The flaky fish in this section are the regular guys the lumped proletariat of the fish world. Found in huge shoals they became the backbone of the European fishing industry long ago and their well-being is vital for chippies merchants and fishermen all over the country.
They are powerful swimmers often living in quite deep water but lack the dark dense flesh of fatty hunting fish such as tuna.
Their shape is classically round and fishy, and their flesh when cooked tends towards flakiness.
Flaky fish tend to come from the cold northern seas and many of the recipes in this section are quite interchangeable.
The exception is hake, which is still fished in the Mediterranean and seems to need a southern Mediterranean touch for it to taste its best.
As a general rule flaky fish is improved by salt for an hour or so.
French: cabillaud, moue fraiche
Italian merluzzo Bianco
Portuguese: bacalhau do Atlántico
German: kabeljau, borsch
There is something quite beguiling about cod. Gracious sleek creatures with voracious mouths and large eyes these are bottom-feeding fish that inhabit the murkier depths of the sea. Cod is the classic fish to accompany a chap and is everyone’s favorite flaky fish.
The Norwegians aren’t too complimentary about them either and oddly thin that eating cod makes sleepy. There is a bit of wordplay here for the Norwegian for cod torso rhymes with dock or sleep.
Sophie and I have had the pleasure of sitting through a whole evening of footmen dialect jokes all about sleep cod and drink and even some just on cod unforgettable especially if you don’t speak Norwegian.
Enormous cod wean weighing 50kg or more once swam the oceans but sally they swam no more or if they do no one knows where today it’s more likely to be a 5kg specimen that graces your tale in some form or other.
There was once thriving fishing on the Thames estuary, them feral backwater of baking, Essex live fish were landed in boats called well smacks which were specifically designed to keep fish alive.
The cod was off loaned and stored in wooden tends in the estuary to be sent down to the fish markets as demand required.
In the distant days when North Sea cod was still plentiful barking was the biggest fishing port in the UK.
What happened to its brilliant fishy career?
Ace and the railway happened. Cod became even bigger business and supplies were eventually sent brain iced rather than alive, from the newly developed ports hull and Grimsby, which were closer to the main fishing grounds.
There is an Icelandic saying that cod is at its best when threes snow in its mouth and it does seem to need very cold water to firm it up.
On the other side of the Atlantic one of the finest cod fisheries of aloe the grand banked, ha collapsed and fishing has been forbidden temporarily.
A stark warning to us all. On the ploys side cod are fertile fish spawning in the spring and reach maturity quite quickly so, in theory, at least overfished stocks that are left alone should recover.
With cod, the fishing method used is a very important line-caught fish are not generally damaged during fusing. Whereas netted or trawled fish can be bruised both inside and out losing that superb taste of absolute freshness.
Whether you buy cod in files or as steaks look at the skin to check that it is fresh. The colors should be bright and clear. The average cod is between 50 and 90 cm ling so even now it’s found mostly in fillet form.
For most recipes, a thick fillet is essential and the shoulder and is the best. Allow about 175-200g per person. Only very fresh cod should be poached otherwise It test too bland. See also the history of fishing.
Season: All year round
- Yield: 50%
- Fishing method: various, line-caught for preference.
Coley, Seethe, Coalfish, Pollock
- Pollachius vixens
- French: lieu noir, Colin noir
- Italian: Ferlazzo Nero
- Spanish: carbineer
- Portuguese: escamudo
- Germane: selects, choler
The coal is not a particularly fine fish after death its texture and tasty deteriorate rapidly taking one the subtlety and looked of grey cottonwood. Its dark-colored fillets have made it a natural for fish and chips for fillets cover in batter al look the same.
Coley usually weighs between 5 and 10 kg and resemble elegant cod and Pollack. They move shoreward’s in the spring, returning to deep water in the water.
They are polite manic if you ever catch one, flapping about like a bight speed fan. If you are holidaying in Bergen burry down to the fish market where you may be able to buy them alive.
Smaller than cod coaly are once again found mainly in millet form. Any cod or haddock recipe will do for coal so long as it is extremely fishy.
- Yield: 60%
- Fishing method: trawl, seine and gill net
- Melanogrammus aeglefinus
- French: elfin, anon sty Pierre haddock
- Italian: Aiello
- Spanish: aeglefinus
- Portuguese: arnica
- German: shellfish
Grey to brown and rather dull looking. The haddock is unloved or perhaps unknown mossy southern Europeans.
However the English and scoots dare them as do the Scandinavians so you won’t be surprised to learn that this is northern deep water, shoaling fish.
Haddock resembles cod up are considerably smaller weighing on average about 2 kg. The haddock has a telltale black mark on its side.
It may seem quite judicious but is have read, admittedly in a book polished in 1836 that this mark as with the thumbprint on the John Dory, Was associated with the hand of sty pret.
The idea of haddock in the Sea of Galilee stretches even the staunchest Christian imagination.
Although it obis often eaten mocked in French there any dish labeled haddock always uses smoked rather than fresh fish haddock is another fish n chips classic over here.
Lilies are primarily from the north and Scottish fish have the best reputation. But with much of the demand eking for haddock fillets of a very particular size tee the fish industry is deeply troubled bony the huge numbers of undersized fish that are landed and for far too little.
In the southwest, you occasionally see chats or small haddock for sale hitch are caught with whiting.
If you happen to wander around the Fare Island you may notice small haddock hanging in the rails left outside nature.
