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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

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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

Hot smoked salmon, beetroot salad and horseradish crème fraîche

12 Sep

Hot smoked salmon, beetroot salad and horseradish crème fraîche
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This easy salad From Raymond Blanc requires only a little cooking, but tastes sensational. If you can’t find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream. An autumnal salad dish to be tried and tastedimage

Ingredients
For the salmon and beetroot salad
480g/17oz mixed beetroot such as Candy, Bull’s Blood and Golden
2 tbsp extra virgin olive oil
2 tsp aged balsamic vinegar
30g/1½oz shallot, peeled, finely sliced
4 pinches sea salt
2 pinches freshly ground black pepper
For the horseradish crème fraîche
100g/3½oz crème fraîche
1 tsp finely grated fresh horseradish
2 tbsp chopped fresh dill
2 pinches sea salt
To serve
120g/4½oz salmon that has been hot smoked, flesh roughly flaked
2 tbsp chopped fresh dill

method
1. For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)

2. Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/½in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.

3. For the horseradish crème fraîche, mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required.
To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish crème fraîche into small serving bowls and serve alongside.image
For more info call me 0031(0)642297107 or mail Simon.bingham@simons-sauces.com

Prawns alla Busara or Prawn Buzara

4 Sep

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Prawns alla Busara or Prawn Buzara
Omg I had to try this dish, I saw it on the TV program ” Rick Stein from Venice to Istanbul ”
It’s a traditional Croatian prawn recipe just full of flavour, no need to peel the prawns as this gives so much taste, just slice down the back to remove the digestive tract.
This dish needs to be eaten with your hands, dipping bread into the sauce and not forgetting to suck on the heads!! A total mouthgasum!!!

Ingredients
100ml/3½fl oz olive oil, plus extra to serve
3 garlic cloves, finely chopped
3 shallots, finely chopped
1 tbsp tomato paste
2 large ripe tomatoes, peeled and chopped
pinch chilli flakes
pinch saffron strands
1 tsp salt
250ml/9fl oz white wine
24 large raw prawns, whole
2 tbsp breadcrumbs
small handful roughly chopped flatleaf parsley
crusty bread, to serve
freshly ground black pepper.

Preparation method

Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots.
When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.
Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.
Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.

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For more info contact me  00 31 (0)642297107 or email simon.bingham@simons-sauces.com

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Fried cod loin ( Skrei the Norwegian cod ) with white bean purée and garlic crisps

15 Feb

Fried cod loin ( skrei the Norwegian cod ) with white bean purée and garlic crispsimage
Skrei is the name for adult winter cod from the Barents Sea northwest of Norway where it migrates to spawn. This sustainable fish It is a delicacy which is looked forward too at the beginning of the year The cod travels from December to April from the Barents Sea to the warmer waters around Lofoten in the north of Norway to spawn . The migration ensures for a lean, tender and flaky fish.image

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Skrei is therefore a Norwegian cod in the prime of its life, in fact, the word Skrei comes from the Norse word “skrida” which means to wander or walk.
Skrie’s premium quality is preserved through strict grading guidelines on size, maturity, location and appearance. It’s then packaged within 12 hours of being caught, and branded with the SKREI® logo to guarantee you’re getting the best sustainable product.

A real Norwegian fish supper is the marvellous mølje, a traditional trio of poached skrei, cod’s roe and cod’s liver, cooked up with onions in its own oil. Served simply with boiled potatoes and crispbread, the hearty family meal is often washed down with a shot or two of aquavit (a Scandinavian spirit distilled from potatoes) and followed by a little nap💤image
Fried cod loin ( Skreithe Norwegian cod ) with white bean purée and garlic crispsThe recipe is taken from the fantastic chef Daniel Galmiche who was on the BBC’s Saturday kitchen dated 07-02-2015.

Ingredients
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For the white bean purée
150g/5½oz dried butter beans , soaked overnight, drained and rinsed.
1 carrot, peeled, cut into quarters
1 shallot, cut into quarters
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp chopped flat leaf parsley
1 lime, zest and juice
For the garlic crisps
Sunflower oil for frying
100ml/3½fl oz full-fat milk
4 large garlic cloves, thinly sliced
3 tbsp plain flour
Sea salt and ground pepper
For the cod
8 garlic cloves, unpeeled
4 cod ( skrei ) loins, about 150g/5½oz each, skin on, patted dry
40g/1½oz unsalted butter
2 tbsp olive oil

Method

1. For the purée, put the butter beans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming off any foam the rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender.
Strain the beans, reserving 4 tablespoons of the cooking liquid. Discard the carrot, shallot and garlic. Put the beans in a blender with 3 tablespoons of the cooking liquid and blend to a smooth purée. Add the extra virgin olive oil and blend again. Add the remaining cooking liquid if the purée is too thick. Season with salt and pepper, then stir in the parsley, half the lime zest and all of the lime juice.image
2. For the garlic crisps, heat a deep, heavy-bottomed saucepan with enough sunflower oil to deep-fry the garlic. Heat to 160C/315F, or until a cube of bread browns in 45 seconds. Alternatively, use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)image

