Thai Ginger Seabass with Lime

Try this quick and easy Thai fish dish 

Takes 20 minutes to make, plus soaking

INGREDIENTS

• 15g dried mushrooms, such as shiitake or cep
• 40g cornflour, plus extra 1 tablespoon
• 1 tbsp Thai fish sauce
• 2 tbsp dark soy sauce
• 3 tbsp Billington's Light Muscovado Sugar
• 2 tbsp lime juice
• Sunflower oil, for deep frying
• 4 x 175-200g sea bass fillets, scaled and pin-boned
• 2 fat garlic cloves, thinly sliced
• 1 medium-hot red chili, deseeded and sliced
• 5cm piece of ginger, cut into fine matchsticks
• 6 spring onions, trimmed, halved and finely shredded
• Fresh coriander sprigs, to garnish

METHOD

How to make thai sea bass with mushrooms

1. Cover the mushrooms with 175ml hot water and soak for 20 minutes. Drain, reserving the water, and thinly slice the mushrooms. Mix the extra 1 tablespoon cornflour with 3 tablespoons of the reserved water. Put the rest of the water into a small pan with the fish sauce, soy, sugar and lime juice. Bring to a simmer, add the cornflour mixture and simmer for 1 minute until thickened and smooth. Keep on a low heat.

2. Pour 1cm of oil into a large, deep frying pan and heat to 190°C (if you don't have a thermometer, it will be ready when a cube of bread takes 30 seconds to turn golden). Sift the remaining cornflour onto a baking tray. Season the fish on both sides with a little salt, then coat in the cornflour and pat off the excess. When the oil is ready, add the sea bass fillets skin-side up and shallow-fry for 1 minute. Turn, fry for a further minute, then lift onto a baking tray lined with kitchen paper and keep warm in a low oven.

3. Heat 11/2 tablespoons of oil in a medium-sized frying pan or wok. Add the garlic and, as soon as it starts to turn golden, add the chilli and ginger and stir-fry for a further 30 seconds. Add the mushrooms and half the spring onions and stir-fry for 1 minute.

4. Lift the fish onto warmed plates and spoon over some of the sauce. Scatter with the fried mushrooms and spring onions and garnish with the remaining shredded spring onions and plenty of coriander sprigs. Serve with some plain steamed rice.

Summer salmon salad

A delicious dish that's perfect for the Summer season perfect alfresco 

Serves 4

Ingredients

• 800 g Jersey Royals, scrubbed clean
• sea salt
• freshly ground black pepper
• 200 ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• 1 small bunch fennel tops
• 1 small bunch fresh basil, leaves picked
• 400 g hot smoked salmon, 
  
  

  Method

  Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
  
  Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
  
  Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.
   

Haddock & spinach cheese melt

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

5 ingredients, 5 minutes prep & 25 minutes to cook - easy!

Ingredients

Serves 2

• 7 oz baby spinach
• 3 oz low-fat soft cheese
• 2 x 140g/5oz pieces skinless haddock
• 1 large tomato , sliced
• 2 tbsp grated Parmesan

Method

1. Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
2. Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

Buttery chili prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices - as a starter to share, light lunch or snack a great tasty dish 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chili , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chili and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

We used sun dried tomato & Rosemary Ciabatta - delicious  

Warm salmon nicoise a sensational twist on classic French tuna salad, try this warm salmon nicoise.

I have this dish on our new summer menu in our restaurant www.greenhousebrasserie.com and it was an instant hit out selling all other dishes - give it a try I think you might agree!




Ingredients 

• • • 12 quail eggs 1.6kg skinless salmon fillet, pin-boned1/2 cup (125ml) extra virgin olive oil250g punnet cherry tomatoes, halved300g baby kipfler potatoes, peeled, cooked until tender, cooled1 tbs lemon juice1 cup (250ml) good-quality tomato pasta sauce (see note)300g green beans, trimmed, blanched, refreshed1 red onion, thinly sliced1/2 cup (90g) nicoise olives (see note)1/4 cup finely chopped flat-leaf parsley
      Method
      1. 1. Preheat the oven to 120°C and line a roasting pan with baking paper.
         2. 
            
            Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
         3. 
            
            Place the salmon in the roasting pan, season and drizzle with 2 tbs oil. Place the tomatoes on a baking tray, drizzle with 2 tbs oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
         4. 
            
            Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tbs oil and season. Set dressing aside.
         5. 
            
            Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.
            
            
            Simply delicious summer meal 

Linguine with prawns, spring greens & chilli

Fire up your seafood linguine with some garlic and red chili - it's low in fat and has a low Gi too!

Ingredients

Serves 2

• 8 oz linguine
• 8 oz spring greens , trimmed and chopped
• olive oil
• 1 garlic clove , crushed
• 8 oz raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chili , finely sliced

• Method

  1. Cook the linguine following packet instructions. Add the spring greens to the pasta for the last 3 minutes of cooking and drain. Heat a little oil in a small pan, add the garlic, prawns and chili and toss together, season well. Once the prawns are cooked, divide the pasta and greens between 2 bowls and spoon them on top

Lemony Pea & Rocket Risotto with Fresh Salmon

Add some tang to your salmon with this lemon and rocket recipe.

Serves 2

Ready in 35 minutes

INGREDIENTS

• 40g butter
• 1 onion, chopped
• 200g risotto rice
• 100ml white wine
• Finely grated zest of 1 lemon
• 750ml-1 litre hot vegetable stock
• 100g frozen peas
• 50g bag wild rocket leaves
• 25g Parmesan, grated, plus shavings to serve
• 2 fresh MSC certified pacific or organically farmed salmon, tilapia or trout fillets *

METHOD

How to make lemony pea risotto with salmon

1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.

2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender - about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.

3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Tip: Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche recipe

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank.

Ingredients

1. 2 bunches English asparagus, woody ends removed
2. 2 tbsp olive oil
3. 4 skinless salmon fillets
4. 8 pancetta rashers
5. 100ml crème fraîche
6. 2 tbsp mayonnaise
7. Grated zest of 1 lime and juice of ½

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
2. 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
3. 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.

Nutritional info

Per serving: 630kcals, 50.7g fat (15.6g saturated), 41.1g protein, 2.2g carbs, 2g sugar, 1.9g