Main Course Recipes
(the main course recipes are provided courtesy of Seafish)
Spiced Potted Shrimp with Cucumber Salad
For the potted shrimp
- 225g/8oz clarified butter
- ½ tspÂ ground ginger
- 1-2 (depending on strength and desired taste) ground small red chillies
- 1 tsp smoked paprika
- ½ tsp mild curry powder
- ½ tsp garam masala
- 500g fresh boiled shrimps, peeled
For the Cucumber Salad
- 50ml light olive oil
- splash white wine vinegar
- ½ cucumber, peeled, cut in half lengthways, seeds scooped out using a spoon, flesh sliced into half-moon shapes
- salt and pepper
- 4 medium slices wholemeal / granary bread
- fresh coriander
- Place the ginger, chillies, paprika, curry powder and garam masala in a pestle and grind/mix with mortar.
- Melt butter with spices over a low-medium heat. Stir well to combine.
- Add the shrimps and stir to coat them in the spiced butter, keeping the heat set to low so that the shrimps are warmed through gently without becoming tough.
- Spoon the potted shrimp mixture into four ramekins, press down using the back of a spoon and set aside to cool. When cool, cover with cling film and chill in the fridge for 3-4 hours, or overnight.
- Remove the ramekins from the fridge at least one hour before serving, and allow the contents to return to room temperature.
- When ready to serve, make the salad. (Salad can be prepared in advance and refrigerated if you want the cucumber to soften).
- For the salad, pour the oil and vinegar into a bowl and whisk well. Add the cucumber slices and stir to dress them in the vinaigrette. Season to taste with salt and pepper.
- To serve, lightly toast four slices of bread. Place one ramekin into the centre of each of four serving plates. Cut the toast into triangles and arrange alongside each ramekin. Garnish each plate with coriander.
Mussels with Ginger Pesto
- 1Kg box of mussels in the half shell (Chilean or Greenshell)
- 50g white bread crumbs
- 4 heaped tsp green basil pesto
- 1 tsp dried ground ginger
- 1 large clove garlic crushed
- 1 small dried chilli finely chopped
- Combine all ingredients except the mussels.
- Spoon a little of the mixture onto each mussel.
- Cook under a hot grill for 2 minutes.
- Serve immediately.
Smokey Fish Pie
- 225g/8 oz cod fillet, skinned
- 225g/8 oz un-dyed smoked haddock fillet, skinned
- 12 raw tiger prawns, peeled and veins removed
- 1 kg/2½lb floury potatoes, such as Maris Piper, cut into chunks
- 125g/4oz unsalted butter
- 450ml/¾ pint milk
- 150ml/¼ pint double cream
- 2 fresh bay leaves
- 1 whole clove
- pinch of grated fresh nutmeg
- 1 onion, finely diced
- 50g/2 oz plain flour
- 4 eggs (preferably free-range)
- 1 tsp anchovy essence
- 2 tbsp chopped fresh flat leaf parsley
- ½ tsp fresh soft thyme leaves
- 1 tsp dry English mustard powder
- 50g/2 oz Gruyre, grated
- 25g/1 oz freshly grated Parmesan
- salt and freshly ground black pepper
- fresh green salad, to serve
- Preheat the oven to 200°C/400°F/GasMark 6 (fan oven 180°C)
- To make the mashed potatoes: place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes or until completely tender. Drain and return to the pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the potatoes sticking to the bottom. Mash the potatoes or pass through a potato ricer. Beat in half of the butter and season to taste.
- Place milk in a saute pan with the cream, bay leaves, clove and nutmeg. Add the cod and haddock fillets and poach for 6-8 minutes or until the fish is just tender. Transfer the fish fillets to a plate with a fish slice and set aside until they are cool enough to handle, then flake the flesh; discarding the skin and any bones. Set aside. Strain the poaching liquid and set aside.
- Melt the remaining butter in a large non-stick pan. Add the onion and cook for 6-8 minutes until the onion has softened but not coloured, stirring occasionally. Stir in the flour and cook for 2 minutes, stirring continuously. Pour in the reserved poaching liquid, a little at a time, whisking continuously after each addition. Once all the liquid has been added, reduce the heat and simmer gently for 10 minutes, stirring occasionally until slightly reduced and thickened.
- Meanwhile, place the eggs in a small pan and just cover with cold water, bring to the boil and simmer for 10 minutes. Drain and rinse under cold running water and leave to cool. Once cold to touch remove the shells and chop up the hard-boiled eggs. Stir into the white sauce with the anchovy essence, parsley, thyme and mustard powder. Fold in the reserved flaked fish, then season to taste. Remove from the heat and leave to cool, then fold in the raw prawns.
- Spoon the fish mixture into a 2.25 litres/4 pints ovenproof dish. Allow a light skin to form, then carefully spread over the mashed potatoes to cover. Smooth over with a palette knife and fluff up with a fork. Mix together the Gruyre and Parmesan and sprinkle over the top, then bake for 30-35 minutes or until the pie is bubbling and golden. Serve at once with green salad.
Smoked Haddock Chowder
- 450g smoked haddock or cod, skinned and cubed
- 30g slightly salted butter
- 3 shallots, chopped
- 4 rashers bacon, chopped
- 750ml vegetable stock
- 450g broccoli
- 450g small white turnip or swede, peeled and cubed
- 150ml low fat creme fraiche
- 1 small baguette, sliced
- 2 tsp Dijon mustard
- 115g Gruyre cheese, grated
- Heat the butter and fry the shallots and bacon. Add the stock, broccoli and turnip/swede. Cook for 10 minutes or until the vegetables start to soften.
- Add the fish and cook for a further 5 minutes.
- Stir in the creme fraiche and simmer for a further 2-3 minutes.
- Spread the sliced bread with the mustard and top with the cheese. Cook under a hot preheated grill for 3-4 minutes or until the cheese is bubbling.
- Serve the chowder with a few slices of the bread.
This combination of spices brings out the sweetness of the fish. Do not be tempted to overcook these delicate fillets; they will continue to cook once removed from the heat.
Preparation time: 5 minutes
Cooking time: 5 minutes
- 4 plaice fillets, skinned and halved lengthways
- 1 tbsp paprika
- ¼ tsp ground cumin
- pinch of salt
- 2 tbsp flour
- 1 tbsp olive oil
- 2 tbsp sunflower oil
- Mix together the paprika, cumin, salt and the flour in a small flat bowl.
- Dip the fish fillets in the spicy flour, tapping away any excess mixture.
- Heat the oil into a frying pan and once hot, add the fish. Cook for 2 minutes each side. Remove and allow to stand for a minute.
- Serve immediately with green beans and a yoghurt and cucumber dressing