For the salmon:
For the potatoes:
Method
2. Place the new potatoes in a large pan filled with cold, salted water. Bring to the boil and allow to cook for around 8-10 minutes.
3. Meanwhile, heat the grill to high. Season the salmon fillets with a little salt and pepper. Place the salmon fillets, skin side up in a dish. Pour over the oil from the anchovy tin and place over the remaining anchovies. Grill for around 5 minutes until the skin is crisp, turn over and grill for another 4 minutes. These timings depend a lot on the size of your salmon fillets- mine were fairly large. You are aiming to still have a slightly opaque pink centre- this makes the salmon juicy and never dry.
4. Cook the asparagus for around 5 minutes in boiling salted water. I do this in a frying pan so that they fit.
5. Drain the potatoes and toss with a couple tablespoons of the salsa verde.
6. Place the salmon on a plate and drizzle over some of the oil leftover (the anchovies will have broken down into the oil; don’t be scared about it being too ‘fishy’ as they just give an amazing savoury flavour) place the potatoes and asparagus alongside.
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Chipotle Haddock Goujons with Jalapeño Slaw and Sweet Potato Fries. Crunchy haddock goujons with a kick from the chipotle, coleslaw made exciting with jalapeños and sweet potato fries! This is a perfect summer dinner and a great way of reinventing your usual fish and chips. It is also the perfect dish to encourage you to use local suppliers.
For the fish
For the jalapeño slaw:
For the sweet potato fries:
2. For the batter, mix together the flour, bicarbonate of soda, garlic powder and cayenne pepper. Slowly pour in the beer, whisking until combined and lump free.
3. pour a good glug of sunflower oil in a tray large enough to fit all the sweet potato fries. Heat in the oven for 5 minutes. Toss the sweet potato chips in the flour and Cajun seasoning. When the oil is hot, drop the sweet potatoes on to the tray and turn over each fry until they are all coated in oil. Cook for around 25 minutes until crisp.
4. To make the coleslaw, place all the veg in a large bowl. Add the yoghurt, creme fraiche and chipotle paste. Pour in a few tablespoons of the juice from the jalapeño jar. Season with a little salt and pepper and mix thoroughly to combine.
5. For the fish, heat a large pan or wok over a high heat. Fill the pan about two thirds with sunflower oil. Allow to heat to 180C. It is at heat when a piece of bread sizzles as it hits the oil and is brown and crisp within 10 seconds. Be careful not to overheat the oil and use a thermometer if you have.
6. Cut the fish into goujon sized pieces. Rub the fish pieces with the chipotle paste. Toss each piece in a little flour and then one by one, dip in the batter before lowering into the hot oil. Don’t overcrowd the pan or the temperature will cool too much and the batter will not crisp up. Cook for around 4-5
minutes, turning half way until golden brown and crispy. Drain on kitchen paper.
7. Serve the fish with the slaw and the sweet potato fries.
]]>Sundried Tomatoes Crusted Haddock with Creamy Leeks
Haddock is topped with a tangy, rich paste made from sundried tomatoes, anchovies and garlic. Finished with a crumb coat, it is then baked for a crispy top and soft, succulent haddock underneath. Served with creamed leeks and spinach, this is quick enough to make midweek and packs a punch of flavour.
See the full recipe here: http://www.documentingmydinner.com/2017/09/06/sundried-tomato-garlic-crusted-haddock-with-creamy-leeks/
12 large sea scallops (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Warm Fruit Salsa
4 teaspoons sliced green onions
1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle scallops evenly with pepper and salt. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
2. Prepare Warm Fruit Salsa.
3. Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions. Serve immediately.
]]>Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
Serve in warm bowls, with the remaining parsley sprinkled on top