This recipe is an adaptation of one in the Reader’s Digest Cookery Year . The original uses double cream in the asparagus mixture but I find that light cream cheese binds it better and has less tendency to wet the…
Category: Fish
Salmon Baggins
This developed from an idea by my fish-cooking hero, Rick Stein, giving an oriental influence to a little seen ingredient called, somewhat ferociously, wolf fish. Since I can’t get wolf fish, I decided to try it with salmon. I also…
Monkfish and Spring Vegetables
From good ol’ Keith Floyd’s Floyd on France . This is a great one-pot fish dish that usually suits even those who may be a little nervous of eating fish. The earthy flavours from the vegetables used in the dish…
Monkfish and Pink Peppercorn Sauce
One year, on holiday in France we ate monkfish with a green peppercorn sauce at a restaurant in La Rochelle. I loved it and tried to duplicate it after returning home. I have since discovered pink peppercorns (which aren’t really…
Lemon Sole Meunière
I?ve heard it claimed by my favourite fishy chef that the best way to cook Lemon Sole is to grill it on the bone. Whilst I agree with that treatment being the most appropriate for Dover Sole, my taster and…
Impanata di Pesce Spada
This breaded swordfish in a piquant tomato sauce is from good ol’ Supercook by Marshall Cavendish. I have dropped the “breaded” bit and, thus, tend to refer to it as Unpanata di Pesce Spada . This is largely because I…
Fish Tagine
Any excuse at all to use some home-made preserved lemon or lime is welcome. In my view, they are the reason for eating so many tagines. This fish version benefits from quite strongly flavoured fish, such as gurnard or mackerel.…
Bouillabaisse
This is based upon a recipe from The Cooking of Provincial France by Time Life books. My basis for the bouillon is always a mixture of whatever fish stocks I happen to have in the freezer at the time. The…
Bar Braisé aux Aromats
Sea bass is certainly one of the finest fish available and is particularly good accompanied by a beurre blanc sauce, as here. This is an adaptation of a recipe from Classic French Cooking published by Time Life. In the original,…