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Ricky Murray

Cooking good food on a budget and full flavours

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fish

Cauliflower Fishcakes

Never seen nor tried these before but had the fish that a friend gave us so i thought id give it a go, also a friend had asked for a fishcake recipe so i just wanted to go a little different. Turned out awesome and tasted amazing! Real good twist to the fishcake we all know.

1 whole cauliflower (approx 29oz, 850g)

10oz (283g) cod fillets or fish of your choice (i added a little salmon)

2tbsp fresh parsley (chopped)

1/2 chilli (chopped) optional

Milk

1/2 onion

Salt and pepper

(dried breadcrumbs might be needed)

To start bring a pan of salted water to the boil over a high heat, chop and add the cauliflower, cook for 8 minutes (the cauliflower wants to be cooked al dente, still has a little crunch). Drain and set aside to cool spread over a baking tray, you want them to dry out.

While they’re cooling, add the fish and onion to a pan, cover with milk then simmer over a medium heat for 4-5 minutes, set side to cool the same way as the cauliflower.

Place the cauliflower in a bowl or food processor and blitz until smooth or you can leave some chunks in if you like. Season well with salt and pepper, keep tasting until you have the seasoning right, it can take quite a lot. Next add the fish, parsley and chilli (if using), give everything a good mix. If at this point the mixture is a little wet, stir in some breadcrumbs.

Shape into fishcakes then onto a lined baking tray and into the fridge to firm up for about an hour.

I like to brown the outside of the fish cakes in the pan then into the oven but its up to you how you do them but here’s how i do mine.

Pre-heat oven to 200c (gas 6), in a large pan over a high heat add a little butter and the fishcakes, don’t move them for 2 minutes then carefully flip, cook for a further 2 minutes then into the oven for 7-8 minutes, While they’re cooking you can knock up a nice little salad to go with them.

CauliFish (1)CauliFish (2)

 

 

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Super Tasty Seafood Pancakes

A friend gave me some cod her partner and father had caught so in honour of pancake day i thought id try something a little different and it turned out so tasty and surprisingly filling to but also nice and healthy.

Pancake mix

4oz (115g) plain flour

1 egg

Milk (approx 4floz)

Pinch of salt

Butter for cooking

For the filling

2oz (56g) butter

2oz (56g) plain flour

Milk (approx 6floz)

10oz (300g) cod fillet

Handfull of mushrooms, chopped

Half of a leek, chopped

1 Tbsp fresh dill, chopped

Cheese of your choice

Salt and pepper

Pre-heat oven to 200c (gas 6).

First cook the cod any way you like, i like to poach mine in milk with half an onion and a bay leaf for about 4-5 minutes then drain and set aside.

Next get the pancakes done, mix together the flour, salt and egg then add the milk little at a time while whisking until you have a nice pancake batter.

Add a little oil to a pan over a medium to high heat and cook the pancakes, set aside to cool.

Fry the mushrooms and leeks in a little oil until just softened and set aside.

Now to bring it all together, add the 2oz butter to a high sided pan over a medium heat, when melted stir in the flour to make a roux, it will look just like a light brown ball but don’t panic, next add the milk a little at a time while whisking, making sure all the milk is incorporated before adding more, once you have a nice thick sauce (about 5 minutes) then add a pinch of salt and pepper.

Next add the fish, mushrooms, leek and dill, mix everything really well and thats the filling done.

Time to build, place a pancake in a large oven dish at one end, spoon in the filling and fold over both sides to create a parcel, repeat until finished then sprinkle with a little cheese and into the oven for 10-15 minutes.

Enjoy these with a nice salad or vegetables.

Easy Thai Fish Curry

Im a lover of everything food but i was brought up on this kind of dish by my dad and my grandad was the one who loved fish and passed that on to me so this is perfect! sweet, sour and spicy, a truly mouthwatering dish! Give this a try! Dont let the ingredients list put you off, its all cheap and cheerful.

Sauce

12floz coconut milk

handful of fresh coriander

5 spring onions, roughly cut including the green shoots

Thumb size piece of ginger, grated

3 garlic cloves

2 tbsp fish sauce (most supermarkets sell this now)

2tsp ground cumin

2tsp ground coriander

1tsp turmeric

2tsp chilli powder

2tsp brown sugar

Rest of ingredients

handful of green beans, roughly chopped

5oz mushrooms, sliced

8.8oz (250g) cod fillets, cut into chunks (or what ever fish you fancy)

handful baby spinach

To start just put all of the sauce ingredients in a processor and blitz for 2-3 minutes until you have a nice smooth sauce, then add the sauce to a large high sided pan over a high heat and bring to a boil.

Turn the heat down to a medium to high heat, add the mushrooms and green beans then simmer for 6-7 minutes.

At this point taste the dish and adjust the seasonings to taste.

Next add the spinach and stir well, place the fish into the pan and slightly push under the sauce, cook for a further 3-4 minutes (the fish doesn’t take long at all to cook depending on the thickness).

Serve up with some fresh coriander for a nice healthy meal packed full of flavour!

Pan fried Sea bass with a laverbread butter sauce

I recently spent a week in Anglesey with my partner in a family lodge which is right next to the beach and came across ‘the crab shop’ in benllech, it was a tiny little shop but amazing for fresh fish daily! So I thought why not do a fish dish and one to represent wales with laver bread and it was delish…… if I do say so myself!

