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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

Smoked Mackerel Dip 

Smoked Mackerel Dip Serves 6 – 8

Ingredients:
225g (8oz) ‘ready to eat’ hot smoked mackerel or kipper fillets, defrosted and skinned
115g (4oz) fromage frais or natural yogurt
2 5ml spoon (1 teasp) creamed horseradish
1 5ml spoon (1 teasp) chopped dill or parsley
freshly milled black pepper

Method
Roughly flake the fillets with a fork or wooden spoon.
Beat in the remaining ingredients until well blended.
Serve with tortilla chips, bread sticks and chopped raw vegetables or spread on savoury biscuits.

NUTRITIONAL VALUES PER PORTION (APPROX) 108-81 Kilocalories;
9-6g Protein; 8.6g Fat; 1g Carbohydrate; 0g Fibre

Recipe kindly donated by The Seafish Industry

Cullan Skink

Cullan Skink Serves 2 -3
Ingredients:
340g (12oz) smoked haddock, defrosted, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
freshly milled black pepper
4 15ml spoon (4 tbsp) fresh chopped parsley
3 15ml spoon (3 tbsp) double cream
Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Method
Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry

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