Sea Food, with Crispy Noodles

Sea food, with squid rings, mussels and prawns, cooked in a steamer with oyster sauce. The sea food was precooked, and bought from Sainsbury's supermarket. Steamed for 12 minutes. The noodles were soaked in boiling hot water for seven minutes, drained, and then cooked in a saute pan with sunflower oil for ten minutes, to make the base of the noodles crispy. No herbs, no spices. Add a layer of dark soy to the plate before serving the crispy noodles. 

Fish Pie with Stilton Cheese Sauce

Modelled on a fish pie my mother sometimes makes. Though she generally dislikes cheese, so she wouldn't have made one like this :-). 

First I boiled eight medium sized potatoes in their skins for 30 minutes under glass (in salted water). I used three different kinds of fish in chunks - salmon, smoked Pollock, and Haddock. Enough to cover the base of a small roasting tray. The chunks were stir-fried in some sunflower oil at a medium heat under glass, 4-5 minutes each side, then were placed in the roasting tray. I made a sauce with some cornflour and water, and cut thin slices of about 150 grams of Blue Stilton cheese. Half of it went into the sauce, along with two handfuls of freshly podded peas.  

The boiled potatoes were drained, and placed in a large glass bowl, I mashed the potatoes, first with a masher, and once there was a mostly even mash, I used a fork. I also used the fork to introduce the rest of the Stilton cheese into the potato, along with a knob of butter. 

Once the cheese sauce was sufficiently thickened, I poured it over the cooked fish pieces in the roasting tray. Then I spooned the mashed potato on top. The surface of the potato was textured with a fork, in order to produce crispy ridges in the pie crust. 

The pie tray was placed in an oven preheated to 180 deg C for an hour, until the surface of the pie was golden brown. Voila! A delicious and nutritious fish pie, which can be adapted to whatever fish you have available. 

Fish Pie with Stilton Cheese Sauce

Sea Bream Fillets with Mushrooms, Butter and Ginger

Two Sea Bream fillets from Sainsbury's supermarket, served with butter, ginger and soy sauce, and accompanied by mushrooms cooked in sunflower oil,  a dash of rice wine, and a half teaspoonful of Squid brand Nam Pla fish sauce. 

The finely sliced mushrooms (four altogether) were cooked first in a saute pan at a moderately high heat, so they would brown slightly. Altogether they were in the pan for no more than four minutes, occasionally being turned. The mushrooms were then decanted onto a warmed plate. 

The hob was turned down to a moderate heat, and the Sea Bream fillets were lowered into about 15ml of sunflower oil skin side first, and cooked for three minutes. After a minute the pan was lidded. The fillets were turned, and cooked for another three minutes at a moderate heat, also under the glass for two of those minutes, to ensure thorough heating. 

The fillets were decanted onto the serving plate, skin side down, and butter, soy and ginger were melted together in the saute pan, before being drizzled onto the fish. 

A fabulously tasty dish, quick to prepare and cook. The flesh lifted easily from the skin and was entirely boneless. 

Sea Bream Fillets with Mushrooms, Butter and Ginger

Oven Baked Pollock Fillet in a Cheddar Cheese Sauce

Pollock fillets wrapped in aluminium foil and roasted in a pre-heated oven at 200 deg. C for twenty minutes. The cheese sauce was made with milk, cornflour, a dash of Soave wine, and coloured Cheddar cheese. The  sauce is worth taking your time over. The milk and cornflower was brought to near boiling from room temperature over twenty minutes, with constant stirring. The Cheddar was thinly sliced, and added during the whole of that time.

The Pollock in its cheese sauce can be served with potatoes, or sliced vine tomatoes, grated Cheddar,  fresh lettuce and white pepper, as in this case.

Oven Baked Pollock Fillet in a Cheddar Cheese Sauce

Seafood Risotto

Brown basmati rice cooked with a little turmeric (takes half an hour). The seafood was blanched in boiled water for five minutes before being transferred to a stirfry pan, and cooked for three minutes at a high heat in sunflower oil. Drain the rice and add to the pan. Reduce heat, and cook for between three and five minutes, stirring more or less continuously. Chopped onion is optional, and should be stirfried for a few minutes before adding the seafood. 

What was in the seafood? Mussels, Surimi seafood pieces, Pollock, Hake, Hoki (fish), and Cold water Prawns, 

Seafood Risotto

Whiting Fillet, with Roast Potatoes and Brussels Sprouts

Leftover boiled potatoes brushed in sunflower oil and roasted in the oven for twenty five minutes at 180 deg. C. Whiting brushed in sunflower oil and lemon juice,  and roasted in the oven for fifteen minutes at 180 deg. C. Sprouts cooked in the steamer for fifteen minutes. Serve with tartare sauce, or just as it is.

Whiting Fillet, with Roast Potatoes and Brussels Sprouts