4 (6oz) Brill fillets                                5fl oz of sweet sherry

                 Knob of butter                                       Salt and Pepper

                 1oz finely chopped shallots               8oz of breadcrumbs

                 4oz finely chopped mushrooms       1teaspoon of mixed herbs

                 5fl oz of fish stock                                2oz melted butter

 

 

Pre heat oven to 350F Gas Mk4. Butter an ovenproof dish. Heat the knob of butter in a frying pan and lightly brown the skin side of the Brill fillets. Spread the shallots and mushrooms over the bottom of the ovenproof dish and pour over the stock and sherry. Lay the fish fillets on top and season. Mix breadcrumbs and herbs together and sprinkle over the fish. Pour over the 2oz of melted butter and cook in the oven for 30 to 35min. Or until the breadcrumbs have absorbed most of the liquid. To finish serve with a garnish of chopped parsley and cucumber slices.

 

This recipe can be used to cook Turbot fillets of the same size.

 

 

 

 

 

 

8 oz of White Fish Fillets Skinned and cut into small chunks

8oz of Scallops

8oz of Cooked and pealed Prawns

2oz Butter

6 trimmed and sliced Spring Onions

4oz sliced Mushrooms

!oz flour

Half Pint of Fish Stock

Quarter Pint of Dry White Wine

4 Tomatoes Skinned and cut into strips

1 tablespoon of Chopped Parsley

8oz short crust Pastry

Salt and Pepper

 

Pre heat oven to 375`f  Gas mark 5 Melt 1oz of the butter in a pan and gently cook the onions and mushrooms for 3 to 4 minutes. Stir in the flour and cook for a further 2 or 3 minutes. Remove from heat and add the stock slowly stirring as you do so, then add the wine again stirring it in. Return to the heat and bring the mixture to the boil and simmer for 4 minutes. Remove from the heat and add the Fish Chunks, Scallops, Prawns, Tomatoes and Chopped Parsley. Put the mixture into a shallow ovenproof dish. Melt the remaining butter. Cover with pastry and brush on the melted butter. Place this in the pre heated oven and cook for 30minutes or until top is golden.

Serve hot with seasonal vegetables and boiled or mashed Potato

 

Serves Four

 

 

 

 

 

 

 

 

2lb Skate Wings Skinned

1oz Capers ‘chopped’

1 Pint of Fish Stock

Juice of a Lemon

BLACK BUTTER

4oz Butter

2 Tablespoons Vinegar

1 Tablespoon Finely Chopped Parsley

 

Divide the skate wings into 4 pieces.

Heat the stock in a deep pan and poach the fish portions for 15 to 20 minutes

Drain the fish ad arrange on a dish. Sprinkle with the chopped capers and lemon juice and keep warm.

To make the Black Butter, melt the 4oz of Butter in a saucepan and apply heat until it foams and   turns nut brown in colour. Stir in the Vinegar and parsley, bring to the boil and simmer until reduced then pour over the fish

Serve with boiled potatoes and seasonal vegetables

 

 

 

 

 

Traditionally cooked whole

 curve the tail to the head attaching at the mouth

 

2 medium size gurnard.

2 to 3oz of melted butter

6oz forcemeat.

4 rashers of bacon

 

For Homemade Forcemeat

 

4oz uncooked ham well chopped.

1 tablespoon of parsley well chopped

2oz of white breadcrumbs.

1 egg well beaten

Salt and white pepper

 

To make your homemade Forcemeat mix the chopped ham, breadcrumbs and parsley then season with the beaten egg.

 

Pre heat oven to 350 f Gas 4 De-scale and wash the fish remove fins gills and eyes. Stuff the fish with the forcemeat and  secure with a small skewer.

Butter an ovenproof dish pop in the fish and pour the melted butter over it then lay the bacon rashers on top cover and cook for 40minutes

 

 

 

 

 

 

 

1 Large or 3 Small (1to 2lbs) Sea Bass

3oz Suet

1 Tablespoon of  Fresh Chopped Parsley

4oz White Breadcrumbs

Salt

 

PARSLEY BUTTER

Milk

2oz Salted Butter

1 Tablespoon of Fresh Chopped Parsley

 

Pre heat oven to 400 F Gas Mark 6

Clean and de-scale the fish. Set-aside 1oz of the suet for basting mix the reminder with the chopped parsley and breadcrumbs adding a pinch of salt and a little milk.

