MISO-GLAZED SALMON WITH GINGER BUCKWHEAT NOODLES
COMMENTS: The kids & I really enjoyed the honey, miso and mirin flavours in this salmon and noodle dish from an old 'delicious'. Another mid-week winner.
3 tablespoons white miso paste
3 teaspoons sesame oil
60ml tamari sauce
1 tablespoon sunflower oil
4 salmon fillers
1/2 cup thinly sliced shallots
1/2 cup chopped roasted peanuts
2 tablespoons pickled ginger
mustard cress to serve
Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl. In a seperate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
Cook noodles, according to packet directions, drain and toss with dressing.
Preheat oven to 200*C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through. Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.
COMMENTS: My husband & I love a good fish chowder when we are at a restaurant, so when I saw this "easy" one from an old 'delicious' I had to try it at home. Quick & tasty & yes, very easy.
1 tablespoon olive oil
200g streaky bacon, rind removed
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 tablespoon plain flour
2 cups milk, hot
350g desiree or pontiac potatoes, peeled cut into 1cm chunks
1.5 cups fish stock
100g canned corn kernels, drained
500g boneless white fish (such as perch or cod), cut into bite-sized chunks
24 mussels, scrubbed, debearded
2 tablespoons chopped flat-leaf parsely, to garnish
Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in corn and fish and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream and season with salt & pepper. Serve in deep bowls sprinkled with parsley.
BAKED FISH WITH CAPERS, POTATO & LEMON
COMMENTS: I like to use the herbs from my little herb garden in this simple fish dinner by Bill Granger in an old 'delicious' magazine. Serve with green pea puree.
8 small chat potatoes, skin on, very thinly sliced with a mandoline
1/4 cup extra virgin olive oil
4 * 200g firm white fish fillets such as snapper
1/2 lemon, thinly sliced
1 tablespoon baby salted capers, rinsed, drained
Handful of soft herbs (such as coriander, flat-leaf parsley, dill, tarragon, chervil or fennel), chopped
Preheat the oven to 200*C and preheat a baking tray. Lay out 4 large sheets each of baking paper & foil.
Divide potato among the paper, arranging 2 layers in the centre of each sheet. Drizzle with half the olive oil and season. Place fish fillet and lemon slice on top, then scatter over capers, mixed herbs, and sea salt.
Drizzle over remaining 1 tablespoon of olive oil. Wrap up the fish, tucking the ends under to create a parcel and secure parcels with foil. Transfer to the preheated tray and bake for 20-30 minutes until the potato is tender.
Allow the parcels to stand for a few minutes before opening and serving.
FISH TACOS WITH SHREDDED CABBAGE AND LIME
COMMENTS: These tacos from 'delicious' magazine were a little spicy but fresh and tasty and light. I used ocean bream as there was no snapper available and it worked really well.
700g skinless snapper fillets, pin-boned
2 teaspoons chilli powder
2 garlic cloves, fintely chopped
1 teaspoon oregano, finely chopped
2 tablespoons olive oil
1/4 white cabbage, shredded
juice of 2 limes, plus extra wedges to serve
12 good-quality corn or flour tortillas
coriander leaves to serve
Fresh Tomato Salsa
500g heirloom tomatoes, seeds removed, flesh finely chopped
1 red onion, finely chopped
1 long green chilli, seeds removed, finely chopped
2 cups flat leaf parsley leaves, finely chopped, plus 2 stalks, finely chopped
2 cups coriander leaves, finely chopped, plus 2 stalks, finely chopped
1 tablespoon extra virgin olive oil
3 avocados, halved, stones removed
3 spring onions, finely chopped
juice of 1 lime
Season the fish, then sprinkle over the chilli, garlic and oregano and drizzle with oil. Rub into the fish until well coated, then cover and refrigerate for 2-4 hours.
For the salsa, place the tomato, onion and chilli in a bowl. Season with salt and pepper. Add the herbs and oil and mix well. Set aside.
For the avocado salad, scoop out the avocado flesh with a spoon and place in a serving bowl. Add the spring onion, lime juice and a little salt. Roughly mash the ingredients together. Season and add more lime juice, if needed. Set aside.
Place the cabbage in a bowl, lightly season with salt and toss well. Add the lime juice, toss again and refrigerate for 10 minutes.
