Support a great cause and pick up some great Christmas Gifts! Check out the fantastic NNLI display in Fish Seafood Deli!
Peter at the recent Taste of West Cork event in Skibbereen!
Put a baking pan in the oven and heat it to 400°F. Take 4 sheets of aluminum foil (or parchment), each about 18 inches long, and put one piece on top of the other (you will make 4 packages). Rub a piece of fish with some of the olive oil, then season it with salt and pepper and center it on a piece of the foil. Sprinkle with tomato, garlic, and parsley and fold the foil over the fish, crimping the edges as tightly as possible. (To be sure there’s no leakage, use double thickness to wrap fillets if you like.) Repeat the process. (You can refrigerate the packages until you’re ready to cook, no more than 6 hours later.)
Put the packages in the baking pan and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully cutting open the package-remove the fish and tomatoes with a spatula, pour the juices over all, and serve with lemon wedges.
Give an easy omelette recipe a makeover by adding smoked salmon for a scrumptious midweek dish
1. Beat eggs in a bowl with a little water, mix in courgette and chopped fresh chives and season.
2. Melt a little butter in a small, non-stick frying pan. When hot, add half the egg mixture and cook for 1 minute, stirring until the egg is beginning to set in places. Scatter evenly with half smoked salmon trimmings. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.
3. Scatter a few chopped chives over each omelette and serve with a crisp, green salad.
Trout is a a perfect choice for a Christmas lunch or dinner. It’s delicate pink flakes are so beautiful to look at, and wonderfully tasty to eat.
Serve trout with a crisp green fennel & celery & apple salad, as well as cracked roasted potatoes and a fantastic versatile yogurt mustard sauce. The fish and potatoes are best served warm, but can certainly also successfully be served at room temperature.
For the Trout
For the yogurt mustard sauce:
If you are going to use an oven to cook your fish, pre-heat it to 200 C. If you are going to braai it, get your fire ready to braai the fish over medium hot coals.
Rinse the trout well under cold water, then pat dry with a tea towel.
Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.
Use lemon sliced, fennel slices, fennel fronds & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice. Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven at 200 C for 25-30 minutes. If you are going to braai it, place the fish inside a large hinged grid (without any foil), then braai over medium hot coals on both sides for about 30 minutes in total. Oil the inside of your grid to ensure that the fish doesn’t stick to the grid.
Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yogurt mustard sauce.
For the dressing, mix all the ingredients together.