Tag Archives: fennel

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

Sea Bream with 
a Sauce Vierge , fennel and asparagus

25 Jun

Sea Bream with 
a Sauce Vierge , fennel and asparagus

This dish I adapted from one of Rick Stein’s recipes , stunning and delicious , great for any occasion , and packed full of Mediterranean flavours.

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Serves 4
Ingredients

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olive oil
1 x 750g sea bream or dorado scaled gutted and cleaned
200g cooked unpeeled prawns

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8 tbsp extra-virgin olive oil, plus extra for brushing
2 tbsp lemon juice
4 baby fennel bulbs finely sliced lengthways
4 cherry tomatoes, quartered
2 thin spring onions, trimmed, thinly sliced
2 garlic cloves, thinly sliced
250g asparagus carefully sliced in half lengthways

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150g fresh garden peas
½ medium-hot red chilli, deseeded, thinly sliced
6 mint leaves, finely shredded
Hand full basil finely sliced

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Method
1, Lightly grease a baking tray with olive oil . Preheat grill to high. . Cook in a pan of boiling, lightly salted water the slices of fennel, asparagus and peas for 1½ minutes or until al dente. Drain and refresh under cold water. Drain well on kitchen paper.
2, Brush fish on both sides with olive oil. Season with salt and pepper.Place on prepared tray. Cook under grill for 10 minutes, turning halfway during cooking
3, Meanwhile, place oil, lemon juice, tomatoes, spring onions, garlic, peas,chilli, ½ tsp salt and 10 turns of the black pepper mill into a small saucepan, warm up on a low temperature but don’t cook!!
4, now for the tricky bit !! Transfer fish to a chopping board. Using a small, sharp knife, cut through the skin all around the outside edge of the fish, across the base of the tail and behind the gills, and pull away.
Run knife down the length of the fish between the two top fillets, and ease them apart and away from the underlying bones.
Slide a palette knife under each of the fillets in turn and carefully lift them away. Set fillets aside on a warmed plate.
Lift up the backbone of the fish by the tail and carefully ease it away from the bottom fillets, taking the head with it. Discard.
Slice down the centre of the bottom fillets and clean away any bones and skin from the outside edges.
Lift the bottom fillets away from the skin and add them to the plate.

5, To plate up .Add fennel and prawns to sauce vierge and cook further over low heat for 1 minute. Remove fennel and overlap 2 pieces in the centre of each serving plate, then scatter asparagus randomly over fennel. Place one fish fillet on top. Stir mint and basil into remaining sauce. Spoon sauce with the prawns over the fish and fennel , serve direct

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If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

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