email me: annette@olearyskitchen.com
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Discovering the fantastic flavor and texture of fresh fish and the simple pleasure and satisfaction of cooking it well, is a revelation to so many people. My selection of fabulous recipes is sure to convince you that cooking with fish doesn’t have to be difficult or daunting. None of the recipes here will take longer than it takes to cook the potatoes!

Fisherman’s Pie
Always a family favorite.

Recipe

700g fish, e.g. haddock, hake, monkfish, trout, skinned and boned
625ml milk
½ onion
1 bay leaf
6 pepper corns
100g butter
50g plain flour
2 tomatoes, skinned and sliced
3 tablesp. flat-leaf parsley, chopped
1 tablesp. lemon juice
Salt and freshly-ground black pepper

Topping

900g freshly mashed potatoes
25g cheddar cheese, grated

Serves 4

Method

Preheat the oven to Gas Mark 6, 200°C (400°F).

Place the milk, onion, bay leaf and pepper corns in a large saucepan and bring to a boil. Reduce to simmer, add the fish and cook gently for 4-5 minutes. Remove the fish from the pan, allow to cool a little, then flake into bite-sized pieces and place in a bowl.

Melt the butter in a saucepan, then stir in the flour. Cook for 2-3 minutes, stirring all the time until golden brown. Gradually stir in the fish cooking liquid until the mixture boils, season with salt and pepper. Reduce the heat and allow to simmer gently for 3-4 minutes until thickened.

Now add the sauce to the fish along with the parsley and lemon juice and taste for seasoning.

Spoon half the fish mixture into a 1½ litre baking dish, arrange the sliced tomatoes on top and then spoon in the rest of the fish. Spread the mashed potatoes on top, finely sprinkle the cheese all over and bake in the oven for 15-20 minutes until heated through and browned.

Annette’s Tip

Try not to over-cook the fish at the poaching stage as it will have plenty of time to cook through when in the oven.

Other fish you could use: Any combination of fish will work.

Haddock with Warm Tomato Relish
This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple!


Ingredients

4 haddock fillets about 175g each, skin on
Salt and freshly-ground black pepper
3 tablesp. olive oil
250g cherry tomatoes, cut in half
8 scallions, chopped
1 teasp. castor sugar
A splash of white wine vinegar
A few sprigs of thyme, leaves only
A small handful of fresh coriander, chopped

Serves 4

Method

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently. Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs. Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

Annette’s Tip

If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.

Other fish you could use: Whiting, hake, monkfish.


Monkfish in a Mild Thai Green Curry Sauce

A perfect dish for a dinner party – it looks and tastes really great and is easy to prepare.

Recipe

700g monkfish, filleted, skinned and cut into cubes
1 tablesp. oil
75g Green Thai paste
1 teasp. root ginger, grated
4 scallions, thinly sliced
1 red pepper, sliced
400ml tin of coconut milk
Salt and freshly-ground black pepper
Small handful of fresh coriander and basil, chopped
Juice of half lime

Serves 4

Method

Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute. Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice.

Serving Suggestions

Serve immediately with rice or noodles.

Annette’s Tip

Cut the fish is cut into same-sized pieces so that they will cook evenly.

Other fish you could use: Hake, haddock.

Soy and Honey Glazed Rainbow Trout with Cucumber and Mint
The marinade of soy sauce, honey and wine vinegar adds an oriental kick to this dish.

Recipe

4 rainbow trout fillets
4 tablesp. each of light soy sauce, clear honey and white wine vinegar
200g long-grain or jasmine rice
½ tablesp. olive oil
200g frozen peas
1 small cucumber, diced
Small bunch mint leaves

Serves 4

Method

Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce. Add the trout fillets to the remainder and marinate for about 20 minutes.

Cook the rice according to the packet instructions.

Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.

Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves

Divide the rice between four plates. Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.

Annette’s Tip

Make sure all the bones are removed from the trout. Get your Fishmonger to do this for you.

Other fish you could use: Hake, haddock, whiting

Salmon Kiev in a Crust
Really delicious. Make sure the salmon fillets are at least 2.5cm /1 inch thick, otherwise they will be overcooked before the pastry is ready.

