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Bernie Morgans Original Seafood Recipes

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Bernie Morgans Original Seafood Recipes Powered By Docstoc
					Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




  Bernie Morgan’s Original Seafood Recipes.




1|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Table of Contents
  Stuffed Mussels ............................................................................................. 4
  Brill Fillets with Pears, Cream and Nutmeg .................................................. 5
  Dressed Whole Salmon ................................................................................. 6
  Haddock & Spinach Bake .............................................................................. 7
  Honeyed Plaice.............................................................................................. 8
  Salmon Parcels .............................................................................................. 9
  Haddock special .......................................................................................... 10
  Smoked Salmon & Potato cakes ................................................................. 11
  Whiting & Oat flakes ................................................................................... 12
  Lemon Sole & Crab Rolls ............................................................................. 13
  Smoked Fish Pie .......................................................................................... 14
  Glazed Ray with oven-roasted vegetables .................................................. 15
  Roast Fillet of Hake ..................................................................................... 16
  Family Fish Pie ............................................................................................. 17
  Grilled lobster with Lemon and herb butter ............................................... 18
  Irish Crab Platter ......................................................................................... 19
  Mixed Irish Seafood Platter......................................................................... 20

2|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




  Dublin Bay Prawns with Lemon and Garlic ................................................. 21
  Scallops with Garlic and Parsley Butter ...................................................... 22
  Braised Cod with Red Wine......................................................................... 23
  Whiting with Tomatoes and Olives ............................................................. 24
  Crusty Hake ................................................................................................. 25
  Salmon Supreme ......................................................................................... 26
  Seabass Gremolata ..................................................................................... 27
  Whole Salmon ............................................................................................. 28
  Fish Pie ........................................................................................................ 29
  Mixed Irish Seafood Platter......................................................................... 30




3|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Stuffed Mussels




Ingredients

2 kilo fresh mussels
170g butter
4-6 cloves garlic – crushed
55g fine white breadcrumbs
Chopped parsley
Juice of 1 lemon

Method

 a)   Prepare and open mussels
 b)   Remove the top shell from each mussel and arrange the bottom shell and flesh
      in a dish
 c)   Melt the butter, add crushed garlic, parsley and lemon juice
 d)   Pour over the mussels
 e)   Sprinkle fine white breadcrumbs on top and grill until golden brown



4|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Brill Fillets with Pears, Cream and Nutmeg




Ingredients
4 large or 8 small brill fillets – skinned
2 ripe dessert pears
1 egg yolk
150mls cream
1 teaspoon lemon zest
¼ teaspoon grated nutmeg
Freshly chopped parsley
Salt and freshly milled pepper

Method

     a)   Peel pears and cut in eights - removing any remaining core
     b)   Cut fish fillets in half lengthways and wrap each around a section of pear
     c)   Arrange in a buttered oven proof dish
     d)   Mix together egg yolk, cream, lemon zest, nutmeg, parsley and seasonings
     e)   Pour over fish and cover with foil
     f)   Place in oven (baking tin half filled with water)
     g)   Bake for 20-25 minutes at 175ºC/350ºF/Gas 3




5|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Dressed Whole Salmon




To Prepare
    Buy gutted and cleaned salmon, wash well, making sure to remove all traces of
     blood from along the backbone
    Remove gills and pack cavity with crushed foil
To Poach
    Place prepared salmon in simmering water with salt, pepper, bay leaf and lemon
         slice
    Allow the water to return to a good steady simmer
    From then, allow 3 minutes per 450g/1lb cooking time
    Allow salmon to cool in water for 15-20 minutes
To Bake
    Line a roasting tin with a sheet of foil. Butter and place prepared fish on foil
    Season with salt pepper, bay leaf, parsley stalks and lemon slice
    Add a little water or white wine
    Fold foil over and seal to make a loose parcel
    Bake, allowing 10-12 minutes per 450g/lb at 190ºC/350ºF/Gas
To Dress
    Allow salmon to cool completely before removing skin
    Scrape away brown flesh, remove eyes and fill sockets with half a stuffed olive
    Garnish to taste with slices of cucumber, radish flowers, dill etc
    Serve with a selection of salads and sauces




6|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Haddock & Spinach Bake




Ingredients

700g haddock fillets – skinned
450g prepared spinach
1 clove garlic – crushed
28g butter
150mls cream
Nutmeg , salt & pepper

