Lemon Sole with Mousseline Sauce
To make the mousseline sauce, place the egg yolks in a small bowl. Add 5 ml (1 tsp) of the lemon juice, salt and pepper and a knob… Read More »
Haddock with Parsley
Divide the fish into about 8 even-sized pieces and place in a shallow ovenproof dish. Sprinkle with the lemon juice and half of the parsley. Season with salt… Read More »
Grilled Monkfish With Dill
Remove all membrane from the fish and cut out the backbone to give two long fillets. Cut these in half to give four ‘steaks’, Place in a non-metallic dish. Whisk… Read More »
Parchment Baked Fish
Cut 4 pieces of non-stick baking parchment or greaseproof paper, each about 28 cm (11 inches) square, and crumple them together into a small bowl. Pour over the… Read More »
Monkfish with Mustard Seeds
Finely grind 30 ml (2 tbsp) of the mustard seeds in a small electric mill or with a pestle and mortar. Mix them with the flour. Cut the… Read More »
Filo Purses with Fried Vegetables
Cut the celery, carrot and onions into thin shreds. Heat 25 g (1 oz) of the butter in a large frying pan. Add the ginger, vegetables and bean… Read More »
Warm Salad of Mushrooms
Arrange the salad leaves and spinach on individual plates. Remove the rind from the bacon, then cut the bacon into thin strips. Cut the mushrooms into thick slices…. Read More »
Grilled Plaice with Mushrooms
Finely chop the mushrooms. Peel, core and chop the apple. Melt the butter in a small pan and saute the mushrooms and apple for 2-3 minutes. Increase the… Read More »
Golden Crumbed Plaice
If necessary, divide each fish fillet in half, then roll up with the skinned side inside; secure with a cocktail stick. Place the fish in a saute pan,… Read More »
Rolled Plaice with Pesto
Skin the plaice fillets and divide each one along the centre line into 2 fillets. Roll up loosely (skinned side in). Cut the spring onions, asparagus and carrot… Read More »
