Give an easy omelette recipe a makeover by adding smoked salmon for a scrumptious midweek dish
- 4 large eggs
- 1 courgette, grated
- Handful of chopped fresh chives
- Small knob of butter
- 100g smoked salmon or smoked trout trimmings *
How to make salmon and courgette omelette
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
- 1 x whole trout, gilled and gutted (about 1.6 – 2 kg)
- salt and freshly ground black pepper
- 2 x medium lemons, sliced
- 1 x large fennel bulb, sliced
- a handful of fennel fronds (reserved from the bulb)
- a handful of chopped Italian parsley
- Juice of 1 lemon
For the yogurt mustard sauce:
- 250 ml double cream Greek yogurt
- 2 heaped tablespoons good quality mayonnaise
- juice of a medium size lemon
- 2 teaspoons wholegrain mustard
- 30-45 ml chopped fresh dill (or fennel fronds)
- some cracked black pepper
- a pinch of salt
· Step 1
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.
· Step 2
Rinse the trout well under cold water, then pat dry with a tea towel.
· Step 3
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.
· Step 4
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.
· Step 5
Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yogurt mustard sauce.
· Step 6
For the dressing, mix all the ingredients together.
Serve these sensational Seafood Skewers at a summer barbeque and watch as your guests are ‘wowed’ with their stunning simplicity!!
- 12 12-16 count prawns, deveined
- 12 2-inch cubes firm white fish
- Olive Oil
- 8 large sea scallops, tough muscle removed
- Sea salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 1 chili pepper seeded and finely chopped
- 2 pounds spinach stemmed
- Freshly grated nutmeg
- 2 lemons, halved
Position a rack in the upper third of the oven and heat the broiler.
Thread the prawns, fish and scallops onto four metal skewers, alternating them. Drizzle with oil to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7-8 minutes.
Meanwhile, heat 3 tablespoons oil in a large saucepot over medium heat. Add the garlic and chili pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.
4 x 175g hake fillets, skin on and boned,
1 tablespoon. olive oil, 50g butter,
1 tablespoon. chopped mixed herbs (parsley, chives and tarragon),
½ lemon, pips removed,
Simplee Sea Salt and Simplee Lemon Pepper.
Heat the olive oil in a large frying pan, Season the Hake Fillets with Simplee Sea Salt and Simplee Lemon Pepper and place the fillets in the pan 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 Suggestion: Steamed broccoli and sauté new potatoes. 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.
Try this very simple recipe from Martin Shanahans new Hake receipe booklet for Bord Bia!
4 hake fillets, about 175g each, skinned and boned
1 tablesp. rapeseed oil
Salt and black pepper
4 tablesp. sweet chilli sauce
1 teasp. fresh ginger, finely grated
4 scallions, chopped
Juice of 1 lime
2 tablesp. coriander leaves, chopped
Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Cook for 4-5 minutes on each side until the fish flakes easily.
Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Bring to the boil. Add the scallions and lime juice and simmer for 2 minutes. Just before serving add the coriander leaves.
Remove the hake to serving plates and spoon the sauce over it. Serve with rice or potatoes and stir-fried pak choi.
Rice or potatoes and pak choi stir-fried with chopped garlic and ginger
250 g piece of salmon fillet
1 bay leaf: 2 3 onion slices
5 black peppercorns
200 g smoked salmon slices
200 g unflavoured fromage frais or Greek-style yogurt
1?4 c (60 g) creme fraiche or sour cream
finely grated zest of 1/2 lemon
1 T lemon juice
1 t horseradish sauce
salt and pepper
10 g fresh watercress, chopped. Watercress salad: 2 tablespoons orange juice
1 T sunflower oil
1 t dijon mustard
1?2 t honey
100 g watercress, trimmed
- Place the salmon fillet in a shallow pan with the bay leaf, onion slices and peppercorns.
- Cover with cold water and bring to the boil.
- Simmer for 1 minute, then remove from the heat and allow the salmon to cool in the liquid for 1 hour.Meanwhile, use the smoked salmon slices to line 4 lightly oiled ramekin dishes, allowing the excess salmon to hang over the sides.Drain the salmon fillet and flake the flesh, discarding the skin and any bones.
- Put the fish in a food processor or blender with the fromage frais or yogurt, créme fraîche or sour cream, lemon zest and juice, horseradish and salt and pepper to taste.
- Process until smooth.
- Alternatively, for a coarse-textured pÃ¢té, use a fork to mix and mash the flaked fish with the other ingredients.Spoon half of the salmon pÃ¢té into the smoked salmon-lined dishes.
- Mix the chopped watercress into the remaining pÃ¢té, then divide among the ramekins.
- Fold back the overhanging smoked salmon and press down lightly to flatten the tops.
- Chill for 2 hours.When ready to serve, mix together the orange juice, oil, mustard and honey in a bowl.
- Add the watercress and toss.
- Spoon the salad onto 4 plates, then turn out a salmon pot onto each one.
Not sure what to make for tea tonight? How about a tasty herbed fish crumble?! Simple to make & absolutely gorgeous!!
Delicious Herbed Fish Crumble
200 g whiting fillet
200 g smoked haddock fillet
1 leek, white part only, thinly sliced
300 ml low-fat milk
2 bay leaves
2 T (40 g) butter
1?2 c (75 g) wholemeal flour
1?4 c (25 g) freshly grated parmesan
2 T chopped fresh marjoram or 2 teaspoons dried marjoram
1 T cornflour
100 g button mushrooms, thinly sliced
2 T chopped fresh flat-leaf parsley
salt and pepper
sprigs of fresh marjoram to serve
- Preheat the oven to 190°C.
- Put the fish in a single layer in a large saucepan or frying pan and add the leek, milk and bay leaves.
- Season with salt and pepper to taste.
- Bring just to the boil, then simmer gently for 5 minutes.
- Take the pan off the heat and leave to stand for about 5 minutes.Meanwhile, in a bowl rub the butter into the flour with your fingertips to make fine crumbs.
- Stir in the parmesan, marjoram and seasoning to taste.Lift the fish out of the milk with a fish slice and put it onto a plate.
- Remove the skin and flake the flesh, discarding any bones.Mix the cornflour to a smooth paste with a little water, add to the milk in the pan and bring to the boil, stirring until the sauce has thickened.
- Discard the bay leaves.
- Stir in the sliced mushrooms and cook for 1 minute.
- Gently stir in the flaked fish and chopped parsley and season with salt and pepper to taste.Pour the fish mixture into a 1 1/4 litre shallow ovenproof dish.
- Spoon the crumble mixture evenly over the top.
- Bake for 35-40 minutes, or until the top is golden.
- Serve at once, garnished with marjoram.
There’s loads of coley (which is also known as saithe and coal fish) in the sea. Looks-wise it’s more of an ivory colour than the snow white you’re used to but it’s beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Coley is really versatile. Coley is often half the price of cod so you can feed twice as many people, or just save yourself loads of money. Normally you’d start cooking a fillet of fish skin-side down, but this recipe is flesh-side down to really encrust the fish and get those flavours going. Korma is mild enough for kids to eat too and when something tastes this good, you’d be mad not to try it!!
- 2 heaped tablespoons korma paste
- 4 x 180 g coley fillets, skin on, scaled and pin-boned
- olive oil
- 4 spring onions, trimmed and finely sliced
- 200 ml light coconut milk
- a few sprigs of fresh coriander, leaves picked, stalks finely chopped
- ½-1 fresh red chilli, finely sliced
- 1 lemon, cut into wedges
- For the rice
- 1 cup basmati rice
- sea salt
Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes.
Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour.
Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm.
Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it.
Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.