Fish recipes / Cooking with fish

17
Posted 9th Dec 2019
Hi all,

Any budding chefs on HUKD?

Would like to start incorporating more fish into diet (as much as i love battered cod and chips!).

Generally wondering if anyone has any tips or recipe ideas, also general stuff like whats safe to cook and for how long etc.

Much appreciated!
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Cod is in trouble (warming waters) & as bland as you can get pretty much (imho) so we tend not to eat it unless its on a fish special at wetherspoons for £3.99 when they've got it left (scotland gets tastier haddock) ..better to eat than waste the cod though.

whilst not a recipe, this is my breakfast most days.2 - 3 slices decent nutty brown bread toasted & buttered.
1 x can lidl mackerel in sunflower oil (drained) ..mash in can.

spread mackerel over toasted bread.
Use DECENT salt from cornish salt company, their salt & pepper is nice, as is the regular "flakes" variety ..v soft & not sharp taste compared to maldons "grit"

Or alternatively cholula poured liberally on (fruity not hot).
Safe depends on storage, we store at a MAXIMUM of 2c in our fridges for fresh / smoked fish

Mackerel is lovely fried in a pan (as so many fish are) with a pre-requisite crispy skin.
Don't go for "river fish" species from abroad sold as white fish, they are raised commercially in mass ponds with chemical poured in willy nilly, as are a lot of the prawn / shrimp "type" industry.

As winter food with an instant pot a decent bread & clam / fish / mussels / chowder peas, corn cream etc!

kedgeree is another simple one but more adult than kids.
My latest favourite is Aldi Thai red curry kit with frozen cod fish

Miso Glazed Salmon is another one
Fish pie

Preparation and cooking timesPrep 45 mins

Cook 30 mins

Ingredients – SERVES 4
  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk
  • 1 small onion , quartered
  • 4 cloves
  • 2 bay leaves
  • Pinch of curry powder
  • 100g butter
  • 50g plain flour
  • pinch freshly grated nutmeg
  • 1kg floury potatoes , peeled and cut into even-sized chunks (Desiree / Kings Edwards)
  • 50g cheddar , grated
Boil the potatoes for 20 mins. Drain, season and mash with half the butter and 100ml milk.
Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk.
Stud each onion quarter with a clove, then add to the milk, with the bay leaves.
Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins.
Lift the fish onto a plate and strain the milk into a jug to cool.
Flake the fish into large pieces in the baking dish.
Heat oven to 200C/fan 180C/gas 6.
Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat.
Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.
Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon.
Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
Use the mash to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Different flavours

Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish.

Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable:

Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce
Tuna, shark, sword fish steaks are easy just pan fry and can have with different sauces or citrus dressing/butter. Just don’t over cook the tuna you want it pink in the middle. No bones either to mess around with just one down the middle.

or any sort of fish put in a oven dish with onions, herb, garlic and tinned tomatoes over the top and baked very simple but tasty.
chocci09/12/2019 14:37

Fish piePreparation and cooking timesPrep 45 mins Cook 30 mins Ingredients …Fish piePreparation and cooking timesPrep 45 mins Cook 30 mins Ingredients – SERVES 4400g skinless white fish fillet 400g skinless smoked haddock fillet 600ml full-fat milk 1 small onion , quartered 4 cloves 2 bay leaves Pinch of curry powder100g butter 50g plain flour pinch freshly grated nutmeg 1kg floury potatoes , peeled and cut into even-sized chunks (Desiree / Kings Edwards)50g cheddar , grated Boil the potatoes for 20 mins. Drain, season and mash with half the butter and 100ml milk. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Heat oven to 200C/fan 180C/gas 6. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon.Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish. Use the mash to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins. Different flavours Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce


Apart from baking eg cakes and pastry.. I’ve never weighed ingredients out or followed a recipe like that in over 20 years. It’s funny to see. But ideal for what op needs..
Mr_Gus09/12/2019 14:18

Cod is in trouble (warming waters) & as bland as you can get pretty much …Cod is in trouble (warming waters) & as bland as you can get pretty much (imho) so we tend not to eat it unless its on a fish special at wetherspoons for £3.99 when they've got it left (scotland gets tastier haddock) ..better to eat than waste the cod though.whilst not a recipe, this is my breakfast most days.2 - 3 slices decent nutty brown bread toasted & buttered.1 x can lidl mackerel in sunflower oil (drained) ..mash in can.spread mackerel over toasted bread.Use DECENT salt from cornish salt company, their salt & pepper is nice, as is the regular "flakes" variety ..v soft & not sharp taste compared to maldons "grit"Or alternatively cholula poured liberally on (fruity not hot).Safe depends on storage, we store at a MAXIMUM of 2c in our fridges for fresh / smoked fishMackerel is lovely fried in a pan (as so many fish are) with a pre-requisite crispy skin.Don't go for "river fish" species from abroad sold as white fish, they are raised commercially in mass ponds with chemical poured in willy nilly, as are a lot of the prawn / shrimp "type" industry.As winter food with an instant pot a decent bread & clam / fish / mussels / chowder peas, corn cream etc! kedgeree is another simple one but more adult than kids.


So you complain over the taste of cod but having oily mackerel instead
A really simple one I use is get a fillet of cod, put a couple of spoons of salsa on top, cook in a foil parcel for about 25 mins and serve with whatever you want, lovely and tasty
chocci09/12/2019 14:37

Fish piePreparation and cooking timesPrep 45 mins Cook 30 mins Ingredients …Fish piePreparation and cooking timesPrep 45 mins Cook 30 mins Ingredients – SERVES 4400g skinless white fish fillet 400g skinless smoked haddock fillet 600ml full-fat milk 1 small onion , quartered 4 cloves 2 bay leaves Pinch of curry powder100g butter 50g plain flour pinch freshly grated nutmeg 1kg floury potatoes , peeled and cut into even-sized chunks (Desiree / Kings Edwards)50g cheddar , grated Boil the potatoes for 20 mins. Drain, season and mash with half the butter and 100ml milk. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Heat oven to 200C/fan 180C/gas 6. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon.Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish. Use the mash to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins. Different flavours Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce


You missed the chocolate out
I love salmon au poivre with chips. Anchovies I like for their saltiness especially on pizza
Mackerel bhaji with rice
Tuna Fusili
Aubergine, potato and king prawn curry
Buckyball09/12/2019 17:16

So you complain over the taste of cod but having oily mackerel instead …So you complain over the taste of cod but having oily mackerel instead


Are you that dumb!? ..cod had very little to no actual flavour on its own.
Mackerel has flavour, as does haddock, within the flesh.
Kippers
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deleted1471098
Having the odd bit of fish is fine but all fish is now full of plastic so it isn’t as healthy now as people make out, high levels of mercury also make it something that should only be a treat in my opinion too.
deleted147109810/12/2019 04:28

Having the odd bit of fish is fine but all fish is now full of plastic so …Having the odd bit of fish is fine but all fish is now full of plastic so it isn’t as healthy now as people make out, high levels of mercury also make it something that should only be a treat in my opinion too.


I hear you, but flipside of the coin look at what is pumped into the meat industry in terms of chemical cocktails etc etc..
We've screwed over pretty much everything as the idiot species.
A simple garnish of spring onions, finely chopped ginger and soy sauce (Kikkoman or a good quality properly fermented brand) during cooking (lightly bake, poach or sautee) or just before serving works well with many fish, esp sea bass/bream, salmon or even fresh tuna.
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