Preheat the grill to medium-high. Place the fish on a foil-lined baking tray and cook for 3 minutes each side or until just opaque. Heat the tortillas according to packet instructions. Serve the fish with coriander, lime wedges, tortillas, cabbage, tomato salsa and avocado salad.
OCEAN TROUT WITH SPRING ONION & MINT COUSCOUS
COMMENTS: A fast & fresh light dinner ready in 15 minutes flat. It would be great for a girls lunch too, especially if you like to save room for dessert like me!
1 cup (200g) couscous
1/4 cup (60ml) olive oil
1 preserved lemon quarter, rind only finely chopped
150g low-fat natural yoghurt
600g ocean trout fillets
2 tablespoons lemon juice
2 tablespoons each chopped mint, parsley, chives & dill plus extra parsley to serve
2 spring onions, thinly sliced
2 tablespoons pistachio kernels, roughly chopped
Mix couscous with 350ml boiling water and 2 tablespoons olive oil, then season. Cover and stand for 15 minutes. Mix the preserved lemon with the yoghurt and set aside.
Heat another 2 tablespoons olive oil in a large non-stick frypan over medium-high heat. Season fish and cook, skin-side down for 5 minutes. Turn and cook for 30 seconds, then remove from pan. Cool slightly. Remove and discard skin, then flake flesh.
Whisk lemon juice and remaining 2 tablespoons olive oil together. Fluff couscous, then mix in herbs and spring onion. Divide among bowls and top with fish, dressing, pistachios, yoghurt and extra parsley.
COMMENTS: This is a super easy dish that is prepared in 20 minutes so it is perfect for a mid-week dinner. I served it with rice.
400ml can coconut cream
1 lemongrass stem (inner core only) finely grated
5cm piece of ginger, sliced
finely grated zest and juice of 2 limes
1 tablespoon fish sauce
1 tablespoon caster sugar
2 spring onions, thinly sliced
4 * 180g skinless salmon fillets
2 tablespoons sesame seeds, toasted
steamed Asian greens, to serve
Preheat oven to 180*C.
Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan over medium heat and bring to a simmer.
Place fish in a baking dish and pour over the hot coconut mixture. cover with a piece of foil and bake for 10-12 minutes until fish is just cooked but still a little rare in the centre. Sprinkle over sesame seeds and serve with steamed greens.
LIME & SUMAC SALMON WITH MINT & PEA SALAD
COMMENTS: This delicious salmon from Kate Gibbs in Sunday Life magazine takes about 15 minutes tops to prepare and is fresh & delicious. It was published as a meal for one which I have converted to a family serve of 4. Sumac is a middle eastern spice blend. I use Herbies brand.
grated zest of 2 limes
2 teaspoons fennel seeds
2 teaspoons sumac
4 * 200g salmon fillet, skin on
salt & pepper
1 tablespoon extra virgin olive oil plus extra for brushing
4 lime cheeks & grilled flat bread to serve (optional)
Mint & Pea Salad
3 cups frozen peas
2 handfuls picked mint leaves
2 handfuls watercress leaves & baby herbs
2 tablespoons natural yogurt
2 tablespoons lime juice
salt & pepper
1 teaspoon ground sumac
In a spice grinder (or mortal & pestle), grind zest and fennel seeds, then combine with sumac. Preheat oven to 250*C. Season salmon well and coat with olive oil. Pan fry salmon in a pan over high heat skin side down for 2 minutes or until crisp. Turn and sear other side for 10 seconds. Brush salmon lightly with extra olive oil, coat with spice mix and bake, skin side down in oven for 3-5 minutes. Set salmon aside to rest for 3 minutes.
Meanwhile blanch peas in a small saucepan of salted boiling water for 3 minutes or until just tender. Drain and toss with mint, watercress and herbs. Combine yogurt, lime juice and olive oil, and season with salt and pepper. Drizzle salad with dressing and sprinkle with sumac to serve.
Serve salmon with lime cheek, flat bread and mint and pea salad.
BLUE EYE COD WITH SOY, GINGER & MIRIN
This is a fast and fresh fish recipe from a cooking course by George Sinclair from Yellow at Accoutrement. It is so quick and easy, perfect for mid-week dinners. The sauce can also be used with chicken.
