Fishy treats to catch the marine mood.
FOR many families, fish remains a firm Friday favourite, so let's catch the marine mood with some of our own favourites. Gurnard soup Gurnards, sometimes called the sea robin, are found in the Atlantic and Mediterranean. You can ask your fishmonger to remove the spiky fins and the skin and, as with all fish, look for clear eyes and bright orange skin.
Ingredients 1 kilo gurnard, gutted and filleted.
Roughly chopped veg - 1 bulb fennel; 3 carrots; 2 small white onions; 4 cloves garlic; 3 sticks celery.
3 sprigs thyme 2 litres fish stock or water 1 large brandy 1 tube tomato puree. Method Sweat off all the veg and thyme in a little oil until soft but not browned, add the tomato puree, gurnard and brandy, continue to cook for another 10-15 mins.
Add the water or stock, bring to the boil and simmer for 1 ' hours.
Ideally, pass the soup through a "mooli" (or potato ricer), this helps to retain a coarse texture. Otherwise, liquidise as normal in a food processor.
Tandoori mackerel Try to find the time to make your own tandoori mix, it's not difficult and it's well worth it.
Here is our own recipe, which you can use for a variety of fish and meat dishes.
Ingredients Mix the following together: 1 tsp garam masala 1 tsp ground cumin ' tsp chilli powder 3 tbls natural yoghurt ' tsp salt 1 tbls paprika 1 tsp tumeric 3 tbls tomato puree 1 tsp fresh ginger grated juice of 1 lemon Make some cuts with a sharp knife along one side of the mackerel and rub a generous amount of the tandoori mix all over and inside the fish.
Grill over a high heat for about 4-5 mins on each side and serve with tomato, red onion & mint salad and lemon and parsley potatoes.
Deep fried dab with sweet and sour Thai salsa The dab is found off the coasts of Northern Europe, and is similar in appearance to the plaice and flounder. Ingredients Four dabs, each weighing 350/400 grams (small plaice or flounder will also work) cleaned and skin left on; sunflower oil for deep frying. For the salsa 3 tbls Thai fish sauce 2 tbls rice vinegar 3 chopped shallots 2 red chillies, seeded and finely chopped 1 inch piece fresh ginger, peeled and finely chopped 2 tsp light soft brown sugar 2 tbls water 1 small bunch coriander.
Heat the fish sauce with the sugar, water, shallots and rice vinegar and blend to a puree. Add the chillies, coriander and ginger.
Heat the oil to 180C / 350F and deep fry each dab (one at a time) for 5-6 mins or until the skin becomes brown and crisp. Pour a little Thai salsa over each fish and serve.
* SHEILA BENSON and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.
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|Publication:||Daily Post (Liverpool, England)|
|Date:||Jul 1, 2011|
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