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Mackerel and my mackerel masala 

15 Mar

The mackerel


Mackerel is actually a term which is used for different species of fish that belong to the Scombridae family, including Cero, Atlantic, King and Spanish mackerel. This deep water fish is also known as lacento or maccarello. Mackerel can be found in Pacific, Atlantic and Mediterranean Ocean. Although, they are deep water fish but some of them like Spanish mackerel can be found in near the bays as well. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. This oily fish can be found in different varieties such as Atlantic mackerel (Boston mackerel), Spanish mackerel, King mackerel (kingfish or cavalla), Cero mackerel (cerro or painted mackerel), Pacific mackerel (American, blue or chub mackerel), Pacific Jack mackerel (horse mackerel) and Wahoo (ono).

Mackerel is a slim fish with a cylindrical shape and it has a strong flavor. The slim torpedo-shaped fish is found in deep temperate and tropical waters. These fish are iridescent blue-green above with a silvery underbelly and twenty to thirty near vertical wavy black stripes running across their upper body. It has two widely separated dorsal fins and numerous finlets (small fins) on a dorsal and lateral side of the body. Tail is shaped like fork. The mackerel is known for their oil meat and slim shape. Many of the mackerel’s healthy benefits are derived from its oily meat which contains lots of omega-3 fats.

Mackerel is known as a very healthy fish and regular consumption is very good for overall health. It is famous for the heart health benefits it provides and also, known for making the blood clean and fresh. One should buy mackerel that is firm and bright, gills should be clean and the skin moist with shiny scales. Ideally, this fish should be eaten within couple of days because its skin disintegrates quickly. Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. 
Ingredients

* 4 mackerel (ask your fishmonger to gut and wash them), heads removed.

* drizzle of rapeseed oil, vegetable oil or sunflower oil

* rice to serve (optional)

*

For the masala paste

* 1 tsp cumin seeds

* ½ tsp coriander seeds

* ½ tsp fennel seeds

* 2 tsp garam masala

* 1 roasted red pepper, from a jar

* 2 garlic cloves

* thumb-sized piece of ginger peeled and roughly chopped

* 1 small onionhalved

* 1 tbsp tomato purée

* 2 tbsp desiccated coconut

For the green yogurt

* 250g pot natural yogurt

* small bunch coriander, plus a few leaves to serve

* 2 limes 1 zested, ½ juiced, 1 cut into wedges to serve

* 1 tsp sugar

* 2 spring onions

For the pickled onions

* 1 red onion, thinly sliced

* ½ lime juice

* ½ tsp sugar

Method

* First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.

* Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.

* For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.

* If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.

* To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side or however you want with extra green yogurt sauce


For more info contact me at simon.bingham@simons-sauces.com

Mullet with Sliced Potatoes and Black Olives

7 Mar

Mullet with Sliced Potatoes and Black Olivesimage

Mullet Facts
Mullet belongs to the group of ray-finned fish. There are 80 species of mullets that can be found in tropical, subtropical and temperate waters around the world. Most species of mullets inhabit coastal marine waters, but they can be occasionally seen in the estuaries, bays, inlets and rivers (even though fresh water is not essential part of their life cycle). Mullet prefers waters with muddy or sandy bottoms, on a depth of up to 400 feet that offer plenty of food. Mullets are part of human diet for thousands of years. Some species of mullets are endangered due to increased demand for their meat

Recipie

Ingredients:
Serves 4
* 3 medium potatoes, peeled
* 5 tablespoons extra virgin olive oil
* 2 garlic cloves, chopped
* 1 thyme sprig, leaves stripped
* sea salt and freshly ground black pepper
* 30 Aragón or Kalamata black olives, pitted
* 10 chive stalks, chopped
* 4 x 400g red mullet, filleted
* olive oil, for frying

Preparation

1. Preheat the oven to 200°C/400°F/gas 6.
2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.
3. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.
4. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turn over and fry for another minute. You want a crispy skin.
5. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediatlyimage

For more info mail or call ; simon.bingham@simons-sauces.com  0031(0)642297107

 

 

 

Roasted skrie (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoe

9 Feb

Roasted skrie (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoeimage

What is Skrei? image Skrei is seasonal Norwegian cod at its very best. It comes from the world’s largest cod stock that lives in the Barents Sea—the Northeast Arctic cod stock (Gadus morhua). When the cod reaches maturity (at around 5 years old) it spends the winter months migrating to the coast of Norway to spawn. The cod spends most of its life in the nutrient-rich Barents Sea, but when it migrates to the coast, the cod is actually returning to its birthplace. When the cod comes to the coast to spawn, we call it Skrei. Skrei is therefore a Norwegian cod in the prime of its life.
Skrei is a Norwegian delicacy. Every winter for thousands of years, the Skrei has returned to its birthplace to spawn. This great phenomenon takes place only in Norway.
My recipe uses this delicious fish in a Mediterranean style dish, fennel, tomatoes,olives and balsamic vinegar, a one pan dish that looks fabulous placed on the middle of your dining table for everyone to tuck in too.

