fish dish

Sussex Smokie is a traditional Sussex fish dish with smoked haddock and cheese. It makes a warming main course, tasty starter or filling lunch.

Sussex Smokie Recipe 

smoked haddock

leek

milk

milliliters double cream

Bay Leaf

potatoes

cheddar – Sussex Charmer works well

parsley

butter

flour

capful of white wine vinegar

breadcrumbs

Peel the potatoes and chop into small cubes...

Peel the potatoes and chop into small cubes (around one square inch). Place in a saucepan and cover with water, bring to the boil and cook for a few minutes until the potatoes begin to soften.

Drain the potatoes in a colander and leave...

Drain the potatoes in a colander and leave to one side.

Pour the milk and cream into a saucepan...

Pour the milk and cream into a saucepan and season with a       pinch of salt. Add the Bay leaf and bring to a simmer.

Place the smoked haddock in the milk and...

Place the smoked haddock in the milk and cream (skin-side down) and gently poach 8-10 minutes.

Remove the fish from the milk and set...

Remove the fish from the milk and set to one side. 

Finely chop the leek and sweat in 30g...

Finely chop the leek and sweat in 30g of the butter.

In a separate pan, melt the rest of...

In a separate pan, melt the rest of the butter and mix in the flour to make a thick paste which leaves the sides and base of pan cleanly. Cook out the taste of the flour for at least 2 minutes.

Add a quarter of the milk and allow...

Add a quarter of the milk and allow to boil without stirring.

Stir until smooth and then beat vigorously adding...

Stir until smooth and then beat vigorously adding the rest of the milk bit by bit and beating well after each addition.

Add the white wine vinegar and parsley to...

Add the white wine vinegar and parsley to the white sauce together with 100g of the cheddar. Stir until the cheese has melted.

Season with salt and pepper.

Flake the haddock and add to the sauce...

Flake the haddock and add to the sauce with the leek and potato. Mix gently and transfer into an oven proof dish.

Combine the breadcrumbs with the rest of the...

Combine the breadcrumbs with the rest of the cheese and sprinkle over the top of the dish.

Place in a preheated oven at 200 (180oc...

Place in a preheated oven at 200 (180oc fan assisted) for 30-40 minutes until cooked through and lightly browned.

Tuna nicoise salad (gut health)

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

black pepper

water

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Tuna empanadas

garlic

g red onion

g olive oil

tsp smoked paprika

½ - 1 tsp chilli powder

300 g red capsicum

200 g canned crushed tomatoes

tsp sherry vinegar

salt

tsp sugar

olive oil

tsp baking powder

tomato paste

tbsp sherry vinegar

anchovy

plain flour

vegetable oil

Place garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 4 min/100°C/speed 2.

Scrape down sides of mixing bowl with spatula and sauté for a further 4 min/100°C/speed 2.

Add remaining salsa ingredients and chop 4 sec/speed 5, then cook 7 min/90°C/speed 3. Transfer into a serving bowl and allow to cool to room temperature before serving, or cover with plastic wrap and place into refrigerator until ready to serve. Clean and dry mixing bowl.

Salsa brava

Place a jug onto mixing bowl lid and weigh oil into it. Set aside.

Place flour, baking powder and salt into mixing bowl and knead Dough /1 min 30 sec, slowly pouring oil through hole in mixing bowl lid until dough resembles rough crumbs.

Place a bowl onto mixing bowl lid and weigh water into it.

Knead Dough /1 min, slowly pouring water through hole in mixing bowl lid until dough is combined.

Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into a large bowl, cover with a kitchen towel and leave to rest for 30 minutes. Clean and dry mixing bowl.

Pastry

Place water into mixing bowl, insert simmering basket and place eggs into it and cook 14 min/Varoma/speed 1.

Remove simmering basket with aid of spatula and place under cold running water to cease cooking. Set aside to cool eggs. When cool enough to handle, peel eggs and roughly chop. Rinse and dry mixing bowl.

Place garlic and onion into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 3 min/Varoma/speed 1.

Add tomatoes, tomato paste, sugar and vinegar and cook 7 min/100°C/speed 2, without measuring cup.

