RED MULLET NICOISE EN PAPILLOTE

The "en papillote" method of cooking fish is a very good one because it ensures that all the flavours are kept in the paper parcels. Although any fish can be cooked by this method, it is particularly good for small whole fish such as the red mullet above, or for stuffed mackerel and trout.  Always make sure that the paper parcel is well sealed so that none of the juices leak out.




Assemble these supplies:

• 2 teaspoons olive oil
• 1 small onion, peeled and chopped
• 1 small garlic clove, peeled and crushed
• 2 small tomatoes, peeled, seeded and chopped
• 4 black olives, stoned and chopped
• salt
• freshly ground black pepper
• 1 red mullet, gutted and boned
• oil, for greasing
• 1 teaspoon lemon juice

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Heat the oil in a pan, add the onion and garlic and cook for 1-2 minutes. Add the tomatoes, olives, salt and pepper and stir until coated in oil. Cool, then stuff the mullet with the mixture.
2. Cut two circles of greaseproof saber about 30 cm (12 inches) in diameter, put on- el top of the other and lightly grease the top layer. Poi the paper in half and place the fish in the fold. Sprinkle the fish with the lemon juice, then fold and seal the greaseproof paper all around by twisting, rolling or folding the edges to make a parcel.
3. Place on a baking sheet and cook in a preheated oven for 15-20 minutes. Slit the paper parcel, remove the fish and serve immediately.

The fish can be prepared 2-3 hours in advance if kept in the refrigerator.

SALMON WITH WATERCRESS SAUCE

This salmon dish is perfect for a very special summer dinner party. For 4 people, buy 2 tail-end pieces of fresh salmon each weighing about 400 g (14 oz) and ask the fishmonger to bone and skin them to make 4 even-sized fillets. Cook the fish as above; the sauce ingredients need only be multiplied by three. Serve the salmon with small new potatoes, and either a green vegetable such as broccoli or French beans, or a mixed salad. Many large supermarkets now sell ready-prepared salads of different lettuce leaves such as curly endive and red-leaved radiccio lettuce. Such salads need only to be tossed in a bowl with a well-flavoured vinaigrette dressing or, better still, some .nut oil, with a little of the appropriate nuts chopped and sprinkled over the top. Although nut oils like walnut and hazelnut oil are expensive to buy, a little goes a long way and the oils will keep well in a refrigerator after opening.

Assemble these supplies:

• 1 X 175 g (6 oz) salmon steak, skinned
• salt
• freshly ground black pepper
• 50 ml (2 fl oz) dry white wine or dry white vermouth
• 50 ml (2 fl oz ) water
• 1 teaspoon butter, melted
• 1 teaspoon flour
• 1 tablespoon double or whipping cream
• 6 large sprigs watercress, finely chopped

To garnish:

• sprig of watercress

Preparation time: 5 minutes
Cooking time: 20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. If you have a blender or food processor the whole sprigs of watercress and the rest of the sauce ingredients can be blended for a few seconds, then brought to the boil in a small saucepan and simmered for 2-3 minutes.
2. Place the salmon in a small ovenproof dish, season with salt and pepper and pour over the wine or vermouth and water. Cover with foil, place in a preheated oven and cook for 15 minutes.
3. When the salmon is cooked, strain off the juices into a small saucepan and keep the salmon warm.
4. Mix together the butter and flour and add a little at a time to the liquid in the pan, whisking constantly to make a smooth sauce.
5. Add the cream and watercress to the pan and heat gently.
6. Pour the sauce on to a plate, place the salmon on top and garnish with the sprig of watercress.

SKATE WITH CAPERS AND GHERKINS

Assemble these supplies:

• 25 g (1 oz) unsalted butter
• 225 g (8 oz) skate
• 1 teaspoon white wine vinegar
• 1 teaspoon capers, finely chopped
• 1 teaspoon finely chopped gherkin
• salt
• freshly ground black pepper

To garnish:

• gherkin fan

Preparation time: 5 minutes
Cooking time: 12 minutes

Steps in preparation:

1. Melt the.butter in a small frying pan and cook the skate for about 10 minutes, turning once.
2. Remove the fish from the pan and keep warm.
3. Add the vinegar, capers and gherkin to the butter remaining in the pan. Season with salt and pepper and bring to the boil.
4. Pour the sauce over the fish.
5. Garnish and serve immediately.

