White Fish Poached In Milk

I love fish and am always looking for new, easy ways to cook the many fresh fillets that pass through our house. Poaching in milk is quick, healthy and a gentle way of cooking fish, making over-cooking less likely. My fillets of choice today are Flounder, which were caught fresh last night. Flounder is a flat fish similar to Plaice.

Ingredients

• 200ml milk
• 3 small fillets of white fish [anything you want really but I think flat fish like Flounder, Plaice and Dab work best]
• 50g cooked smoked sausage cooked
• 25g onion diced
• Salt and pepper

Method

Put all the ingredients in a pan over a low heat, cover and allow to come to a simmer. 

Keep a close eye as the milk can begin to bubble over quickly. 

Cook for five minutes, until fish is opaque.

I served mine over mashed potato with some sweetcorn. Make sure to use some of the warm milk as a creamy sauce.

What's For Dinner? 26th Sept

My meals follow the same philosophy most days - frugal (but adventurous) and healthy (but tasty). Today I had whiting fillets, pan fried in a coating of breadcrumbs, parsley and ginger, served with a mash made from sweet potato, celery and potato.

I added the ginger and parsley by mixing into the egg that I used to bind the bread crumbs with the fish.

Submerge the fillets in the egg mixture and coat with bread crumbs. Shallow fry on a low heat for three minutes on each side.

You could use any white fish you can get your hands on. I personally don't bother removing the skin. Cherry tomatoes on the side give a nice touch of sweetness and who can resist the fresh hit of a spring onion?

Simple and Delicious Seafood Chowder

Chowder is a great way to introduce someone to eating fish. Loaded with potatoes and vegetables in a creamy sauce, it is heart warming and rich. The following recipe is very versatile and you can substitute for any type of fish or vegetables you wish.

Ingredients [to serve 6]

1 tbsp olive oil
3 rashers diced
2 large onions peeled and diced
3 stalks celery diced
2 carrots peeled and diced
2 tbsp flour

800ml fish stock [I use 2 Knorr Stock Pots]

5 potatoes peeled and diced
Handful chopped fresh parsley
400ml milk
600g white fish [I used Ling and Whiting], skinned, deboned and cut into bite sized pieces
200g smoked mackerel torn up roughly

150ml single cream

Method

Heat the oil in a large pot and add the rashers
When nicely browned, add the onions, celery and carrots and gently fry for 5 minutes
Add the flour and coat the whole mix
Add the stock gradually
Add the potatoes, milk and parsley and simmer for 5 minutes
Check that potatoes are cooked and add the fish
Simmer for 4 minutes and add the cream
Cook for another few minutes and serve

If you're like me, make double and freeze half!

Fish Cakes

My preferred homemade fast food. There is nothing more fun than spending an hour making a batch of fish cakes. Above is a photo of my most recent batch all dressed up with some noodles and salad. Here is the basic recipe I’ve put together:

Ingredients

Equal quantities of fish and potatoes - I use a self-caught white fish (usually ling), smoked mackerel, salmon and smoked coley (which is often available on special offer at the supermarket).

Fresh parsley (simple herb to grow, I’ve a parsley tree in the back garden!)

Onion

Fresh breadcrumbs (great way to use up your day old bread)

Few eggs

Flour

Butter, salt and pepper (for the spuds)

Method

Boil the spuds and mash up with butter, salt and pepper

Bake the fish slow and low for 25 minutes (feel free to add some butter/bay leaves)

Flake the cooked fish and mix well with the mashed potatoes

Add finely chopped parsley and onion

                             …..Now for the fun (and messy) bit….

Get three bowls. Put flour in the first, beaten egg in the second and bread crumbs in the third

Mould the fish mix into patties

Dip in each of the three bowls

Set on a tray and place in the fridge to harden up

After that, pan fry or wrap in tin foil and freeze for future quick meals.