Posts Tagged ‘fish recipe’

Chermoula, the delightful spice rub for fish

Friday, March 24th, 2017

The next in our series of spotlighting key Steenbergs products – this time it’s the turn of our organic chermoula.

Chermoula is the main spice mix used in Moroccan cooking. It’s a complex and exotic mix of fragrant spices and herbs; it adds an instant kick to beef, chicken or seafood but is especially good for fish. It’s truly versatile and isn’t so hot to blow your head off.

The combination of organic cumin and turmeric with the sweetness of organic paprika and some classic Mediterranean herbs makes this mix truly earthy and warming.

Steenbergs Organic Chermoula Spice Mix can be used as a dry rub for fish before lightly baking and the following recipe will show just how easy it is to incorporate it into your next fish dish. Try this chermoula crusted cod with roasted Mediterranean vegetables which is easy to whip up and bursting with flavour and spice.

 

Steenbergs Organic Chermoula Spice Blend is great with Fish

Steenbergs Organic Chermoula Spice Blend is great with Fish

All you need is:

 

(Serves 2)
(Use organic/natural real food ingredients where possible)

Prep time: 10 minutes
Cooking time: 20-25 minutes
Total time: 40 minutes

Ingredients:

2 cod fillets

2 courgettes

1 red pepper

1 red onion

A small sprig of fresh thyme (dried thyme works well also)

1 teaspoon of chermoula

A pinch of red chilli flakes (optional)

½ teaspoon of pyramid salt

2 tablespoons of olive oil

From your kitchen:

A wooden spoon
A sharp knife
A griddle pan
A silicone spatula
A couple of tablespoons for measuring
A small mixing bowl
A chopping board

Recipe for Steenbergs Organic Chermoula crusted fish with Mediterranean vegetables.

Recipe for Steenbergs Organic Chermoula crusted fish with Mediterranean vegetables.

 

Method:

Step 1:

Preheat your oven to gas mark 4 or 180°c and chop up the courgettes, red pepper and red onion to roughly the same bite size pieces and place in a small bowl.

Step 2:

Drizzle 1 tablespoon of olive oil and the sea salt and ½ a teaspoon of the chermoula into the bowl and mix well until your veggies are well coated. Tip onto your baking tray and bake for 10 minutes.

Step 3:

Whilst your veggies are roasting, place your cod on a plate and dust over the remaining ½ teaspoon of chermoula, fresh thyme and sea salt. Drizzle over the rest of the olive oil and bring out the tray of veggies. Create a little space in the centre using your spatulas to spread the veggies to the edges of the tray a little. Pop your cod fillets there and bake for a further 10-12 minutes. Serve warm and enjoy.

 

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

Recipe: Swallow Fish Kipper Kedgeree From Ramus Seafood

Wednesday, October 7th, 2015

Back in 2011, I blogged about some of my favourite kippers from Northumberland.  After tasting kippers from Craster and Seahouses, I found those from Swallow Fish in Seahouses my favourite.

So I was really happy to have a go at making the Swallow Fish Kipper Kedgeree from Ramus Seafood’s new fish boxes. Sophie had, also, been wanting kedgeree for some time, so it was a good excuse to try the Ramus recipe; Sophie also wants potatoes Dauphinoise so that is next on the blog list.

I have to admit bias because Steenbergs provides the hot curry powder for the box, so I am not impartial and Swallow Fish’s kippers are my favourite of all time.   Nevertheless, this really is good.

Kipper Kedgeree

Kedgeree using Swallow Kippers and Ramus Fish box

Ingredients

2 smoked kippers
450 ml boiling water
25 g butter
1 onion, finely chopped
1 tsp Steenbergs hot curry powder
225 g basmati rice
110 ml double cream
Lemon, juice only
Salt and freshly ground black pepper
3 eggs, hard-boiled, peeled, roughly chopped
3 tbsp roughly chopped fresh flat leaf parsley

Place the kippers into a deep baking dish and pour over the boiling water.  Leave in the water for five minutes, then remove and set aside, reserving the soaking liquid.  Carefully remove the meat from the fish, taking care to remove all the bones.  Place the kipper meat into a bowl and set aside.

Meanwhile, heat a deep frying pan with a lid until hot then add the butter.  Once the butter has melted, add the onion and fry for 3-4 minutes, until just softened but not coloured.

Add the Steenbergs hot curry powder and cook for a further minute, then add the rice and stir to coat well in the butter and onions.

Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.

Stir in the double cream and lemon juice.

Season to taste with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley.  Stir gently to combine without breaking up the kipper meat too much.

To serve, spoon into warmed bowls.

Recipe For Wild Salmon With Pink Peppercorn Sauce

Thursday, August 26th, 2010

This recipe began as one of those serendipitous events when on holiday this July in Scotland.  We had one of those small kitchens that has no equipment and a very temperamental cooker, plus we had brought almost no ingredients with us.  Then around and about, you could find a few basic ingredients to work with but not much, so I was standing there with some wild caught salmon fillets from the Galloway Smokehouse and not much inspiration, with the family screaming the cottage down for some grub. 

Sophie came in for a glass of rosé wine and then I knew what to do and off I went – I put the fillets into a large vegetable pot, sliced some lemons and put these between the fillets, then sprinkled some salt and pepper over the fillets, poured in about an inch of wine and gently poached the salmon with the lid on the pot; delicious and everyone finished their plates, so job done.