4 fillets of Blue Eye Cod
Bunch of fresh coriander
Zest of 1 lemon
2 cups snow peas
1 cup bean sprouts
1 fennel bulb thinly sliced
Soy, Ginger & Mirin Sauce -
100mls soy sauce
15mls rice wine vinegar
1 tablespoon diced ginger
1 tablespoon diced garlic
1 shallot cut into fine rounds
1 hot long red chilli diced
Put fresh coriander leaves and lemon zest on top of each fillet and steam for 4-5 minutes. Blanch snow peas in boiling water and refresh in cold water. Mix sauce ingredients together.
Place fennel, bean sprouts and snow peas on plate then top with fish. Laddle sauce over the top generously and add a few more coriander leaves.
ONE-PAN ROASTED FISH WITH GREMOLATA
COMMENTS: You know how I feel about one pot cooking so when I saw this recipe I had to try it. A simple, fast, healthy, very tasty mid-week dinner from May 2012 delicious. I just used packet breadcrumbs.
1 onion, cut into thin wedges
2 tablespoons olive oil
20g unsalted butter
250g cherry tomatoes
100g fresh breadcrumbs
4 * 180g skinless blue-eye fillets
1 lemon, thinly sliced
1 long red chilli, thinly sliced
1/4 cup (60mls) extra virgin olive oil
6 anchovy fillets in oil, drained, finely chopped
2 garlic cloves, crushed
grated zest of 1 lemon
1/2 punch flat-leaf parsley, finely chopped
Preheat oven to 180*C. Spread the potato and onion in a large roasting pan. Drizzle with 1 tablespoon oil, season and toss to coat. Dot with butter, then bake for 15 minutes. Add tomatoes, season, then return to the oven for a further 10 minutes or until tomatoes are starting to collapse and potato is tender.
Mix breadcrumbs with remaining 1 tablespoon oil and season. Season the fish and add to the roasting pan, then scatter over the lemon, chilli and breadcrumbs. Return to the oven and bake for 12-15 minutes until the fish is just cooked through and the breadcrumbs are golden.
Meanwhile, for the gremolata, mix all the ingredients together in a bowl to combine. Season to taste with sea salt and freshly ground black pepper.
Serve the roast fish and vegetables with the gremolata.
HADDOCK BAKED IN THE BAG WITH MUSSELS, SAFFRON, WHITE WINE & BUTTER
COMMENTS: This fish from Jamie Oliver's "jamie's kitchen" stays deliciously moist. You can use any white fish like cod, hake or monkfish. I used blue eye. Use fillets with bones removed but skin on.
2 wineglasses on white wine
1 large pinch of saffron
1 handful of fresh parsley, roughly chopped
4 * 8oz haddock fillets, bones removed
8 tablespoons (120g) butter
1 bunch of scallions, trimmed & sliced
2 large handfuls of mussels, cleaned & beards removed
Preheat oven & roasting pan to 200*C. Make 4 foil wax paper bags by taking 4 12 inch square pieces, folding each in half, then folding up the 2 ends tightly, giving you an envelope.
Put the wine in a bowl, then add your saffron and let it soak for 5 minutes. This will start to bring out the flavour and colour. Divide the parsley between the bags and place the fish on top. Cut the butter into 4 pieces and place one on top of each fish. Divide the mussels between the bags, then carefully pour some of the infused white wine into each bag. Sprinkle in the scallions, then seal up. Remove the hot pan and carefully lay the bags side by side on it ensuring the corners of the bags are bent upwards to prevent leakage. Place the roasting pan on the stove to get the bags boing - they should start sizzling a bit, and steam will begin to build up inside. Place the tray in the oven for 12 minutes - the bags will puff up. Serve with boiled potatoes and greens.
This recipe combines a couple of different pie recipes I've tried over the last few years. I like to make individual pies however you could also use a 20cm*28cm baking dish.
2 * 200g fillets salmon fillets, skinned, boned & chopped into 2cm cubes
650g green prawns, peeled
250g smoked salmon, chopped
1/2 cup (75g) plain flour
600mls full fat milk
2 bay leaves
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon olive oil
1 leek, sliced
2 celery sticks, sliced
10 button mushrooms, sliced
375g sheet frozen puff pastry
2 egg yolks, beaten
1. Defrost frozen pastry sheet overnight in the fridge.
2. Preheat oven to 200*C. Melt butter in a saucepan over medium-low heat. Add the flour and stir for 2 minutes until smooth. Add a little milk and stir until smooth. Gradually add the remaining milk, stirring, then add the bay leaves & herbs. Gently simmer for 3-5 minutes until thickened. Remove from heat & remove bay leaves.
