Byline: MICHAEL KILKIE How did your smoked haddock
Dr Oetker ristorante mozzarella pizza (335g) for PS1 instead of PS2.50, Arctic royal smoked haddock
loins (5), half price at PS4, Weetabix biscuits (36), down from PS3.79 to PS3, and nectarines (4), PS1 instead of PS1.50.
SCOTCH EGGS INGREDIENTS (SERVES 1) 1 large British Lion egg; 60g un-dyed smoked, skinned haddock fillet cut into small pieces; 60g cooked mashed potato; 1/2tsp fresh dill, finely chopped; 1 tbsp plain flour, seasoned with salt and pepper; 1 large British Lion egg, beaten; 2 tbsp fresh breadcrumbs; salt and pepper; 1 tbsp vegetable oil METHOD: 1.
scotch eggs Ingredients 1 large British Lion egg 60g un-dyed smoked, skinned haddock fillet cut into small pieces 60g cooked mashed potato 1/2tsp fresh dill, finely chopped 1 tbsp plain flour, seasoned with salt and pepper 1 large British Lion egg, beaten 2 tbsp fresh breadcrumbs Salt and pepper 1 tbsp vegetable oil Method Preheat the oven to 190degC fan/200degC.
Allow to cool a little before blending until smooth and setting aside while you make the croquetas; Warm the milk in a wide pan and, when just bubbling, add the smoked haddock
. Cook for about 10 minutes, or until the flesh is just opaque.
The meals for two include tikka marinated chicken jalfrezi with naan dumplings, aubergine and courgette parmigiana, smoked haddock
and king prawn fisherman's pie, mac & cheese and king prawn, chicken and chorizo paella.
The Brakes cakes fit the bill, stuffed with macaroni that has been blended with a rich, mature Cheddar and Parmigiano Reggiano cheese sauce and flakes of smoked haddock
. A Japanese-style Panko breadcrumb coating ensures an extra crunch once cooked.
INGREDIENTS 2 eggs, 700g smoked haddock
fillets, 2 bay leaves, 170g basmati rice, salt to taste, 1/2 tbsp ghee, 3cm piece ginger, grated, bunch of spring onions, chopped, 1 clove garlic, chopped, 1tsp cumin seeds, 1/2 tsp turmeric, 2tsp mustard seeds, 2 tomatoes, chopped, juice of 2 lemons, 2 handfuls fresh coriander, chopped, 1 fresh red chilli, chopped.
| More recipes and ideas at www.fishisthedish.co.uk SUPERMAN STUFFED RED PEPPER CAPE (SERVES 4) Ingredients 2 red peppers 2 cups of cous cous (1/2 cup per person) 1 small onion, diced 1 yellow pepper, diced 1/2 red chilli, deseeded and diced 2 cloves garlic, crushed 2 fillets of smoked haddock
1 vegetable stock cube 2 tsp olive oil 2 tbsp butter Method Heat oven to 2000C/1800C fan/gas 6.
AINDIVIDUAL FISH PIES (Serves 4) INGREDIENTS: 1 x 400ml tin coconut milk 1tbsp garlic-infused oil Juice and zest of 1 lemon 2 bay leaves 300g cod fillet (approx 2 small fillets) 300g undyed smoked haddock
A splash of white wine (optional) Sea salt and freshly ground black pepper 1 large celeriac, peeled and chopped into equal-sized chunks 2 sprigs of fresh thyme, leaves picked 11/2tbsp unflavoured coconut butter 150g raw king prawns 3 spring onions, green parts only, thinly sliced A small handful of fresh chives, chopped 1tbsp fresh parsley, chopped, to serve METHOD: 1.
| Smoked haddock
fish cakes, spinach, in a light curry sauce (above), created by Glynn Purnell (left)
Swallow Fish at Seahouses has netted two gold awards from the Guild of Fine Food Great Taste 2013 for its traditional smoked haddock
and its kipper pate.