Baked Cod with Red Pepper Sauce
For those people, and trust me there are many of us ! who love fish but hate bones, this could be the perfect recipe for you ! Cod loin is the chunkiest, meatiest, part of the fish. When prepared for you there will be no bones, no skin, just beautiful chunky flakes of the best white fish. Cod loin from Fyne fish, as standard can be 2-3 inches thick. It is caught in the North East Atlantic, and arrives to us filleted. They are simply too big a fish, to been displayed whole.
Ingredients : Sauce - 2 red peppers, deseeded and chopped, 1 garlic clove, olive oil, black pepper. 250ml of creme fraiche, 125ml of fish stock or dry white wine. Stuffing : - 2 shallots finely diced, 1 tbsp of oil, knob of butter, 4 halves of sundried tomatoes in oil- finely chopped. 1 slice of bread, crusts removed and made into breadcrumbs. Fresh herbs, 12 slices of pancetta.1kg of Cod loin.
In a roasting tin, coat the red peppers with oil, add the garlic clove and season with black pepper. Roast for 15-20 minutes in a hot oven, do not allow to colour.- When cool, transfer to a liquidiser, deglaze the tin with stock/wine and bring to the boil. Add to the peppers, along with the creme fraiche, and purée. Sieve to remove skins, check seasoning and chill until required. Heat through in a saucepan prior to serving.- For the stuffing, sweat off the shallots in the tomato oil & butter until soft. Add tomatoes, add breadcrumbs, and cook on a low heat, until all the oil is absorbed, add herbs and leave to cool.- Season the cod loin, slice through the loin horizontally but not all the way through, so the cod can be stuffed with the stuffing mixture.- lay the pancetta over a large piece of cling film, place the cod on top of it, and use the cling film to wrap the pancetta tightly around the fish. Remove the cling film, place on a oiled baking tray, cover and chill until required.- Bake the cod for approx 20 minutes, allow to rest before slicing into portions and serve with the red pepper sauce. Serves 4/6 people.
Oak Roast Salmon or Crab Risotto
Risotto like Paella is something that often frightens the life out of budding chefs, but only because it's not a dish that can be left on its own to simmer away.
Risotto need your undivided attention for the 30 minutes or so it takes to cook, but is well worth the wait, and even more so if your risotto requires opening a nice bottle of white wine, that you can cheekily sip along the way !
The Oak Roast Salmon from Fyne fish has fast become one of our biggest sellers ! No surprise really, as it's absolutely delicious in a sandwich, salad, pâté, tossed through pasta or in a creamy, sticky, calorie bursting risotto. Switch the cream for creme fraiche or Salmon for crab if you prefer.
INGREDIENTS - 4 persons
1 litre of fish stock
2 tbsp of olive oil
1 large onion
2 garlic cloves
400g of Arborio risotto rice
300g of Oak Roast Salmon (or 2 dressed crabs)
Knob of butter
Leeks/celery/red pepper ( your choice )
150-175ml of white wine
50ml of double cream or creme fraiche
100g of grated or shaved Parmesan cheese
Fresh parsley or chives.
- Melt the butter and oil in a non stick deep edged frying pan.
- Chop your onion, garlic & your choice of veg into small cubes, and add to the butter, frying until they soften.
- Heat the fish stock in a separate pan, and leave to simmer.
- Add the rice to the melted butter, garlic & Vegetables, stirring and coating the rice with the butter.
- Pour the wine over the rice and stir on a medium heat until the wine almost evaporates, add more butter if the rice starts to stick on the pan.
- Now begin to add your fish stock, but not too quickly, only a ladle at a time. As the rice soaks up the stock, add some more, but not too much. Keep adding as required, It needs to soak the stock up in just enough volume so it can cook.
- Once your rice is soft, but still has a bite, flake in your Salmon or crab meat, and heat through.
- Finally add the Cream & Parmesan, and serve.
- Dress with freshly chopped parsley and a slice of lemon and enjoy !