Tag: Fish

Hake wrapped in Parma ham with Mediterranean vegetables

from “Cook with M&S Food”

Difficulty: Easy

Serves: 2

Prep time: 5 minutes

Cooking time: 35 minutes

Ingredients

  • 2x hake fillets
  • 4x slices Parma ham
  • 1x bag of chunky Mediterranean style mixed vegetables
  • 1x bag of puy lentils (pre-cooked)
  • 1x jar of M&S Mediterranean paste
  • Some basil leaves

Special Equipment

  • Medium frying pan
  • Large oven-proof pan

Preparation

  • Hake
  • Wrap 1 or 2 sheets of Parma ham around the hake fillets, front and back, and then put to one side

Cooking

  • Step 1 – Vegetables
  • Add 2 tbsp of oil to an ovenproof pan, saute the vegetables for 8-10 minutes on a medium heat, season to taste
  • Add 1/2 the jar of the Mediterranean paste and 100 ml of water to the pan. Bring to a gentle simmer and cook for a further 10-12 minutes
  • Step 2 – Hake
  • Preheat the oven for later at 190 degC /Fan 170 degC /Gas
  • In a separate frying pan over a medium/brisk heat, cook the wrapped hake fillets for 2-3 minutes on each side, until the ham is crisp and caramelised
  • Step 3 – Combine
  • Place the hake fillets on top of the vegetables in the ovenproof pan
  • Transfer the pan to the oven to finish cooking for 5-7 minutes
  • Reheat the Puy lentils for 1 minute in a 900 degC microwave

Presentation

  • Use heated plates
  • Serve the lentils in the plate, with the hake fillet on top and the vegetables around
  • Garnish with basil leaves

Nice, easy and quick recipe!

Goes well with a crisp Semillon Sauvignon Blanc from Australia

Gremolata fish with tartare sauce

From “Fresh Start” by Tom Kerridge

Difficulty: Easy

Serves: 4

Prep time: 32 minutes

Cooking time: 8 minutes

Ingredients

  • 4 skinless (preferably) plaice fillets, 180g (6 oz) each
  • 100g (3.5 oz) sourdough bread
  • 1 large free-range egg
  • 1 unwaxed lemon
  • 6 tbsp flatleaf parsley
  • 4 tbsp reduced fat mayonnaise
  • 4 tbsp Greek-style yoghurt (0% fat)
  • 2 tbsp cornichons
  • 2 tbsp baby capers
  • Olive oil

Special Equipment

  • Baking tray
  • Small food processor
  • Small pan

Preparation

  • Step 1 – Boiled egg
  • Hard-boil the egg

K’s tip: by putting the egg in a pan with cold water, heating the pan to boil and boiling for 5 minutes, you avoid the cold egg (coming from the fridge) splitting open if plunged in hot water

  • Step 2 – Gremolata
  • Wash lemon and then peel skin of a whole lemon
  • Remove crust from sourdough bread slices
  • Break bread in small pieces
  • Place bread in food processor and pulse to small crumbs
  • Add 2 tbsp of chopped parsley
  • Add the lemon skins
  • Pulse together with bread in food processor to fine crumbs
  • Place into bowl and set aside
  • Step 3 – Tartare Sauce
  • Place mayonnaise and yoghurt into a bowl
  • Peel the hard boiled egg, chop in small pieces and add
  • Add drained and washed cornichons, finely chopped
  • Add drained and washed cappers
  • Add 2 tbsp flatleaf parsley, finely chopped
  • Season with a little black pepper
  • Stir with a spoon until well mixed

Cooking

  • Turn the oven to the grill setting
  • Put plates in bottom of oven to warm up
  • Oil a baking tray (use olive oil)
  • Place the plaice fillets on the tray (skin down if there is skin)
  • Paint some olive oil on the fish
  • Season with salt and pepper
  • Cover fish with an even layer of Gremolata crumb
  • Grill on top shelf of oven for 5-8 minutes or until Gremolata crumb is crispy and the fish is cooked
  • Keep an eye on it to make sure the topping does not burn

Presentation

  • Use heated plates
  • Display the fish fillets with the tartare sauce to the side
  • Serve with baked potato wedges and green beans

The star of the show in my view is the home-made tartare sauce

Watch out for “my”(!) baked potato wedges recipe coming soon…