Stuff the fish with the mixture and place in greased oven proof dish.

Sprinkle with the remaining suet and some more salt then bake until golden brown aprox 20 to 30 minutes basting every five minutes and add more suet if it looks to dry.

Serve this dish with parsley butter made from the 2oz of butter and a tablespoon of fresh chopped parsley.

 

 

 

 

 

2lb Conger eel filets

Fresh Chopped Parsley

1 Small Onion (finely chopped)

A pint of milk

2lb of Potatoes (pealed and sliced)

1 Teaspoon of Lemon Juice

A pint of Fish stock

Salt and Pepper

 

Remove the ell skin wash and dry then cut into finger size strips. Place in to a casserole dish along with the chopped onion then cover with the potato slices, add salt and pepper and sprinkle a tablespoon full of the chopped parsley over the top. Add the milk , lemon juice and fish stock.

Bring to the boil and simmer for twenty minutes making sure the eel is tender and that the potato is cooked

Serve with a garnish of the remaining chopped parsley

 

 

 

 

 

 

 

4 Mackerel

Vinegar

1 Egg

1 Tablespoon English Mustard Powder

1 Tablespoon Sugar

4 Tablespoon Milk

4 Tablespoon Vinegar

 

Clean and gut the fish with care then wipe dry. Rub each with vinegar ‘This will help prevent the soft flesh from breaking up’ Bring a large pan of salted water to the boil. Gently lower the fish into the water and simmer on as little heat as possible for 15minutes Drain and place on to a warmed serving dish.

THE SAUCE

Beat an egg in a basin add the mustard and sugar and mix well, then mix in the milk and vinegar, for the best results stand the basin over but not touching a pan of simmering water stir well until the sauce thickens.

Serve with boiled potatoes and seasonal vegetables.

 

 

 

 

 

4 x 225g (8oz) plaice fillets, fresh or defrosted, skinned
170g (6oz) fresh breadcrumbs
grated rind and juice of half a lemon
2 x 5ml spoon (2 teaspoons) mixed fresh or dried herbs
salt and black pepper
1 egg, beaten
30g (1oz) butter
1 onion, chopped
300ml (10 fl oz) dry cider
15g (half an oz) cornflower

Mix the breadcrumbs, rind and juice of lemon, herbs, salt and black pepper together.  Add enough egg to bind. Lay the fillets on a board (skinned side uppermost) and place 2 x 15ml spoons (2 tablespoons) of stuffing on each.  Roll up fillets. Melt the butter in a frying pan and sauté the onion for 2 minutes.  Stir in the cider and add the fish rolls.  Cover and poach for 10?15 minutes.

Remove fish and keep warm.  Blend the cornflower with a little water and stir into the juices in the pan.  Bring to the boil stirring continuously.

Pour a little of the onion and cider sauce on the fish, garnish with apple and serve the remainder of the sauce with the meal.  Serve with pasta.

Serves Four

I don't know how many times I hear anglers ask ‘How do I cook it’

Well here is a page dedicated to just that and its called

 

 

 

 

 

 

The recipes on offer will be aimed at the fish you are going to find around the coast of the UK many are traditional some date back hundreds of years others will have been devised more recently.

Contributions for this section will be most welcome. Why not name a dish say after your boat or the area where the fish featured in your recipe originated.

 

CLICK HERE TO SEND YOUR RECIPE 

 

 

1. Baked Pollock

The thicker Pollock fillets are ideal for baking as their firm flesh ensures they hold together well. Top a fillet with a bay leaf, season with a grind or two of black pepper, then wrap in a couple of slices of Parma ham, drizzle over a little olive oil and bake in a hot oven 200C/gas 6 for 15-20 minutes. This is great served alongside lightly buttered new potatoes and a crisp green salad.

2. Deep-fried Pollock

Being a robust fish, Pollock is ideal for deep-frying; in fact before trade description laws became so strict many fish and chip shops would substitute Pollock for cod to save money.