2 sea bass fillets

1 tbsp white wine vinegar

6 floz (175ml) vegetable stock, make with 1 stock cube

4 shallots, chopped fine

juice of half a lemon

8.8oz (250g) unsalted butter

2 tbsp laver bread

2 tbsp double cream

10.5oz (300g) spinach

pinch of cayenne pepper

1.7oz (50g) extra butter

Put the stock, vinegar and shallots in a saucepan and slowly reduce to by about half, turn the heat down to low then slowly add the butter a little at a time, making sure its melted before adding more, until you have a slightly thick sauce, season with salt, a pinch of cayenne and the lemon juice.

Strain the sauce into a jug and then pour back into the pan and onto a low heat.

In a separate saucepan add the cream and laver bread, bring to the boil and add half the beurre blanc sauce what you just made, then turn the heat to low.

Season the sea bass and place skin side down into a hot frying pan over a high heat for 3 minutes.

While this is cooking, put the extra butter and spinach into a separate pan over a medium heat to wilt then remove.

Flip then fish over for an extra 1-2 minutes.

Serve the sea bass on a bed of wilted spinach then pour the laver bread sauce around it and the beurre blanc around the edge.

Enjoy

Seabass & Laver bread.jpg

 

Moules Marinière

I’m a huge lover of seafood and it was my dad that got me tasting seafoods when I was younger so I have him to thank for my love of this dish really! The mussels are the only thing that cost but even those are pretty cheap for a treat! the flavours are amazing. Sometimes I just want something to make the dish a little more filling so I went with linguine.

3lb mussels

1 Onion, diced

a bouquet garni of parsley, thyme and bay leaves (you can buy them in little teabag type things now)

1oz (30g) butter

2 1/2fl oz (73ml) fish stock

1 garlic clove, chopped

5fl oz (147ml) double cream

handful of parsley leaves, chopped

12oz (340g) linguine

Add the linguine to a large pan of salted boiling water over a high heat and leave to cook.

Wash the mussels under plenty of cold running water and discard any open ones that don’t close when lightly tapped on the side. Remove and fibrous beard coming from the shells and knock and large barnacles of with a knife, rinse again and remove any little pieces of shells.

Add the onion, garlic, bouquet garni and butter to a large high sided pan over a medium heat and soften, next crank the heat up, add the mussels and fish stock and cover to steam for 2-3 minutes, giving the pan a shake every now and then.

Remove the bouquet garni, drain the pasta and add to the mussels along with the cream and parsley.

Give everything a good stir and leave it cooking just for a further 1-2 minutes.

Enjoy

Mussels

 

 

 

Spicy Mackerel Kebabs With Saffron And Dill Couscous

Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!

4 Mackerel fillets

3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’

3oz sweetcorn

1 Tsp saffron

2 Tbsp dill, chopped

1 chilli, chopped

1 spring onion, chopped

Salt and pepper

5oz couscous

Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.

Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.

Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.

Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.

This is perfect BBQ cooking.

Link to Spicenutrition

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Fresh mackerel with roasted rhubarb

With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

Cod lion with crushed new potatoes, wilted spinach, peas and a thyme beurre noisette

As it’s pancake day…… I’m having fish!!!

Because it was reduced and we all know I’m about that budget food with extra flavour and va va voom! 

2 cod loins 

8oz new potatoes 

A good handful of spinach

1oz fresh peas

1tsp fresh thyme, chopped

1/2tsp paprika 

1/2tsp dried thyme 

1/2tsp cumin seeds

3oz butter

Salt and pepper

Preheat oven to 220c/gas 7.

In a large pan of boiling salted water over a high heat, add the potatoes and cook for 13-15 minutes or until tender.

While they’re cooking mix together the dried thyme, cumin seeds and paprika, season the fish with salt, pepper and the spice mix, wrap loosely in foil and place in the oven for 8-10 minutes.

In a small pan add the butter and fresh thyme. When the potatoes have cooked, crush them slightly, season and set aside but keep warm, in the same pan as the potatoes over a medium to high heat add a knob of butter along with the peas, spinach and a pinch of nutmeg, stir well and take off the heat. Back to the thyme beurre noistte, turn the heat up to high and keep stirring and just as the butter takes on a slightly brown colour it’s done.

By now the fish should be nicely cooked, so serve up.

Don’t waste them cooking juices in the foil! 

My fish was seasoned with spicenations recovery herb and spice blend, thanks to them guys for sending me their products 

Bolinhos de bacalhau

Bolinhos de bacalhau(Salt cod fritters) a popular Portuguese snack, also served as a main with rice and salad which we’re having, easy to make but pack so much flavour!! 

First tasted these a few years back when a fellow chef I worked with made them for me after he had been to Portugal and loved them. 
I used salt fish but it’s not to everyone’s taste so I’ve done the recipe for just regular cod
1lb waxy potatoes, peeled and cubed

14oz cod fillet 

4oz frozen peas

Handful fresh parsley, chopped

1 onion, diced 

Salt and pepper

1/2 onion

1 bay leaf

1 egg beaten 
Pre-heat deep fat fryer to 190c.
Put the potatoes onto boil and at the same time, place the half onion, bay leaf and cod fillet in a pan, cover with water, bring to the boil then simmer for 3 minutes, remove and set aside the cod to cool. When the potatoes are cooked, mash with salt and pepper but no butter or milk then stir in the peas, parsley, egg and diced onion, season well with salt and pepper.

Mash the cod in a bowl with the back of a folk and fold into the mash and give everything a good mix.

You can roll them into balls to fry them or I like to quenelle them but that’s up to you, fry until golden brown.

Serve as a snack or with salad and rice.

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