Seasonal Fish Recipes

September - Squid and salad

This recipe has been supplied by Jane (BNFS)

Ingredients:

Prepare your squid - see the video
Cut the main body in half so that it lies open
Cut the tentacles to bite size pieces
Score the main body with a knife, pop on a gridle which hot oil, garlic and fresh chilli. Griddle for a couple of minutes of each side with the tentacles. The squid will curl up and turned slightly brown
Serve with a squeeze of fresh lemon or lime juice and a green salad

Ingredients:

Ingredients

Clean off any membranes from the scallops and put the scallops into a coking container (half shells that have been boiled?)
Mix garlic, parsley and oil or butter with seasoning and add to scallops
Bake in oven 200 or gas mark 6 for 10 minutes
Serve with lemon wedges and bread to mop up juices

Ingredients

Season the fish both sides, slash through the darkside of the fish, close to the fins, a couple of times
Butter a baking dish, put in the fish, dark side up
Add some bay leaves, thyme and a lemon slice to the fish cavity. Dot with butter
Add the wine to the dish. Cover with buttered foil
Bake for 20-25 mins in a 200° gas mark 6 oven
To test, slip a skewer into the thickest part, it should slide in easily
Serve with hollandaise sauce and green beans

This recipe has been supplied by Due South Brighton (www.duesouth.co.uk)

Ingredients (serves 4)

To garnish

Peel and chop the carrots and put into a pan with 150g butter. Cook on a medium heat until butter boils and stir a few times to coat. Cover pan with tinfoil (like a lid), trying to keep in as much steam as possible. Turn heat down low and cook for approximately 15-20 minutes until tender, then puree ntil smooth. Season and keep warm.
Cut the pre-cooked potatoes in half and place in a pan with 80g butter. Heat potaties until hot and butter is melted. Crush with a fork and add the crab meat. Lightly mix with chopped parsley, season and keep warm.
In a non-stick pan heat some olive oil until smoking hot, and add seasoned turbot fillets skin-side down. Wait 30 seconds and turn heat down to medium/low, cook for approximately 2 minutes until skin is coloured. Add 20g butter, turn the turbot over and take the pan off the heat. Let the turbot sit in the pan so the fish is just cooked.
Press the crushed potatoes in a ring with some carrot puree on the side and the turbot. Finish with mixed herbs (suc as corriander, chives, chervil) and green oil.

This recipe has been supplied by Riddle and Finns (www.riddleandfinns.co.uk)

Ingredients

Rub each fish with olive oil & season with sea salt inside and out. Score the fish 3 times on each side with a sharp knife. Stuff the inside of each fish with the fennel and the zest of the lemon. Lay out on a tray and drizzle with the white wine. Store in the fridge until ready to cook.
Cook on a medium to high heat under the grill for around 3/5 minutes each side, getting a nice colour on the skin. Take off the heat and rest for about 2 minutes.
Finish with a squeeze of lemon juice & some chopped fennel

Pan-fried Scallops with Crispy Pancetta and Herb Salad (one of Jo's at FISH favourites)

Ingredients

Wash and pat dry scallops.
Slice the pancetta into fat matchstick size and fry in the oil until golden. Remove from pan, keep warm.
Wipe the pan, heat some oil for 1 min, gently place in scallops, fry for 2 mins each side, then flip over.
Put the pancetta back in, add a knob of butter. fry for 2 mins.
Serve hot with freshly dressed herb salad. Simple and gorgeous.

Fill a pan with water, enough to cover the salmon. Add half the lemon, bay leaves, onion fennel and peppercorns. Bring the water to the boil.
Add the salmon, reduce the heat to a simmer. Meanwhile heat the hollandaise through gently in a seperate pan.
After 15 mins the salmon should be poached beautifully.
Gently remove the salmon from the water, and remove the skin.
Serve with the warmed hollandaise, a squeeze of lemon, some purple sprouting broccolli and new potatoes.

Have you a recipe to share? Email shop@bnfs.co.uk