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Meanwhile bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper. Discard the milk.
Lightly dust the garlic in the flour, then carefully drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden-brown and crisp. Drain on kitchen paper. Season with salt and set aside.
3. For the cod, blanch the garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened, then drain. Refresh in cold water and pat dry with kitchen paper.image
Season the skin of the cod with salt and pepper. Heat a lidded non-stick frying pan over a high heat. Add the butter and olive oil. When the butter is foaming, add the cod, skin side down, and cook for 3-5 minutes, or until the skin is crisp and golden. imageTurn the heat down to medium-low, add the blanched garlic cloves, partially cover with the lid and cook for 3-4 minutes. Remove the lid, turn the fish over and cook for a further 2-3 minutes until just cooked through.
Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with garlic crisps and the remaining lime zest before serving.image
For more info call or mail inquires to: 0031 (0)642297107
simon.bingham@simons-sauces.comimage

Prawn and tamarind curry (Chemmeen vevichathu)

27 Jan

Prawn and tamarind curryimage
Watching Saturday kitchen last weekend, Indian Michelen stared chef Atul Kochhar served up his prawn and tamarind curry that comes from the Keralan area of India.
I just had to make and share. when I make a curry it has to be from scratch, none of those pre made pastes that can be bought, making your own releases amazing heady aromas that fill float around the kitchen.

Ingredients
Serves 4 image

For the curry
1 seedless dried tamarind (about the size of a walnut)
1 tbsp rapeseed oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
2 shallots, chopped
2 green chillies, finely chopped
1 tbsp chopped fresh ginger, peeled
15–20 curry leaves
20–24 medium prawns, head and shell removed, deveined
½ tsp palm sugar (optional), also known as jaggery
100ml/3½fl oz warm fish stock or water (optional)
salt

For the spice paste
2 garlic cloves, chopped
1 cinnamon stick (approximately 5cm/2in)
2 cloves
½ tsp fennel seeds
1 small dried red chilli
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp black pepperimage
To serve
Cooked basmati rice

Method
Preparation method
Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.
For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.
For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.
Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes.image
Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.
Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.
Spoon the curry into bowls and serve with the rice alongsideimage
For more info call or mail: 0031 (0)642297107 simon.bingham@simons-sauces.comimage

Coconut mackerel curry with lemon rice

28 Dec

Coconut mackerel curry with lemon rice
This delicious curry from Chennai, packed of flavours that are then tamed by the coconut. Mackerel is very popular southern India and is used regularly in coconut curries with tamarind to balance the flavours. Cut it into steaks as these keep the fish together and the bones add flavour to the gravy. Serve with lemon rice – nothing else is needed.
Mackererel curry

INGREDIENTSimage

2 medium onions, peeled and roughly chopped
2 medium tomatoes, roughly chopped
15g garlic, peeled and roughly chopped
8g fresh ginger, peeled and roughly chopped
1 teaspoon turmeric
3/4-1 1/2 teaspoons red chilli powder
1 tablespoon coriander powderimage
350ml water
450-500g whole mackerel, cleaned and cut into steaks 2.5cm thick
3-5 green chillies, left whole
1 1/2 teaspoons tamarind paste, or to taste
250ml coconut milk
salt, to tasteimage
METHOD

Heat the oil in a large non-stick saucepan. Add the fenugreek, cumin seeds and 10 of the curry leaves and fry for 10 seconds. Add the onions and cook for about 6–8 minutes until golden.
Meanwhile, puree together the tomatoes, garlic and ginger and powdered spices. Add to the pan and cook for 8–10 minutes over a high heat or until you can see little droplets of oil on the sides of the masala. Add a splash of water at any point, if necessary.
Add the water, bring to a boil and then add the fish, green chillies and remaining curry leaves. Bring back to the boil and cook for 3–4 minutes. Stir in most of the tamarind paste but leave a little to add later. Once the fish is cooked, add the coconut milk. Stir well, taste and adjust the seasoning and sourness (adding the remainder of the tamarind paste if necessary) and add more water if you prefer a thinner curryimage
Lemon rice

This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.<img src="https://simonssauces.files.wordpress.com/2014/12/image2.jpg?w=300" alt="image
Ingredients
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2½ tbsp vegetable oil
½ tsp mustard seeds
pinch fenugreek seeds
1 tsp split chana dal (also called Bengal gram lentils)
1 tsp split black gram (also called urad dal or black lentil)
2-3 dried red chillies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
4 tbsp roasted peanuts
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350g/12oz freshly cooked basmati rice

Preparation method
Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.
Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.
Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.
To serve, place the rice onto serving plates. imageimage
For more info don’t hesitate to contact me; simon.bingham@simons-sauces.com

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