July Weather Foodcast on LMFM- Fast Fresh Fish!

It was all about lovely fresh fish this month. Here are some imaginative ways to serve up a healthy fish dish! Listen to the full feature here

Indian Style Mackerel with Gooseberry Chutney & Grape Salad

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Ingredients:

Serves 4

4 mackerel, filleted, pin bones removed

For the spice paste:

½ tsp ground cumin

¼ tsp cardamom powder

½ tsp cinnamon

½  tsp ground turmeric

¼ tsp allspice

½ tsp chilli flakes

Gooseberry Chutney:

75g gooseberries

2 tbsp rapeseed oil

1 tsp punch phoran (equal quantities cumin seed,  fenugreek, fennel seed, black mustard seed & cumin seed)

20ml red wine vinegar

1 tblsp brown sugar

salt to taste

For the Salad:

About 10 green grapes

1 tsp lime juice

1/2 tsp toasted cumin seeds, lightly toasted in a dry frying pan then crushed

a handful of  fresh coriander

1 tsp olive oil

Method:

Mix all the ingredients for the spice paste together in a bowl.  Apply and smear the paste well on the fish fillets .Cook the fish in a hot oven for 7-10 mins or heat a thin layer of oil in a large frying pan, add the mackerel and fry for about 2-3 mins on each side, until just cooked through.

For the chutney, heat oil in a pan. Add punch phoran-sauté until it crackles.

Add the gooseberries and the vinegar

Cook for 10-15 mins until chutney is cooked and sticky. Cool and serve with the fish.

Mix all the ingredients for the salad together and toss well. Serve the fish, chutney & salad together.

Crab Claws in a Garlic Cream Sauce

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(Makes enough sauce about 12 claws)

Ingredients:

Crab Claws, cooked

1 clove of garlic, finely chopped

Some parsley, finely chopped

A spritz of lemon juice

A glug of olive oil

100 ml whipping cream

Method:

Place a little oil into a frying pan and heat to medium. Place the chopped garlic in the pan with a little salt. Cook for a moment and then add the crab claws. Toss in the garlic and add the cream. Allow to bubble up for a few minutes until it is thickened. Avoid stirring. Place in small bowls or ramekins and add to platter. Serve immediately.

Thai Fish Cakes

Thai fishcakes

Ingredients:

200g white fish fillets, no skin (such as cod or haddock)

2 teaspoons Nam Pla (Thai fish sauce)

1 tsp ground cumin

1 tablespoon fresh lime juice

1 clove of garlic

A thumbsized piece of ginger, grated

1 small egg, beaten

Small bunch of fresh coriander, chopped

 

Serves 4 as a starter

 

 

Method:

 

  1. Slice the fish into chunks
  2. Put the fish into a food processor with the rest of the ingredients, holding some of the egg back
  3. Blitz for about 10 secs
  4. Check the mixture has bound together and add more of the egg if necessary, blitz again if needed

 

  1. Divide the mixture into about 10 cakes

 

  1. Heat a frying pan and add a couple of tablespoons of oil
  2. Fry fishcakes over a medium heat in batches for 3-4 minutes on each side
  3. When they are golden brown, drain on kitchen paper
  4. Serve with a few green salad leaves and the chilli crème fraiche

 

Chilli Crème Fraiche Sauce

 

2 tablespoons crème fraiche

4 tablespoons sweet chilli sauce

 

Combine ingredients

 

Brill with Coriander, Chilli & Lemon Dressing

 John Dory with samphire

(Serves 2)

Ingredients:

2 fillets of Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

 

Method:

 

  1. Chop coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Heat a frying pan on the hob until good and hot
  6. Brush the olive oil onto the fish and season
  7. Place the fish, flesh side down on the pan-it should sizzle
  8. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  9. Remove to a warm plate and drizzle with the coriander and chilli dressing

 

Serve with oven roasted potato wedges and salad or green vegetables such as asparagus or tender stem broccoli

 

Oven Roasted Potato Wedges

 

  • Preheat oven to 180*C

 

  • Cut potatoes into wedges (Roosters are best for this)

 

  • Place on a baking tray with salt & pepper and drizzle olive oil over

 

  • Cook for 20-30mins or until soft