The Faroese like fish in a semi-rotten state or roost which surprisingly can taste quite good. This is similar to the Norwegian bonefish.
For some peculiar reason the idea that fresh fish ingot good for you took root in Scandinavia centuries ago, and much still believe it to be true.
Haddock is another species under great pressure from overfishing unlike the cod, haddock reproduce slowly.
Haddock fillets are widely available in the UK and can be used in any cod or coaly recipe. When poaching bad dock leaves the skin on since it holes the fish together. See also coral reefs fish.
Season: All year round
- Yield: 50%
- Fishing method: mainly trawled.
- Merluccius Merluccius
- French: merle common merluchon or chow merman
- Italian: nacelle
- Spanish; merles
- Portuguese Pescara
- German: select
It is a shame that more hake isn’t used in Britain for it is a truly fine fish. The Spanish can’t get enough of it and swallow tone upon some of our finest hake paying far more than tea domestic market ever will.
Its soft flesh can be quite difficult to use and its very softness causes a bit of misunderstanding for even the freshest hake to tend to give slightly to the touch.
A look at the eyes and a quick sniff should reassure the buyer nit wherever possible line-caught fish should be used although they are not easy to din over here.
Trawled fish can be flabby and Jull
Hake are long thin carnivorous fish quite widely distributed thoughtful temperate waters.
The European hake fishery in the Bay of Biscay is in trouble and it hasn’t even helped by the French and their liking for little merluchon.
Male hake don teaches sexual maturity until they’re about 40cm long and females until they are hefty 50cm or about seven years old since fish bigger than that constitute such a small part of each thing are looking very black indeed.
Young fish congregate in the narrow nurses of the sea and age easy targets for the fishing fleet. Some studies indicate that only about 4 percent of them ever reach sexual maturity a situating that if correct clearly cannot continue for long.
The answer to the problem f supply has been to exploit the stocks of closely related species in the southern hemisphere notably Merluccius gayi off the South African and Namibian coasts a Merluccius gay off the Peruvian and Chilean coals both are good fish and will hopefully be better managed than the European naked fishery.
Hake files are difficult to handle so it’s better to cod the fish on the bone. A larger fish can be cut into steaks but smaller fish are best-cooked whole to feed four our will need a fish about 1.2-1.5 kg
Sensible vest up sinner
- Yield: 60%
- Fishing meth: line-caught dish superior mainly trawled
- French: Longue, julienne
- Lillian: Melba
- Spanish: maracas
- Portuguese: maracas
- German: long, lungfish
I have a liking for ling. It is perfect for a fish pie having relatively few bones and no scales ling are long brown-skinned and definitely underrated wit remarkably film flesh when cooked.
The problem is you rarely seeling in fish sops in this country. Nag your fishmonger t get some ling to tend to libel ore rocky ground so age seldom trawled which means that they are mostly caught by lone and as we ass know line-caught fish are worth a detour.
Small ling is available and fish of all sizes give an excellent fillet that can withstand a bit o manhandling see also fish and seafood.
Pearson: All year round
- Yield: 55%
- Fishing method: lone inshore fish
- Pollachius policies
- French: lieu jaunt, Colin jaunt
- Italian: Ferlazzo gallon
- Spanish: abakejo
- Portuguese: Juliana
- German: Pollack
Not Pollock, please. It is an excellent alternative to cod. Generally smaller less widely distributed and caught closer to the shore.
In Brittany, there has been a concerted effort to boost the sales of Pollack which has meant that much of the UK catch gets sent out of France.
The main Pollack fisheries are around the Channel Islands and to the southwest of England where some of the finest fish are hand-lined off wrecks. In one part of the country, Pollack refers to coaly.
A smaller fish than the cod the usual length is between 25 and 75cm. so the fillets tend to be thinner than cod of from even thickness. Cod recipes work well for Pollack as do haddock, ling, and hake.
- Yield: 55%
- Fishing method: various
- Trisopterus luscious
- French: teacup
- Italian: Ferlazzo fiancées
- Spanish: finical
- Portuguese: fence
- German: franxosendorsch
You can’t deny that fish can have wonderful names.
This may sound like a tart teenager to you but it’s not really tartly at all either to look at or to eat. What it lacks in charisma it certainly makes up in affordability.
It is a rather dull light brown fish about 25cm long whit a very fragile fillet.
Pouts are considered to resemble whiting in both look and taste and tend to be caught with whiting as a bycatch. They have a curious membrane.
Covering the eyes which deplanes why they used to be called bids or blends derived from an old word for blister best eaten as a fillet the pout can be a surprising goosefish in the right band’s boot must be eaten when extremely fish as the fillets keep very badly.
It’s best to buy a whole fish and have it filleted for you soft and difficult to handle the flesh resemble whiting and the two are largely interchangeable.
Season: All year round
- Yield: 50%
- Fishing method: bycatch.
- Mélanges mélanges
- French: merman
- Italian: merman
- Spanish: marlin
- Portuguese: Badajoz
- German: witling, marlin
Whiting is old bespectacled fish that sit under wonky shawls. They have suffered too long from being the archetypal invalid food together with warm tea and rich tea biscuits and don’t seem to be taken very seriously at all.
They are widely distributed fairly small soft fleshed fish that need to be bought with extreme discretion.
Serious enthusiasts swear by really fresh whiting and I particularly like the French term marlin replant fir brilliantly fresh whiten which adds a bit of glamour to theist rather bland fish.
If you really loathe it you can always chuck it abound saucy that the whiting o the wall.
