oil until they sound like they are frying well, but make sure they’re on a low heat as they need to cook on inside, not just the outside.

-While these gently fry remember to stir them. Now, empty your tomatoes into a saucepan, turn onto a medium heat and add 2 tsp of Paprika, 2 tsp of mixed herbs and 2 tsp of sugar. Once hot give a taste, use your instincts, you might need a bit more sugar depending on how much chopped tomatoes you had. You might just need a bit of salt. Keep this simmering until it has reduced to a thick texture, i.e when you stir it you can see the bottom of the pan, then turn off the heat.

-Keep an eye on your potatoes,  they take about 10-15 minutes to soften. Give them a bite to test, if they are brown on the outside and soft on the inside, place on a pan and put on the bottom shelf of the oven until the salmon has had its time.

-To know whether the Salmon is done, unwrap it and it should be a white pinkish colour when you cut through. Mine was overdone this time, so maybe DON’T place on 200c.

-Quickly re-heat the tomato sauce, add a bit of water if necessary. Whilst it’s heating up, serve the salmon, it should come easily away from its skin, potatoes and put the tomato sauce on top.

-I served with some chopped carrots, brocolli and cauliflower cos it was 50p for a little bag. So basically, this meal only really cost around £2.50!!

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Filed under Fish, Mediterranean

Jessica’s Fishy Concoction

 

I wasn’t sure if this was going to work. But I wanted to try it because I like fish, I like Puff pastry and I guess I like cream cheese….. The downfall here was the tomatoes soaking the bottom of the pastry, so maybe used a more condensed sauce such as tomato and basil pasta sauce.

Ingredients

-I was going to buy haddock, but then I saw Salmon was 2 fillets for £3 in Sainsburys. Score. You only need 1.

-Sainsburys cream cheese with herbs was both low fat AND 80p

– Jus-Roll Pre-rolled Puff Pastry was only a £1!!

-I was feeling a bit dizzy, so my mum said I should buy some spinach(£1) for its iron.

-And then I threw in some chopped tomatoes(33p).

Method

-It’s hard to have a proper method with something I’ve never made before. Firstly I heated about 3 tbsp of chopped tomatoes with some mixed herbs and sugar to make a tomatoey sauce. Ill show you what to do with the rest of the tomatoes in another recipe.

-I then took rid of the skin on ONE salmon fillet with difficulty(I froze the other one).

-Wilt the spinach but not until it’s complete mush. I.E put it in a saucepan and heat until the spinach just starts to darken and shrivel.

-I unrolled the puff pastry and rolled it a bit further to be economical by making it go further, but it doesn’t matter I guess.

-About 2 inches into the pastry, make a line of spinach which is the same length of the fillet.

-Place the tomato sauce on top-yes it does get watery but I kind of scooped the water to the side and onto the counter and quickly wiped it away so my flatmates didn’t see.

-Put the salmon on top, and then spread about a desert spoon of cream cheese on top of the fillet.

-Wrap up the pastry in whichever fashion pleases you, put on a greaseproof tray and put in the oven at 220c for about 40 mins. It needs some tweaking and affection, but this was literally one of the best meals I’ve had at Uni.

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Filed under Bread, Pastries and Pizza, Fish, Other