Dan The Fish Man

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

 

MY FISH STEW

Now that the days are getting chilly, what better meal can there be than a warm and hearty stew to feed your family? My fish stew recipe can be easily adapted to suit the ingredients you've got to hand. It’s best served in a large pot at the table so that your guests can help themselves. It’s made in two stages: first make the stock then add the white fish.

Ingredients for the stock

1 onion or 3 shallots - finely chopped
1 large carrot and 1 leek - finely chopped Knob of butter
1lb or more of fish bones - turbot or brill are best, and one white fish head (gills removed)
Herbs: large sprigs of rosemary, thyme, 3 bay leaves and a bunch of parsley
1 glass white wine
3 cups cold water
1 slice dried orange rind

Ingredients for the stew

Approximately 2lb of skinned white fish cut into large chunks. This should be a mixture of local fish – either pollock, ling, cod, haddock, a
little monkfish, and red gurnard fillets
1 onion, finely chopped
1 tin chipped tomatoes
Half a bottle of white wine
1 bay leaf
1lb diced potatoes
2 cloves finely chopped garlic
A few strands of saffron

First Stage – making the stock

Soften the onions or shallots in butter slowly over a gentle heat. Add the leek and carrot. Add the fish bones and fish head. Pour in the wine and the water and bring to the boil. Continue boiling until the liquid has reduced to about a half. Skim off any surface scum. Lower the heat and add the herbs and orange rind and gently bubble for about 30 minutes with the lid on. Sieve the liquid, pushing any fish through with the back of a spoon. Discard the bones, vegetables and herbs and put the stock liquid to one side.

Stage Two – making the the stew

Soften the onion in a knob of butter, Add parsley, thyme and garlic. Stir for about two minutes. Add the chopped tomatoes, all the fish stock and half a bottle of white wine. Bring to the boil. Add the diced potatoes and gently simmer with the lid on for about 20 minutes, until the potatoes are just under-done. Add a few strands of saffron. Finally add the prepared fish and simmer for a further 5 to 7 minutes, stirring gently. Add more water if necessary and season to taste.

Serve with warm homemade wholemeal bread or rolls with plenty of butter.

To drink: I suggest a white Sauvignon Blanc. Or be bold and try a red Pinot Noir from Alsace!

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