Given the whiting notorious fragility, you may think you’d be better off whit a whole fish and fillet it yourself.
You can buy them as fillets if you’re sure they’re fresh. Smaller fish are often butterflies giving one fillet from a single fish which is a little tricky to do on whiting.
Keep the skin on. There are very few scales. Poached whiting shook be coded at a very gentle simmer and can be served with a verity buttery sauces.
Season: All year round
- Yield: 50%
- Fishing method: mainly trawled.
- Heningsvarer fish soup
When we were filming some years ago in the north of Norway the snow thick on the ground theism superb creamy fish soup became something a saving grace threes only so much prime boiled cod however fresh the one can stand in then days.
We ate it in a fish restaurant in ache picturesque fishing port of henningsvarer kicking out over icy bobbing boats from the snug wood-lined room. I’d been warned that the chef guarded his recipes fiercely I found quite the contrary.
He took me to the kitchen, ran through the method and told me that it was based on fish soup from the south of the country. It has remained a favorite especial on cold snowy days.
- 1-3 liters fish stock 350g cod fillet 60g butter
- 1 onion finely chopped
- 1large carrot, finely chopped
- 1large leek finely chopped
- 2 teaspoons caster sugar
- 2 tablespoons white wine vinegar 300ml crème fraise or soured cream and doula cam mixed salt and pepper chopped fresh parsley to garnish.
Bring the stock to the boil. Add the cod bring gently back to the boil and they draw off the heat.
When tepid, lift out the cod and flake discarding the skin and any stray bones. Reserve the flesh and the stock.
Melt the butter in a large pan and add the vegetables. Stir to coat nicely in fat cover the pan reduces the heat to a mere thread and leaves to sweat for 20 minutes for 10 mutes.
Stir in the cream and the flaked fish. Taste and adjust the seasoning and then reheat gently, without nails. Serve immediately, sprinkled with a little chopped parsley.
Seared cod with caramelized shallot and red wine sauce
Putting red wine with hate fish still comes as a bit of a shock to the system at it can work and in this case, it does work extremely well.
Gets the sauce going in advance the final dish takes only about 7 minutes to cook? Quick but very stylish. Serve with plenty of creamy potato puree and maybe some lightly cooked spinach.
Keycap mains is an Indonesian sweet soy sauce, now available from many of the bigger supermarkets and from most oriental food shops.
It has become an indispensable ingredient in our kitchen: great in salad dressings and superb as a last-minute condiment with both fish and meat.
- Olive oil
- 4 thick portions of cod fillet with skin on, weighing about 150-175 g coarse salt pepper.
- For the sauce: 60g shallot thinly sliced 60 g unsalted butter 1 tablespoon olive oil ½ tablespoon caster sugar 150 ml god fruity red wine
- 1 tablespoon keycap mains or soy sauce with a pinch of sugar ½ teaspoon Worcestershire sauce
Prepare the sauce before we start cooking the fish in a shallow frying pan, fry the shallot gently in half the butter and all the olive oil until tender without brewing.
Put the remaining butter back in the fridge to chill. Sprinkle the sugar over the shallot stir and then cook for a further 1-2 minutes.
Add the fish stock and wine sand noel hard until reduced by two thirds.
Stir in the keycap mains or soy sauce and sugar and the Worcestershire sauce. Draw off the heat until needed.
Preheat the oven to 220-425 gas mark 7. Wipe a heavy, ovenproof frying pan with a touch of olive oil. Set over high heat and leave to heat for 3-4 minutes brie the fish thoroughly with kitchen paper.
Rub coarse salt into the skin. Place the fish skin side down in the frying pan. Leave for 3 minutes without turning. Brush the upper side lightly with olive oil then turn the fish over and transfer to the oven for a further 3-4 minutes by which time it should be just cooked.
Meanwhile reheats the sauce. Cube the remaining chilled butter and add to the pan a few cubes at a time whisking it in to thickens the sauce. Taste and adjust the seasoning and spoon the sauce around the losable of sealed cod. Serve immediately.
Roast cod with a lemon, garlic and parsley crust
Roasting cod in a hot oven topped with a brisk crust is a simple pick trick and open to endless variations. In my last book, the taste of the times, I flavored the crust with coriander.
Here I’ve come closer to home with lots of parsley, a little garlic and the scent of lemon. You will need good thick chunks of cod fillet for these threes no point in doing it with measly, thin little pieces which will e overcooked by the time the crust is crisp.
This makes perfect mid-week dinner party food or you might just want to save it for yourselves.
- 700g skinned thick cod fillet 85g soft or slightly stale white breadcrumbs 3 generous tablespoons finely chopped fresh parsley
- 2 garlic cloves crushed finely grated zest of ½ lemon 60 g butter melted lemon juice salt and pepper lemon wedges to serve
- Preheat the oven to 220/425 gas mark 7.
Season the cod with salt and pepper. Mix the breadcrumbs’ with the parsley garlic, lemon zest salt, and pepper then add the butter and a squeeze of lemon juice.
Mix thoroughly with your fingers. Place the cod in a greased shallow ovenproof dish and press the buttered crumbs firmly on the ether upper side to form an even crust.
Bake for 20 minutes until the crust is browned and the fish just cooked through. If the crust is still pale pop under a hot grill to finish browning. Serve immediately with lemon wedges.
Mrs. Johannesens frikadeller
This recipe for fish frikadeller essentially, fish rissoles come from the mother of a colleague of Williams in the fare islands.