Recipe

4 x 175g salmon fillets, skinned and boned (each one at least 2.5cm thick)
100g butter, softened
2 tablesp. fresh tarragon, chopped
1 tablesp. fresh chives, snipped
1 small garlic clove, crushed
500g packet puff pastry, thawed if frozen (all butter, if possible)
A little plain flour, for dusting
50g tender young baby spinach leaves
Good Pinch freshly-grated nutmeg
1 egg, beaten
Salt and freshly-grated black pepper

Serves 4

Method

Preheat the oven to Gas Mark 6, 200°C (400°F).

Place the butter in a small bowl and beat in the tarragon with the chives, garlic and a little pepper and salt to taste. Spoon on to a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm thick, then wrap thightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows),

Cut the pastry into 8 even-sized sections and roll each one out on a lightly floured surface to a 23cm x 15cm rectangle, trimming down the edges as necessary. Place a salmon fillet in the centre of 4 of the pastry rectangles. Unwrap the tarragon butter, cut into slices and arrange on top, then cover with the spinach leaves. Season the spinach and add a little nutmeg.

Brush the edges of the pastry bases with a little of the beaten egg and lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with the forefinger of one hand and between the first two fingers of the other hand. Continue all the way around the edge of the parcel, then repeat until you have 4 parcels in total. Using a sharp knife, make light slashes across each parcel but take care not to cut right ghrough.

Place a baking sheet in the preheated oven for a few minutes. Meanwhile, brush the pastry parcels with the remaining beaten egg. transfer to the heated baking sheet and bake for 25-30 minutes or until the pastry is cooked through and golden brown. Arrange the salmon parcels on warmed serving plates.

Serving Suggestions
Delicious served with steamed green beans and hollandaise sauce.

Seared Scallops with Garlic, Lemon And Parsley
This is a very quick and easy recipe, allowing the great flavors of the scallops to be enjoyed.

Recipe

8 scallops
1 lemon
Splash olive oil
2 cloves garlic – crushed
50g butter
1 tablespoon chopped fresh parsley

Serves 2

Method

Heat olive oil in a frying pan over a medium heat.

Add scallops and fry over a medium heat for 1 minute on each side.

Add butter and garlic into the pan; continue to cook for 1 more minute.

Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley.

Remove scallops and serve drizzled with the juices from the pan.

Pan-fried Hake with Lemon Butter Sauce
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives and tarragon or chervil depending on what’s available.

Recipe

4 x 175g hake fillets, skin on and boned
1 tablesp. olive oil
50g butter
1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
½ lemon, pips removed
Salt and freshly ground pepper

Serves 4

Method

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a minute or two until the skin is just beginning to crisp, then add little knob of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. Then quickly add the herbs and a squeeze of lemon juice, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and add broccoli and some sauté new potatoes.

Serving Suggestions
Steamed broccoli and sautéed new potatoes

Annette’s Tips

Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Monkfish with Roast Red Pepper Sauce


Recipe

2 x 350g monkfish fillet
8 thin slices of Parma ham (optional)
2 red peppers – cut in half and seeds removed
1 teaspoon white wine or balsamic vinegar
100mls cream
1 teaspoon castor sugar
Olive oil
Salt and pepper

Serves 4

Method

Drizzle the peppers with a little olive oil and roast in a hot (180 °c– 200°c) for 20 mins. Remove from oven, place in a bowl, and cover tightly with cling film. Leave to cool.

If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham.
(It may be necessary to secure the ham with a cocktail stick)
Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes.

While the fish is cooking, remove the skins from the peppers. Place into a bowl with the sugar, vinegar and cream. Blend until smooth, correct seasoning if necessary.

Remove fish from the oven and cut into thick slices with a sharp knife. Arrange on plates and serve drizzled with the red pepper sauce.

Salmon with Pasta

Recipe

450g salmon fillet
1 tablespoon olive oil
3 – 4 tablespoons fresh basil pesto
1 large bag arugula leaves
350g pappardelle or other dried pasta
Salt and pepper
Handful of parmesan cheese shavings

Serves 4

Method

Place the salmon in a shallow pan and cover with cold water.

Bring to just below the boil and simmer for about 5 or 6 minutes until cooked.

Gently lift the fish out of the tray and place on a plate.

