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Smoked Haddock & Colcannon

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A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!

 

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2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …

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Peel, cut potatoes into quarter and boil with some salt

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Blanch the cabbage or kale and chopped it up …. finely chop the onion

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Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff

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Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale

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Season with freshly ground pepper and salt

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Turn the potato mixture onto a very hot pan ….

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… spread potato mixure out .. fry until brown …

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….cut it roughly into pieces ….

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…continue frying until it is crisp and brown

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Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover

RECIPE

Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Grilled Salmon Fish Head

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Now if you are a fan of Japanese cuisines, you would know that you will see Grilled Salmon Fish Head on the menu of every authentic Japanese Restaurant …. when I found these awesome, fresh Salmon Salmon Heads I was so elated and snapped it all up and even Hubby who had plain refused to eat fish-heads all these years had also relented and enjoyed these Grilled Salmon Fish Heads 😉

How could I have resist snapping up these awesome fresh Salmon FIsh Heads, you tell me??? …especially here in Lagos where such delicacies are rare to come by…in fact this is the first time I ever seen such big, fresh Salmon Fish Heads on sale after 10 years of being here!!

Don’t it just look most delectable? Most simply and easy to prepare and an out-of-this-world delicacy …. simply sprinkle with some course sea salt and either grill over your BBQ grill or grill it 3″ away from your gas/electric grill until it is nice and done!

What better way than to pair it off with some Pink Champagne 😉

Seared Spiced Salmon Steaks with Black Beans Salsa

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Seared Spiced Salmon Steaks …a very simple yet flavourful way to cook your salmon steaks … served up with Black Bean Salsa … a perfect combo!

Fresh Cilantro aka Coriander …one of the spices for the marinade … finely chopped…
I can never get enough of this fresh herbs … the fragrance is simply awesome!

The marinade ingredients … mix together with regular olive oil

Spread the marinade on both sides of each salmon steak, cover with plastic wrap and set aside for the flavours to develop and permeate the salmon

RECIPE

Ingredients :

4 salmon steaks

3 plump garlic cloves 

2 tsp fine sea-salt

2 Tbsp chopped fresh cilantro

1½” pc of fresh ginger, peeled & grated

Grated zest of 2 limes (reserve juice for the Black Bean Salsa)

a good pinch of ground cinnamon

a good pinch of ground cumin

2 Tbsp regular olive oil

freshly ground black pepper, to taste

Methods :

  • A few hours before you want to cook the salmon, wipe each of the steaks with damp paper towels and remove any visible bones 
  • With pestle & mortar, crush the garlic and salt together into a creamy purée …transfer to a bowl and add the grated ginger, cilantro, lime zest, cinnamon and cumin, 1 Tbsp of the olive oil and a good grinding of fresh black pepper
  • Mix everything together and spread the wet marinade rub onto both sides of each of the salmon steaks …cover with plastic wrap and set aside for the flavours to develop and permeate the salmon
  • When you are ready to cook, pre-heat the grill/broiler to highest setting
  • Brush a large rimmed backing sheet with the remaining 1 Tbsp of regular olive oil and put it under the grill/broiler t heat up
  • When the baking sheet is really hot, use an oven mitt to remove it from oven ….place the salmon pieces on it … they will sear and sizzle as the salmon steaks touch the hot metal
  • Position the baking sheet on level in oven about 3″ from the heat and grill/broil for 7 minutes then check for doneness … the salmon flesh should look opaque when prodded in the thickest part with the tip of a sharp knife
  • Transfer to warm plates and serve immediately with the Black Bean Salsa

Steamed Lemon Sole Fillet & Asparagus Rolls

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A very easy, healthy & simple light dinner … Season the lemon sole fillets with salt & pepper then roll it tightly around the asparagus stalks …steam in a steamer basket for 15 minutes or until the fish has turned opaque white …

Lift rolls out of steamer basket onto serving plates and serve up by drizzling a mixture of garlic oil & soy sauce …a wholesome meal that can’t get any easier than this! To make the garlic oil & soy mixture, chop up 4 cloves garlic, brown it lightly in 2 Tbsp oil in a pan then remove from heat and add 2 Tbsp soy sauce and drizzle over the fish & asparagus rolls

Crispy Fish with Tabbouleh

Pan fried crispy fish fillet (seasoned with just some salt & pepper) served atop a bed of Tabbouleh ...another very healthy meal 😉

Smoked Haddock with Leeks/Spinach and Poached Egg

Our special Sunday Brunch treat ...there is something about the combination of eggs, leeks/spinach and "smoke" that really perks you up in the morning!

RECIPE

Ingredients:

2 undyed Smoked Haddock fillets

the green parts of Leeks (to the amount you wish to have) OR fresh spinach

2 eggs

milk

1/4 cup double (heavy) cream

white wine vinegar

1 Tbsp butter

Salt and Pepper, to taste

 Method:

  • Over a low heat, poach the haddock fillets in just enough milk to come halfway up the fish, shaking the pan gently to keep the fish moist, for  about 5 minutes.  When cooked, remove and keep warm
  • Increase the heat under the milk and allow to reduce by about half, stirring occasionally.  Add the cream and allow to bubble up.  Season to taste with salt and pepper …the sauce should be thickened but should pour easily
  • Heat a frying pan then add butter and the leeks, stirring for a few minutes and allow leeks to sweat for a few minutes.  Season lightly then set aside and keep warm …if using spinach, stir fry in the butter for a few minutes & season lightly
  • To poach the eggs, bring 1.5″ water to a simmer and add a few drops of vinegar.  Gently crack 2 eggs into the water and cook for 3 minutes.  Remove the first egg using the slotted spoon and rest in the spoon on some kitchen paper to remove any water.  Repeat with the 2nd egg.
  • Plate up by laying a Haddock fillet on each place, topped with the leeks/spinach followed by a poached egg
  • Pour over the cream sauce and serve immediately (note: we didn’t serve up with any cream sauce due to personal preferences).