3. Heat olive oil in a fry pan and fry the leeks and celery for 3 minutes then add mushrooms. Continue to cook until soft.
4. Scatter the prawns, salmon cubes and smoked salmon into 6 * 12cm pie dishes. Top with the leek mixture then the white sauce.
5. Roll out the pastry and cut 6 circles using a 15cm cutter. Press onto the top of the pie dishes, making a slit in each pie lid. Brush the pie lids with a little beaten egg and bake in the oven for 30 minutes until the pastry is puffed and golden.
This easy "throw in the oven" dish from "Nigella Kitchen" is really quick to prepare especially if you buy peeled prawns like I did. I cut the garlic down to 5 cloves and also threw in some scallops after the other seafood had been in for about 7 minutes. Serve it with a green salad.
8 cloves garlic, unpeeled
2 small red onions
1 unwaxed lemon
4 * 15ml tablespoons of regular olive oil
350g small clams/vongole in their shells
6-8 baby squid
575g unpeeled raw king prawns
3 * 15ml tablespoons dry white vermouth or white wine
sea salt flakes and pepper
2-3 * 15ml tablespoons roughly chopped parsley to serve
Preheat oven to 220*C. Cut potatoes without peeling into thick slices then quarters. Put them into a large roasting tin with the whole cloves of garlic. Quarter the onions, peel, then halve horizontally. Quarter then lemon and cut each quarter into 1cm pieces. Add the onion and lemon to the tin with the potatoes and garlic. Drizzle over 2 tablespoons of the oil and cook in the oven for 1 hour.
Meanwhile soak the clams/vongole in a bowl of water. If there are any smashed or still open clams, throw them away. Slice the squid into rings.
After 1 hour take the tin out of the oven and place on the stove on low heat so the tin doesn't cool. Arrange the drained clams, squid & prawns over the potatoes etc. Splash with the remaining 2 tablespoons of oil and the vermouth then season with salt & pepper. Put the tin back into the oven for 15 minutes by which time clams should have opened up. Discard any unopened clams.
Scatter with freshly chopped parsley and serve straight from the tin.
COMMENTS: My friend Kate C adapted this recipe from Jamie Oliver's "Cook with Jamie" so that the whole salmon is cooked with the skin left on standing up and curled around to fit in the tin. You still stuff it with the fennel, parsley & lemon (and tomato if you wish) and cook it as per the recipe at 200*C for 45mins for a 3kg fish. Let it cool after you take it out and you can easily peel off the skin and serve on a platter with sliced cucumber, watercress & lemon wedges. It easily feeds 15-20 with salads.
ASIAN MARINATED BAKED SALMON
This baked salmon from Valli Little's "Faking It" is an absolute winner for a buffet lunch or dinner as it looks very impressive on a platter ready to serve. Super easy to prepare in advance and cooks in 10 minutes. The soy and honey make the salmon sweet & juicy. Get your fish monger to pin bone the salmon
fillet for you.
A slight variation that I found years ago in Delicious magazine, also Valli Little, is instead of the pea salad to serve, you serve very thin strips of long red chilli (and the spring onions and coriander leaves) on top of the fish and squeeze the lime juice over. This is a good option if, like Greg, you don't like peas, or if you want to serve for example a pea, fennel, mint & ricotta salad on the side.
2 lemongrass stems (pale part only) chopped
1/2 cup dark soy sauce
1/2 bunch coriander, leaves thinly sliced, stalks finely chopped
2cm piece of ginger, finely grated
4 garlic cloves, finely grated
1kg piece skinless salmon fillet, de-boned
1/3 cup honey, warmed
4 spring onions, finely shredded
2 limes, halved
mixed pea salad to serve (fresh peas, snow peas, pea shoots, sugar snaps)
Bash lemongrass in a mortar with a pestle until fragrant. Stir in soy sauce, coriander stalks, ginger and garlic. Place the salmon in a glass dish, then spread all over with the marinade. Cover and marinate in the fridge for 1 hour.
Preheat oven to 200*C and line a large tray with baking paper. Place the salmon on the tray then brush with the honey. Bake for 10 minutes or until the fish is just cooked but still a little pink in the centre.
Carefully transfer the fish to a board or platter, sprinkle with spring onion and coriander leaves, then serve warm or at room temperature with lime wedges and the pea salad.