Use a fork to break into large flakes. Cook the pasta according to the pack instructions, drain well and return to the pan with the olive oil and pesto.

Add the arugula and stir in gently.

Divide the pasta between four bowls, add flaked salmon pieces.

Season with salt and pepper and sprinkle with fresh parmesan shavings before serving.

Crusted Haddock with Herb Mash And Creamy Leeks

Recipe

2 large pieces haddock (or other white fish) approx 180g each
1 handful breadcrumbs
Zest and juice of 1 lemon
Salt and pepper
1 medium leek – washed and cut into thin rings
3 large potatoes – peeled and cut into cubes
150 ml milk
50 g butter
2 tablespoons chopped fresh parsley or chives (you can also use spring onions)

Serves 2

Method

Place the potato into a pot of lightly salted water and simmer until soft. Drain water, then add milk and mash until smooth. Season with salt and pepper. Cover and set aside.

Mix bread crumbs with lemon juice and zest and pat firmly onto the fish.

Place in a hot oven and roast for 8 – 10 mins until the topping is crispy.

While the fish is cooking, gently fry leeks with the remaining butter over a medium heat until soft.
Remove fish from oven.

Mix chopped herbs through the mashed potato, and place a spoonful onto each plate. Add the fish on top of the mash and serve surrounded by the creamed leeks.

Cheesy Grilled Fish
This has to be one of the easiest and tastiest fish dishes in the world – perfect for children and adults alike.

Recipe

4 x 150g fillets of fish – hake, haddock,pollock or whiting, skinned and boned
2 ripe tomatoes
100g cheddar cheese
4 spring onions, trimmed and finely chopped
4 tablesp. mayonnaise
Sunflower oil, for greasing
Knob of butter
Salt and freshly-ground black pepper

Serves 4

Method

Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl. Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise. Season to taste.

Preheat the grill to high. Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for 4-6 minutes until almost tender. The timing will depend on the thickness of the fillet. To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily.

Quickly spread the mayonnaise mixture on top and flash under the grill for another 2 minutes or until the cheese is bubbling and golden.

Serving Suggestions

Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.

Moules Mariniere

Recipe

4-5lb/ 1.8 – 2.3kg Mussels
1 medium onion, chopped
1 pint / 150m dry white wine
Peppermill
¼ pint / 150 ml cream
1 oz / 25g Chopped Parsley

Serves 4

Method

Clean mussels and remove the beards by giving a sideways chuck – a downwards one will tear the mussel. Remove any barnacles also as they will fall off and ruin the sauce. NB: Discard any open mussels.

Cook the onion in a little oil until, soft. Add the wine and the mussels, cover and shake occasionally until the mussels are open. Now add some pepper from the mill, then the cream. Bring to the boil, shaking again, and transfer to a tureen.

Sprinkle with parsley and serve immediately. NB: It is very important to discard any unopened mussels – do not overcook in an attempt to open them.

Annette’s Tip
Do not use any salt as the mussels will be naturally salty.

Sesame Crusted Salmon

Recipe

2 Salmon darnes (You could also use white fish fillets)
4 tablespoons sesame seeds
Splash of olive oil for frying
Tartare sauce or mayonnaise

Serves 2

Method

Cut the fish into thick, 2-inch long strips.

Place into a bowl with the sesame seeds and gently mix, until all the fish is coated with sesame seeds (You may need to press the fish into the seeds to help them to stick).

Heat the oil in a non-stick frying pan, and add the fish.

Fry over a medium heat turning gently until all the sides are golden and crispy.

Remove and drain on absorbent kitchen paper.

Serving Suggestions

Fresh green salad.

Annette’s Tips
This recipe can also be cooked in an oven. Simply place fish on an oiled baking tray and bake in a hot oven for 10 – 12 mins.

Pan-fried Whiting with Crispy Bacon and Butter Sauce
This is a great combination of flavors and textures.


Ingredients

4 whiting fillets, about 175g each, skin on
12 slices of thinly sliced streaky bacon
2 tablesp. olive oil

Butter Sauce

25g shallots, peeled and very finely chopped
4 tablesp. dry white wine
2 tablesp. water
1 tablesp. cream
125g unsalted butter, diced
Salt and freshly-ground pepper
Freshly squeezed lemon juice, to taste

Serves 4

Method

Grill the bacon until crispy, keep warm.