Add parsley, anchovies, lemon zest, lemon juice, tuna and reserved eggs and mix 10 sec/speed 2, or until incorporated.

Transfer mixture into a sealable container and place into the refrigerator to cool while rolling pastry.

Tuna filling

On a lightly floured work surface, roll out pastry (approx. 2 mm thickness). Using a cookie cutter (9-10 cm), cut pastry into circles. Re-roll excess pastry to cut out more circles (makes approx. 34 circles in total). If pastry shrinks, roll out again to a 9-10 cm diameter just before filling.

Place 1 heaped teaspoon of tuna mixture in the centre of the pastry circle, then lightly brush around all edges with water and fold over to form a semi-circle. Seal edges together, making sure to remove any air bubbles. Use a fork or your fingertips to crimp the edges. Continue until all pastry and filling is used.

Line a large plate with a paper towel and set aside. Place a small saucepan over medium-high heat and add enough oil to cover empanadas. Heat oil to 180°C (see Tips). Working in batches, use a slotted spoon to lower empanadas into hot oil, ensuring they are not crowded (approx. 3-5 empanadas per batch) and fry for 2-3 minutes, turning once during frying, until golden brown. Carefully remove using slotted spoon and transfer onto prepared plate, then sprinkle with salt and pepper. Serve empanadas warm with Salsa brava.

Assembly

White fish and lemon risotto

spring onions/shallots

300 g white fish fillet

Arborio rice

verjuice

stock paste

Place spring onions/shallots, parsley, 50 g of the white fish and olive oil into mixing bowl and chop 4 sec/speed 6.

Scrape down sides of mixing bowl with spatula and cook 1 min/100°C/speed 1.

Add Arborio rice and verjuice and cook 1 min/100°C//speed 1

Add vegetable stock paste and water and cook 13-15 min/100°C//speed 1

Add remaining white fish, lemon zest, sea salt and pepper and combine 2 min//speed 1.

Transfer risotto into a thermal serving bowl or other large bowl. Add butter (optional) to thermal serving bowl or other large bowl, then stir to combine with spatula. Allow the risotto to rest for 5 minutes, garnish with extra finely sliced parsley and serve.

Made with a combination of spices that harken to the classic dish of Shakshouka, this cod dish is a one-dish wonder! A base layer of fresh and canned tomatoes is combined with onions and garlic to create a flavorful underlayment for the flaky, fresh cod. Topped with cilantro and some fresh lemon, the end result is bright and appetizing!

Cod with Moroccan Spiced Tomatoes

onion

red pepper

garlic (minced)

½ tsp paprika

tsp cumin

½ tsp crushed red pepper flakes

tomatoes

grape tomatoes (halved)

Heat the oil in a 12-inch over medium. Once the oil is hot, add the onion and salt. Sauté until the onion is softened and beginning to turn golden brown, 4-6 minutes.

Add the roasted red peppers and garlic. Sauté until the garlic is fragrant, 1 minute.

Add the paprika, cumin, and red pepper flakes. Allow the spices to warm in the hot oil for 30 seconds.

Pour in the canned tomatoes, ½ cup water, and prepared grape tomatoes. Cover and simmer until the tomatoes break down, 8-10 minutes.

Once the tomato sauce has cooked, add the cod filets by nestling them into the sauce. Cover and simmer until the cod reaches 145°F, 12-15 minutes. In the last 5 minutes, remove the lid to reduce the sauce slightly.

Serve immediately with a squeeze of fresh lemon juice, chopped cilantro, and crumbled feta, if desired.

Made it tonight.  Very tasty and easy.  Would be good for company too.  Definite keeper. Loved the feta with it.

Incredible flavor and ease of preparation in this one pan dish!  Definitely will go into my rotation.  We served it with a toothy, chewy noodle that enjoyed the sauce, and a side salad.  Yum yum! 
 It makes a lovely presentation.  Guests were happy.

https://www.youtube.com/watch?v=msApIUOulSM

Made with a combination of spices that harken to the classic dish of Shakshouka, this cod dish is a one-dish wonder! A base layer of fresh and canned tomatoes is combined with onions and garlic to create a flavorful underlayment for the flaky, fresh cod. Topped with cilantro and some fresh lemon, the end result is bright and appetizing!

