Cooking Fish?

Miss_Kitty_Fantastico

i really want to cook my oh a really nice anniversary meal next week

the only fish he likes is lemon sole and i wondered if anyone could tell me the best way to cook it and also the best thing to have with it

i saw gordon ramsay fry some dover sole in butter for a few minutes and then 8 mins in the oven on his prog the other night

could i do this with lemon sole?

i thought about having fresh peas and some baby potatoes with it - would this be ok?

sorry for all the questions - i dont eat fish so i dont know how to cook it

thanks in advance

fizzel81

SPAM!


miss kitty if you buy fish from a counter they will advise you on best ways of cooking, when i buy frish from asda its sealed in a bag which you can pop straight into the oven, ive also cooked fish before i milk (mainly when its for my boys), steaming is another way.

when we have fish we tend to have it with potatoes (new or boiled) corn cobs and cooked beetroot

angelavdavis

Miss_Kitty_Fantastico wrote: »

i saw gordon ramsay fry some dover sole in butter for a few minutes and then 8 mins in the oven on his prog the other night

Hi Miss Kitty,

Lemon Sole is a really delicate but delicious fish.

I recommend trimming and scoring a piece which is cleaned but on the bone (ask fishmonger) in two to three places depending on the size of the fish. Grill for seven to ten minutes until just cooked (prod with finger until it gives a little).

Your idea of baby potatoes and peas is ideal as accompaniments.

I would recommend you gently melt some butter in a small saucepan and add some defrosted and drained/fresh shrimps or prawns and a little fresh chopped parsley into the butter as the fish is cooking. Season to taste and then serve around the fish.

Penelope_Penguin

Hi there :beer: Take a look at this thread - cooking fish. There are hints for lemon sole there. I'll add this thread later.

Penny. x

Miss_Kitty_Fantastico

thanks everyone

Bongedone

fizzel81 wrote: »

SPAM!


miss kitty if you buy fish from a counter they will advise you on best ways of cooking, when i buy frish from asda its sealed in a bag which you can pop straight into the oven, ive also cooked fish before i milk (mainly when its for my boys), steaming is another way.

when we have fish we tend to have it with potatoes (new or boiled) corn cobs and cooked beetroot

Is Frish short for Fresh Fish ? I like it.

Stephen_Leak

I have just returned from a long weekend in Brixham, during which I decided to eat only dishes containing the excellent local produce, namely fish. As a result, I have two new recipes for you, which I tried out over the weekend, for a mild Fish Curry and Kedgeree.

FISH CURRY

Serves 2

INGREDIENTS

300g of white fish*
1 clove of garlic
1cm (½ inch) piece of fresh ginger
1 onion
¼ of a teaspoon of chilli powder
½ a teaspoon of cumin
1 tablespoon of garam masala
½ a teaspoon of turmeric
1 tablespoon of vinegar
200ml of milk
50g sachet of creamed coconut
1 tablespoon of sunflower oil

DEFROSTING

You can cook the fish from frozen.

METHOD

Chop the fish into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into thin slices.

Mix the chilli powder, cumin, garam masala, turmeric and vinegar in a cup to make a paste.

Warm the milk in a saucepan on a low heat or in a jug in the microwave. Add the creamed coconut. Stir until the coconut has dissolved.

Put the oil into a frying pan on a medium heat. Fry the garlic, ginger and onion for about 3 minutes. Stir frequently to stop it sticking. Add the spice paste and cook for another 5 minutes. Add the milk and coconut, and the fish. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for about 15 minutes until the fish is firm and opaque. Stir gently from time to time. Check the liquid level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERATIONS

Use 200ml (½ a 400ml tin) of coconut milk instead of the milk and creamed coconut. Use sesame oil instead of the sunflower oil.

* Use cod, coley, haddock, hake, ling, plaice, pollack or whiting fillets. Use unsmoked and undyed fish, because the spices give all the flavour and colour required.

I will post the recipe for Kedgeree when I've put the finishing touches to it.

Stephen_Leak

The Kedgeree recipe is as good as it's going to get, at least for the time being. I can see why it isn't done for breakfast any more - it's quite complicated, with quite a few stages - hard boil eggs, do spices, poach fish, boil rice, than assemble.

