Anytime I’ve made fish pie it’s been done with a white sauce as the base so like the idea of making with tomatoes instead..
I had just over 8oz of fish so I halved everything else. First off I put the potatoes on and the started frying the onion. I decided to add the bacon with the onion to give them time to cook together before adding the fish. I just thought the fish would break done really quickly so the less time in the pan the better..
Then I added the tomatoes and I opted for sage..
Even after very little stirring and cooking the fish had started to break down..
Even though I had halved all the other ingredients I had used a whole can of tomatoes, it was kind of accidental but I don’t think it looked like it had affected the fish filling really..
I had quite a thin coating of mashed potato on the top, and I was actually quite surprised that there wasn’t an egg yolk in the mash as that seems to be a feature in this book..
After 30 minutes in the oven the potatoes had started to brown and the filling was bubbling up through the edges of the potato
So how does this compare to fish pie with a white sauce? It is nice for a change! I did really like the flavour the bacon and sage added, that was a nice touch. I definitely think the mashed potato was missing an egg!! Overall though was a good fish pie.
Would I make this again? Yeah I would
This isn’t what I had planned to make today, I was hoping to get some red mullet from the fishmonger but they were sold out. I decided to get some sole and do this recipe instead..
The list of ingredients says skinned so I assumed I should get fillets, but then the recipe starts by saying to cut off the fins which made me think I should be using whole fish! I just decided I would cut back on the cooking time.
I had bought 2 fillets so thought I should half everything else. So first I coated in flour..
I fryed these for a matter of minutes in each side, I didn’t brown them much at all as I didn’t want to overcook it
I have been attempting to make tarragon vinegar. I had put some fresh tarragon in a bottle with some vinegar and left in the cupboard. So I opened that for the first time today and smells great! There really isn’t much liquid when I mixed the sherry, vinegar and orange juice, but the smell from it is really strong.
I only heated the liquid for a few minutes then put the orange on the fish
Then I browned the remaining butter which took about 5 minutes, then added the sherry liquid and it did start to spit furiously but smells good!!
I poured this butter sauce over the fish and then served with some oven baked chips
The fish is so lovely and delicate, am glad I didn’t fry to long. Then the buttery sauce is great with it, although I didn’t get much sherry or tarragon in the sauce. The bits of orange have totally taken on the flavour of the tarragon and sherry which is really nice! It’s good when you get a bit of fish, orange and sauce.
So this may seem like a lot to do but it’s all very quick and was all ready in under 15 minutes!
Would I make this again? Yes, lovely dish
Before starting this blog I was a bit stuck in my ways with fish, it was either salmon or haddock. I’ve since tried a good few other varieties and tonight I was cooking turbot for the first time..
The only reason I picked turbot is because that’s what the fishmonger had! I had gone there with the option of buying whichever fish I saw first but they didn’t have halibut, so I bought 2 peices of turbot..
I had 2 peices of fish so halved everything else and covered the fish with 1/8th of a pint of milk..
I took the fish out after 15 minutes and it did look cooked through. I didn’t want to leave it too long as it would get cooked further under the grill anyway..
I left the fish covered with foil while I carried on with the sauce. It did seem like a lot of sauce compared with the amount of fish I had so I didn’t end up pouring the whole lot over..
Then it was under the grill for just under 5 minutes to brown..
Doesn’t look too pretty but I was still looking forward to this! We were having with some oven baked chips and stir fried veg. I liked the idea of having with spinach but didn’t have any in the house.
The turbot was lovely and soft and the cheese sauce is rather good! Together they are nice but I do think I’d like to try the turbot just on its own and not smothered in cheese sauce!
Would I make this again? Yes, loved it!
I do really like mackerel, I used to be slightly scared about cooking whole fish but after making the trout and almonds I’m slightly less afraid!
I picked up the mackerel at my local fishmonger and he thankfully gutted them for me! I don’t quite fell confident enough to try that!
The stuffing is simple enough, nothing fancy about that and all mixed together in a few minutes..
I stuffed the fish as best as I could, but there did seem to be a lot of stuffing! I had halved everything as only bought 2 fish to share between the three of us. They are kind of bursting open…
After just over 20 minutes the fish was looking cooked through and the stuffing looked cooked as well..
Rather than have with an orange salad we were having oven baked homemade chips and some green beans. Sort of like a fancy fish and chips!!