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------------------------------

Skip ahead:

0:00 Intro
0:27 Getting the onions ready
1:52 Adding the garlic and red peppers
3:34 Adding the spices
4:35 Adding the tomatoes
6:00 Adding the cod
7:06 Tasting the finished dish

INGREDIENTS

- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 tsp salt
- 1 whole roasted red pepper, drained and diced
- 4 cloves garlic, minced
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1 14-oz can fire-roasted diced tomatoes
- 1 pint grape tomatoes, halved
- 4 cod filets

INSTRUCTIONS

- Heat the oil in a 12-inch over medium. Once the oil is hot, add the onion and salt. Sauté until the onion is softened and beginning to turn golden brown, 4-6 minutes.

- Add the roasted red peppers and garlic. Sauté until the garlic is fragrant, 1 minute.

- Add the paprika, cumin, and red pepper flakes. Allow the spices to warm in the hot oil for 30 seconds.

- Pour in the canned tomatoes, 1/2 cup water, and prepared grape tomatoes. Cover and simmer until the tomatoes break down, 8-10 minutes.

- Once the tomato sauce has cooked, add the cod filets by nestling them into the sauce. Cover and simmer until the cod reaches 145°F, 12-15 minutes. In the last 5 minutes, remove the lid to reduce the sauce slightly.

- Serve immediately with a squeeze of fresh lemon juice, chopped cilantro, and crumbled feta, if desired.

#cod #lent #dinner #onepan #onedish

Miso Çorbası, Sakeli Deniz Ürünleri ve Pilav

1440 g su

300 g kısa taneli beyaz pirinç

60 g Çin lahanası

g soğan

g havuç

- 14 ayıklanmış büyük karides

300 g kabuklu midye, temizlenmiş

250 g kalamar halkası

75 g soya sosu

sake

tk susam yağı

80 g miso ezmesi

tutam kurutulmuş wakame

1200 g suyu karıştırma kabına koyun, süzgeci yerleştirin ve içine pirinci ekleyin.

Varoma tabağına uygun (yakl. üst Ø 20 cm, alt Ø 12 cm, yükseklik 9 cm) ısıya dayanıklı ve buhar deliklerinin tümünü kapatmayan bir kase seçin. Kaseyi Varoma tabağına koyun ve Varoma tabağını yerine yerleştirin..

Çin lahanası, soğan, havuç, kombu, karides, midye ve kalamar halkalarını kaseye koyun. Üzerine soya sosu, sake, tuz, susam yağı ve 40 g suyu ekleyin. Varoma’yı kapatın ve 22 dk/Varoma/hız 2’de pişirin. Bu sırada, miso ezmesi karışımını, çözünene kadar 1 su bardağı suyla (yakl. 200 g) küçük bir kasede karıştırın ve kenara alın.

Varoma’yı kenara alın, spatula yardımıyla süzgeci çıkarın, buharda pişmiş pirinci bir kaseye aktarın ve ılık kalması için üzerini kapatın.

Miso-su karışımını tekrar karıştırın ve karıştırma kabına ekleyin. Wakame parçalarını da ekledikten sonra Varoma’yı tekrar yerine yerleştirin ve 15 dk/Varoma/hız 2’de pişirin. Varoma’yı kenara alın.

Yumuşak tofuyu karıştırma kabına ekleyin ve 2 dk/100°C//hız 1’de pişirin. Damak tadınıza göre tatlandırın. Çorbayı başlangıç yemeği olarak ve ardından buharda pişmiş deniz ürünlerini ve pilavı da ana yemek olarak servis edin.

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Top Tags

Sussex Smokie Recipe

Tuna nicoise salad (gut health)

Tuna empanadas

White fish and lemon risotto

Cod with Moroccan Spiced Tomatoes

Miso Çorbası, Sakeli Deniz Ürünleri...

Top 6 fish dish recipes from across the web

The most viewed fish dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sussex Smokie Recipe

Tuna nicoise salad (gut health)

Tuna empanadas

White fish and lemon risotto

Cod with Moroccan Spiced Tomatoes

Miso Çorbası, Sakeli Deniz Ürünleri...

The most viewed fish dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine