Jamie Oliver Fish Pie

Ingredients 

for the mashed potato topping

1 kg potatoes peeled and chopped into large chunks

400 g frozen peas

2 tablespoons butter

zest of 1 lemon

salt and pepper to taste

for the fish pie filling

500 ml 2 cups milk

1 bay leaf

200 g frozen hake fillets

200 g frozen smoked haddock fillets

2 onions finely chopped

2 carrots finely chopped

2 garlic cloves finely chopped

3 tablespoons flour

1 heaped teaspoon English mustard

40 g 1/2 cup mature cheddar, grated

juice of 1 lemon

salt and pepper to taste

2 onions finely chopped

2 carrots finely chopped

Place the potatoes in a large pot of boiling water or in a steamer and cook until soft. Pour boiling water over the peas to de-frost them then blend in a food processor. Mash the potatoes then mix in peas, butter and lemon zest. Season to taste. 

Pre-heat the oven to 200°c. 

To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk. 

In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds. Add the flour and stir then add the milk the fish was poached in to create a creamy sauce. Add the English mustard and fish and stir well then add the cheese and lemon juice and stir. Season to taste. 

Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven. Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy. Remove from the oven and allow to cool for 10 minutes then serve.

Sweet & Sour Poached Salmon

Recipe from Joy of Kosher

1 onion, thinly sliced
⅓ cup sugar
2 lemons, sliced
1 tablespoon black peppercorns
1 tablespoon salt
2 bay leaves [optional]
2 cups water 4 salmon fillets

Bring all ingredients, except salmon, to a boil, lower to a simmer and add the salmon into the pot.

Cover and cook on low for twenty minutes. 

To prevent salmon from falling apart, allow to cool before transferring.

Fish Curry

2 tblspn olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1/4 cup tikka paste

270ml can coconut milk

750g boneless, skinless fish fillets, cubed - perch or flathead or other firm fish

150g green beans, trimmed and halved

60g baby spinach leaves

steamed basmatic rice, pappadums to serve

In a large frying pan, heat vegetable oil on high. Saute onion and garlic 3-4 minutes, until onion is soft.

Add paste to pan, cook stirring for one minute, until fragrant.  Stir in coconut milk, bring to boil on high.

Stir fish and beans into sauce. Cook covered for 8-10 minutes.

Stir spinach through curry for final minutes of cooking to wilt.  

Serve with steamed rice and pappadums.

Salmon Quinoa Salad

[Serves 4]

Fresh salmon
Quinoa
Tomatoes
Parsley
Lemon juice
Olive Oil
Salt
Pumpkin/Sunflower Seeds

Flake 4 x 125g pieces of cooked fresh salmon into bite-size pieces.

In a large bowl, combine 60g mixed leaf sald, 3 cups cooked and cooled quinoa, 200g chopped tomatoes, small amount of finely chopped parsley.

Dressing: whisk together the juice of 1 large lemon, 1/4 cup extra virgin olive oil and season to taste. Drizzle over the sald.  Serve with lemon wedges.

Garnish with pumpkin or sunflower seeds [optional]

You can make this without the salmon as a vegetarian option.

Maple Syrup Salmon

⅓ cup real maple syrup
 ¼ cup soy sauce
1 Tbsp sesame oil

½ tsp black pepper, freshly ground
½ tsp garlic powder

Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through. 

Gefilte Fish Log

Do not defrost, boil it from frozen.
Place frozen log with inner wrapping attached into saucepan with enough water to cover fish. Add a cup of sugar, lots of black pepper, an onion and two carrots. Boil for one and a half hours.

Slice when cooked.  Top with sliced carrot.

To freeze cooked leftovers: wrap in paper towel, then foil, and then in a ziplock bag.

Baked Gefilte Fish Log with Vegetables

1 frozen kosher Gefilte Fish Log

2 onions
1 capsicum
2 sticks celery
4 large tomatoes or
one punnet cherry tomatoes
Good dollop of tomato ketchup

Dice onions and saute in some olive oil until translucent.

Add remaining chopped vegetables and cook for a few minutes until reduced somewhat. Add tomato ketchup and mix well in pan.

Take your slightly defrosted fish log and cut into ten slices.

Place half the vegetable mixture on baking dish, top with fish slices, and then the remaining vegetables.
Cover dish and bake in low oven 150 degrees for one and a half hours.

