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Gruntie’s Haddock in a mustard sauce
Gruntie’s cod with a warm lentil and rocket salad
Gruntie’s spicy sticky Teryaki Salmon
Gruntie’s Haddock in Mustard Sauce
Ingredients: to feed 2 peeps – 2 haddock fillets, one finely chopped shallot, a glass of dry white wine, teaspoon of dijon mustard, a few large dollops of creme fraiche [you can use cream], a little olive oil, some finely chopped parsley for the sprinkles. Lemon wedges. Salt and pepper.
Method: First of all start by making the mustard sauce. Sauté the shallot with the wine until the wine has reduced by a half, allow to cool slightly before mixing in the creme fraiche and mustard. Set to one side. You can fry the fillet quickly in olive oil but I tend to cook it in the oven for around 15 minutes. If you cook it in the oven brush some oil on the fillet, season well and cook it in a shallow oven dish covered with foil for the first 10 minutes. When it is cooked I pour some of the juices from the fish into the sauce which I reheat, add some ground pepper and a little chopped parsley and then pour this onto the plate. Place the fish on top of the sauce and serve with colourful fresh veg and a slice of lemon. Don’t forget the sprinkles!
Gruntie’s pan fried cod fillet with a warm lentil and rocket salad
I think the cod really works well with this warm lentil salad which you can make as garlicky and zesty as you fancy.
Ingredients: to feed 2 peeps: For the lentil salad: 100g of green lentils [continental or Puy], half an onion finely chopped, a crushed clove of garlic, half of a small leek finely chopped, a handful of roughly chopped rocket leaves, a few cherry tomatoes cut in half, dash of olive oil, dash of balsamic vinegar, handful of fresh parsley finely chopped, a big squeeze of lemon. For the fishy bit: 2 Cod fillets with skin on, parsley sprinkles.
Method: Cook the lentils according to the packet instructions in water or vegetable stock and then drain and set aside in a bowl. Lightly fry the chopped leeks and onions in some olive oil and add that to the lentils. Then add the rest of the ingredients [not the fish!] into the lentils and gently stir it in. Have a taste and adjust seasonings as required. Keep the lentils warm while you cook the fish. Lightly season the cod and then fry it in a little olive oil skin side down until it goes crispy. Flip it over and continue to fry for a couple more minutes. Plop the lentils onto a warmed plate and place the fish on top, skin side up. I like to serve this with steamed asparagus or broccoli spears but it’s up to you. In the picture above I added fried king oyster mushrooms which I cut into rounds. Don’t forget to add a slice of lemon to the plate and the sprinkles!!!
Gruntie’s spicy sticky Teryaki Salmon with noodles [or rice]
Yum yum yum!!!
Ingredients: To feed 2 peeps: 2 salmon fillets. For the teryaki sauce: A squashed clove of garlic, a small piece of fresh ginger – grated, a half a glass of mirin, half a glass of rice wine, half a glass of soy sauce [light or dark or a combination works well], 2 heaped dessert spoons of brown sugar, some chilli flakes and a dash of sesame oil.
Method: Remove the skin of the fish with a sharp knife and take out any small bones with tweezers. Wash the fish and then pop it into a plastic tub. Throw all of the teryaki ingredients into a small saucepan and bring to the boil. Allow to simmer for around 15 minutes or so. I like my sauce to be reeeaally sticky – so this means it will bubble and foam as it evaporates, so keep stirring it as it simmers. When it starts to get really gooey allow it to cool to room temperature and then pour it over the fish and marinade in the fridge for a few hours.
Bake the fish in a moderately hot oven for about 15 minutes. I cover the fish with foil for the first 10 minutes. The marinade may catch a little – that’s how I like it. (You may have to soak the pan before washing it up, sorry about that). I do sometimes cook the fillets on a barbie with great results. Serve with noodles or fragrant jasmine rice and a selection of colourful steamed vegetables.