Archive for Fish Recipes
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Matt
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If you’ve got questions then please ask them here and I’ll answer them as soon as possible.
I value your questions and look forward to hearing them and helping assist you.
Best regards
Matt Lovell
Posted by:
Matt
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Serves 1
1 thick cut piece of cod loin
4 artichoke hearts
2 slices Serrano ham, cut into strips
1 tsp sherry vinegar
100g green beans
1 clove garlic, chopped
1 shallot, sliced
Handful of flat leaf parsley
1 tbsp olive oil
Sea salt and black pepper
Preheat the oven to 180 degrees. Blanch the green beans in boiling water for 4 minutes, until just tender but still squeaky. Brush the cod with olive oil and season it liberally. Roast for 15 minutes. Meanwhile, heat the remaining olive oil in a deep frying pan, add the shallot and fry until transparent on a low heat. Add the garlic and ham and fry for a further few minutes. Throw in the green beans, artichoke hearts and parley and season, adding the sherry vinegar. This can be removed from the heat and served at room temperature as soon as the cod is done.
Posted by:
Matt
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Serves 1
1 large squid tube cut into rings or 3 baby squid, cleaned
1 fennel bulb, finely sliced
1 red pepper, cut in strips
1 shallot, diced
2 cloves garlic, chopped or crushed
1 large red chilli, diced
handful of pine nuts
Zest of 1 lemon
Teaspoon of fennel seeds
1 tbsp capers, rinsed
Handful of chopped flat leaf parsley
Glass of dry white wine
Same amount of water
Tablespoon of olive oil
Sea salt and black pepper
Heat the oil in a deep frying pan; add the shallot and chilli and fry on a low heat for 5 minutes until transparent. Add the garlic, fennel and pepper and continue to cook for 5 minutes before adding the wine, water, fennel seeds and lemon zest and capers. Simmer for 15 minutes until the vegetables are soft, then throw in the prepared squid and cook for a few minutes until the squid is no longer transparent. Don’t cook for too long or the squid will become rubbery. Season and serve scattered with pine nuts and parsley.
Posted by:
Matt
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Serves 1
1 smoked haddock fillet, undyed if possible
500g spinach, washed
1 leek, sliced
40g Gruyere cheese, grated
1 tbsp double cream
Dash of white wine
10g butter
Preheat the oven to 180 degrees. Heat the butter in a large pan on a low heat, fry the leek, (taking care not to brown it), for 5 minutes. Add the spinach and white wine and cover the pan until the spinach has just wilted (it will reduce in size quite a lot!). Put the haddock fillet in an oven dish, pour the cream over it then put the spinach mixture on top. Season and sprinkle the grated Gruyere over the top, then bake for 15 minutes.