BRAISED HALIBUT

Assemble these supplies:

• 1 tablespoon oil
• 175 g (6 oz) halibut fillet, cut into chunks
• 2 slices root ginger, peeled and cut into strips
• 1 spring onion, cut into strips
• 2 tablespoons stock
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1/4 teaspoon cornflour
• salt
• freshly ground black pepper

To garnish:

• spring onions
• tomato wedges

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Heat the oil in a small frying pan and fry the halibut quickly on all sides until lightly browned. Add the ginger and spring onion to the pan and cook for a further minute.
2. Mix together the stock, sherry, soy sauce, cornflour, salt and pepper and pour , over the fish. Bring to the boil, then simmer for 5 minutes, stirring frequently. Garnish and serve immediately.

MONKFISH WITH HERBS

Assemble these supplies:

• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon dried mixed herbs
• 1/2 teaspoon dried dill
• salt
• freshly ground black pepper
• 175 g (6 oz) monkfish

To garnish:

• 1 tablespoon chopped fresh parsley or dill

Preparation time: 5 minutes, plus marinating
Cooking time: 10 minutes

Steps in preparation:

1. Mix together the olive oil, lemon juice, herbs, dill, salt and pepper. Place the monkfish in a shallow dish and pour the marinade over. Leave to marinate for at least 1 hour, turning the fish occasionally.
2. Remove the fish from the marinade and reserve the marinade.
3. Place the fish under a preheated grill and cook for about 10 minutes, turning once and basting occasionally with the reserved marinade.
4. Transfer the fish to a warmed plate and sprinkle with the chopped parsley or dill.

The fish needs to be marinated for at least 1 hour but can be prepared up to 12 hours in advance, if kept covered and chilled.

SKEWERED SARDINES

Assemble these supplies:

• 4-6 fresh sardines, cleaned and scaled
• 1 teaspoon oil
• salt
• freshly ground black pepper

To serve:

• lemon wedges

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Thread the sardines on to a kebab skewer, brush with the oil and season with the salt and pepper.
2. Place under a preheated grill and cook for about 10 minutes, turning frequently.
3. Serve with the lemon wedges.

DEVILLED WHITING

Assemble these supplies:

• 15 g ( 1/2 oz) butter
• 2 whiting fillets, approximately 75 g (3 oz) each
• 1 tablespoon chutney
• 1 teaspoon lemon juice
• 1 teaspoon brown sugar
• pinch of mustard powder
• pinch of curry powder
• salt
• freshly ground black pepper
• 25 g (1 oz) fresh white breadcrumbs

To garnish:

• quartered lemon slices
• coriander sprig

Preparation time: 10 minutes
Cooking time: 15 minutes
Oven: 200°C, 400°F, Gas Mark 6
Steps in preparation:

1. Use some of the butter to grease a small ovenproof dish thoroughly. Place the fish fillets in the dish.
2. Mix together the chutney, lemon juice, sugar, mustard, curry powder, salt and pepper.
3. Spread half of the mixture over each fish fillet.
4. Sprinkle the fish with the breadcrumbs and dot with the remaining butter.
5. Place in a preheated oven, and cook for 15 minutes.

HERRING WITH OATMEAL

Assemble these supplies:

• 1 herring, cleaned, boned, scaled and cut in half
• 25 g (1 oz) medium oatmeal
• 25 g (1 oz) blanched almonds, finely chopped
• salt
• freshly ground black pepper
• 1 tablespoon milk
• 1 tablespoon oil

To garnish:

• lemon slice
• sprig of parsley

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Mix together the oatmeal, almonds, salt and pepper.
2. Dip the herring fillets into the milk, then coat with the oatmeal mixture, pressing it well on to the fish.
3. Heat the oil in a frying pan and cook the herrings for 10 minutes, turning once. Drain well on paper towels.
4. To serve, garnish the herring with the lemon slice and parsley sprig.

