Fish

Cajun Style Salmon with Mash

Ingredients of Cajun Style Salmon with Mash

For the Cajun-style salmon:

110g/4 oz salmon
1 tsp Schwartz's ground cumin
1 tsp Schwartz's ground coriander
1 tsp Schwartz's ground mixed spice
1 tsp oregano

For the mash:

1 sweet potato, peeled and chopped
1 tbsp olive oil
splash of Amoy soy sauce
30g/1oz Tomato Salsa

How to make this choice Cajun Style Salmon with Mash

1. Preheat a medium frying pan and a medium saucepan.
2. Bring some water to the boil in the saucepan. Add the sweet potato and boil until soft.
3. While the sweet potato is cooking, combine the spices for the salmon in a small bowl. Take the salmon fillet and push the top down into the spices.
4. Place the salmon (spiced side up) in the hot frying pan. Fry for 4 minutes before turning over and frying for another 3 minutes.
5. Drain the potato and mash with the olive oil, soy sauce and a spoon of tomato salsa.
6. Place the mash on a serving plate and top with the salmon. Spoon yoghurt or sour cream (if you have it) on top of the salmon and serve.

As an alternative you can use Smash instant mashed potato.

Prawn Profiteroles (Serves 4)

Ingredients of Prawn Profiteroles (Serves 4)

Choux pastry
50g butter
150ml water
65g Homepride strong white flour, sieved
2 eggs beaten

Filling
1 small onion
1 clove garlic, crushed
25g butter
½ tsp marmite yeast extract
Grated zest of one lemon
200g can napolina chopped tomatoes
175g peeled prawns

Sauce
6tbsp thick natural yogurt
Juice of one lemon
2tbsp chopped fresh parsley
Salt and black pepper

How to make these fine Prawn Profiteroles (Serves 4)

Pre heat oven to 220°C

1.Lightly grease a large baking sheet.
2. To make pastry place butter and water into a saucepan and bring to the boil, making certain that the butter has melted. Shoot in the Homepride strong white flour and beat vigorously, off the heat, until the pastry forms a ball and leaves the sides of the pan. Cool slightly then gradually beat in the eggs to give a smooth paste that will hold its shape.
3.Form the mixture into 12 small mounds on the baking sheet, using two teaspoons. Bake for 20 minutes. Remove the profiteroles, slit the sides with a sharp knife and return to the oven for a further 25 mins at 180°C until browned and crisp. Cool on wire rack.
4.To prepare the filling, cook the onion and garlic in the butter until soft. Add the Marmite, lemon zest and tomatoes and cook for 10 mins or until slightly reduced and thickened. Cool completely, and then stir in the prawns.
5.Make the sauce by mixing all the ingredients together. Season to taste.
6. Put a little filling inside each profiterole. Top with a little of the yogurt sauce just before serving.

Sardine Bruschetta with Onion Marmalade

Ingredients of Sardine Bruschetta with Onion Marmalade

For the marmalade:

1 tbsp olive oil
½ red onion, finely sliced
1 tbsp red wine vinegar
1 tbsp brown sugar
Salt and black pepper

For the bruschetta:

1 tbsp olive oil
2 large round slices of rustic bread
½ clove garlic
4 tinned sardines

For the salsa Verde:

1 handful flat leaf parsley
1 tbsp white wine vinegar
1 clove garlic, chopped
3 tbsp olive oil

To serve:

½ lime
½ avocado, optional
lettuce, optional

Sardines with Black Pepper

Ingredients of Sardines with Black Pepper

16 fresh sardines or tin
1 handful fine breadcrumbs, toasted
1 handful of freshly crushed black pepper
200g/7¼oz Homepride or Mcdougals plain flour
3 eggs, beaten with a little salt and black pepper
Olive oil for frying

For the salsa

5 tbsp Italian extra virgin olive oil
2 cloves garlic
6 large plum tomatoes, Napolina chopped or Napolina tinned tomatoes
1 handful pitted black olives, sliced
1 bunch fresh basil, chopped
Salt and freshly ground black pepper to taste

How to make these delicious Sardines with black pepper

1. To make the salsa, finely chop the garlic and fry it in five tablespoons of olive oil,
2. Add the tomatoes and olives, season with salt and black pepper and allow to cook for three to four minutes.
3. At the end add the chopped basil and allow the sauce to cool.
4. In the meantime, mix the breadcrumbs and black pepper together on a plate.
5. Clean the sardines by removing the head, spine and insides.
6. Dust the sardines in the Homepride or Mcdougals plain flour, dip in the beaten egg and then coat with the breadcrumbs.
7. Fry them in a frying pan in hot olive oil for approximately two minutes each side then remove and place on some kitchen roll, allowing the excess oil to drain.
8. To prepare the dish, serve four sardines overlapping each other around the plate and place one to two tablespoons of cold salsa in the middle.
9. Drizzle a little extra virgin olive oil over the fish and serve immediately

Sardines with Redcurrants

Ingredients of Sardines with Redcurrants

455g/1lb fresh sardines, cleaned and heads removed or tinned sardines
2 tbsp redcurrant jelly
Grated rind of 1 lemon or 1-2 squirts of jiff lemon
2 tbsp medium dry sherry
Salt and black pepper
Fresh parsley, chopped, to garnish
Lemon wedges, to garnish

How to make these delectable Sardines with Redcurrants

1. Preheat the grill or barbecue.
2. In a small bowl mix together the redcurrant jelly, lemon rind and sherry.
3. Make several diagonal cuts across the flesh of each fish and season with salt and pepper.
4. Brush the redcurrant mixture over the skin of the fish and inside the cavity.
5. Cook under the grill or on a prepared barbecue for 8-10 minutes, turning once and basting occasionally with any remaining mixture.
6. Garnish with parsley and lemon wedges.

Smoked Haddock Fish Pie

Ingredients of Smoked Haddock Fish Pie

4x110g/4oz smoked haddock portions
125g/4½oz peeled prawns, cooked
55g/2oz butter
1 leek, sliced
30g/1oz Homepride or McDougalls flour
300ml/½ pint milk
Salt and black pepper
3 large potatoes, peeled, par-boiled and sliced

How to make this traditional Smoked Haddock Fish Pie

1. Preheat oven to 200C/400F/Gas 6.
2. Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft.
3. Stir in the Homepride or McDougalls flour and cook for 1-2 minutes.
4. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened. Simmer gently for 5 minutes.
5. Stir in the prawns and season with salt and black pepper
6. Place half the sauce in a pie dish; add the fish and spoon over the remaining sauce.
7. Top with the sliced potatoes and dot with the remaining butter. Season with some more pepper.
8. Place the dish on a baking sheet and bake for 35-40 minutes until the potatoes are golden.