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Quick and Creamy Fish Pie December 18, 2011

Filed under: Fast Food,Fish — delishuss @ 5:17 pm
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As most people that know me know, I’m not a big fish eater so this was a bit of a leap for me. My in-house food tester was a bit disappointed that there were no spuds to go with it. In hindsight, I would probably make some mash to go with it next time round. I got this recipe in the ‘Frame by Frame- Quick and Easy’ cookbook.

Serves 4


1 tbsp olive oil

2 shallots, finely chopped

150 ml/ 5 fl oz dry white wine or fish stock

1 bay leaf

1 leek, chopped

100g creme fraiche

500g firm white fish fillets, cut into chunks

175g cooked peeled prawns

175g frozen peas

40g butter, melted

150g fresh white breadcrumbs

Salt and pepper

Chopped fresh parsley, to garnish


1. Heat the oil in an oven proof saucepan, or a shallow flameproof casserole and fry the shallots and leeks for 2-3 minutes, until softened.

2. Add the wine, bay lead and simmer for 2 minutes, stirring occasionally.

3. Stir in the creme fraiche and add the fish. Season to taste with salt and pepper.

4. Bring to the boil, cover and simmer for 5-6 minutes, until the fish is almost cooked.

5. Remove and discard the bay leaf, then add the prawns and peas and bring back to the boil.

6. Meanwhile, re-melt the butter in a separate saucepan, if necessary, and stirin the breadcrumbs. Preheat the grill to medium.

7. Spread the breadcrumbs muxture evenly over the top of the fish mixture.

8. Placce the saucepan under the preheated grill for 3-4 minutes, until the topping is golden brown and bubbling.

9. Sprinkle, with fresh parsley and serve hot.


crispy salmon, jazzed-up rice, baby courgette salad, gorgeous guacamole February 28, 2011

Filed under: Favourites,Fish,Rice and Grains — delishuss @ 11:01 pm
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This recipe is absolutely fabulous. Yes, I know this is me talking about fish :-). This is a Jamie Oliver recipe, one from his 30 minute meals. Give it a go! Okay granted the method does look really complicated but actually not that difficult, it’s just that there are a lot of components.


For the salmon:

2 long peppers (red and yellow)

a bunch of spring onions

2 fresh red chillies

1 x 1kg fillet of salmon, skin on, descaled and deboned

1 lemon

Fennel seeds

For the rice:

1 mug of rice

1/2 450g jar red peppers

A few sprigs of fresh basil

Balsamic vinegar

For the salad:

1 lemon

A couple of sprigs of fresh mint

1-2 fresh red chillies

400g baby courgettes


Olive oil

Extra virgin olive oil

Sea salt and black pepper

For the guacomole:

4 spring onions

A small bunch of fresh coriander

1 fresh red chilli

1 clove garlic

2 limes

2-3 small ripe avocados

1 handful of cherry tomatoes


To start

1. Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the grill on to full whack. Put a saucepan on a medium heat. Put the standard blade attachment into the food processor.


  1. Pour a couple of lugs of olive oil into a large roasting tray.
  2. Halve and deseed the red pepper.
  3. Slice the pepper and the bunch of spring onions into 2cm pieces. Roughly chop the chillies.
  4. Drizzle olive oil over both sides of the salmon, season, and finely grate over some lemon zest.
  5. Rub these flavours all over the salmon, then wash your hands. If necessary, halve the salmon so it fits the roasting tray, then lay skin side up and arrange the sliced vegetables all around it.
  6. Whack under the grill on the middle shelf and set the timer for 14 minutes.


  1. Put the rice into a medium saucepan with a pinch of salt and cover by 1.5cm with boiling water.
  2. Put the lid on, then turn the heat right up and leave to cook for 7 minutes. Once cooked, take off the heat and leave to steam for 7 minutes, still covered with the lid.


  1. Squeeze the juice of ½ a lemon into a large serving bowl and add a couple of lugs of extra virgin olive oil and a good pinch of salt & pepper.
  2. Finely chop the mint leaves and ½ a chilli and add to the bowl.
  3. Speed-peel as much of the baby courgettes as you can over the dressing and put whatever is left behind on a large wooden chopping board.
  4. Take the bowl of salad to the table but don’t toss until right before you are ready to serve.


  1. Roughly chop and mix the jarred peppers and mint leaves on the chopping board with the remaining courgette.
  2. Add a pinch of salt & pepper, a good lug of extra virgin olive
    oil and a splash of balsamic.


  1. When the 14 minutes are up, take the tray out of the oven.
  2. Using a knife and your fingers, carefully peel the skin away from the flesh and flip it over.
  3. Add a pinch of salt and the fennel seeds.
  4. Turn the peppers over, then put the tray back under the grill and cook for a further 5 minutes,or until the skin is really crispy.


  1. Trim the spring onions and put them into the processor with most of the coriander, the chilli (stalk removed), a peeled clove of garlic, the juice of 1 of your limes and a good drizzle of extra virgin olive oil.
  2. Whiz up while you stone the avocados and quarter the tomatoes.
  3. Stop whizzing, and squeeze the avocado flesh out of its skin into the processor.
  4. Add the tomatoes and pulse until chunky.
  5. Put into a bowl and add more seasoning or lime juice to taste if needed.
  6. Take to the table with a few wedges of lime for squeezing over.


  1. Quickly fluff up the rice with a fork, then tip over the board of chopped veg and gently mix together. Take to the table.


  1. Use tongs to carefully turn the crispy salmon skin back over.
  2. Season with salt & pepper and cook for a further 5 minutes.

Jamie heats up some tortilla’s to serve with it also. I didn’t really feel the need.




Herb Crusted Cod January 16, 2011

Filed under: Fish — delishuss @ 10:37 pm
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I got this recipe from Dunbrody House. It’s one of the few fish dishes that I actually like.  The recipe from Dunbrody uses Salmon. Serve with Ratatouille and baby boiled potatoes.

Serves 6


6 pieces of cod (6 oz/150g fillets)

8 oz/225g of breadcrumbs

3 oz/75g butter

3 dessertspoons of chopped fresh herbs (parsley and Thyme)

2 oz/50g flaked almonds

2 oz/50g parmesan cheese

Grated zest of 1 lemon


1. Preheat the oven to 180 degrees celsius, 350 degrees Fahrenheit, Gas Mark 4.

2. Melt the butter and add in the breadcrumbs, grated lemon zest, parmesan cheese, chopped herbs and flaked almonds.

3.  Allow to cool for a couple of minutes.

4.  Place the portions of fish on an oven tray.  Season the fish with a little salt and freshly milled black pepper.

5.  Divide the breadcrumb topping between the fish and press on to the top of the fish.

6. Bake for approximately 20 minutes depending on the thickness of the fish.