HADDOCK STEAMED IN LETTUCE LEAVES

Assemble these supplies:

• 12 lettuce leaves
• 175g (6 oz ) haddock fillet
• salt
• freshly ground black pepper
• To garnish:
• lemon slices
• chopped spring onions

Preparation time: 10 minutes
Cooking time: 15-20 minutes

1. Blanch the lettuce leaves by pouring boiling water over them. Drain well, then pat dry with paper towels. Arrange the lettuce leaves in 4 piles, each containing 3 leaves.
2. Cut the haddock into 4 pieces. Place a piece of fish in the centre of each lettuce. leaf, season with salt and pepper then wrap the fish in the lettuce to form a parcel.
3. Put the parcels seam-side down into a steamer ( if pos-sible a bamboo Chinese steamer). Place the steamer over a pan of simmering water and simmer for about 15 minutes. Garnish and serve immediately.

The parcels can be prepared 2-3 hours in advance, if covered and chilled.

TROUT WITH CUCUMBER

Assemble these supplies:

• 1 x 225 g (8 oz) trout, skinned and filleted
• 85 ml (3 fl oz ) water
• 1 teaspoon lemon juice
• 15 g( 1/2 oz) butter
• 75 g ( 3 oz) cucumber, peeled and diced
• 1 teaspoon cornflour
• 50 m1(2 fl oz)milk
• salt
• freshly ground black pepper

To garnish:

• sprigs of fresh dill

Preparation time: .5 minzttes
Cooking time: 20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Place the trout fillets in a baking dish and cover with the water and lemon juice. Cover the dish, place in a pre¬heated oven and cook for 15 minutes.
2. Meanwhile, melt the butter in a small pan, add the cucumber and cook for 3 minutes.
3. When the fish is cooked, strain off the liquid and keep warm. Add the cornflour to the cucumber in the pan and mix well. Add the fish liquor, milk, salt and pepper, bring to the boil and cook for 2 minutes.
4. Pour the juices over the fish and garnish with the dill.

BAKED STUFFED MACKEREL

Assemble these supplies:

• 15 g ( 1/2 oz) butter
• 1 small onion, finely chopped
• 1/2 small cooking apple, peeled, cored and chopped
• 25 g ( 1 oz) fresh white breadcrumbs
• 1 teaspoon grated lemon rind
• salt
• freshly ground black pepper
• 1 mackerel, cleaned and boned
• 3 tablespoons water

To garnish:

• slices of lemon
• sprig of dill

Preparation time: 10 minutes
Cooking time: 29 minutes
Oven: 180°C, 390° F, Gas Mark 4

Steps in preparation:

1. Melt the butter in a small pan, add the onion and cook until soft. Add the apple, breadcrumbs, lemon rind, salt and pepper and mix well.
2. Open out the mackerel until it is flat. Place the stuffing in the centre and roll up the fish. Secure the stuffing with wooden cocktail sticks.
3. Place the fish in a small ovenproof dish and pour the water over. Cover the dish with foil and cook in a pre¬heated oven for 20 minutes. Remove the cocktail sticks, garnish and serve.

STEAMED LAPU-LAPU FISH

Preparation time: 5 minutes.  Cooking time: 15 minutes.   Servings: 6.

Nutritional Content per Serving 

Calories:          33.879
CHO (g):          1.52 
PRO (g):           6.52 
Fats (g):            191

Assemble these supplies:

• 6 cups water
• 3 pieces bay leaf
• 1 tbsp. minced ginger
• 1 piece lapu-lapu, about 1/2 kg.
• 1/4 cup minced spring onions
• 2 tbsp. sesame oil
• 1/4 cup MAGGI Savor Classic

Steps in preparation:

1. Boil water and bay leaf in the bottom pan of a steamer.
2. Rub ginger on lapu-lapu and leave it there.
3. Steam for 10 minutes or until done.
4. In a platter put steamed fish and sprinkle spring onions on top.
5. In a frying pan heat sesame oil and pour in MAGGI Savor, simmer for 3 minutes.
6. Pour on steamed fish and serve right away.

SMOKED HADDOCK

Assemble these supplies:

• 15 g ( 1/2 oz ) butter
• 15 g ( 1/2 oz)flour
• 150 m1(5 floz)milk
• 100 g (4 oz) smoked haddock fillet, cooked and flaked
• salt
• freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 100 g (4 oz) cooked long-grain rice
• 1 egg, hard-boiled and sliced
• 25 g (1 oz) Cheddar cheese, grated

To garnish:

• 1 small tomato, sliced
• sprig of parsley
• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Melt the butter in a small saucepan, add the flour and cook for 1 minute. Add the milk and cook for a further 2 minutes. Add the smoked haddock to the sauce and season with salt and pepper.
2. Mix the parsley with the rice. Place half the rice, half the egg and half the smoked haddock in a small straight-sided dish, such as a soufflé dish. Repeat the layers.
3. Sprinkle the grated cheese over the top. Place the dish in a preheated oven and cook for 20-25 minutes.
4. Serve garnished with the sliced tomato and sprig of parsley.