Place the shallots, white wine and water in a heavy-based pan and bring to boil. Let it simmer until reduced to a quarter. Add the cream and boil for one minute. Reduce the heat and add in all the butter. Whisk vigorously until you have a lovely silky sauce – do not let the sauce boil or it will separate. Remove from the heat, season and keep warm.

Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil. Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.

Serving Suggestions

Place the whiting on serving plates, lay the crispy bacon on top and spoon the sauce around the fish. Lovely served with a salad of watercress and rocket.

Annette’s Tip

If you prefer you could dice the crispy bacon and toss it through the salad.

Other fish you could use: Hake, haddock, monkfish.

Roast Haddock with Champ
For the best results choose haddock fillets from the center of cut and always ask the fish counter or fishmonger to ensure that all the skin and bones have been removed.

Ingredients

4 x 175g skinless and boneless haddock fillets
salt and freshly ground white pepper
1 tablesp. olive oil
Cherry tomatoes on the vine
25g butter
4 scallions, finely chopped
6 tablesp. milk
900g freshly cooked floury potatoes, cut into even-sized chunks

Serves 4

Method

Preheat the oven to 200C/400F/Gas mark 6.

Arrange the haddock fillets on a non-stick baking sheet and season, then drizzle over the olive oil. Roast in the oven for 8-10 minutes until cooked through and tender. This will depend on the thickness of the fillets. Toss the tomatoes in a little olive oil and roast fin the oven for 5 minutes.

Melt the butter in a small pan and gently sauté the scallions until softened. Pour in the milk and bring to a simmer. Mash the potatoes and then using a wooden spoon, beat in the scallion and milk mixture until you have achieved smooth, creamy mash. Season to taste. Divide the champ among warmed plates and arrange a piece of roasted haddock on each one to serve.

Annette’s tips
Try adding a little finely grated lemon rind and/or a crushed garlic clove to the fish fillets before drizzling with the olive oil and roasting.
Other fish you could use: Whiting, hake or trout fillets

Crispy Whiting with Dill Mayonnaise
Of course this recipe could also be made into goujons (long pieces about the size of your finger), which are always a winner with children. Then simply cook for 1-2 minutes on each side.

Ingredients

4 x175g skinless and boneless whiting fillets
2 eggs
salt and pepper
200g fresh white breadcrumbs
25g plain flour
1 tablesp. olive oil
25g butter
4 tablesp. Mayonnaise
1 teasp. chopped fresh dill

Serves 4

Method

Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.

Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.

Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.

Serving Suggestions
Garden peas

Annette’s Tips

Small dipping bowls of soured cream or crème fraiche topped with a little sweet chilli sauce or even a simple tomato salsa would also be an excellent accompaniment for the crispy whiting.

Other fish you could use: Hake or haddock fillets

Blackened Cajun Hake with Wilted Spinach
This is ideal for a quick supper dish. Experiment with your favorite spice mixture or curry powder instead of the Cajun seasoning.

Ingredients

4 x 175g hake fillets, skin on and boned
4 teasp. Cajun seasoning
1 tablesp. olive oil
400g fresh baby spinach leaves
knob of butter
salt and freshly ground black pepper

Serves 4

Method

Preheat the oven to 180C/350F/Gas mark 4. Place the Cajun seasoning on a flat plate and use to dust the hake fillets, shaking off any excess. Heat an ovenproof frying pan. Add the olive oil and sear the hake skin side down for 1 minute, then turn over and cook for another minute. Transfer to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillet.

Meanwhile, wash the spinach and remove any large stalks, then dry well. Heat the butter in a large pan and then add the spinach, cook until it wilts down, season to taste. Arrange on warmed plates (leaving any excess moisture behind in the pan) and top each one with a piece of blackened Cajun hake. Garnish with a lemon wedge to serve.

