Out Of The Frying Pan!

Velveteen hosting

Kornet

Lady Lobbie

Lady Persephone and Lisa (welcome back Perse!)

Lady Dalia

Lady Diana

Lady Paine and Lady Mo

Lady Ruth and Lady Karrie

Lady Saaskje and Owen

Listening in

Thank you to Velveteen for whetting our appetites with another Out Of The Frying Pan culinary and service event!  I'll try and add the recipe here later.  Just a reminder - don't come to this event hungry!

So here is a brief run through of some of a favourite ways to cook fish.

Fish comes in a variety of forms, based upon the type of fish and the properties there in. Some fish are much more suited to being cooked some ways than others. Some of the recipes I will list are classics, and some are my adaptions. All can be modified in many ways to suit your tastes or personal creativity!

Salmon -

Gravalax - 

Traditionally Scottish and Scandinavian, done with raw, unsmoked salmon fillets. Uses no cooking!

Equipment -

Deep sided glass dish

Cling film

Smaller second dish

Filleting knife

Boning tweezers

Chopping board

Chef Knife

Mixing Bowl

Pestle and mortar

Zesting grater

Ingredients 

FRESH Salmon fillet

Fennel/Dill leaves

Fennel/Dill seeds

Sugar

Sea salt

Black pepper

Lemon

Lime

Method

Inspect the salmon to make sure it is very fresh. 

Feel the surface of the flesh to check for any bones.

Pull out any bones you find with the tweezers.

Wash the salmon in cold water and pat dry with a towel.

For a full side of salmon, use about 1 cup of sugar, 1/2 a cup of sea salt, the zest of two lemons and two limes, 1 tsp ground black pepper, 1 tsp ground up Fennel/Dill seeds, 2 bunches of fresh Fennel/Dill, finely chopped.

Mix all of these ingredients together to form your cure.

Sprinkle about one third of it into the bottom of your tray and place the salmon skin side down into the dish.

Sprinkle the rest of the cure over the top of the flesh, evenly.

Cover with cling film.

Place the other glass dish on top and fill with weight. (A couple of tins of beans will do)

Place this into the fridge for approximately 48 hours.

Drain any liquid that gathers, roughly every twelve hours, carefully.

After 48 hours, remove, pat dry and slice.

As this fish is cured, it relies upon freshness of the fish to start with. If you struggle, frozen salmon works ok as it if frozen while very fresh.

Salmon al Papillote-

Equipment-

Baking paper/ Grease proof paper/ Parchment paper

Chopping board

Chef knife

Vegetable knife

Tray

Ingredients

1 tsp Peeled and grated giner

2 tsp Rice wine vinegar

2 tsp Honey

2 tsp Toasted sesame oil

1 tbsp Fresh squeezed Orange juice

3 tbsp Soy sauce

Zest of 1/2 an orange

1 Red Bell pepper - Finely sliced

2 heads baby bok choy - Trimmed

Handfull of Beansprouts

2 Shallots, Finely sliced

4 portions of Salmon Fillet (170 grams/ 6 ounces)

Method

Pre-heat your oven to 220 Celsius/ 425 Fahrenheit 

Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside.

Cut four, roughly 30 centimeter by 40 centimeter oblongs of paper.

Divide your vegetables evenly between all four.

Season your vegetables with a tablespoon of the marinade you set aside earlier.

Lay a portion of salmon atop the vegetables in each, skin side down.

Pour another tablespoon of marinade over the salmon, a twist of black pepper and sea salt.

Fold the packets closed, making sure to seal all the edges.

Brush the packets with oil and place them on an oven tray.

Bake for 8-10 minutes

Monkfish - Bouillabaisse

Equipment-

Metal Pot

Sieve

Fine Sieve

Chinoise (Very fine sieve)

Stick blender (Can use any blender you would use for soup.

Ladel

Chef knife

Fish knife

Chopping board

Ingredients-

50ml of olive oil

1/2 bulbs of fennel, roughly chopped

1/2 bell red pepper, roughly chopped

5g of tarragon

250g of fish bones

250g of plum tomatoes, roughly chopped

10g of tomato paste

1 pinch of saffron

Juice of oe lemon

20g of butter

salt

black pepper

150g skinned Monkfish (Can use Pollock or sea bass or Cod)

8 Washed Muscles

chopped basil, chives and tarragon

Method-

Put the olive oil into a large pan on a medium heat,

Fry the chopped fennel for 3-4 minutes without colouring it,

Add the pepper and tarragon, cook for another 2-3 minutes.

Add your fish bones and tomatoes, cover with water and simmer.

Skim off any scum that forms.

Add the tomato paste and saffron.

Cook for one and a half hours, until it is reduced by approximately one third.

Blend until it is a smooth sauce.

Pour through a sieve, pressing to extract more liquid.

Pour through a fine sieve but do not press this time.

Pour through your Chinoise.

Add butter and lemon juice, Mix with more blending.

Chunky dice your monkfish (Or ask your fishmonger for it diced)

Add your monkfish to the broth with your muscles

Simmer for 12-15 minutes

serve and top with chopped herbs.

Lemon Sole - Baked

Equipment-

Bowl

Roasting tray

Chopping board

Fish knife

Chef knife

Ingredients - 

4 Lemon Soles

2 handfulls of cherry tomatoes - Halved

4 cloves of garlic, finely diced

1 bunch of spring onions, finely chopped,

1 handfull of black olives, stoned and chopped

1 handfull of basil

1 tablespoon of balsamic vinegar

Zest of two lemons

salt and pepper

Method

Pre-heat the oven to 200 Centigrade/ 400 Fahrenheit 

Wash your fish, then score it on both sides, down to the bone, 1 inch apart.

Mix your tomatoes, garlic, olive oil, basil, balsamic vinegar, spring onions and the zest and juice of one lemon, together in a bowl.

Add a couple of tablespoons of olive oil and coat well. 

Spread over the bottom of your baking tray.

Place the fish op top, as close together as possible.

Place the olives, zest and juice of the other lemon into the bowl from before and mix well.

Add a little olive oil and mix thoroughly.

Divide the mix between all four fish, evenly.

Bake in the oven for 12-15 minutes.