As a variation to the above recipe you can make some delicious savoury fish cakes by using the same basic ingredients. Omitting the hard-boiled egg and cheese, mix the fish into the sauce, rice and parsley. Chill the mixture, then shape it into 2 flat cakes. Dip them in beaten egg, then in 25 g (1 oz) fresh white breadcrumbs. Fry in hot oil for 3-4 minutes on each side. Drain the fish cakes well on paper towels.

KIPPER RAREBIT

Assemble these supplies:

• 1 x 75-100 g (3-4 oz) kipper fillet
• 150 ml ( V4pint) milk
• 15 g( 1/2 oz) butter
• 15 g( 1/2 oz)flour
• freshly ground black pepper
• 1 slice hot buttered toast
• 15 g ( 1/2 oz) Cheddar cheese, grated

Preparation time: 10 minutes, plus standing
Cooking time: 15 minutes

Steps in preparation:

1. Place the kipper fillet in a small pan with the milk and slowly bring to the boil. Remove from the heat and leave to stand for 5 minutes.
2. Remove the kipper from the milk, reserving the milk. Skin and flake the kipper.
3. Melt the butter in a small pan, add the flour and cook for 2-3 minutes. Add the milk, bring to the boil and simmer for 2-3 minutes. Add the flaked fish and black pepper.
4. Place the toast on a heatproof plate. Pour the fish mixture over the toast and sprinkle with the grated cheese. Place under a preheated grill and cook until the cheese is brown and bubbling.

LEMON SOLE JULIENNE

Assemble these supplies:

• 1 carrot, peeled and cut into thin sticks
• 25 g (1 oz) fine French beans, topped and tailed
• 1 courgette, topped and tailed and cut into thin sticks
• 15 g( 1/2 oz) butter
• 175 g(6 oz ) lemon sole fillets, cut into diagonal strips
• 1 teaspoon lemon juice
• salt
• freshly ground black pepper
• 1 tablespoon double or whipping cream
• sprig of dill, to garnish

Preparation time: 10 minutes
Cooking time: 10-15 minutes

Steps in preparation:

1. Bring a pan of salted water to the boil, add the carrot and French beans and cook for 3 minutes. Add the courgette and cook for a further 2 minutes. Drain well.
2. Melt the butter in a small pan, add the strips of sole and cook quickly for 2-3 minutes, stirring all the time.
3. Add the vegetables, lemon juice, salt and pepper to the pan, mix well and cook until heated through. Add the cream to the pan and reheat gently without boiling.
4. Garnish with lemon slices, if desired, and dill.

SCAMPI PROVENCALE RECIPE

Assemble these supplies:

• 1 tablespoon olive oil
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 50 ml (2 fl oz) dry white wine
• 1 1/2 tomatoes
• 1 teaspoon tomato purée
• 3 tablespoons water
• 1/2 bunch fresh parsley
• 1/4 teaspoon dried thyme
• salt
• freshly ground black pepper
• 100 g(4 oz) scampi, peeled
• sprig of parsley, to garnish

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Heat the oil in a pan and cook the onion and garlic until softened. Add the wine to the pan, bring to the boil, then simmer until reduced slightly.
2. Reserve a slice of tomato for garnishing, and peel, seed and chop the remainder. Add the chopped tomatoes, tomato purée, water, 1 teaspoon of chopped parsley and thyme to the pan. Cook for 5 minutes. Season with salt and pepper.
3. Add the scampi to the pan and heat through.
4. Garnish with tomato slice and a sprig of parsley and serve with boiled rice.

