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27th June - 5th July 2015


Recipes

We’ve been given some wonderful Fish recipes...

from local foodies to businesses to Celebrity Chefs, take a look and let us know how you get on!

 

The Lavender Cafe's Salmon and watercress soup

Ingredients

Butter (1oz)

1 large leek chopped

300ml fish stock

2 medium potatoes (1 finely diced, 1 chopped)

100g flaked cooled salmon

50g watercress finely chopped

150ml whole milk

35ml double cream

Black pepper to taste

 

Method

1.       Melt the butter gently in large pan

2.       Add stock, chopped potato and leek (season to taste)

3.       Bring to boil, simmer for 20 minutes

4.       Blend until smooth

5.       Add finely chopped potato, simmer for a further 15 minutes

6.       Add salmon and watercress, cook for a further 5 minutes

7.       Stir in milk and cream, reheat gently and serve

 

The Druidstone Hotel's Cantonese steamed St. Brides Bass

 Ingredients

St. Brides Bay sea bass filleted, de-spined and de-scaled

Splash of rice wine

Dark soy and sesame oil

Thin batons of ginger

Chopped spring onions

 

Method

1.       Put bass on greaseproof paper skin side up

2.       Surround with ginger, splash rice wine

3.       Steam for 4 minutes until cooked

4.       Sprinkle with spring onions

5.       Heat splash of sesame oil (hot not smoking)

6.       Pour over spring onions

7.       Splash soy

 

 

Recipes from Haroldston House- LIGURIAN   PASTA  with  PESTO  and  HAKE  

This recipe is derived from the speciality dish of Liguria, on the west coast of Italy.  Although a maritime region, little fish is eaten and dishes showcase the abundant local produce.  We have found that the secret of a successful pesto is to serve the cheese separately.  As a result, this recipe is perfect for a dinner party as it can be easily modified for your vegetarian and vegan guests.  Serves 6.

 

For the pesto

4 cloves of garlic, chopped

100g fresh basil leaves, washed and patted dry

8 tablespoons extra-virgin olive oil

400g pine nuts

Halen Môn Sea salt

and

150g coarsely-grated mature Caws Celtic Lammas hard grating cheese; otherwise a mature Parmesan cheese (or vegetarian equivalent)

 

For the vegetables

750g baby Pembrokeshire new potatoes, scrubbed clean

600g runner beans, strings removed with a paring knife, cut diagonally into long thin slices

50g Bethesda salted butter

Sea salt

For the pasta

500g Trofie pasta (available from Belotti's Delicatessen and Café, Cardigan) (Fusilli can be substituted)

Olive oil

Sea salt

For the fish

6 fillets of firm white fresh fish, such as hake or pollack

Large pinch Halen Môn smoked sea salt

6 tablespoons white flour

 

1.            First make the pesto.  Place the garlic, basil and olive oil in a food processor and whiz for a few seconds.  Then add the pine nuts and a little salt, and whiz until the nuts are chopped but have not lost their texture.  Check the seasoning and consistency, and add more salt or oil if necessary.  Place in a microwavable serving dish.

2.            Next cook the beans and potatoes in plenty of salted water.  Bring to the boil and simmer until cooked - about 6 minutes for the beans and around 20 for the potatoes.  Drain, then rinse in boiling water and keep warm.

3.            Bring a large pan of salted water to the boil.  When it boils, add a little olive oil and the pasta.  Boil rapidly for around 15 minutes until cooked.  Drain and rinse well in boiling water and keep warm.  

4.            Mix the sea salt and flour on a plate.  Coat the fish with the mixture, rubbing well in.  Heat a little oil in a non-stick pan on a medium-high heat and fry the fish until just cooked through: about 2-3 minutes either side.

5.            Just before serving, toss the potatoes in butter and heat the pesto through until just warm - about a minute in the microwave should be sufficient.

6.            Serve the pasta sprinkled with cheese, with the pesto, vegetables and fish on the side.  A mixed-leaf salad and fresh bread will complete the meal.

 






ID: 39 Revised: 4/8/2014


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