I remember being young and freaking out over the bones in fish, so I did expect some objections from my daughter, but she loved it! I think she found it a bit of novelty pulling out the bones and counting them and then seeing the skeleton of the fish once we’d pulled all the meat off.
The flavour is good, I do love fresh mackerel, and the combination with the stuffing is lovely. The mackerel really goes with the citrus flavours in the stuffing.
Overall this was a lovely dinner enjoyed by all three of us.
Would I make this again? Yes, would be good to try on the BBQ!
Apparently this means fish cooked in a simple way, but using my basic french skills I think it translates to sole good lady!!
I found quite a few other references to this recipe and it does seem to be quite a classic one. I didn’t find any that said to serve with Hollandaise sauce though!
I had bought the sole from the fish van man so was already nicely filleted. They are quite small fillets so did wonder if they would fold into three ok, fortunately was fine..
I like the idea of using the mushroom stalk, usually they just get thrown out so happy to get use out of them!
After 15 minutes in the oven the fish was feeling really soft, so was very carefully transferred to another dish..
There really wasn’t much liquid drained off the fish so had to use a bit of milk to make up to the correct volume. The sauce was easy enough and even after halving everything I had loads of sauce..
I had left my mushrooms whole but in the photo they looked sliced! Don’t suppose it really matters!
We were having this with some oven baked chips, so I suppose you could say it was a posh fish and chips!
The fish was so amazingly soft and tasted fantastic. The sauce was good and nothing bad to say about mushrooms fried in butter! Overall this really was good. Before I started this blog I did not cook enough fish and would never have thought of trying this but it’s soo lovely and would highly recommend!
Would I make this again! Yes, loved it!
I had some of the lovely lemon sauce leftover and didn’t want to waste it, so was looking to see what I could make to have with it. I had already done the fish cakes so fish puffs it was..
So much for me cutting back to a recipe every other day! I think that week I was overloaded with cakes and didn’t want to rush any posts I was doing, but now I seem to have the time and have been doing a recipe a day!
I got the fish for this again from our fish van man which is great, and opted for haddock.
I had to assume that the mix isn’t meant to be completely smooth as there are flakes of fish. I like that there are chunks in it as it would seem a bit like baby food if the fish was completely smooth as well!
I didn’t take any photos of the raw mix as to be honest it looked utterly revolting!
I made my puffs slightly bigger than a tsp, I reckon if I’d been making them that size I’d be frying them till midnight. The mixture does make quite a lot, and I made my more of a dessertspoon size.
It really is quite a wet mix and I did wonder if 2 eggs was too much, and was worried that it was just going to totally disintegrate when it hits the oil. Fortunately it was fine and they stayed intact and turned a lovely golden colour quite quickly…
As I mentioned I was making these to have with the lemon sauce, I also just served a couple of salads and that was dinner.
The puffs are great! They are like a cross between tempura and fish pakora. The curry powder is really lovely in this and they are really light considering they have been deep fried! They were good with the lemon sauce, but I think the flavour if these is so good that you don’t need a well-flavoured sauce with them like the recipe suggests. They are fab little mouthfuls just as they are!
My daughter loved these as well and make a good change from fish finger! Although she did opt to have them with tomato sauce!!
Would I make these again? Yes, loved these
I made the ocean soufflé a while back and it was great, although I had made that in individual positions and fancied trying to make this as one big soufflé..
I just simmered the fish for a few minutes to cook. Can do that with either milk or water, if using milk than go and use that milk for the rest of the recipe. I was using smoked haddock for this, but like the recipe says you could use white fish or even another smoked fish.
I’ve not made many soufflés but I’ve never made one with cornflour like this, and when the recipe says stir until it thickens I wasn’t sure how thick it should be! I think I stirred it for only about 5 minutes after adding the cornflour and by then it was like a thin double cream.
I decided to use two eggs and I opted for nearer 3oz of cheese! I carefully folded in the egg whites and poured into one big dish..
After 20 minutes it was golden but it still looked really wobbly so I actually left for another 10 minutes and in that time it did rise considerably more so am glad I left in that bit longer.
I tried to get a photo as fast as I could when it came out the oven but I don’t think my photo really shows how much it had risen
It does sink quite a bit pretty much straightaway. So this was dinner for me and I ate half this, and loved it! It’s so light and fluffy and the flavours are all fab.
I could’ve quite happily eaten the lot!
Would I make is again? Yes and love the sound of the variation suggested in the recipe with the pastry base.