Method

    a)   Melt butter in a saucepan over a low heat.
    b)   Add garlic and spinach
    c)   Cook for 2 minutes
    d)   Place spinach mixture in a buttered casserole dish
    e)   Arrange seasoned fillets of haddock on top
    f)   Pour cream over fish and grate a little fresh nutmeg on top
    g)   Cover dish and bake in a moderate oven 190°C/375°F/Gas 5 for 15-20
         minutes




7|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Honeyed Plaice




Ingredients

8 fillets of plaice/lemon sole – skinned
250g mussel meat (optional)
Juice and rind of 1 orange
1 tablespoon honey
1 tablespoon soy sauce
Freshly milled black pepper

Method

    a)   Place mussel flesh on fish fillets
    b)   Roll up and arrange in an oven proof dish
         Season
    c)   Mix the honey, soy sauce, orange juice together
         Pour over the fish.
    d)   Bake in a moderate oven 190oC/375oF/Gas 5 for 15-20 minutes




8|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Salmon Parcels




Ingredients

4 x salmon portions*
Sprigs of fresh herbs – choose from dill, parsley, coriander, marjoram, chives
Green peppercorns
4 tablespoons white wine
Salt and pepper Oil
4 large circles each of greaseproof and foil paper

Method

    a)   Place portions of salmon on lightly oiled foil
    b)   Scatter herbs and peppercorns on fish, season and pour wine over
    c)   Fold over foil and greaseproof paper and seal edges
    d)   Bake parcels in a pre-heated, moderate oven 190oC/375oF/Gas 5 for 12 -15
         minutes




9|Page Bernie’s R ecipe Book
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Haddock special




Ingredients

600g Haddock fillets cut in chunks
Fish stock
Selection of vegetables (onion, garlic, celery, carrot and potato)
Bouquet garnished and seasoning
Chopped parsley

Method

a)   Sweat your selection of chopped vegetables in butter or oil until tender
b)   Add bouquet garni, seasoning and fish stock
c)   Simmer for 20 minutes
d)   Add chunks of Haddock and cook for a further 5-7 minutes
e)   For a special occasion add mussels, prawns or crabmeat
f)   Sprinkle liberally with chopped parsley and serve with garlic bread




10 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Smoked Salmon & Potato cakes




Ingredients

Potato cakes (pre-packaged or homemade)
Knob of butter
Smoked salmon slices
Créme fraíche

Method

a)   Simply grill or fry the potato cakes
b)   Spread butter on each potato cake
c)   Top with a slice of smoked salmon
d)   Add a dollop of crème fraíche

Cook's note: Try mixing a little horseradish sauce through the crème fraiche and
serving with the smoked salmon - the flavours are great together




11 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Whiting & Oat flakes




Ingredients

4-6 whiting fillets – fins trimmed
2 tablespoons mayonnaise
85g oat flakes
Salt & freshly milled black pepper
Butter and oil – to fry

Method

a)   Dry fillets with kitchen paper and season
b)   Lightly spread mayonnaise on fillets and coat with oat flakes
c)   Fry fillets in a mixture of oil and butter until crisp and golden, turning once.
d)   Drain on absorbent paper
e)   Serve immediately with chips or salad




12 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Lemon Sole & Crab Rolls




Ingredients

8-12 fillets of lemon sole – skinned            110g spinach leaves
110g white crabmeat                             Pinch of paprika
Salt and Pepper                                 340g noodles

Selection of vegetables – cut in thin strips to include: Red pepper, mange tout, baby corn, spring
onion, mushrooms

Method

   a)   Season crabmeat with paprika, salt and pepper.
   b)   Plunge half the spinach into boiling water for 30 seconds .
   c)   Drain and refresh in cold water.
   d)   Cut each fillet in half lengthwise.
   e)   Place a layer of spinach on fish and top with crabmeat.
   f)   Roll fish up to make a neat parcel.
   g)   Lightly oil the base of a bamboo steamer and line with remaining spinach.
   h)   Place fish rolls on top .
   i)   Cover and place over boiling water for 5 minutes.
   j)   Meanwhile, place noodles in boiling water for 3-4 minutes.
   k)   Drain and arrange in steamer with vegetables.
   l)   Stack steamer – vegetables and noodles on base, and partially cooked fish on top.
   m)   Replace over boiling water and continue to steam for 5-7 minutes




13 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Smoked Fish Pie




Ingredients

450-675g smoked fish                     2 tablespoons cream
30g butter                               Freshly milled black pepper
2 leeks – thinly sliced                  Bay leaf
30g flour                                Chopped parsley
300ml milk                               30g grated cheddar cheese


