Steamed
Fish with Baby Vegetables
4 x 100GM FISH FILLETS
OR CUTLETS
300 ML FISH STOCK
150 ML CREAM
1/2 TEASPOON FRESHLY CHOIPPED CHIVES
1/2 TEASPOON FRESHLY CHOPPED DILL
SELECTION OF BABY VEGETABLES
Quarter-fill a saucepan with water
and bring to the boil. Place the fish fillets in a steamer
or other perforated container, such as a colander, over
the saucepan. Fit lid, or cover with foil, and steam
for about 3 minutes for fillets, 4 to 5 minutes for
cutlets and 5 minutes for a whole small fish. The fish
will cook thoroughly without turning. When the fish
is cooked the flesh should be firm to touch. Carefully
remove from the steamer.
In a small saucepan bring the fish
stock to the boil and cook the baby vegetables in the
hot stock. This will take a few minutes. Remove the
vegetables from the stock and keep warm. Continue to
boil the stock for a few minutes to reduce slightly.
Add the cream, chives and dill to the fish stock and
stir. Place the fish on a plate, surround it with the
vegetables and spoon the sauce over the top.
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Panfried
John Dory
4 JOHN DORY FILLETS (SKIN ON)
50 GMS PLAIN FLOUR
60 GMS BUTTER, MELTED
OIL, FOR COOKING
PINCH OF PAPRIKA
SALT
WHITE PEPPERCORNS
Dry fillets with a paper towel and
dust each one with flour. Holding the tip of the tail
end, dip the floured fillet into the melted butter,
making sure to coat both sides. Heat a little oil in
a frying pan. When hot, gently lay fillets skin-side
down in pan and sprinkle with paprika. Fry gently over
a low heat until the flesh is just firm. This will take
2 to 3 minutes. A lid can be placed over the pan for
the last minute to ensure even cooking. Season with
a little salt, and freshly ground white peppercorns.
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Batter
For Fish
1 CUP WATER OR BEER
2 EGGS
1 TEASPOON OLIVE OIL
1/2 TEASPOON SALT
1/2 TEASPOON GROUND WHITE PEPPER
1 TABLESPOON CORN FLOUR
1 AND 1/2 CUPS PLAIN FLOUR
Beat the water and eggs and add the
oil, salt and pepper. Gradually add the corn flour and
plain flour, beating constantly as you do so. Let the
batter sit for at least 1 hour before using. When ready,
heat the oil to 180 C - 190 C, and check the temperature
carefully. Dry your fish fillets completely, dust them
with flour and then dip them into the batter. Wipe off
any excess batter on the edge of the bowl. Gently and
carefully slip the battered fish into the hot oil, taking
care not to splash yourself. Cook for between 5 and
10 minutes; 5 minutes for small fillets, 10 minutes
for large, thicker fillets.
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Grilled
Tuna
4 TUNA STEAKS
4 TABLESPOONS OLIVE OIL
1 LEMON SLICED
Herb Butter
BUTTER AT ROOM TEMPERATURE
1 TABLESPOON FRESHLY CHOPPED HERBS
1 TABLESPOON FRESHLY CHOPPED PARSLEY
1 TABLESPOON WORCESTERSHIRE SAUCE
SALT
PEPPER
To make the herb butter, whisk the
soft butter until creamy. Add all the other ingredients
and mix until well blended. Roll like a sausage in foil
and refrigerate until firm. When ready to use, slice
off in 25mm rounds and remove the foil. Brush the tuna
with oil and place under hot grill. Baste the steaks
with more oil as they begin to dry out. Turn over after
3 minutes, baste again and grill for three minutes more.
Remove from the griller, plate and place a slice of
herb butter on top. Serve with slices of lemon.
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Baked Whole
Fish
1 WHOLE FISH, CLEANED
SALT
PEPPER
4 SHALLOTS, FINELY CHOPPED
1 CUP DRY WHITE WINE
2 TABLESPOONS FRESH BREADCRUMBS
2 TABLESPOONS FINELY CHOPPED PARSLEY
25 GMS BUTTER
Preheat the oven to 220 degrees Celsius.
Make a few cuts across the fish flesh with a knife.
Place in an ovenproof dish and season with salt and
pepper. Sprinkle the chopped shallots over the fish
and add the wine. Sprinkle the breadcrumbs and parsley
over the fish and dot with small pieces of butter. Bake
for 25 to 30 minutes, and serve with par-boiled vegetables.
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Fish Soup
3 TABLESPOONS OLIVE OIL
2 CLOVES GARLIC, FINELY CHOPPED
1 LARGE ONION, FINELY CHOPPED
JUICE OF 1 LEMON
3 RIPE TOMATOES, PEELED AND CHOPPED
750 ML FISH STOCK (OR WATER)
1 KG ASSORTED FISH (INCLUDING SOME SHELLFISH SUCH AS
MUSSELS, PRAWNS, ETC)
SALT
PEPPER
Heat the oil in a saucepan, toss
in the garlic and onion and lightly saute' until clear,
making sure not to brown. Add the lemon juice, tomato
and water. Break the fish into bite-sized pieces and
add to the saucepan. Do not add shellfish at this stage.
Simmer gently for 15 minutes.
Strain the liquid stock into a pot. Remove the flesh
from the bones and skin, and return it, with the vegetables,
to the stock. Now add the shellfish, simmer for five
minutes, season and serve. This soup is delicious with
toasted bread that has been rubbed with a raw garlic
clove prior to toasting.
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