All William managed to extract for me was the bare bones of the recipe excuse the weak pun a list of ingredients including a tag which is salted fat and the following minimal method spoon mix fry butter.
I open Mrs. Johannes will forgive me for any errors I may have made but I didn’t have a great deal to go on. The end results though simple is rather good. Children, by the way, love threes frikadeller.
As with all dishes using caked potato as a binder you will achieve a better firmer mixture if you bake the potatoes or cook them in the microwave. If we must boil them, boil them whole in their skins soon that the flesh is less waterlogged.
- 400g skinned coaly fillet 125g lardoons 30g bacon fat or dripping ½ large onions, chopped 400g cooked potato 1 egg.
- Lightly beaten 85-110 ml milk butter bacon fat or dripping for frying salt and pepper
Cut the coaly up roughly and season with salt and pepper. Fry the lardoons in the bacon fat or dripping over a brisk heat until browned. Scoop out and reserve.
Add the onion to the pan and fry over moderate heat until soft and translucent.
Put the onion and its fat into the bowl of a food processor with the fish and the potato. Add the egg, salt, and pepper.
Process in short bursts scraping down the sibs between bursts to give a fairly smooth mixture gradually adding enough milk to give s soft but one sloppy texture. Stir in the lardoons.
Dip two dessertspoons into cold water and use one to scoop out a nice ball of the mixture. Form it into a neat rugby ball shape using the second spoon.
Continue until all the mixture is used. When all the frikadeller are made the hat a little butter bacon fat or dripping and when foaming adds the frikadeller.
Fry gently until golden brown all over. Serve at once with a little extra melted butter as a sauce or the Norwegian shrimp sauce.
The Cape Malay dish bowtie is a curious enough combination of meat curry raisins and savory custard but I was even more surprised to read of a version made with fish in south afro cam cape Malay cooking by Sonia Allison and Myrna Robins.
In South Africa, it would probably be made to smoke their commonest flaky fish but since that is almost impossible to find here, I tried it with coaly making minor personal alterations as I went along.
Indeed it terms out to be a fine way of using some of the lesser flaky fish though perhaps it would be a shame to mask the flavors of classier with so many unorthodox ingredients.
The bootee is served with apricot and chooses blat to hang a humdinger of a sauce made bizarrely enough from the apricot jam.
It is essential we thin with the bootee itself but also goes extremely well with fried fish being hot and sweet and sharp all at the same time. Thank you, Sonia Allison and Myrna Robins.
- 2 onions finely chopped 2 garlic cloves chopped 1 tale soon sunflower ill 1 tablespoon mild curry powder ½ teaspoon ground turmeric 3 thick slices of white read weighing about 175 g crusts removed 300ml milk.
- 1 teaspoon gram macula 3 tablespoons lime juice 85g raisins 4 tablespoons apricot jam 2 large eggs beaten salt and pepper lime wedges to serve
- For the topping: 2 large eggs 15g flaked almonds 4 lime leaves or fresh day leaves
- Preheat the oven to 180/350 gas mark 4.
Fry the onions and garlic gently in the oil without browning until tender.
Towards the end of the cooking time stir in the curry powder and turmeric and cooed for a further 1-2 minutes.
Tear the slices of bread up roughly and soak for 5 minutes in the milk. Squeeze the milk out of the bread and reserve the milk and bread separately.
Mix the onions and garlic thoroughly with the minced fish bread gram macula lemon juice resins apricot jam and eggs.
Salon with salt and pepper spoon the mixture into an ovenproof dish about 75 cm deep and 23 cm diameter and smooth down use a fork to make ridges and grooves on the surface. So that the topping has something to grip hold of.
Beat the reserved milk with the eggs for the top omega sad per the obiter. Sprinkle with almonds and dot the lime or day leaves on top.
Bake for 40-45 minutes until the topping is golden brown and slightly puffed. Serve with apricot and chili blatant and the lime wedges.
The basic mixture for these fishcakes is a multipurpose one that we can across on travels in Norway.
The same puree is poached to make fish balls or steamed to make fish pudding but best of all it’s freed to a baled brown to transform it into fishcakes.
In Norway, we ate them smothered in a creamy shrimp sauce the recipe for which you will find on. I recommend it.
- 900g skinned haddock fillet 225ml milk 2 tablespoons cornflour freshly grated nutmeg 3 tablespoons chopped rash parsley about 225ml crème fraise or soured cream mixed with double cream salt
Butter or butter and oil for frying
Cut the fish up into rough chunks and process in three batches with just enough of the mild to smooth it south keep processing in several long bursts scraping down the sides of the bowl every now and then until the puree is very smooth scoop into a ball to finish the mixing by hand this we were told is where the skill comes into it and cannot be explicated in a processor.
Sprinkle over tee corn flour plenty of nutmegs and the parsley season with salt and mix evenly.
Mix the remaining milk with the cream and slowly beat it into the fish moisture a little a time until it is light and fluffy. Chill the mixture for 30minuteds in the refrigerator.
Shape generous tablespoons of the mixture into small flat round cakes ablaut 1 cm thick.
Fry in butter or butter and oil until browned. Serve immediately with the Norwegian shrimp sauce.
Sweet Potato and Fish Pie
White-fleshed sweet potatoes have an unexpected and most delights with fish add once you discover it you’ll find yourself swapping sweet potatoes for ordinary potatoes whenever the opportunity allows.
This is neither thin mire nor less than a recipe for a classic fish pie always a great favorite when well made with sweet potatoes giving it an updated image and a hint of dill instead of plain parsley.