Tastes better when cold.

Tuna Mornay

Penne pasta shells
Tuna in springwater, drained, flaked

White sauce 
3 garlic cloves, finely chopped
1 leek, ends trimmed, finely chopped
 ½ cup butter
grated cheddar,
grated parmesan, grated
½ cup plain flour

1 cup white wine
1L milk
1 tsp finely grated lemon rind
dijon mustard
chopped fresh flat leaf parsley
salt pepper
panko bread crumbs

Method: Preheat oven to 180°C. Cook the pasta following packet directions. Drain. To make the white sauce, sweat the garlic and leek off with the butter until soft. Gradually add the flour, wine and milk, and stir. Mix in half of the cheese and mustard and whisk until combined. In a deep baking dish place the al dente pasta, add the tuna, lemon rind, tomato, herbs and mix together with the white sauce. Add the rest of the cheese to the top and sprinkle with the panko bread crumbs. Pop in the oven at 180C for 30-40mins until golden on top.

Salmon with Maple Syrup and Soy

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
Salt and ground black pepper
500g fresh salmon

Remove skin and bones from salmon.  Lightly score the flesh to enable marinade to penetrate.

In a small bowl, mix the maple syrup, soy sauce, garlic, salt and pepper. 

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. 

Cover the dish, and marinate salmon in the refrigerator for approx 30 minutes, turning once. 

Preheat oven to 400 degrees F [200 degrees C]. 

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Serve with lightly sauteed fresh vegies: bok choy, broccoli, asparagus ...

Fish Casserole with Coconut Milk

500g fish fillets [white fish] cut into largish pieces
olive oil
2 onions, chopped
4 sticks celery, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 tablespoons tomato paste
500g potatoes, peeled and cut into small squares
1 head of broccoli, cut into small pieces
salt and pepper
1 tablespoon turmuric
1 can coconut milk
juice of 1 lime

Heat 2 tablespoons olive oil to a medium heat, add onions and celery, cook for a few minutes and then add the garlic and cook for a further five minutes until soft.

Add the tomatoes, potatoes, broccoli, coconut milk and enough water to cover. Season with salt and pepper and turmeric and lime juice, and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add fish, return to the boil, and turn off heat.  Fish will cook sufficiently in the remaining heat.  Serve after 15 minutes of resting time.

Serve with rice.

Smoked Salmon Salad

1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut into eighths
dill sprigs, for serving, extra

1. Combine the salt, dill, sugar and juice in a large non-metallic bowl.
2. Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.
3. Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.
4. Just before serving, divide smoked salmon between serving plates; pile cucumber on top.
5. Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.
6. Top with tomatoes and extra dill.

Tuna Pasta Bake

1/2 cup (70g) uncooked spiral pasta
20g butter or margarine
2 tablespoons plain flour
1 1/2 cups (375ml) milk
2 cups (230g) grated cheddar cheese
1 cup (185g) frozen green peas
1 cup (185g) frozen corn kernels
1 (425g) tin tuna, drained
1 pinch salt
1/2 cup (60g) breadcrumbs

1. Preheat the oven to 180 degrees C. Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.

2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.

3. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Moroccan Fish Stew

One and a half kilos fresh white fish
One can coconut milk
Parsley
2 onions, quartered
3 large cloves of garlic, peeled and whole.
1 can chopped tomatoes
4 medium potatoes, thickly sliced
3 carrots, quartered vertically
1/4 tsp. turmeric and 1/4 tsp. cumin
1 Tblsp. paprika
salt and pepper
1/3 cup olive oil
Juice of one lime [or lemon]

Place a small amount of olive oil in the base of a pot.

Place the vegetables in the pot and sprinkle with the dry spices.

Add olive oil and lime juice and a can of coconut milk. The ingredients will release their juices and form a thin, but rich sauce.

Cover the pot and set it over a medium flame. Add the fish after about 20 minutes of simmering. Cook for a further 20 minutes until the fish is done.

Serve it hot, with lemon wedges.

Poached salmon with dill and horseradish cream

Salmon fillets
1 large red onion, quartered
a few black peppercorns
one lemon, quartered
Some fennel, chopped
Carrot, chopped
celery heads with leaves
dill

Dill and horseradish cream
150g extra-light sour cream
21/2 tbs fresh lemon juice
11/2 tbs horseradish cream
1 tbs finely chopped fresh dill
Salt and freshly ground black pepper


Place onion, fennel, carrot and any other aromatics you like, into a pot, cover with water, bring to boil. Reduce heat, add salmon and allow to simmer very gently until done.

