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Hake with Orange and Dill

Hake with Orange and Dill Serves 4
Ingredients:

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish

Method

  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Smoked Haddock, Cannellini and Lemon Crumb Braise

Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4
Ingredients:
455g (1lb) natural smoked haddock fillets, defrosted, skinned and cut into 2.5 cm (1”) cubes
grated rind and juice of 2 lemons
55g (2oz) butter
1 15ml spoon (1 tbsp) olive oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 bay leaves
1 227g can chopped tomatoes
425ml (15 fl oz) vegetable stock
1 425g can cannellini beans, drained
3 15ml spoon (3 tbsp) white breadcrumbs
2 15ml spoon (2 tbsp) fresh parsley, roughly chopped
Method
Heat half the butter with the oil and lightly fry the onion and celery until softened.
Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes. Stir in the lemon juice, cannellini beans and fish, and simmer for 6 – 8 minutes, until the fish is cooked through.
Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden. Stir in the grated lemon rind and parsley.
Serve the braise in bowls with the breadcrumbs sprinkled on top.

Recipe kindly donated by The Seafish Industry

Corsican Fish Omelette 

Corsican Fish Omelette  Serves 4
Ingredients:
455g (1 lb) haddock fillets
1 15ml spoon (1 tbsp) olive oil
1 small onion, chopped
1 small turnip or swede, peeled and grated
1 15ml spoon (1 tbsp) Worcestershire sauce
salt and freshly milled black pepper
2 eggs, lightly beaten
1 15ml spoon (1 tbsp) parsley, chopped
Method
Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.
Heat the oil in a large non-stick pan. Cook the onions and turnip for 2-3 minutes. Add the fish.
Beat the Worcestershire sauce and seasoning into the egg mixture. Pour into the pan.
Cook over a low heat for 5-7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.
When the base is golden remove from the heat.
Garnish with parsley and serve with a crisp salad and French bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 206 Kilocalories; 26g Protein; 11g Fat; 2g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry

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