Beer batter complements the delicate flavour well and an ice-cold lager from the fridge, gives a fantastically light result. Pour a 330ml bottle of lager into a large mixing bowl and add enough plain flour to make a batter (thick enough to coat the fish), season well with salt and pepper and add a little chopped parsley if you have any to hand. Lightly coat the Pollock fillets in seasoned flour, shaking off any excess, dip into the batter and deep fry in a pan of moderately hot oil for 10 minutes until crisp and golden. Serve with wedges of lemon, chunky chips and a dollop of fresh, creamy mayonnaise.

3. Barbecue

Pollock steaks or thicker fillets are great cooked on the barbecue, if well wrapped to protect them from the direct heat. Many of the supermarkets sell foil bags with little windows in and these are ideal to use with fish as they can be well sealed to hold in all the juices and flavour.

Take a Pollock steak or fillet – either will do – top with a sprig of parsley and a squeeze of lemon and then place in a bag along with a small vine of cherry tomatoes. Seal and cook on the barbecue for about 15 minutes, depending on the thickness of the fish. If you can’t find any of the bags, use large squares of foil lined with a layer of greaseproof paper: bring the edges of both together loosely over the fish and crimp together to seal and form a bag around the fish.

4. Curries and rich sauces

The thickness and flakiness of Pollock along with its flavour make it an ideal fish to use with rich, spicy and creamy sauces. Try Thai curry, combining chunks of Pollock with king prawns in a fragrant coconut sauce. Fry a few crushed coriander seeds in a little oil, and then toss in some king prawns and fry for 1-2 minutes to seal. Stir in 2-3 tablespoons of red Thai curry paste and cook for a couple of minutes before adding a tin of coconut milk and some chunks of Pollock. Cook for about 15 minutes until the fish is cooked and the sauce has thickened slightly, serve with sticky jasmine rice, a chopped coriander and lime wedges.

5. As a substitute for...

As a member of the cod family with very similar texture and flavour, Pollock can be substituted for cod in most, if not all recipes.

The moist, flaky white meat makes Pollock ideal for use in pies, soups and fish cakes. The firmness of the flesh is suitable for most cooking methods, including frying, poaching, baking and braising, in fact the one cooking method that does not suit Pollock is grilling as this tends to dry out the fish and ruin the flaky texture.

Haddock is also a member of the cod family and so Pollock can be used in place of this fish as well. Also, if you can find smoked Pollock it can be used in place of smoked haddock in classic dishes such as kedgeree.

All in all, Pollock is a little known, but fantastic fish that should be bought whenever seen and used in any recipe that calls for a firm-fleshed white fish.

 

 

 

 

 

 

 

 

 

This recipe will serve six

 

 

6 black bream fillets, skin on, about 175g each

small handful of basil leaves

Peas ‘Bonne Femme’

250g unsmoked bacon lardoons

olive oil, for cooking

150g pearl onions

few sprigs of thyme, leaves only

600g fresh or frozen peas (thawed, if frozen)

To taste

olive oil sea salt and freshly ground black pepper

Method:

How to make Black bream and peas ‘Bonne Femme'

1. Remove any small bones from the fish fillets with tweezers. Score the skin of the bream fillets at 1cm intervals. Season with salt and pepper and place a few basil leaves on the flesh side. Place each fish fillet on a large piece of cling film and drizzle with olive oil. Wrap up to enclose the fillets in the cling film, twisting the ends to seal.

2. For the peas ‘bonne femme’, fry the lardoons with a little olive oil for 8-10 minutes until golden brown and crisp. Remove and drain on kitchen paper. Add the onions and thyme to the pan and cook for 10 minutes over medium heat, stirring occasionally, until the onions are tender.

3. In the meantime, bring a large pan of water to the boil, then reduce the heat to a low simmer. Add the wrapped bream fillets and gently poach for about 10 minutes until the fish is opaque and cooked through. If the centre is not cooked through, poach for a further 2-3 minutes.

4. Add the peas and crispy bacon to the onions and cook for 2-3 minutes until the peas are tender. Season well.

5. Divide the peas ‘Bonne Femme’ among six warm plates. Unwrap the bream fillets and place on top of the vegetables, skin side up. Drizzle with a little olive oil and sprinkle with sea salt. Serve immediately.