Serving Suggestions
Lemon wedges, to garnish

Annette’s Tips

If the sun is shining cut the hake into cubes and dust in the Cajun seasoning, then thread onto skewers and drizzle with the olive oil. Grill on the barbecue for 8-10 minutes, turning once and serve with warmed flour tortillas, shredded lettuce and tomato salsa or cucumber raita

Other fish you could use: Hake or haddock fillets

Aromatic Steamed Haddock
The fresh zingy flavor of the ginger compliments the steamed haddock perfectly. Just be careful not to over cook the fish, it should still be very moist and tender when it is served. If you don’t have a steamer just place the haddock in a baking dish, dr

Ingredients

4 x 150g skinless and boneless haddock fillets
Dressing:
3 tablesp. extra-virgin olive oil
2 tablesp. dark soy sauce
2 garlic cloves, finely chopped
2 teasp. freshly grated root ginger
2 scallions, finely chopped
juice of ½ a lime

Serves 4

Method

Put the haddock fillets in the steamer. Cover tightly and steam for 8-10 minutes, depending on the thickness of the fillets: they should have turned opaque and be flaking slightly but is still moist. Remove onto warm plates and keep warm.

Place the pak choi in the steamer and steam for a minute or two.

Meanwhile make the dressing by whisking everything together in a small bowl.

Arrange the steamed haddock and pak choi on warmed plates and drizzle over the dressing to serve.

Serving Suggestions
Steamed pak choi or vegetables of your choice.

Annette’s Tips

To pack an even more powerful flavor punch to the dressing add some chopped fresh coriander and a splash of sesame oil. Before cooking check for bones by running your clean fingers over the surface and along the edges. The easiest way to pull them out is with a tweezers.

Other fish you could use: Whiting, hake or trout fillets

Steamed Sliced Whiting with Gremolata

This would also be delicious served with plenty of crusty bread and a tomato salad on a warm summers evening. This can also be cooked in the oven – see Aromatic Steamed Haddock.

Ingredients

2 x 150g skinless and boneless whiting fillets

Gremolata

Handful of fresh flat-leaf parsley
1 garlic clove, finely grated
Finely grated rind of 1 lemon
2 tablesp. extra-virgin olive oil
Salt and freshly ground black pepper

Serves 4

Method

Firstly make the gremolata. Strip the leaves from the parsley and finely chop, then mix with the garlic, lemon rind and oil and set aside to infuse.

Slice the whiting into 1cm (1/2in) pieces. Season, place in the steamer and steam for a couple of minutes until it is just opaque and flaking.

When the fish is cooked arrange onto warm plates and spoon over the gremolata. Have a separate bowl of new potatoes and salad to hand around.

Serving Suggestions
New potatoes and lightly dressed mixed salad.

Annette’s Tips

It is important that the fish is as fresh as possible and it is always worth checking with your fishmonger what has just come in that morning. Fresh fish should have no odour and look translucent with nice firm flakes. If you can, eat it the day you buy it. Frozen raw fish keeps well for up to 1 month.

Other fish you could use: Hake or haddock fillets

Roast Fish with Minted Pea Puree

Ingredients

4 medium white fish fillets (whiting, haddock, cod, john dory, plaice etc)
200g frozen peas
Handful fresh mint leaves – roughly chopped
1 teaspoon butter
2 tablespoons flour
Salt and pepper

Serves 4

Method

To make the pea puree, cook the peas according to the instructions on the pack.

Place in a blender with the mint, butter and a little salt and pepper. Blend quickly until desired consistency. If the mixture is too thick add a little milk or cream. Set aside and keep warm.

(If you do not have a blender you can mash the peas with a potato masher or fork and add in the chopped mint, for a more firmly textured mix)

Dust the fish fillets with a little seasoned flour, and shake off any excess. Heat the oil in a pan and add fish. Turn once during cooking. Cook in the pan or in the oven until golden brown.

Remove fish from the pan and place on top of the peas.

Serving Suggestions
Baby potatoes and fresh vegetables.

Steamed Haddock with Carrots and Leeks
By steaming the fish in this way, you end up with a delicious sauce to serve with it.

