Three easy-to-cook fish recipes
800 g trout fillet, 300 g small carrots, 1 green cabbage, 2 tbs mustard, 1 tbs honey, 200 ml orange juice, 50 g butter, salt and pepper.
Boil the carrots in lightly salted water until tender. Cut the cabbage into wedges and braise quickly in a little water with a small amount of butter. Cut the trout fillet into portions and fry, skin side down, on a low heat for 5-6 minutes.
In a pan, bring the rest of the butter, honey, orange juice and mustard to a boil. Add some pepper to the sauce before serving.
Potatoes make a good accompaniment.
1 kg cod fillet, 1 tbs butter, 1 tsp salt, 1/2 tsp pepper, 1 clove of garlic, 3 sliced tomatoes, 1 sliced leek, 200 g grated cheese, 150 ml single cream.
Pre-heat the oven to 200 ºC. Cut the fish fillet into portions and place them in a buttered baking dish. Add salt, pepper and finely chopped garlic. Place the sliced tomatoes and leek on top of the cod and sprinkle with cheese. Pour over the cream. Bake on the centre shelf for about 30 minutes.
Serve with boiled potatoes or rice.
Creamed fish soup
1/2 kg salmon (or cod or catfish), (mussels/shrimps – optional), 1 shallot onion, 1 tbs butter, 2 tbs plain flour, 200 ml full-fat milk, 300 ml cream, 800 ml fish stock, 2 carrots, 1 leek, 1 fennel, salt and pepper, 4 stalks flat-leaf parsley, 4 stalks fresh thyme.
Make the fish stock. In a sauce pan, sweat the chopped shallot in butter on a low heat. Add the flour and stir in the milk, cream and fish stock. You can substitute some of the fish stock with white wine.
Simmer the soup on a low heat for 20-30 minutes, until it thickens slightly. Add salt and pepper to taste. Julienne the carrots, fennel and leek. Boil the carrots briefly. (Wash and clean the mussels/shrimps). Cut the fish fillet into thin slices.
Towards the end of the cooking time, add the fish, mussels/shrimps and vegetables to the soup. Simmer for another 5 minutes. Sprinkle over chopped parsley and thyme before serving.
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