This recipe came from Taste magazine and used Barramundi however I used Blue Eye Cod. Both would be good. Very quick and easy to prepare and delicious. I used Du-Puy lentils.
4 * 200G Blue Eye Cod fillets
1/2 white onion
300g English spinach
400mls fish stock
3 garlic cloves
extra virgin olive oil
Dice onion, celery, leek, (equal amounts) and garlic. Sweat diced veg in vegetable oil until soft. Add lentils and stock, and cook on low simmering heat for 30 minutes or until slightly soft but with a slight crunch. Add salt and pepper (black peppercorns only).
Pan fry fish fillets skin-side down in vegetable oil until skin is crisp. Turn over and place in over for four minutes at 200* C. Reheat lentil mix, add butter and spinach, season and reduce a little.
Place lentil mix in metal ring in the centre of the plate and place fish on top. Drizzle with olive oil and sea salt.
ASIAN STYLE LOBSTER SALAD
This recipe from
Donna Hay Magazine Oct/Nov '11
is so simple yet deliciously fresh. I boiled the lobsters in a large pot until they turned bright red but you can easily buy cooked lobster tails. It would also be delicious with prawns or scallops instead of lobster. It makes a great entree or a summer lunch.
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
sea salt and cracked black pepper
1 long red chilli, sliced
2 Lebanese cucumbers, thinly sliced and curled
1 cup snow pea (mange tout) shoots
1 cup bean sprouts
1/2 cup mint leaves
1/2 cup coriander leaves
2 600g lobsters, cooked, meat removed
Place the lime juice, fish sauce, sugar, salt and pepper in a bowl and mix to combine. Set aside. Place the chilli, cucumber, snow pea shoots, bean sprouts, mint and coriander leaves in a bowl and mix to combine. Arrange on a plate and top with the lobster. Serve with the dressing.
This is a very fast and simple dish my daughter cooked from her Junior Masterchef cookbook. She adapted it slightly and served the prawns on pasta. A great one for the kids to make.
2 slices sourdough bread
80mls olive oil
6 cloves of garlic, thinly sliced
2 small red chillies, seeds removed, finely chopped
1kg large green prawns, peeled, tails in tact, cleaned
1/2 cup basil leaves, finely shredded
Juice and zest of 1 lemon
extra olive oil
Pasta of your choice to serve
1. Boil water and cook according to packet instructions.
2. Preheat oven to 180*C. Remove the crusts from the bread, then roughly tear bread and blitz in a food processor until you have coarse breadcrumbs.
3. Spread the breadcrumbs over a small oven tray and bake for 5 minutes. Give the crumbs a stir then bake for another 5 minutes. Set aside to cool.
4. Heat oil in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring for 30 seconds. Add the prawns and cook turning for 5 minutes or until just cooked.
5. Add the breadcrumbs and basil and cook for 1 minute or until combined and well coated. Season to taste with salt and pepper.
6. Drain pasta and divide amongst 4 bowls then spoon over prawn mixture. Top each bowl with a squeeze of lemon and some lemon zest and a drizzle of olive oil.
CRISPY HARISSA FISH WITH LEMON COUSCOUS
This simple, delicious recipe from Donna Hay's "Fast, Fresh, Simple" uses Harissa to coat the fish. Harissa is a very handy chilli paste to have in your fridge to add instant flavour to meat, fish or chicken. Serve the fish with a store bought Tzatziki or quickly make one using Greek yogurt, lemon juice, mint and cucumber.
2 tablespoons harissa
4 * 175g firm white fish fillets, skin on
2 tablespoons olive oil
tzatziki and lemon wedges to serve
4 teaspoons finely grated lemon rind
4 tablespoons lemon juice
2 cups couscous
sea salt and cracked black pepper
3 cups hot chicken stock
200g baby spinach leaves
To make the lemon couscous, place the rind and juice, couscous, salt and pepper in a bowl and mix to combine. Pour over the hot stock and cover with plastic wrap. Set aside until all the stock has been absorbed and stir through the spinach. To cook the fish, spread the harissa over the flesh side of the fish. Heat a non stick pan over medium heat and cook 4-5 minutes or until the skin is crisp. Turn and cook for 1 minute or until the fish is just cooked. Divide the couscous and fish between serving plates and serve with tzatziki and lemon wedges.
