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RECIPES

Two fish dishes with sweet shallots




by Webmaster, 23rd October 2020

Sweet shallots can make fish dishes sing – see for yourself with this month’s warming recipes featuring hake and salmon

ROAST FILLET OF HAKE WITH CARAMELISED SHALLOTS, ROAST BEETS AND A GARDEN PEA DRESSING

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 40 minutes (plus cooling time)

INGREDIENTS
• 200g raw beetroot, peeled and cut into quarters
• 1 tsp chopped fresh thyme
• 4 tbsp olive oil
• 8 shallots, peeled and cut in half lengthways
• 2 tbsp runny honey
• 1 clove garlic, chopped
• 4 x 200g fillets of sustainably sourced hake, skin on and boned
• Juice and zest of 1 lemon
• 1 clove garlic, chopped finely
• 10 new potatoes, boiled until tender, cooled then sliced in half

For the pea dressing:
• 200g fresh peas, podded and blanched
• 4 tbsp white wine vinegar
• 300ml olive oil
• Few leaves of fresh spinach
• Pinch of sugar
• Salt and freshly ground pepper

METHOD
1. This dish can be cooked partially on the barbecue if the weather is dry. Alternatively, preheat your oven to 180ºC/160ºC fan/gas 4.

2. Take two sheets of tin foil approximately A4 size. On one sheet, place the beetroot with the thyme and two of the tablespoons of olive oil. On the other piece, place the shallots and pour on the third tablespoon of olive oil, as well as the honey and chopped garlic. Pinch both sheets to form two parcels and then barbecue, or roast in the oven for 30 mins.

3. Take another, slightly bigger piece of foil, pour on the final tablespoon of olive oil and place the fillets of hake on top. Season, then pour the lemon juice and zest over the top and finally a scattering of the finely chopped garlic. Pinch to form a parcel and then pop on the barbecue or cook in the oven for 20 mins.

4. While the hake is cooking, make the pea dressing (this can be made in advance, although it will discolour slightly). Blend the peas in a food processor with the vinegar, oil, spinach, sugar, salt and pepper.

5. Take your cooled, sliced new potatoes, and either cook on the barbecue, turning occasionally, or on a griddle on your hob, just for a few mins each side.

6. When ready to serve up, arrange the potatoes, beetroot and shallots on the plate, spoon around the pea dressing and put the fi sh on top, pouring over any of the cooking juices to finish.

 

GRIDDLED SALMON, TENDERSTEM, SHALLOT AND CHILLI STIR-FRY

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

INGREDIENTS
• 4 sustainably sourced salmon fillets
• Vegetable oil
• 300g Tenderstem broccoli
• 12 shallots, peeled and quartered
• 1 large red chilli, finely chopped
• 50g flaked almonds, toasted

METHOD
1. Brush the salmon fillets with a little oil, griddle or pan-fry for about 5-7 minutes each side until cooked through. Then keep warm.

2. Steam the broccoli for 2 mins, then drain. Heat a griddle pan, toss the shallots in a little oil, then cook, turning regularly, until softened and beginning to brown at the edges.

3. Add the chilli to a tablespoon of olive oil and toss into the broccoli. Add to the pan and cook with the shallots until just beginning to show griddle marks, turning at regular intervals. Sprinkle in the toasted almonds.

4. Divide the stir-fry between four plates and top each with salmon.

Recipes and imagery courtesy of www.ukshallot.com

 

TIPPLE

Tanners’ wine expert Tiffany Vernon finds a great spread of wines to complement this month’s shallot and fish dishes

Winter might be approaching but why not have a cosy outside barbecue?! The fillet of hake with caramelised shallots is a comforting meal that you can pair with white or red wine.

First up, Fina ‘Kebrilla’ Grillo, Sicily (£11.20) is brimming with citrus and pineapple, wrapped in velvety vanilla and toasty notes. This Sicilian white has huge character and depth that stands up to the smoky flavour of the dish. It’s made from the Grillo grape variety, famous for making Marsala fortified wine.

If you’re more of a red drinker, however, opt for Yerevan Areni/ Karmrayhut, Winemaker’s Red Blend (£9.95) – a light red filled with red cherry and summer fruits entwined with herbaceous notes. This is a quirky little Armenian number, created from a blend of local grape varieties sourced from vineyards up to 1,650m above sea level. Armenia is not well known for its wine, but archaeologists have discovered evidence of winemaking here dating back to 4,200BC.

Griddled salmon with Tenderstem, shallot and chilli stir-fry is a perfect mid-week meal for me and, while I don’t reserve my wines for the weekend, I do go for a more modestly priced bottle.

La Cabane Reserve Marsanne/ Viognier, Pays d’Oc (£7.95) ticks all the boxes for me here. It oozes peaches and pears with a hint of mango – and rich tropical fruits within a wine combine particularly well with chilli in food.

If you aren’t afraid of pushing the boat out mid-week, crack open a bottle of Domaine Bruno Sorg Pinot Gris, Alsace (£16.80), which bursts with tropical fruit, tangerines and pears, sprinkled with some white pepper, mineral touches and layers of light smoke. It’s beautifully complex and rich, meaning it stands up to every element of this dish. Bottoms up!

Prices subject to changes in duty. Tanners Wines, 102/103 Tremarl Industrial Estate, Ffordd Maelgwyn, Llandudno Junction, Conwy LL31 9PN. Tel: 01492 874099. www.tanners-wines.co.uk

 

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