Tag Archives: Fish

Sockeye Salmon and prawn skewers with garlic butter © Sue Todd Photography 2016

Red salmon and king prawn shish kebabs

Having been really, really ill after eating prawns one evening many years ago, I’ve been along time coming round to eating them again, but I do adore salmon so this was the recipe that got me back to eating prawns once more.

This is really fast to do and makes a really light but impressive dish in a hurry.

Ingredients:

  • Canadian red salmon or sockeye salmon works best – 250g per person
  • King prawns – about half a doz per skewer and you want about 2 skewers per person
  • 100g salted butter
  • 2 cloves of garlic

Method:

Put the oven on to heat.

Cut the salmon into 2.5cm cubes, then skewer the cubes of salmon alternatively with king prawns.

Melt the butter in a pan and crush two cloves of garlic into it, season with salt and pepper.

Place the kebabs in a shallow dish and cover with the melted butter.

Roast in the oven until the fish is just cooked  – it took 10 minutes in the roasting oven of the AGA.  Either take the dish to the table to serve or transfer to plates.

To Serve:

Sprinkle with fresh parsley  and serve with a cob salad, french bread and a good chilled Sancerre.

Fish Goujons with Tartar Sauce © Sue Todd Photography 2015

Fish Goujons

It’s been a long time coming but finally a new blog post!

Every now and then we get a yearning for something like fish and chips, but as anyone who knows us is aware its very rare that we actually buy ready made food and junk food is a no go area as it always makes me feel ill afterwards.

So yesterday while discussing what to have for dinner I declared that I’d really, really love some fish goujons (or fish fingers) and Gary agreed to make some for me.

We had them with some very simple home-made tartare sauce, some salad leaves, lemon quarters and some home-made spelt bread, but it would work just as well with chips and peas.

Ingredients – Fish Goujons

  • 250g / 9oz of Cod Loin
  • 2 eggs
  • flour to coat the fish
  • 3 slices of bread made into bread crumbs
  • oil for deep-frying

Ingredients – Simple Tartar Sauce

  • 2 tbsp of mayonnaise
  • juice of half a lemon
  • salt and fresh ground black pepper
  • 1 jar of capers finely chopped
Fish Goujons with lemon © Sue Todd Photography 2015

Fish Goujons with lemon © Sue Todd Photography 2015

Method – Fish Goujons

You need 3 shallow bowls or deep plates.  Put some flour in one (you need just enough to coat the fish – a couple of tablespoons will do), beat your eggs and put them in another and pop the breadcrumbs in the third bowl.

Cut your fish into ten equal slices.

Heat the oil to about 375 degrees in a frying pan.  Coat each piece of fish in floor then dip into the egg and then roll them in breadcrumbs.   Deep fry in the oil until golden brown.  Lift out onto a plate covered with kitchen roll to drain.

Method – Simple Tartar Sauce

This is very much a cheat’s version for a fast turnaround for supper, and omits ingredients like the mustard and cornichons that many traditional recipes call for.  This was simply dinner in a hurry.  So just mix the ingredients together, crushing the capers as much or as little as you like and place in bowl to serve.  Easy!

Fish Goujons © Sue Todd Photography 2015

Fish Goujons © Sue Todd Photography 2015

To Serve – Serves 2

Serve your fish goujons and tartar sauce with quarters of lemon, salad leaves and homemade spelt bread.  Alternatively, make some sautéed potatoes or chips and serve with peas.

Kipper Fishcakes with Northumbrian Craster Kippers.

Craster Kipper Fishcakes served on a bed of leaves with a poached egg. © Sue Todd 2014.

Craster Kipper Fishcakes served on a bed of leaves with a poached egg. © Sue Todd 2014.

Here in Northumberland we are so lucky to have some wonderful food producers and of course we have our fabulous coastline and a plentiful supply of fish.  We like to use local food where ever possible so it was a treat to visit Craster and buy fish at Robsons, and this time Gary chose kippers.  Kippers are a quintessentially English food, very popular in Edwardian Britain for breakfast.

Kippers!  I loathed them as a child, on account of all the bones.  The one good thing about having an AGA is that you can cook them in the oven and then they don’t stink the house out.

Gary loves kippers although I have to say I’m not so fond, and he’d decided Kipper fish cakes was the way forward.  I agreed to try them on condition that we made them differently, because  I’m trying hard to follow a primal diet once again which means avoiding grains, potatoes and legumes.  This involved playing with some new ingredients and we had no idea if it would work.  However, the result was delicious and we have some spare ones in the freezer now.

In the past I’d have used potato to make the fish cakes, coated firstly with flour, then egg, then finally breadcrumbs or perhaps oats.  I needed to find some alternatives in the store cupboard if we were to create a version without the grains or potatoes.  A quick raid on the larder produced; some sesame flour which I’d just bought as a potential bread ingredient, some millet flakes which I thought would help give the celeriac a bit more body and prevent them from breaking up during cooking and finally the ground flax seeds which I thought would give a nice textured coating.

Kipper Fishcake © Sue Todd 2014

Kipper Fishcake © Sue Todd 2014

 So if you want a gluten free, wheat free fish cake, here you go.   

Ingredients:

  • 2 oak smoked kippers, cooked in water with a small knob of butter,
  • 1/2 a large celeriac,
  • butter and cream to make mash,
  • Millet flakes,
  • 2 eggs,
  • sesame flour,
  • Ground flax seeds
  • oil to fry

Method:

Poach your kippers and when they are cooked remove from the pan and leave to cool.  Once they are cold, break the fish into flakes, removing as many bones as possible.

Peel the celeriac and dice into 1cm cubes, boil in salted water until soft.  Drain and mash with a knob of butter and some cream.  Don’t puree as you need some texture.

Mix the kippers into the celeriac mash.  The kippers will be salty enough, so don’t add more, but a few twists of black pepper will help it along nicely.  If the mixture feels a bit loose add some flaked millet and leave them to rest for about 1/2 hour.

Kipper Fishcakes shaped and ready for coating © Sue Todd 2014

Kipper Fishcakes shaped and ready for coating © Sue Todd 2014

Break two eggs into a bowl and whisk well.

Coat the Kipper Fishcakes with sesame flour © Sue Todd 2014

Coat the Kipper Fishcakes with sesame flour © Sue Todd 2014

Put some sesame flour onto a plate ready for coating the fish cakes and pour some ground flax seeds onto another plate for the outer coating.

Then dip the Kipper fishcakes in beaten egg. © Sue Todd 2014

Then dip the Kipper fishcakes in beaten egg. © Sue Todd 2014

Form the fish mixture into small rounds and coat them in the sesame flour, then put them into the egg dip and lastly into the flax seeds to give them a nice outer coating.

Coat the Kipper Fishcake in the ground flax seed. © Sue Todd 2014

Coat the Kipper Fishcake in the ground flax seed. © Sue Todd 2014

Fry in oil until brown, and then remove onto a sheet of kitchen paper to drain.

 

Cook the Kipper Fishcakes in oil. © Sue Todd 2014

Cook the Kipper Fishcakes in oil. © Sue Todd 2014

To Serve:

Serve on a green salad with a poached egg.

Kipper Fishcake served on a bed of green leaves with a poached egg. © Sue Todd 2014

Kipper Fishcake served on a bed of green leaves with a poached egg. © Sue Todd 2014.

Other Suggestions:

Alternatively:  Just serve with a nice salad or perhaps some sweet potato chips and a home-made tomato sauce.