Saturday, 23 November 2013

Ari's Fish Suppers

I see that I haven't blogged in ages. It's because while I've eaten new things, nothing's been so new that it necessitates its own entry. I think it's OK to have several easy recipes under a Nigel Slater-esque title though. And why haven't I been eating out? Well, I ate out last week at Honest Burger when I was supposed to be going to see Gravity but then my friend had a date and my other friend is too lazy to travel more than 3 stops on the tube and it just didn't happen, OK? Instead of seeing a film, I did something which involves eating unhealthy food AGAIN. This week was to be different. No skipping activities in favour of food! No blogs. I even eat ridiculously overpriced deli counter food from M&S for two dinners to ensure this would happen. And it did! I now have membership to the Everyman cinema. Sure, it cost £55 and the tickets are real expensive but I got carried away in the newness of it all. And the cinema is reaaally nice. You have to go in a pair though - the seats are like mini two seater sofas so you can pretend you're in your living room. (If your living room was also decked out with waiters taking food and drink orders.) Anyway, I'd recommend it. The other activities included a play and an exhibition but this is a food blog (supposedly) so let's get to the recipes that none of you ever read.

Fish and chips
2 trout fillets 

2 potatoes, skin on and cut into chips

Place the chips in a baking tray. Drizzle with vegetable oil and season with salt and pepper.
Toss well.
Place in an oven preheated to 200 degrees C for 40 minutes, turning occasionally.

Frozen peas
Mint 
Lemon juice
Butter 

Cook peas in boiling water for 4 minutes. Drain well.
Add a handful of mint and a tsp of butter.
Mash roughly.
Add lemon juice to taste.

2 tbsp mayonnaise
1 tsp Dijon mustard
1 spring onion
Half a yellow pepper 
1 tsp capers
1 tsp olives
Half a red onion 

Place the vegetables, capers and olives in a food processor and blend.
In a bowl, mix together the mayonnaise and mustard.
Add the vegetable mixture and mix well. 
Season with black pepper and lemon juice.

Cook the trout in a non-stick pan.
Season the fish all over with extra salt on the skin side.
Heat the oil, place the trout skin side down in the pan.
After about 3 - 4 minutes, flip the fish and cook until opaque, about 3 minutes. 

Grilled salmon with pea and mint risotto
1 onion 
2 cloves garlic
300g risotto rice
1 glass wine
1l vegetable stock 
100g peas
100g spinach 
Handful of mint
Lemon juice and black pepper

In olive oil, sweat the onions and garlic until translucent over a high heat.
Add the risotto rice and fry for a minute.
Add wine and let the liquid absorb and alcohol bubble off.
Add enough stock to just cover, turn the heat down to medium and stir until absorbed.
Keep adding stock and stirring until the risotto rice is cooked.
Once cooked, stir in peas, spinach and mint.
Season, to taste, with lemon juice and black pepper.

Salmon and noodle broth 
2 tsp Thai curry paste
Half an onion, sliced
1 red pepper, sliced
Handful broccoli florets
3 spring onions, chopped
500ml chicken stock 
2 portions noodles 
2 salmon fillets

In a saucepan, heat a dash of vegetable oil. 
Add the curry paste and cook for a minute.
Add the onions and cook for a couple of minutes.
Add the stock and turn the heat down to a simmer.
Add the noodles, salmon and broccoli cook for about 5 minutes.
Turn the heat down.
Add the remaining vegetables and serve, with a squeeze of lemon juice if desired.

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