To make the dill and horseradish cream, combine the sour cream, lemon juice, horseradish and dill in a small bowl. Season with salt and pepper. Stir until well combined. Place in a serving jug and cover with plastic wrap. Store in the fridge until required.

Pesto Pasta, Salmon and Avocado Salad

This was so yum........  I hope I've got the ingredients right:

Pasta shells - cook as per instructions on packet, allow to cool

Pesto sauce [make it or buy it]: [olive oil, pine nuts, basil].

Smoked salmon - cut into very thin strips

Avocado - diced into small cubes

Fresh salmon [just a small piece] - cook it any way you like, and allow to cool, flake into very small pieces

Feta cheese - flaked - optional

Green beans - blanched and cooled - optional



Mix all ingredients together, gently.

Fish Meuniere

[Recipe by Neil Perry]

4 fish fillets [200g each], skin off - [suggest John Dory]

clarified butter [melt 250g butter over a medium heat, then strain off and discard the milk solids]

1/2 cup milk

1 cup plain flour

Sea salt and freshly ground pepper

125g unsalted butter, cut into small cubes

2 lemons, quartered

2 tbsp chopped flat-leaf parsley

[Serves 4]

Place a large stainless steel or non-stick frying pan over a medium high heat and pour in enough clarified butter to cover the base of the pan. Heat the butter to hot.

Meanwhile dip the fish fillets in the milk, then the flour, and sprinkle with sea salt. Place the fish fillets in the hot pan and cook for about one minute. Turn and cook the fish for another minute.

Place a fish fillet on each of 4 plates, squeeze a little lemon juice over the fish, sprinkle with parsley and sea salt and give a good grind of pepper.

Add the unsalted butter to the pan over high heat. As the butter turns a nut-brown colour, spoon it over the fish. The butter, parsley and lemon juice will mingle to create the meuniere sauce. Serve immediately.

[Serve the fish with boiled new potatoes tossed in butter or olive oil, and peas]

Fish, Potato and Corn Chowder

Ingredients (serves 6)

1 medium carrot, finely chopped
1 stick celery, finely chopped
3 (750g) potatoes, peeled, roughly chopped
4 cups (1 litre) parve chicken stock  - use pareve stock cubes dissolved in water according to packet instructions
2 corn cobs
500g flathead fish fillet, cut into cubes
200ml cream
Sea salt & freshly ground black pepper, to taste
2 tbs chopped fresh chives
2 tbs chopped fresh parsley

Method
Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.

Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.

Reduce heat and add fish pieces and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.

Stir through chives and parsley. Serve immediately with fresh crusty bread.

Oven Baked Salmon Patties

600g (approx) canned salmon, skin and bones removed

2 large potatoes

1 onion

half tablespoon mayonnaise
Cornflake crumbs

Salt/Pepper

Chop potatoes into small pieces and boil until soft. Drain. Chop onion into very small pieces and add to potato, then mash both together.  The residual heat of the potatoes will soften the onions. Add salmon, mayonnaise,  salt and pepper. Mix together and shape into small balls, then flatten the balls with your hands. Dip into cornflake crumbs.  Place in lightly oiled oven trays, bake in oven until golden, approx 35 mins at 180.  Serve with lemon slices.

These are very fragile when they come out of the oven, allow to cool and transfer them with a wide spatula to an airtight container and leave in fridge to firm up.

Alternately: use half salmon and half tuna.

Freeze raw patties by placing in a ziplock bag.

Mock Crayfish

Ingredients:

2 pounds very firm-fleshed white fish - Examples of white fish are the popular Cod, Haddock, Seabass, Halibut, Dover Sole, Flat Head and Turbot, to name but a few. They all come from the sea and are characterised by white firm flesh

2 lemons, quartered
1 bay leaf
Pinch of peppercorns
Sauce (see recipe)

For sauce:
½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon horseradish
2 to 3 teaspoons pickle relish (sweet or dill)
Pinch of salt
Pinch of pepper

Preparation:
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.

Sauce:In bowl, whisk all ingredients together and pour over cooked, cooled fish.

Salmon

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