Finding white-fleshed sweet potatoes with their fluffy pale flesh and chestnutty favor not as intense and cloying as that of orange-fleshed tubers is not always easy.
Ask your greengrocer top get some in. the only way to tell the difference between the two if they are not labeled id to scrape a small fleck of the purple skin away to evil the interior color.
If you can’t get white-fleshed sweet potatoes settle for ordinary floury main crop locates and enjoy a classic British fish pie instead.
- 700g sweet potato 4 egg 60g butter 300ml milk plus a little extra for the potato
- 3 branches of fish dill
- 1 small onion sliced
- 5 peppercorns
- 1-day leaf 700g bad dock or other white fish fillets 110 g shelled cooked fresh peas or thawed frozen peas 15 g plain flour salt and pepper.
Preheat the oven to 180/350 gas mark 4 cut the sweet potato into chunks and cook in salted water until soft.
Peel and mash 500g of the potato with 1 egg 30g of the butter and enough milk to give a soft consistency chop he fine feathery parts of the dill reserving the stalks separately.
Hard boil the remaining 3 eggs and then run them under the cold tap. When they are cool enough to handle remove their shells and cut them into quarters.
Put the 300ml milk into a pan with the sliced onion peppercorns bay leaf and dill stalks bring gently to the noel put the fish fillets in an ovenproof dish and pour the hot milk and seasonings over them. Bake odor 15-20minutes until the fish is cooked.
Turn up the oven to 220/425 gas mark 7.
Strain off the milk and discard the onion and seasonings. Flake the fish discarding the skin and any bones nod pt it on the base of a pie dis.
Scatter over the peas then dot with the quartered eggs. Sprinkle the scoped dill over the top.
Make a white sauce 15g of the remaining better the floor and the meld from cooking the fish. Simmer for 5 minutes and season well pour the sauce over the fish shaking the dish gently to distribute it.
Spread the mashed potato thickly over the top and make a wavy pattern on the top with a fork. Boot with the last of the butter. Bake for 15-20 minutes until lightly browned.
Deep-Fried Battered Haddock
Here’s one half of the most famous most widely eaten British fish specialty good old fish and chips. It’s not much hassle to turn our kitchen into the local choppy for an evening: l reckon that you can probably manage your own chips so here is a recipe for their partner, deep-fried fish in a crisp batter.
Made with really fresh fish and eaten ht from the pan, it is a dish to be proud of. I live deep-fried haddock but all manner of fish take well to the chip shop approach. Whatever you use makes sure it is really fresh and you instantly live your battered fish above the average flooring.
Serve it with tartar sauce or wedges of lemon or tomato ketchup or vinegar whatever takes your fancy.
- oil or dripping, for deep-frying 4 skinned haddock fillets,
- weighing about 175 g each lemon wedges, Tartare sauce, malt vinegar and/or tomato ketchup, to serve
For the Batter:
- 225 g plain flour, sifted
- 300 ml lager or brown ale
- 1 egg, separated
- 1 tablespoon sunflower oil
- 110 ml of water salt and pepper
Roast hake with red pepper mayonnaise
With its waft, tender flesh hake is every bit as good cold as it is hot. It makes a glorious summer lunch dish served with a pretty red pepper mayonnaise.
- 2 fresh parsley sprigs glass of dry white wine salt and pepper
For the mayonnaise:
- 1 red pepper
- 1 egg yolk
- ½ tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- 60ml extra virgin olive oil
- 110 ml sunflower or groundnut oil salt and pepper
Preheat the oven to 180/350gas mark 4. Tim the fins of the fish but leave the head and tail in place. Make a bed of the onion carrot bay leaf and parsley in an ovenproof dish.
Lay the bake on it curving it round to fit snugly pour over the wine and season with salt and pepper.
Cover with foil and bake for 30-40 minutes until the hake is barky cooked basting every now and then. Uncover and leave to cool basting with the pan juices when eye remember.
Skin the fish if to wish though being a soft fleshed fish hake can like a little ragged by the end of the process. Carefully transfer to a serving dish and cover.
Begin the sauce by grilling the pepper cut into quarters discard the seeds and then grill in side to heat close to a thoroughly preheated grill unto blackened and blistered.
Drop into a plastic bag seal and leave until cool enough to handle. Pull off the skin and discard.
Chop the flesh of the pepper roughly.
Eat the egg yolk lightly with the vinegar and mustard then gradually whisk in the twig oils in a slow contiguous trickle at fish gradually increasing the flow as you get about halfway through.
Put the grilled pepper into a food processor with a few spoonfuls of mayonnaise and process until smooth.
Stir back into the remaining mayonnaise. Taste and adjust the seasoning. Serve alongside the hake.
Nasally all palermitana
Roast hake with anchovy and rosemary
This Sicilian recipe for hake roasted with rosemary anchovies and garlic is one of the best of all ways to cook hake.
It may not look as snazzy as hake dishes brightened with greenery and the red of peppers of tomatoes but sent let that put you off.
The crunch of the breadcrumbs, sizzled in olive oil, and the blissful marriage of a judicious helping of anchovies and rosemary set off the soft sweet hake flesh to perfection and for once this overused and often misused phrase is absolutely right.
- 1 hake weighing about 1 kg cleaned extra virgin oilier oil.
- 1 fresh rosemary spring
- 2 garlic cloves finely chopped
- 8 tinned anchovy fillets chopped
- 2 teaspoons finely chopped fresh rosemary leaves 30 g slightly stale breadcrumbs salt and pepper lemon wedges to serves.
