Tag Archives: Fish

Smoked Fish Risotto

I love eating risotto and for me it’s the perfect comfort food, unfortunately it’s ranked in my top five foods that I hate to cook.  I’m not sure exactly what it is that makes me hate making risotto but I think it could be a combination of standing over the pan stirring for half an hour coupled with the fact I always get my timings wrong.  On this occasion the Risotto was a success, a delicious creamy and smoky success.

 

 

risotto

 

Ingredients

450ml milk (I used skimmed but any would work)

400g Smoked fish (I used cod)

2 Bay Leaves

6 Black Peppercorns

450ml stock (I used vegetable stock as I had some left over but chicken would work too)

1 onion diced

50g butter (I used unsalted as the fish is salty enough)

300g Arborio rice

1 small bottle of white wine ( the little miniature bottles you can buy)

100g Spinach leaves

 

Method

Put the fish into a pan with the milk, peppercorns and bay leaves.  Bring to the boil, lower the heat and simmer for 10 minutes.  Turn off the heat and leave the milk to infuse while you start the risotto.

Put your stock on a low heat while you make the risotto.

Fry the onion in the butter in the pan which you will use to make the risotto, cook until it is soft and translucent.  Add the rice to the pan and coat in the butter.  Pour in the small bottle of wine and let it cook until it has evaporated.  Add the stock a ladelful at a time allowing each one to be soaked up by the rice before adding more.  Stir the risotto continually so it does not burn or stick, the heat should be medium to low.

Once you have used all of the stock up you can now move on to the milk that the fish was cooked in.  Remove the bay leaves and peppercorns and start to add the milk a ladelful at a time.  You probably wont need to use all of the milk and by the time you have a ladelful left the grains should be soft and plump with a small bite to them.

Tear the spinach by hand and gently stir in to the rice, break the fish into large pieces and add them to the rice keeping the flakes as whole as possible. 

This makes enough for 3 people to have a bowl plus extra if needed.  If you are a fan of Kedgeree you will love this!



Oven Cooked Sea Bass and New Potatoes

Sea Bass

This is yet another recipe inspired by Nigel Slater’s Sea bass with rosemary and capers.  I asked my fishmonger to clean up the fish and remove the heads and insides but if you have time you could do this yourself.

Ingredients

2 large Sea Bass (Head and guts removed)

750g New potatoes

Olive Oil

4 Sprigs of Fresh Rosemary

Tablespoon of Sherry Vinegar

2 Tablespoon of Capers

Juice and rind of a lemon

3 cloves of garlic

4 sprigs of parsley

Red Chilli (seeds removed)

Method

Set the oven temperature to 200. Cut the potatoes into slices and fry in some olive oil for ten minutes on a low heat. Use a pan that is suitable for use on the hob and oven, I used my Tefal Ingenio pan which is oven to table and non stick.  Turn them over now and again to make sure they don’t stick.

Chop the rosemary leaves finely and pop into a mixing bowl with a finely chopped chilli, sherry vinegar, capers, lemon juice, black pepper, chopped garlic and finely chopped parsley.  Pour three tablespoons of olive oil into the bowl and stir to make a dressing.

Lay the fish on top of the potatoes and spoon the dressing into the cavity of the fish.  Bake in the oven until the fish is tender and cooked through to the bone.

To serve, remove the bone from the fish and divide the fillets between 4 plates, share out the potatoes and serve with a green vegetable of your choice – we had peas.

seabass

Baby Led Weaning – This dish is suitable for baby led weaning but check the fish by hand for bones, the bones in a Sea Bass are quite large so they should be easy to find if any are remaining after the backbone has been removed.



Kedgeree

kedgeree

 

We’re currently trying Baby Led Weaning with Arthur so I’m looking for more and more dishes that we can eat as a family, I had pretty much forgotten all about Kedgeree but it’s a great way to introduce strong flavours like smoked fish and curry powder for a baby.

Ingredients

700g Smoked fish (we used haddock) make sure you buy fish without the dye.

110g unsalted butter

1 onion diced

1 Tablespoon curry powder

225ml long grain rice (use a jug to measure)

4 eggs hard boiled and chopped

2 Tablespoons flat parsley chopped

Juice of 1/2 a lemon

Handful of frozen peas

 

Method

First place the fish in a saucepan and cover with 570 ml of cold water. Bring to the boil then lower the heat and simmer gently for about 8 minutes. Drain off the water into a measuring jug and reserve, you will need this for the rice. Transfer the fish into a dish, cover with foil and keep it warm.

Melt 50g of the butter and soften the onion in it for 5 minutes. Stir in the curry powder, cook for half a minute, then stir in the rice and add 450 ml of the fishy cooking water. Stir once then, when it comes up to simmering point, cover with a lid and cook, very gently, for 15 minutes or until the rice is tender.

When the rice has been cooking for 10 minutes pop the peas into the pan, flake the fish into bite size chunks. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 50 g of butter, stir well and serve.

This dish went down very well, it served Myself,  Mini Gourmand and Baby Gourmand with a portion left over for my lunch the next day.

 



Firenze Jesmond

The last time I visited Firenze was with my mother in law, Mr Gourmand was in Australia with his father at the time and being a man who doesn’t like to fee like he has missed out he insisted I take him to Firenze for lunch.

The restaurant is very contemporary, light and spacious meaning it’s perfect for a romantic meal or dinner with a group of friends.

Mr Gourmand started with the Asparagus wrapped in Parma ham drizzled with lemon oil, the asparagus was sweet and crisp and the salad was a welcome accompaniment to the dish.

I started with the potato skins which were served with a garlic mayo and smoked paprika dip.  The skins were crisp on the outside and soft and fluffy on the inside, perfect!

My main course was the Pan seared chicken breast served with a pepper sauce and roasted vegetables.  The vegetable dish was huge and more than enough for two people never mind one person!  The chicken was moist and the pepper sauce really complimented the dish.

Mr Gourmand picked the Pan seared sea bass which was served with buttered and crushed new potatoes with olive oil.  Thankfully I had more than enough vegetables to share otherwise this dish would have been a little boring.

Mr Gourmand was the only one with room for a dessert and chose the warmed chocolate brownie with ice cream which he assured me was delicious.

Firenze is situated in the courtyard off Holly Avenue West, Jesmond