Recipes tagged with: fish

    Ceviche

    Ceviche

    This is a Martin Morales Ceviche recipe. Taught to us when he came to Aldeburgh in Suffolk. A lovely light starter. The fish must be really fresh.

    • Time: 15 minutes
    • Complexity: easy

    Cod, Salmon and Prawn Pie

    Cod, Salmon and Prawn Pie

    A simple fish pie that can be adapted using any fish that you fancy. Smoked haddock is delicious as an alternative. Try scattering some grated Cheddar across the potato before cooking. Or save time by replacing the potato with ready rolled puff pastry.

    • Time: 20 minutes to prepare plus 30 minutes cooking time.
    • Complexity: medium

    Crab Linguine

    Crab Linguine

    A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

    • Time: 20 minutes
    • Complexity: very easy

    Gravlax (Dill cured salmon)

    Gravlax (Dill cured salmon)

    Plan ahead for this recipe as it will take 4 days to cure. You must turn the fish each day and use the freshest salmon possible. It really is so much better than anything that you will buy in a pack from the supermarket, and cheaper too! Serve with Dill and Mustard sauce and on rye bread.

    • Time: Allow 4 days for the salmon to cure
    • Complexity: medium

    Herb Crusted Salmon

    Herb Crusted Salmon

    Just a quick and easy supper, when you fancy a piece of fish. Try the recipe with other types of fish.

    • Time: 35 minutes
    • Complexity: very easy

    Moules Mariniere

    Moules Mariniere

    Mussels are usually a good and affordable buy for a weekday supper dish. Peak season is from October through to March. Imagine you are in Belgium or France and serve with crusty bread or a side order of frites. Experiment by using cider instead of wine and creme fraiche instead of double cream.

    • Time: 20 to 30 minutes
    • Complexity: easy

    Salmon with Sumac, Lemon and Dill

    Salmon with Sumac, Lemon and Dill

    This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

     

    • Time: 15 minutes plus cooking time of about 10/15 minutes.
    • Complexity: easy