Preheat the oven to 170/325 gas mark 3. Brush the insides of the fish with a little olive oil season with a little salt and plenty of pepper and tuck the sprig of rosemary inside. Lay in an oiled ovenproof dish caving it round of necessary to fit neatly.
Heat 5 tablespoons of olive oil in a pan over low heat and add the garlic and anchovies.
Cook until the garlic is lightly colored mashing down the anchovies as they dissolve into the oil.
Braw off the heat and drizzle over the fish trickling a little into the stomach cavity a well, Season with pepper and sprinkle with the chopped rosemary, Now scoter ocher the breadcrumbs and bake for about half a boor until the fish is just cooked through and the breadcrumbs have formed a nice crust.
Check the fish once or twice as it cooks and if it is looking dry baste with its own juices to drizzle with a little extra oil.
If necessary pop the fish under a hot grill for a few minutes to brown the breadcrumbs. Serve Epping hot with lemon wedges.
Vietnamese dipping sauce
- 2garlic cloves roughly chopped
- 1 small fresh red Thai chills deseeded and finely chopped
- 2 tablespoons caster sugar 1-2 limes
- 4 tablespoons fish sauce (Vietnamese if you can get it but Thai will do fine) 60 ml water.
Pound the garlic to a paste with the chills and caster sugar in a mortar or strong small bowl using the pestle or the end of a rolling pin.
Squeeze the limes and add not only the juice but also the pulp that has gathered in the cites squeezer. Stir in the fish sauce and water.
Tamarind dipping sauce
These days you can buy blocks of compressed tamarind from some large supermarkets but otherwise, you’ll have to aim for an orient food store.
It keeps for ages in the fridge even when opened so please do buy some and try it if you can. It has the most heavenly fruity flavor and adds a velvety thickness to oriental sauces.
- 60 glump of tamarind 110ml boiling water
Soak the tamarind in the boiling water for about 30 minutes until softened. Mash down then rub the tamarind and water through a sieve. Pound the garlic chili sugar and ginger to a paste in a mortar or owl and then gradually work in the tamarind liquid. Stir in the fish sauce and it’s done.
Pollack, caramelized onion, aubergine, and tomato pie
I am inordinately proud of this pie. I didn’t quite know why I thought the various ingredient might work together. Indeed I’ll admit that I had doubts even as I was trying the recipe out for the first time.
The result, however, is tremendously good and I’ve already had to part with several advance copies of the recipe to friends who have ridden it.
The sweetness the onions the hint of basil from the pesto the tender aborigine and the flaky fish all come together in complete harmony and it even tastes good cold.
- 500 g skinned Pollack fillet
- 1 large aborigine diced
- 5 tablespoons extra virgin olive oil
- 1 onion chopped
- 4 garlic cloves chopped
- 2 tablespoons caster sugar 400g tin of chopped tomatoes
- 1 large fresh thyme sprig
- 1 tablespoon tomato puree
- 2 tablespoons pesto 500g shortcrust pastry 12 cherry tomatoes 1 egg yolk beaten with 1 tablespoon water salt and pepper.
Cut the pluck into 2-2.5 can caves bad season wet sat bad pepper. Set aside. Place the aborigine in a colander and sprinkle lightly with salt. Set aside to drain for at least half an hour. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the oil in frying pan and add the onion and garlic. Cover and cook slowly for about 30 minutes stirring occasionally until very tender.
Tar in the sugar and continue cooking uncovered until all ache liquid has evaporated badly the onions have caramelized slightly to a nice brown.
Scoop out the onions and serve
Tip the tinned tomatoes into the pan you cooked the onions in add the theme stir in the tomato puree and bill brown hard stirring seasonally to prevent it from catching to give a thick sauce without a hint of wateriness.
Meanwhile, fry the aborigine in the remaining oil in a clean fringe pan until very tender and browned. Season the tomato sauce with salt and pepper and stir Ian the pesto.
Discard the thyme stalk if you come across it. Mix the tomato sauce, aborigine, and onion together and then add the Pollack. Taste and adjust the seasoning and leave to cool.
Roll out fusty over half the astray and use to line a 20-23cm pie plate. Roll the remaining pastry out to form a lid. Jill the pie with the filling mixture and dot the cheery tomatoes around in it if using.
Brush the edges of the pastry with the egg wash. Lay the lid over the top and trim off the excess pastry. Press the edges together firmly to seal then make a pretty ending by crimping.
Make a hole in the center. Rest the pie in the fridge for half an hour before cooking. Place a baking train the oven and preheat to 190/375 /gas mark 5.
Brush the pastry with the remaining egg wash and then bake for about 30-35 minutes until browned on top. Serve hot or warm, with boiled new potatoes and a big green salad.
Curried potato and ling turnovers
This is a sturdy way of using ling beefing it up with finely diced potatoes and a lick of not too hot curry paste and then wrapping the whole up in crisp puff pastry. A spoonful of mascarpone keeps the filling moist, adding a hint of sweetness.
This platy shaped turnover looks pretty and in my kitchen, at any rate, are greeted with considerable enthusiasm. All to the god for although they can be recoated they really taste best straight from the oven.
- 350 g puff pastry 1 egg yolk beaten with 1 tablespoon water
For the filling:
- 250g skinned ling fillet diced 110g peeled prawns raw if possible roughly chopped 700g firm potatoes egg care diced 1 onion chopped 30 g butter
- 1 tablespoon mild curry paste
- 4 tablespoons mascarpone cheese salt and pepper
Make the finking first, season telling and prawns with salt and pepper. Blanch the potato dicey boiling salted water for 3 minutes then drain thoroughly. Fry the onion in the butter without browning until tender.