This fish Tagine from Marie Claire Kitchen is super easy to prepare and delicious. You can taste the cinnamon and the saffron in the sauce and I love the preserved lemon sprinkled over the top. I also add some chilli flakes for some kick. I have used Ling fillets when snapper wasn't available. Make sure you chop the potatoes into small cubes so they cook in time.
4 tablespoons olive oil
1 large red onion, roughly chopped
10 saffron threads
1 teaspoon ground cumin
2 potatoes sliced into small cubes
3 celery sticks, roughly chopped
400g can chopped tomatoes
1 small cinnamon stick
600g snapper fillets, cut into 4cm chunks
1 handful flat-leaf parsley
2 tablespoons finely chopped preserved lemon rind
crusty bread to serve
Heat the olive oil in a large deep-based frying pan or flame-proof casserole over medium heat. Add the onion, saffron and cumin and cook until the onion is soft and caramalised. Add the potato, celery, tomato, cinnamon and 375mls (1.5 cups) of water. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes. When the potato is soft, season the fish with sea salt and add them to the stew. Simmer for a further 10 minutes, then season with freshly ground black pepper. Garnish with the parsley leaves and preserved lemon and serve with warm crusty bread.
This salmon from Nigella Express is a perfect mid-week dinner. It is so quick to prepare and the marinade is sweet & syrupy so the kids love it. I sometimes serve the salmon on a bed of lettuce, snow peas and bean sprouts instead of the rice.
COMMENTS:This hot version of the traditional nicoise salad is from Gwyneth Paltrow's book Notes From My Kitchen Table. The combination of the red, yellow & green vegetables make it a feast for your eyes as well as your stomach! You need to roast, sweat and peel the red and yellow capsicums prior but other than that it is prepared in 25 minutes flat.
225g green beans, ends trimmed
225g cherry tomatoes, halved
75g nicoise olives, pitted
7 tablespoons extra virgin olive oil
1 large handful fresh basil leaves
1 yellow roasted capsicum torn into strips
1 red roasted capsicum torn into strips
12 olive oil-packed anchovies
4 175g tuna steaks
freshly ground black pepper
4 organic large eggs
1 lemon, halved
Preheat oven to 200*C.
Steam the green beans for 4 minutes. Immediately toss them together in a large roasting tin with the tomatoes, olives and 4 tablespoons of the olive oil, crushing the tomatoes slightly with your hands. Tear in the basil leaves and push the mixture around the perimeter of the tin. Nestle the capsicum strips and anchovies in and around the vegetables. Lay the tuna steaks in the middle of the tin and coat each with 1/2 tablespoon of olive oil and run with a generous amount of salt and pepper. Crack each egg into a small ramekin and tuck the ramekins into the corners of the tin. Drizzle each egg with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Stick the whole thing into the oven for 12 minutes or until the eggs are just set and the tuna is cooked through but still moist.
Pull the tin out, squeeze lemon over everything and serve.
CRAB & SALMON FISHCAKES WITH HOMEMADE TARTARE SAUCE
These fishcakes by Sophie Dahl from the BBC series the Delicious Miss Dahl are so easy to make and really delicous for the whole family. I like to add extra chilli to give them more kick. There is no potato in them which is great for me as my kids don't eat potatoes.
My friend and fabulous cook Wendy served us these delicious fish burgers on Good Friday this year. Her husband cooked the fish on the BBQ but if you don't have a reliable BBQer to hand just pan fry the fish. I bought the tail pieces of the Blue Eyed Travella as they don't have any bones and asked my fish monger to skin them. The also fit snuggly in the bread which happily was also triangular. I was under strict instructions from Wendy to get the Bowen Island Turkish bread rolls however any sort of Turkish bread or panini would do. I was also told to get a good quality whole egg mayonnaise, preferably Birch & Waite.
6 Turkish Bread rolls
6 * 150g fillets Blue Eyed Travella
1 tablespoon olive oil
baby cos lettuce
dill pickled cucumbers, sliced
lemon wedges to serve
1 cup whole egg mayonnaise
4 cornichons, chopped
2 teaspoons Lilliput capers, drained
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped chives
2 green onions, thinly sliced
To make the tartare sauce, mix all ingredients together.
Heat pan or BBQ on high. Brush the fish with olive oil and sprinkle with salt & pepper. Fry or grill fish until cook through. Slice the bread rolls and slightly toast under the grill. Watch them carefully so they don't burn.
Spread bread roll with tartare sauce, add lettuce, fish, dill pickles and serve with lemon wedges.