INGREDIENTSimage
1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
1 large red onion, sliced
1-2 small red chillies, thinly sliced (optional)
2 tbsp olive oil
Juice of 1 lemon and zest
200g cherry tomatoes, halved
Handful sliced black olives 
3 tbsp balsamic vinegarimage4 thick skinless cod fillets
1 heaped tbsp capers, drained and rinsed

METHOD
1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, olives, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.


2. Scatter over the cherry tomatoes , lemon zest and roast for a further 5 minutes, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through.


3. Garnish with capers and fennel fronds serve with hot crusty bread to mop up all the juices.image

For more info call or mail @ 0031(0)642297107 Simon.bingham@simons-sauces.comimage

My fish pie

9 Dec

Fish pie image
Fish pie is a traditional british dish. The pie is usually made with white, often smoked, fish (for example cod, haddockor halibut) in a white sauce or cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.
It is oven baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
In place of a pastry casing enclosing the pie, a topping of mashed potatoes sometimes topped with cheese is used to enclose the contents during baking.
The dish is sometimes referred to as “fisherman’s pie” because the topping is similar to that of shepherd’s pie, in that it uses mashed potatoes

Ingredients
* 1.5 kg floury potatoes
* 4 large free-range eggs , optional
* 50 g unsalted butter
* 50 g plain flour
* 2 fresh bay leaves
* 350 ml quality fish stock
* 350 ml semi-skimmed milk , plus an extra splash
* 1 heaped teaspoon English mustard
* 50 g Cheddar cheese
* ½ a lemon
* a few sprigs of fresh flat-leaf parsley , optional
* freshly ground black pepperimage* 300 g skinless, boneless white fish , such as coley, whiting, haddock, cod, from sustainable sources
* 200 g skinless boneless salmon from sustainable sources
* 200 g skinless, boneless undyed smoked haddock, from sustainable sources
* 200 g baby spinach
* extra virgin olive oil
* 1 whole nutmeg , for grating

Method
Preheat the oven to 200°C/400ºF/gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).Meanwhile, make the sauce. Melt the in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Delicious served with lots of green peas.image
For more information mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

Squid in black bean sauce

29 Nov

Squid in black bean sauceimage

You could use shop bought black bean sauce but homemade tastes better and so simple to make! Serve with fluffy white rice or your favourite noodles.

Ingredients
image
* 450g/1lb squid, cleaned, cut and scored

* 1 tbsp shaoxing rice wine or dry sherry

* 1 tbsp light soy sauce

* 2 tsp sesame oil

* 1 tsp cornflour

* 2 tbsp vegetable oil

* 1½ tbsp black beans, rinsed and coarsely chopped

* 2 garlic cloves

* 2 spring onions, chopped
* Thumb size piece ginger grated
* Onion quartered and flaked 

* 2 shallots, finely chopped
* 2 green peppers 
chopped
* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tbsp chicken stock

* 1 tbsp sesame oil

* 2 spring onions, sliced into thin strips

* 1 red chilli, sliced into thin strips

Preparation method
* Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. 


* Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.


* Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions, green pepper, the flaked onion, ginger and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.

image
* To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.image
For more info mail or call me; Simon.bingham@simons-sauces.com 0031(0)642297107

Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Ingredients
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half

Method

1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoes

23 Sep

Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoesimage
A delicious comforting dish from the great Rick Stein that I’ve adapted and added my own touch to. It can be eaten on a week night or can be dressed up for a dinner party, either way it won’t disappointimage
For the salmon and sauce
* 750g skinned, sustainably sourced salmon fillet
* 2 tbsp sunflower oil
* 300ml fish stock (homemade if possible
* 90ml double cream
* 25ml dry vermouth
* 15g sorrel leaves ( if not available just use fresh flat leaf parsley)
* 40g unsalted butter
* 1-2 tsp freshly squeezed lemon juice
* Pinch of saffron

For the Vichy carrots
* 24 baby carrots, trimmed
* 50g/2oz butter
* 4 tbsp water
* 1 tbsp caster sugar
* 2 tbsp chopped parsley

For the mash
* 600g/1lb 5oz King Edward potatoes
* 50g/2oz butter
* 200ml/7floz double cream

image
METHOD
* 1. Heat oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft. Remove from the oven. Make a cross in the centre of each potato, scoop out and pass through a potato ricer add the cream and butter, season to taste, keep warm until serving

* 2. Halve any large carrots and place in a large saucepan with the butter, sugar and a pinch of salt. Cover the carrots half way with water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15-20 minutes until just tender. Turn up the heat and cook until the water has evaporated and you’re left with a buttery glaze. This will take 5-10 minutes. Stir in the parsley and season

* 3. Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.

* 4. Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.

* 5. When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.

* 6. Grill the salmon escalopes for 1 minute on each side in a hot pan with oil image

* 7. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce, sprinkle generously with sorrel and serve with the carrots and potatoimage

For more information don’t hesitate to contact me;
simon.bingham@simons-sauces.com 0031(0)642297107image

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