PRAWN PASTA SALAD

Assemble these supplies:

• 75 g ( 3 oz ) pasta bows
• 1 garlic clove, peeled and crushed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 50 g (2 oz) peeled prawns
• 1 tomato, peeled, seeded and cut into strips
• 1 celery stick, sliced
• 6 stuffed olives, sliced
• salt
• freshly ground black pepper

To garnish:

• 2 whole prawns
• sprig of dill

Preparation time: 10 minutes, plus cooling
Cooking time: 10 minutes

Steps in preparation: 

1. Bring a pan of salted water to the boil and cook the pasta for 10 minutes. Drain well and leave until cold.
2. Mix together the garlic, olive oil and lemon juice. Add the cooled pasta, prawns, tomatoes, celery, olives, salt and pepper. Place on a dish and garnish with whole prawns and sprig of dill.

The pasta can be cooked up to 2 days in advance if kept covered, and chilled.

FRESH PASTA WITH CRAB AND COURGETTES

Assemble these supplies:

• 100 g (4 oz) courgettes, ends removed
• 25 g (1 oz) butter
• 1 garlic clove, peeled and crushed
• 100 g (4 oz) fresh pasta, such as green and white linguine
• 75 g (3 oz) white crab meat
• 1 teaspoon lemon juice
• salt
• freshly ground black pepper

To garnish:

• lemon wedges
• 1 teaspoon chopped parsley or a sprig

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Cut the courgettes into slices lengthways, then again lengthways to make thin strips.
2. Melt the butter in a pan, add the garlic and cook for 2 minutes. Add the courgettes to the pan and cook for a further 3 minutes, stirring frequently.
3. While the courgettes are cooking, bring a pan of salted water to the boil and cook the pasta for 3 minutes. Drain . well.
4. Add the pasta to the pan with the courgettes, then add the crab, lemon juice, salt and pepper. Stir well and reheat gently to make sure the crab is heated through.
5. Transfer the mixture to a warmed plate. Garnish with the lemon wedges and chopped parsley or parsley sprig.

CRAB AND PINK GRAPEFRUIT SALAD

Assemble these supplies:

• 4 or 5 small lettuce leaves
• 50-75 g(2-3 oz ) white crab meat
• 1 tablespoon oil
• 1 teaspoon lemon juice
• 1 celery stick, sliced
• 50 g (2 oz) black grapes, halved and seeded
• salt
• freshly ground black pepper
• 1 pink grapefruit, cut into segments
• 1 teaspoon flaked almonds

Preparation time: 10 minutes

Steps in preparation:

1. Place the lettuce leaves on one side of a small plate.
2. Mix together the crab, oil, lemon juice, celery and black grapes and season with salt and pepper. Pile the mixture on the plate, opposite the lettuce leaves.
3. Arrange the grapefruit segments along the centre of the plate, in between the lettuce and the crab.
4. Sprinkle the flaked almonds over the crab.

Jambalaya Yummy Recipe,Sausage and Shrimp

Assemble these supplies:

• 4 spicy link sausages, such as Polish or Italian, (about 10
• ounces total weight)
• 1/2 pound precooked ham
• Large green bell pepper
• Large stalk celery
• 2 medium-large onions
• 2 cloves garlic
• 3 tablespoons unsalted butter, bacon fat, or lard
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 1/2 pound medium-size shrimp
• 2 cups canned Italian plum tomatoes, with juice
• 2 cups chicken stock 1 cup long-grain rice

Steps in preparation:

1. Cut sausages into 1/2-inch pieces and dice enough ham to measure 1 cup; set aside.
2. Wash bell pepper and celery; dry with paper towels. Halve, core, seed, and coarsely chop pepper; chop celery. Peel and chop onions; peel and mince garlic.
3. In large heavy-gauge skillet, melt butter over medium heat. Add sausages and ham, and sauté 5 to 7 minutes, or until sausage is browned.
4. Meanwhile, peel and devein shrimp: Starting at head end, slip thumb under shell between feelers. Lift off 2 or 3 shell segments at once and, holding tail, pull shrimp out of shell. Pull off tail shell. With sharp paring knife, slit down back and lift out black vein.
5. Add green bell pepper, celery, onions, garlic, and 2 tablespoons of the parsley to skillet, and cook, stirring frequently, until onions are soft and translucent, about 5 minutes.
6.  Stir in thyme, Cayenne, black pepper, cloves, and shrimp. Add tomatoes and chicken stock, and bring to a boil.
7. Add rice, reduce heat to a gentle simmer, cover, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes.
8. Divide jambalaya among dinner plates and garnish with remaining parsley. Serve at once.