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Ricky Murray

Cooking good food on a budget and full flavours

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fish

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

 

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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

IMG_2861.JPG

 

 

 

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.

Kedgeree

Saw some smoked haddock and couldn’t resist! So decided it was kedgeree night. The flavours in this meal are so good!
8oz smoked haddock

3 eggs, boiled and quartered 

3tbsp double cream

1tbsp mild curry powder

1 1/2 onion, diced

6oz rice

18floz water

2 bay leaves

3oz frozen peas

Squeeze of lemon juice

1tbsp sunflower oil 

Handful of fresh parsley, chopped

Salt and pepper
Pour the water into a pan over and medium heat along with the haddock skin side up and the bay leaves and cook for 7-8 minutes. Peel the skin off which should come off easy, then flake up the haddock over a colander and pour the cooking water into a separate pan, add the rice, boil for 10mins.

In the pan you just used, add the oil and fry the onions for 2 minutes, add the curry powder, stir then cook for a an extra 3 minutes. When the rice is cooked it should have soaked up all the water, add to the onions along with the cream, peas, parsley and a good season with salt and pepper. Give everything a big stir and remove from the heat. Add the haddock and lemon juice then carefully stir in the haddock and serve with the eggs.

The best Salmon and fennel fishcakes with parsley sauce

fishsal salmonfish

For the fish cakes.

1 1/2lb maris potatoes

3 spring onions, chopped

1/2 small fennel bulb, chopped

2 salmon fillets

1 bay leaf

1/2 onion

1 pint of milk

2tbsp fresh chopped parsley

salt and fresh ground pepper

2 eggs, beaten

4oz plain flour

6oz breadcrumbs

For the parsley sauce.

1oz flour

1oz butter

handful of chopped parsley

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

Peel, cube and boil the potatoes in salted water for 10-12 minutes. Pour the milk into a large high sided pan big enough to place both the salmon fillets in. Add the bay leaf, salt and pepper, onion and salmon fillets (skin side up)and simmer for 8-9 minutes. Remove and set aside to cool. When the potatoes and soft drain, add a drop of milk and a knob of butter then mash. Flake the salmon into nice size chunks and add this to the mash along with the spring onions, fennel, parsley, and salt and pepper to taste then fold everything together but take care not to break the fish up. Shape into nice size patties. Take one fishcake, dip it into the flour then shake off any excess then into the egg and lastly the breadcrumbs. Push the fishcakes into the breadcrumbs to make sure you get a really good coating. Cook in the oven for 18-20 minutes until golden brown. While these are cooking make the parsley sauce. Add the butter to a pan over a medium heat until melted then add the flour and mix it all together. Cook for 1-2 minutes for the flour to cook out. Sieve the milk a glug at a time into the pan and mix in between until all the milk has gone and you have a nice white sauce the thickness of double cream. Its already seasoned so just add the parsley 2 minutes before the end of cooking then serve.

These salmon fillets were on the reduced section which is a good place to look for very good deals to make cheap meals with all the flavour! All together it made 6 fishcakes so freeze the rest.

Indian spiced tuna burgers

indituna

2x160g tinned tuna chunks, drained

2 egg yolks

1/2 small courgette, diced

Handful of sweetcorn

Handful of parsley, chopped

1 thumb size piece of ginger, grated

1 & 1/2tbsp garam masala

Salt and pepper to taste

Pre-heat oven to 200c (gas6).

Put everything except the egg yolks in a large bowl and mix extremely well!

The egg yolks are to bind everything together so you can form a burger.

Place a handful of the tuna mixture into a medium sized cooking ring to form the burger or pastry cutter if you haven’t got a cooking ring and pat it down, add more if needed to fill the ring.

Remove the ring slowly and transfer to a baking tray, repeat with the rest of the tuna mixture, place in the oven and cook for 15-20 minutes until crisp on the outside but still flaky on the inside and packed with flavour.

You can make a big batch of these and freeze for those lazy days.

R.Murray

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