Back in Yorkshire and with more ingredients to work with, I thought that perhaps you could work that simple recipe up a bit more and finish it off with a sauce and felt that a rosé wine and pink peppercorn sauce would do the trick.  I made it yesterday after getting some salmon from Carricks mobile fish truck at Ripon Market and it worked a treat.  I reckon you could also serve cold cooked salmon with a pink peppercorn hollandaise sauce.

Carrick's Mobile Fish Shop At Ripon Market

Carrick's Mobile Fish Shop At Ripon Market

For the poaching stock:

250ml / 8 fl oz rosé wine
125ml / 4fl oz water
4 slices of lemon
1 carrot, peeled and coarsely chopped
1tsp white peppercorns (whole)
1 blade mace
½ vanilla pod, sliced down centre (optional)

For the wild salmon:

1tbsp sunflower oil
25g / 1oz finely chopped shallots
4 salmon fillets (about 200g / 7oz each)
¼ tsp Sea salt
¼ tsp Coarsely milled black pepper
100ml / 4 fl oz double cream
1tbsp pink peppercorns, lightly crushed

1.  Put all the ingredients for the poaching stock in a pot and bring to the boil with the lid on the pot.  When it starts boiling, reduce the heat and leave to simmer gently for 30 minutes with the lid on, so letting all the flavours infuse into the stock.  You could skip this bit if you are pushed for time and go straight to the poaching of the salmon; in this case, I would replace the water-carrot-spice part with extra wine, i.e. just use 300ml / 10 fl oz rosé wine and the lemon slices and go straight to the next stage.

Ingredients For Poaching Stock

Ingredients For Poaching Stock

Finished Rose Salmon Poaching Stock

Finished Rose Salmon Poaching Stock

2.  Pre-heat the oven to 100oC/ 210oF and put a plate or serving dish in the oven to warm up for later.  Lightly oil a heavy bottomed, metal casserole dish and then sprinkle the chopped shallots over the base of the pan.  Place the salmon fillets on top of this and then season with some sea salt and coarsely ground black pepper.  Gently pour in the poaching stock (or rosé wine plus lemon slices) half way up the fillets, reserving any of the excess stock for later.  Put the lid onto the casserole dish and gently poach in the stock for 8 – 10 minutes, depending on the size of the salmon, but try not to overcook.  Lift out the poached salmon and place on a warm plate, cover in foil and keep warm in the pre-heated oven.

Salmon Fillets On Shallot Base

Salmon Fillets On Shallot Base

3.  Pour the juices into a clean pan through a sieve to remove the bits and add any of the excess stock reserved earlier.  Bring to the boil and reduce the liquid to about 150ml /¼ pint.  Add the cream and simmer until the sauce has a thin feel to it, but would still coat a coat for a bit.  Add the crushed pink peppercorns.  Check and adjust the seasoning, if necessary, but do not add black pepper under any circumstances as it will ruin the effect.

Crushing Pink Peppercorns In Pestle And Mortar

Crushing Pink Peppercorns In Pestle And Mortar

4.  Serve on warmed plates.  Firstly arrange the salmon fillets onto the plates, then pour over the sauce.  Serve with new potatoes, fresh green vegetables or salad – perhaps a watercress salad.

Organic Salmon In Pink Pepper Sauce

Organic Salmon In Pink Pepper Sauce

Recipes for Salt Baked Fish and Tomato Salad

Friday, June 5th, 2009

 

 

What to do on a miserable summer’s day in Northern England?  Well we made these 2 meals that let us dream that it was summery weather outside.  You could imagine that the you were on a glorious beach in the Bahamas and the red snapper had been roasted on a barbecue, rather than in the oven.  Perhaps you could even drink a can of Red Stripe to make it feel even more like the Caribbean and turn on the heating for a few minutes to complete the pretence.

 

 

Salt-baked fish

 

4                     400g red snapper, gutted

Pinch    Coarse ground black pepper (ideally Steenbergs)

12                 Sprigs fresh flat-leaf parsley

5kg       Traditional sea salt (not normal table salt)

 

Pre-heat the oven to 220oC.  Wash the fish and pat dry.  Sprinkle the inside cavities of the fish well with the Steenbergs black pepper and stuff with parsley.

 

Spread on 2 baking trays with half the sea salt.  Place the fish on the baking trays and cover with the remaining sea salt.  Press the salt firmly around the fish and sprinkle with a little water.  Bake for 15 minutes, then let the fish settle for 5 minutes.

 

To serve, remove the salt in large pieces and place the fish on plates.  Serve with lemon wedges and new potatoes, tomato salad with balsamic vinaigrette.

 

Just before serving the new potatoes, season with sea salt and black pepper and pour on 1tbsp of extra virgin olive oil.

 

Tomato salad with balsamic vinaigrette

 

4                     Fresh, ripe tomatoes

5                     Fresh basil leaves

2tsp      Balsamic vinegar

2tbsp    Extra virgin olive oil

Pinch    Coarse ground Steenbergs black pepper

Pinch    Fleur de sel

 

Slice the tomatoes and place into a shallow salad bowl.  Roughly chop the basil leaves (or tear with fingers) and place on top of the tomatoes.  Sprinkle with the fleur de sel (or Maldon Sea Salt) and some of Steenbergs organic black pepper, coarsely ground.  Mix the balsamic vinegar and olive oil in a jug and pour over the salad.