A little trip to Plymouth last week to visit a friend who has just launched his new harbour-side cafe selling yummy fresh-fish dishes (check out The Boathouse Cafe, definitely worth looking up if you’re in town) has inspired me to go searching for some similarly delicious recipes. A healthier option to my usual dinner (don’t ask), these mouth-watering fish supper recipes are a delight. There’s a take on Luxury Fish Pie (heart warming after a long, rainy day), Salmon Fish Cakes With Capers (light and fresh and perfect for a sunny evening) and Mediterranean Cherry Pepper and Prawn Tagliatelle (simple to make after a hard day’s work)…
LUXURY FISH PIE RECIPE
675g/11/2lb floury potatoes
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.
For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.
SALMON FISH CAKES WITH CAPERS
For the salad:
6 medium ripe tomatoes
12 cherry tomatoes
3 spring onions, trimmed and in strips
1 tsp Grey Poupon Dijon mustard
1 tbsp white wine vinegar
1 tsp Tabasco
3 tbsp oil
salt and freshly ground black pepper
350g/12oz salmon fillet
450g/1lb potatoes, peeled and in chunks
2 tsp Tabasco
1 tbsp capers, drained and roughly chopped
sifted flour for sprinkling
2 tbsp sunflower oil
First make the salad. Halve tomatoes, and place in a bowl with cherry tomatoes and spring onion. For the dressing place Dijon mustard, vinegar, Tabasco in a bowl and whisk. Gradually add oil to make an emulsion. Season with salt and freshly ground black pepper, then pour over tomato mix and lightly toss. Reserve.
Place salmon in a pan and cover with water. Bring to bubbling, then turn down to simmer for 5 minutes. Turn off heat and allow fish to cool in the liquor.
Cook potatoes in lightly salted boiling water until tender. Drain well, then mash with butter. Transfer to a bowl. Remove skin from salmon, and any bones, then flake flesh in large chunks onto mash. Season with salt, freshly ground black pepper and Tabasco. Add capers and tarragon. Using the hands carefully turn the mix over to combine.
Using the hands again, shape into chunky tall cakes. Lightly sprinkle with flour. Heat extra oil in a pan and fry fish cakes on both sides to brown and heat through. Serve with tomato salad decorated with basil sprigs.
MEDITERRANEAN CHERRY PEPPER AND PRAWN TAGLIATELLE RECIPE
An irresistible, spicy dish of tagliatelle with juicy pan-fried Tiger prawns, Aleyna Cherry Peppers, coriander, lemon and olive oil.
Salt and freshly ground black pepper
8 Aleyna Cherry Peppers, de-stalked and sliced
2 tbsp sunflower oil
16 raw Tiger prawns, shelled and de-veined
1 tbsp fresh coriander, finely chopped
Juice and zest of a lemon
3 tbsp extra virgin olive oil
Cook tagliatelle in salted boiling water for 10 minutes, or until just al dente. Drain pasta, then stir in Aleyna Cherry Peppers.
Heat extra virgin olive oil in a pan and cook Tiger prawns over high heat until they turn pink. Remove with a slotted spoon and add to tagliatelle with coriander. Squeeze over lemon juice and drizzle with extra virgin olive oil. Season with freshly ground black pepper.
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