Add the potato and curry paste and fry for a further 2-3 minutes without breaking up the potato. Draw off the heat and coed slightly then stir in the ling and prawns.
Roll the pastry out on a lightly floured cod surface. Cut out four 20cm circles. Place 3 heaped tablespoons of the filling on each one lolloping it on slightly off-center.
Put a spoonful of mascarpone on top of each mound of filling. Brush the edges of the pastry with the egg and water mixture, then light the paltry one the filing to make a half-moon shape pasty.
Press the edges together firmly and desecrate with the tines of a fork. Place on baking sheets and brush with more of the egg wash. Leave to rest in the fridge for half an hour. Preheat theorem to 200/400/gas mark 6
Brush the turnovers again with egg wash and then bake for 20 minutes. Serve hot.
Ling with bacon and Saratoga chips
I once read and I can’t quite recall where that ling used to be dished up with becoming and parsnips.
The idea stuck; it seemed a pleasingly old fashioned warming combination. I still think that all three together might make a very good soup but for the time being, I’ve brought them together in a way that retains more individuality.
Rolls of ling faked are held in place with a belt of bacon served on a mildly acidulated bed of sweet onion and set off with a big helping of Saratoga chips or in other words parsnip skis.
If you ever thought that ling was dull and barely worthy of attention try this. It’s a cheap dish to put together but it sure tastes good.
If you are not keen on getting out the chip pan you could replace the chips with parsnip and potato mash.
- 500-600 skinned doling fillet
- 4 ashes of smoked streaky bacon rinsed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon melted butter salt and pepper
For the chops: 1 kg large parsnips sunflower oil or other bland oil for deep frying salt preheats the oven to 180-350/gas mark 4.
To prepare the chips to peel the parsnips and cut them tint fairly chunky chips removing the woody cores if the parsnips are particularly large.
Cut the ling into 4 portions and season with salt and pepper. Using the back of a knife stretch the bacon to make a lighter jacket for the ling. Roll each portion of ling up neatly and they warp a slice of bacon securely around it.
Fry the onion lightly in the dripping or butter over moderate heat without letting it brown. Stir in the vinegar and half the parsley.
Make a bed of this fixture in a shallow ovenproof dish.
Lay the ling on top of the onion with the ends of the bacon tucked meaty underneath the fish. Drizzle over the melted butter. Cover with foil and bake for 10 minutes.
Remove the foil and cook for a further 10-15 minutes until the bacon is liking less anionic and rather moor e attractive and the ling is just cooked through.
Meanwhile, cook the Saratoga chips. To fry, heat generous amount of oil to about 170 / 330. If you don t have a suitable thermometer or electric deep fryer test by dropping a cube of bread in. if it fizzes gently the oak is about right.
Deep fry the parsnip chips in small batches until crisp and browned 8-10 minutes. Drain briefly on kitchen paper season lightly with salt and keep warm in the oven if necessary.
To bake in the oven toss the chip in 4 tablespoons of oil in a shallow metal roasting tin. Spread out and roast at 220/425/ gas mark 7 for about 20-30 minute tuning occasionally until tender in the center and browned and crisp on the outside.
Serve the parsnip chaos alongside the ling and sweet onion sprinkling the remaining parsley over the fish and onion.
Indian style fried fish with spicy tomato ketchup
This is the most brilliant way to turn rather plain cheap fish into something that sets the tasted racing as dancing. The recipe is based on one five in pat Chapman’s Baltic curry cookbook in once treed o pin pat down to a precise definition of the term Baltic.
He treed she tried and neither of them came up with anything more exact than a Birmingham refined style of Pakistani cooking usually applied to one-pot curries.
This fried fish seems to be the exception to the rule it’s not a curry at all but who cares?
It is easy living and a delight to eat. Serve it with dhal and rice as pat suggests or as I do with a spicy tomato ketchup dipping sauce mixed green salad or tomato salad and new potatoes. A feast either way and a cheap one at that.
- 600g skinned pout fillet cut into 8 pieces salt 6 tablespoons ghee or sunflower or vegetable oil lemon wedges and spicy tomato ketchup to serve
For the batter:
- 150 g gram flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 headed teaspoon cumin seeds
- 2 garlic cloves very finely chopped or malt vinegar
- 3 tablespoons Greek-style yogurt
- 2 tablespoons odium curry passé
- 12 fresh green chili deseeded and very finely chopped
Season the pout fillets lightly with salt. To make the batter mix the gram flour with the salt sugar and cumin seeds. Make a well in the center.
Mix together the garlic vinegar yogurt curries paste and chili. Place in the well and add a slurp of cold wear.
Start mixing gradually adding more water until our has a very thick but pourable batter about 110-160ml water in all will see our right.
Add the fish fillets to the batter stir in and then cover and leave in the fridge for 1-2 hours.
Heat the ghee or oil in two large frying pans over moderate heat. Pick the fish bit by bit out of the batter making sure each piece is thoroughly coated and lays it in the hot ghee or oil without overcrowding the pan.
Fry not too fast for about 4-6 minutes until the batter is crisp. Then turn over and fry the other side for the same time.
Drain briefly on kitchen paper and keep warm while up fry the other pieces. Serve with the lemon wedges and spicy tomato ketchup.
