Discussion
I need some ideas for interesting things to do with fish.
No sniggering at the back!
I've got some frozen smoked haddock fillets to match with mushy peas this week & a lightly smoked salmon fillet to do something with.
For good or bad, I've taken on cooking duties at home during rehab.
As last week wasn't a total disaster & nothing burned down, I've got another week to fill
Also, is there an actual "pie" thread?
Trots off to use the old 'n' busted PH "search" thing.
No sniggering at the back!
I've got some frozen smoked haddock fillets to match with mushy peas this week & a lightly smoked salmon fillet to do something with.
For good or bad, I've taken on cooking duties at home during rehab.
As last week wasn't a total disaster & nothing burned down, I've got another week to fill
Also, is there an actual "pie" thread?
Trots off to use the old 'n' busted PH "search" thing.
I do a fair bit of sea fishing and when you've got really fresh fish IMO it's best to keep it simple. With any, flaky white fish try cutting into small goujons then rolling in flour then egg then seasoned breadcrumbs. Fry in a CM of hot oil for a couple of minutes each side and serve with lemon wedges.
Did this yesterday using dogfish which I caught Friday night (and no, my dog didn't get any, no matter how cute he looked):
Did this yesterday using dogfish which I caught Friday night (and no, my dog didn't get any, no matter how cute he looked):
dazco said:
Had a bowl of this a few weeks ago, 
Filled a hole
Not much help to the OP but I've been enjoying whole sea bass, bream and mackerel on the bbq of late.
Ask the fishmonger to clean it up and I simply stuff it with some sliced garlic, lemon and fresh thyme then slice a few slits on the skin season and tie it up with some string.
Brush some oil over grills to stop it sticking and cook direct over coals with lid on for about 6-10 mins each side depending on size of the fish but don't flip too early as you need the skin to get crispy. One of those fish baskets look good but not had any issues with it falling apart without one.
Don't forget to eat the cheek its the best part.
Ask the fishmonger to clean it up and I simply stuff it with some sliced garlic, lemon and fresh thyme then slice a few slits on the skin season and tie it up with some string.
Brush some oil over grills to stop it sticking and cook direct over coals with lid on for about 6-10 mins each side depending on size of the fish but don't flip too early as you need the skin to get crispy. One of those fish baskets look good but not had any issues with it falling apart without one.
Don't forget to eat the cheek its the best part.
Smoked haddock and mushy peas? Really?
If you have normal fish and some prawns too, fish pie would be my vote. As much as he's an irritating twonk most of the time, Jamie Oliver's recipe for this is really, really (really!) good.
Smoked haddock on its own? Poach it in milk. Meanwhile roughly chop some garlic, start to cook the garlic in a frying pan in butter then add some raw spinach to the pan with salt and pepper. cover it and wilt it down but don't overcook it. Fry or poach a nice egg, keeping the yolk runny.
To serve, spinach on the bottom, haddock filet next and then the egg on top. Good quality brown bread and butter to go with it.
Or flake up the haddock with brown rice and garden peas. We've started to have this with piedmont peppers and whilst I wouldn't say it was an obvious pairing, it tastes great
With the salmon, I'd simply grill it and flake it up into a caesar salad base (greens, croutons, dressing).
If you have normal fish and some prawns too, fish pie would be my vote. As much as he's an irritating twonk most of the time, Jamie Oliver's recipe for this is really, really (really!) good.
Smoked haddock on its own? Poach it in milk. Meanwhile roughly chop some garlic, start to cook the garlic in a frying pan in butter then add some raw spinach to the pan with salt and pepper. cover it and wilt it down but don't overcook it. Fry or poach a nice egg, keeping the yolk runny.
To serve, spinach on the bottom, haddock filet next and then the egg on top. Good quality brown bread and butter to go with it.
Or flake up the haddock with brown rice and garden peas. We've started to have this with piedmont peppers and whilst I wouldn't say it was an obvious pairing, it tastes great
With the salmon, I'd simply grill it and flake it up into a caesar salad base (greens, croutons, dressing).
Thanks for the replies folks
I need a kitchen win for this as the Ratatouille I did last night was epic on the fail scale.
A hungry wife is not a happy wife
Murph, I'll skip over your disdain of the mushy pea but thank you for both your ideas involving flaking the fish.
Also thanks for the pies/cake ideas.
I need a kitchen win for this as the Ratatouille I did last night was epic on the fail scale.
A hungry wife is not a happy wife
Murph, I'll skip over your disdain of the mushy pea but thank you for both your ideas involving flaking the fish.
Also thanks for the pies/cake ideas.
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