Dan The Fish Man

If you’re new to fish cuisine I've got some serious delights in store for you. Periodically, I’ll be adding some of my favourite fish and seafood recipes to this page. They're all simple to prepare and perfect for a special occasion or for feeding a hungry family. And, very important, you don't have to be a professional chef to make them - there's nothing mysterious about cooking a delicious fish dish.

 

So roll up your sleeves, pour yourself a glass of wine, and try my recipes out! I'd love to hear what you think of them, too. Some come along and visit me at one of my weekly market stalls. And keep visiting this website!

Dan's Cheesy Baked Fish

Here's a fun, child-friendly, quick and tasty dish to cook with your children (serves two). You can cook it in individual ovenproof dishes, or just a single one and share. I hope to see you on my barrow to hear what you - and your children - think!

 

INGREDIENTS

500g fish fillets (Hake, cod, haddock or ling), skin removed

Butter for oven proof dish

Cheese sauce:

30g butter

30g plain flour

150ml milk

50g grated strong cheddar

½ tsp Dijon mustard (optional)

1 Tbsp finely chopped chives

½ slice of bread made into breadcrumbs, placed on baking tray and baked in oven until crisp

Salt and pepper to taste


METHOD

Rinse fish fillets with cold water and pat dry with paper towels.

Preheat oven to 195 C. Prepare breadcrumbs. Grease ovenproof dish and heat in oven.

My delicious Christmas recipes

Hi everyone.

Christmas specials to order

Click here to see what I have on offer, and make sure you put in your Christmas orders early!

See below to enjoy some of my favourite fish dishes over the seasonal festival.

Have a very Happy Christmas!

Quick mackerel recipe

Easy mackerel recipe

Mediterranean roasted fish

59-second squid with chilli jam

Follow the guidelines below for a fast and fail-safe way of preparing and cooking squid in just 59 seconds

  • Get your fishmonger to clean the squid for you. Or if you want to do it yourself, here’s how:
  • Scrape away the pinky-grey outer skin from the squid, and then cut off the head and discard.
  • Pull out the quill (the clear plastic-like part inside the fish) and discard as well.
  • Next, rinse out the body and tentacles in cold water. Slit the body lengthways and cross-hatch the body with a sharp knife, taking care not to cut right through the flesh. Dry the squid twice on kitchen paper.
  • Heat the oil until really hot.
  • Fry the squid for a maximum of 59 seconds
  • Season with salt and black pepper, and then serve with chilli jam and crushed garlic, if desired.

DAN'S RECIPES

MY RED MULLET RECIPE

I highly rate the flavour of Red Mullet. While trying to lose weight, I have been enjoying fish simply prepared and served on salad, and this is a treat I look forward to. I think it has an exceptional flavour and firm texture, and doesn't need over-elaborate sauces. Over recent years we have seen more of this fish being landed by our local boats and their size is increasing. It used to be only a summer fish coming up from the warmer waters. This might be one positive benefit for us from global warming (!)

When shopping try to choose bright eyed fish that haven't lost their bright red/orange colour. This will ensure that they are fresh.The colour fades in the ultraviolet light when they are out of the water.

Ingredients

Red Mullet fillets- 2 or more per person
Olive oil or “fry light” oil
Salt and black pepper for seasoning Organic salad leaves
Small cherry tomatoes
Low calorie vinaigrette dressing

Method

First pre-heat an empty oven proof dish (I use a cast iron skillet) in a hot 220 oC oven.
Brush dish with olive oil or “fry light” oil. Place fillets skin side up and brush the fillets with a little olive oil and roast for about 6 minutes. They do not need a lot of cooking.

Cut the tomatoes in half and arrange on the salad leaves, pour a little of the salad dressing over it.  Place the hot fillets on top of the salad. Season with salt and pepper and serve. It’s as simple as that!

Wine suggestion - if you are allowed - a chilled glass of Chablis goes well with this dish.

Phone me to find out what's been landed today by our local fishermen and to check availability. Tel 07970 932 566

 

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