KEDGEREE

Serves 2

INGREDIENTS

250ml of water
2 eggs
½ an onion
20g of butter
¼ of a teaspoon of chilli powder
½ a teaspoon of ground cumin
¼ of a teaspoon of ground turmeric
250ml of water
275g of smoked haddock
250ml of water
¼ of a teaspoon of salt
100g (125ml by volume) of rice*
Ground pepper to taste
10g of butter
1 tablespoon of chopped fresh flat-leaved parsley

METHOD

Put the first 250ml of water into a saucepan on a medium heat. Add the eggs. Bring to the boil. Starting from the time the water starts to boil, cook the eggs for 10 minutes. Take the eggs out of the water. Put them in a bowl of cold water. Leave them to cool down completely.

Peel the onion, cut it in half, chop one half into thin slices and save the other half.

Put the 20g of butter into a frying pan on low heat. Add the onion. Fry the onion for about 10 minutes. Add the chilli powder, cumin and turmeric. Cook for another 10 minutes, until the onion is completely soft and coloured by the spices, but not browned. Keep this pan on a low heat.

Put the second 250ml of water into a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling (simmering). Add the fish. Cook for about 10 minutes until the fish is firm and opaque.

While the fish is cooking, check the cooking time on the packet of rice. Put the third 250ml of water, salt and rice into a saucepan on a medium heat. Bring to the boil. Stir once to stop it sticking to the bottom. Turn down the heat until it is just boiling (simmering). Put the lid on the pan. Cook until the water is absorbed. DO NOT STIR! Take the pan off the heat and let it stand for a couple of minutes. Fluff it up with a fork to separate the grains.

Peel the hard boiled eggs while the fish and rice are cooking. Coarsely chop one of the eggs. Cut the other egg into an even number of wedgesor thick slices and put to one side.

Put the fish onto a plate. Break the fish into small pieces. Throw away the skin and bones.

Add the 10g of butter, chopped egg, fish, parsley and rice to the onion and spices. Mix together gently, trying not to break up the fish too much.

Season with the pepper. Serve, then scatter on the egg wedges or slices.

ALTERATIONS & ADDITIONS

For an original Anglo-Indian breakfast kedgeree, use unsmoked white fish**, and omit the chilli powder, cumin and turmeric, and the parsley.

For a British breakfast kedgeree, omit the chilli powder, cumin and turmeric, and maybe the parsley.

For a modern main course kedgeree, you can use other white fish**, instead of smoked haddock. Omit the chilli powder and cumin. Use coriander leaves instead of parsley. Add 2 tablespoons of cream or yoghurt after cooking,

Use dried herbs, but add them to the water the rice is cooked in.

TIPS

The most important thing about cooking boiled rice is to use twice as much water (by volume) as rice.

HISTORICAL NOTES

Kedgeree originated during the British Raj in India. The name is derived from an Indian dish, called khichdi in Hindi. It originally consisted of just flaked fish, boiled rice, hard boiled eggs and butter. Fish was often served for breakfast, so that the fish caught in the early morning could be eaten while it was still fresh. It was introduced to the United Kingdom as a popular breakfast dish, with smoked haddock and then parsley, as part of the Victorian craze for everything Indian. It is rarely eaten for breakfast now, but has become a popular main course dish. Most modern recipes now contain curry powder or just turmeric, and coriander leaves to make the dish more ‘Indian’. Cream or yoghurt is also stirred into the rice after cooking to make the dish richer.

* Basmati is the best all purpose rice. It cooks quickly, it is more fragrant (its name is Hindi for "fragrant") than long grain and it also holds together during cooking. Brown rice tastes nicer and has more vitamins than white rice.

** Use cod, coley, hake, ling, plaice, pollack or whiting fillets.

Raksha

I've been clearing out the freezer and found the stocks of fish I'd bought to make fish pie which the family had agreed would be part of our menu. Then the fickle teenagers decided they no longer liked fish pie......

So, I have a selection of fish (including smoked haddock and smoked salmon) that's pretty much passed it's BBD and may have suffered some freezer burn.

Does anyone have any ideas for using it up in a way the kids will eat?

Please, save my family from the smell of me turning it all into dog biscuits.........

kezlou

How about fish curry?
My children love this (they 10 and 6 yrs old)

fish cakes

Wrap the fish up in a kind of pastry like chicken en corute

fish goujons - basically fish dipped in bread crumbs and either deep fried or baked in oven.


I would actually just make the fish pie and say its this or nothing!
But then i'm evil!