Recipe

FISHY ONE POT WONDER
Serves 4-6
1 bunch spring onions
4 tbsp rapeseed oil
4 cloves garlic, minced
1 x 400g tin cherry tomatoes
Pinch of sugar
Pinch of saffron (optional)
1 tsp smoked paprika
1 tbsp balsamic vinegar
4 heritage tomatoes (approx 450g)
Small clutch of basil
4 small red gurnards (or other firm-fleshed fish), filleted and
skin removed
10 prawns, peeled
1 x 400g tin butter beans, drained
1 x 400g tin kidney beans, drained
1 lemon, cut into wedges

Chop the spring onions into rounds. Heat 2 tbsp of the oil in a large lidded saucepan. Add the garlic and the green part of the onions and cook until softened but not coloured.

 Add the tinned tomatoes, some sea salt, a pinch of sugar, the saffron (if using), paprika and balsamic vinegar. Simmer for 5 minutes, then pour into a separate bowl and wipe the pan clean.

In the meantime, cut the heritage tomatoes into bite-sized pieces. Add the white part of the spring onions and the basil, torn into small bits. Season and set aside.

Heat the remaining oil in the pan until hot. Season the gurnard fillets and the prawns and sear for about 1 minute on each side until coloured and then return the tomato sauce to the pan along with all the beans. Bring to a simmer for about 2 minutes with the lid on. Stir in the heritage tomatoes and check the seasoning. Serve with a little extra basil on top and the lemon wedges.

Recipe from Rachel Khoo
Illustration by Heather Gatley
Cover from The Joy of Cooking by Irma S. Rombauer found here

Recipe

Fish with Lemon and Brown Butter Sauce.

Taken from Rachel Khoo's The Little Paris Kitchen.
This dish is really quick and delicious. I highly recommend  giving it a go!

Ingredients

• 2 fillets of lemon sole (about 150g/5oz each), skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1½ tbsp sunflower oil
• 45g/1½oz butter, cut into cubes
• ½ lemon, juice only
• 1 tbsp chopped flatleaf parsley
• 1 tbsp small capers (optional)

Preparation method

1. Check the fish for small bones and use tweezers to pull out any that you find.
   
2. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
   
3. Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.)
   
4. When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
   
5. Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter).
   
6. Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

Recipe

Rachel Khoo's Terrine Forestière (and my lunch today...yum!)

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
450g mixed wild mushrooms
2 knobs of butter
2 shallots, finely chopped
2 cloves of garlic, crushed to a paste
4 eggs
250g crème fraîche
2 teaspoons Dijon mustard
A pinch of nutmeg
2 tablespoons chopped parsley
Salt and pepper  

Method
Preheat the oven to 160°C and line two 250g mini loaf tins* with baking paper.

Clean the mushrooms carefully with paper towels or a brush, then roughly chop any that are large to make them all about the same size. Melt the butter in a large frying pan and add the shallots and garlic. Once the shallots begin to brown, add the mushrooms and fry for a good 10 minutes until they have released all their juices (if the pan is too small for them all in one go, fry in batches).

Meanwhile, beat the eggs in a bowl with the crème fraîche and mustard. Add the nutmeg and parsley and season with salt and pepper.

Remove the cooked mushroom mixture from the pan with a slotted spoon (to drain off any liquid) and divide between the prepared tins. Pour the crème fraîche mix over the mushrooms and bake for about 15 minutes or until set. Leave to cool slightly before cutting. Best served at room temperature.

 *Or make 1 large terrine in a 500g loaf tin and bake for about 30 minutes or until set.

Recommended Recipe: Trout in a parcel.

Currently one of my favourite meals. It's simple, quick, ooohhh soooo good for you and very filling. I used leek instead of fennel today and it is just as tasty. The video makes my mouth water...enjoy!