Ingredients

4 haddock fillets, about 175g each
2 tablesp. lemon juice
2 tablesp. olive oil
4 tablesp. water
1 garlic clove, finely chopped
1 carrot, peeled and sliced into thin strips
1 red pepper, sliced into thin strips
1 leek, cleaned and sliced into thin strips
Salt and freshly-ground black pepper
2 tablesp. flat-leaf parsley, finely chopped

Serves 4

Method

Place the lemon juice, olive oil, water, garlic, carrot, pepper and leek in a large frying pan. Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables. Cover with a piece of baking parchment, then with a lid or a tray and cook for 6-7 minutes until the fish is cooked – the flesh should be flaking.

Using a fish slice, gently transfer the fish to warmed serving plates. Add the chopped parsley to the cooking liquid then spoon this over the fish and you have your sauce. This is delicious served with some boiled new potatoes and sautéed spinach.

Serving Suggestions

Annette’s Tip: Leave the skin on to add extra flavour to the sauce.
Other fish you could use: Hake, whiting, monkfish.

Creamy Fish Pie with Prawns
This fish pie doesn’t actually need to be baked in the oven as long as you use all the ingredients as soon as they are cooked.

Ingredients

900g mixed firm-fleshed fish fillets, such as haddock (fresh or smoked, undyed), hake, whiting and/or salmon
350g raw peeled Dublin Bay prawns, veins removed
675g floury potatoes, cut in chunks
600ml milk
300ml cream
1 bay leaf
175g unsalted butter, plus extra for greasing
1 onion, finely chopped
75g plain flour
175ml dry white wine
2 leeks, trimmed and thinly sliced
6 tablesp. chopped fresh mixed herbs, such as
parsley, chives and dill
Salt and freshly-ground black pepper

Serves 4-6

Cooking time
40 minutes

Method

Place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes or until tender.

Meanwhile, place the milk in a small saucepan with 225ml of the cream and the bay leaf. Add the fish fillets and poach for 3-5 minutes until just tender. Transfer to a plate with a fish slice and set aside until they are cool enough to handle, then flake into bite-sized chunks; discarding the skin and any bones. Strain the poaching liquid through a sieve into a jug.

Melt 50g butter in a large non-stick pan. Add the onion and cook gently for 4-5 minutes until softened but not colored, stirring occasionally. Stir in the flour and cook for 2 minutes, stirring continuously. Pour in the white wine and allow to reduce, then add the reserved poaching liquid, a little at a time, whisking continuously after each addition. Reduce the heat and stir in the leeks. Simmer gently for 6-8 minutes until the leeks are softened and the sauce has slightly reduced and thickened, stirring occasionally. Stir in the herbs and prawns and season to taste.

Drain the cooked potatoes and return to the pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the potatoes sticking to the bottom. Mash the potatoes. Beat in the remaining butter and cream. Season to taste.

Lightly butter an ovenproof dish that is at least 30cm in diameter and add a couple of tablespoons of the sauce. Scatter over the poached fish, then spoon the remaining sauce on top to cover completely. Allow a light skin to form, then carefully spread over the mashed potatoes to cover completely. Smooth over with a palette knife and fluff up with a fork. Grill until completely heated through and the potato is bubbling and golden. Serve straight from the dish onto warmed plates at the table.

Annette’s Tip: Experiment with a combination of fish, but don’t be tempted to use more than half the quantity of smoked fish.

Chilled Irish Smoked Salmon Terrine

Ingredients

500g Irish smoked salmon,thinly sliced
500g fresh salmon
200g butter, softened
450g natural yogurt
4 tbsp chives, chopped
Salt, and freshly ground black pepper
Juice of 2 lemons

Serves 4

Preparation time
20 minutes

Method

Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.

Finely chop all remaining smoked salmon and put into a mixing bowl.

Flake the poached salmon into the same bowl. Beat the butter until very soft, and add to the fish along with the yoghurt and chives. Mix well and season with salt, pepper and lemon juice.

Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm.

Slice and serve with toast.

Smoked Salmon and Cream Cheese Fritatta
Quick, easy and special.

Ingredients

8 eggs
2 tablesp. chives, chopped
1 tablesp. basil chopped
Salt and black pepper
1 tablesp. olive oil
50g cream cheese, diced
75g smoked salmon, thinly sliced and chopped
Red onion slices to garnish
Salad leaves and bread to serve

Serves 4

Method

Set the grill to high.

Whisk the eggs with the chives, basil and seasoning.

Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions
Serve with salad leaves and crusty bread.