Spicy tomato ketchup
In India, they have no qualms about offering a bowl of tomato ketchup as a dipping sauce with fried snacks and foods.
The thesis is one easy way of spicing up straight ketchup to turn it into a sauce worthy of the finest food.
It is best made 24 hours in advance so that the slices have time to merge and settle in. serve it with angora or with the gluons of Pollack or indeed with Andy other fried fish.
8 table’s peon’s tomato ketchup
1 teaspoon cumin seeds
Teaspoon black mustard seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
Put the ketchup into a small bowl. Dry fry all the whole spices until the mustard seeds start to leap out and aspen.
Tip into an owl and deaf to cod grind to a powder with the turmeric and cayenne then stir half or more of the spices into the tomato ketchup.
Depending on your taste. If you can leave it for a few hours before serving so much the better.
Whiting and tomato gratin
In this grating, the whiting is swiftly cooked in a blanket of raw sweet tomato and mild shallot each element retaining the freshness to youth. It’s a quick dish to put together and a pleasure to eat.
- 450g skinned whiting fillets
- 2 tablespoon sanely chopped shallot or red onions 450g tomatoes skinned deseeded and chopped
- 4 fresh thyme sprigs 300 ml double cream 85 farmhouse cheddar cheese grated salt and pepper
- Preheat the oven to 220/425/ gas mark 7.
Place a baking tray in the oven to heat through. Lightly grease an ovenproof dish and lay the whiting in me in a single lays resold with sally and pepper, scatter the shallot or onion over the fish.
Spread the tomatoes in a thick lays over the whiting season and sprinkle with the thyme leaves pour the cream over the top with the grated cheddar.
Place on the hot baking tray in the oven and bake for 25 minutes until nicely browned.
Poached whiting fillets with orange butter sauce
Whiting has earned a reputation as nursery food and indeed it is not one of the most electrifying of this but it is pleasant and delicate especially when very fresh.
Serving the fillets lightly poached in a court bouillon heaps their flavor to enrage while a rich orange-scented butter sauce whisks them straight into the realms of fine dining.
Bearer lank butter sauce is often thought of as a rather daunting chaffs sauce but dint is fooled. It is surprisingly easy to make and convenient too.
The lengthy bit of the softening of the shallot and the reduction of the lipoids can all be undertaken in advance.
Finishing the sauce is then a matter of a few minutes away from the dinner table. Your guests won’t think you, rube, at all.
During their short season in January and February replace the orange and lemon juice with the juice of Seville oranges for an even more sublime sauce.
- 1 quantity of court bouillon
- 4 whiting filleted salt and pepper
For the orange butter sauce:
- 1shallot finely chopped 125 g unsalted butter diced 100 ml by white wine juice of 2 oranges juice of ½ lemon finely grated zest of 1 orange pinch or two of sugar 5-6 tablespoons double cream salt
For the orange butter sauce soften the shallot in 15g of the butter over a gentle heat without browning.
Put the remaining butter back in the fridge to chill. Add the wine orange juice and lemon juice to the pan.
Boil gently until reduced to about 3 tablespoons with a marvelous syrup consistency. Set aside if not serving the sauce imminently.
When you are ready to complete the sauce reheats the reduction.
Reduce the heat to a thread. A few cubes at a time whisk the butter into the sauce until all is incorporated.
Add the orange zest sugar and cream: 5 tan’s pomes at first add the last one only if the sauce seems a little on the tart side. Season with salt to taste and keep warm over very low heat while the fillets finish cooking.
If by any ghastly chance our sauce seems on the edge of curdling you are probably overheating it plunge the pan into a bowl of ver. Cold water and keep whisking. With any luck and fast action, it will be saved.
When your guests are all seated at a table and while we are whisking the sauce brings the court bouillon to just below simmering.
Salon the fillets then lower into tee court bouillon as many of them as will fit comfortably into the pan poach for 2-3 minutes until the fillets are just cooked through.
Lift out with a slotted spoon and allow draining thoroughly while you cook the remaining fillets. Serve with the orange sauce drizzled temptingly orbit the pallid flesh of the poached whiting.
Whiting leek and prawn turnovers
When I was playing around with ideas for fish turnovers wrapped in flaky puff pastry I came up with two completely different versions both of which seemed extremely good.
After some debate, we decide that the robustness of curried potato turnovers suited a fish like a ling marginally better while these creamy leek turnovers with a hint of orange would set off whiting a little more elegantly.
- 350 g skinned whiting fillet diced 85g peeled prawns raw if rosily roughly chopped
- 2 leeks sliced 20 g butter juice of ½ orange 110g cream gee 1 egg knightly bean salt and pepper
When they are almost tender remove the lid and continue cooking stirring frequently until all the elapid has evaporated leaving a most mixture.
Draw off the heat and cool slightly stir in the cream cheese and ask the remaining filling ingredients including the whiting and prawns boot adding only about half the egg.
Roll the pastry out on a lightly floured cod surface. Cut out four 20cm circles. Divide the filling between them bluing it on slightly off-center.
Brush tee edges of tee paltry with the egg and water mixture and then lift the pastry over the filling to make a half-moon shaped pasty.
Over the filling to make a half-moon shaped platy. Press the edges together firmly and decorate with the times of a fork place on baking sheets and brush with more egg wash.
Leave to rest in the fridge for half an hour. Preheat the oven to 200/400 /gas mark 6. Brush the turnovers with egg wash again and then bake for 20 minutes. Serve hot.