Method

    a)   Generously grease a pie dish with butter
    b)   Remove all bones from fish and cut in portions. Place in pie dish
    c)   Melt butter in a saucepan, add leeks. Cook gently for 2 minutes
    d)   Add in flour and cook for 1 minute
    e)   Whisk in milk and cream. Bring to the boil
    f)   Pour sauce over fish, add bay leaf
    g)   Cover and bake in a fairly moderate oven 180OC/350OC/Gas 4 for 20 - 25
         minutes; remove cover, sprinkle cheese over the fish, and return to oven to
         brown.
    h)   Garnish with chopped parsley




14 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Glazed Ray with oven-roasted vegetables




Ingredients

450g Ray wings                          8 small onions
Zest and juice of 1 orange              8 cloves garlic
2 tablespoons honey                     Sprig rosemary
4 beetroot – peeled                     Olive oil
4 white turnips – peeled                Salt and pepper


Method


     a)   Preheat the oven to 200°C / 400°F / Gas 6
     b)   Make up glaze and orange juice, soy sauce and honey.
     c)   Pour over Ray and marinate for 5 minutes
     d)   Brush vegetables with oil, season with salt and pepper.
     e)   Place on lightly oiled roasting tin
     f)   Transfer ray to oven-proof dish and pour a little of the marinade over.
     g)   Reserve the rest, bring to the boil and reduce to thicken slightly
          Put fish and vegetables into oven and roast for 15-20 minutes
     h)   Arrange on a serving platter and pour the rest of the sauce over the fish




15 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Roast Fillet of Hake




Ingredients

4 portions Hake fillet             50g Green Pitted Olives
3 Peppers (yellow/green/red)       10g Capers (small)
1 Aubergine                        2 Beef Tomatoes
1 Courgette                        50ml Olive Oil
1 Small Onion                      Parsley
2 Celery Sticks                    2tsp White Wine Vinegar
1tsp White Sugar

Method

    a)   Chop all vegetables into the same sized squares.
    b)   Take chopped aubergines and toss in flour. Deep fry for one minute.
    c)   Leave to dry on kitchen paper.
         Heat oil and Add onion, celery, peppers, courgettes, aubergines, olives, capers,
         tomatoes, salt and pepper and 1tsp sugar and white wine vinegar
    d)   Cook for about 10 minutes; do not allow the vegetables to go soggy.
    e)   Cut Hake into 4 portions
    a)   Heat a little oil in a non stick pan.
    b)   Place Hake in pan and cook skin side down until golden brown.
    c)   Turn and finish in oven for 2-3 minutes




16 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Family Fish Pie




Ingredients


750g fish of choice – salmon, smoked coley          100g butter
2 leeks - roughly chopped                           100g flour
50g grated cheddar cheese                            ½ litre milk
4 large potatoes – cooked and mashed
Little salt and pepper

Method

    a)   Pre-heat oven to 190°C/Gas mark 5
    b)   Heat butter, gently fry leek until soft
    c)   Place fish in milk, simmer gently for 5 minutes. Remove and place in oven-proof dish.
         Season and spread leeks on top
    d)   Melt butter, stir in flour gradually. Slowly whisk in milk, continue to cook over low heat,
         stirring continuously, until the sauce thickens. Add grated cheese
         Pour sauce over fish.
    e)   Spread mashed potatoes on top
    f)   Bake for 25-30 minutes
    g)   Serve with fresh vegetables or crisp green sala




17 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Grilled lobster with Lemon and herb butter




Ingredients
750g lobster
100 g softened butter
1 teaspoon lemon zest
Juice of ½ lemon
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper

Method

    a)   Place lobster in boiling water for 15mins (or longer for larger sized lobsters )
    b)   While the lobster is cooking, mix chopped parsley through the softened butter; add
         lemon juice and zest and juice. Season with salt and pepper and mix together.
         Remove lobster from water and run under cold running water for a few minutes.
    c)   Place in fridge and allow cooling for at least a half an hour
    d)   Use a sharp heavy knife to cut the lobster in half lengthways
    e)   Remove the tomalley and egg sack which are located at the head end
    f)   Remove tail meat, cut into slices and rearrange in the tail area
    g)   Use a heavy weight to gently crack the claws, and then remove claw meat gently Place
         the 2 lobster halves and claw meat on a baking tray or oven proof and add 1
         tablespoon of butter onto each lobster half
    h)   Place in hot oven for four or five minutes
    i)   Remove and drizzle with any remaining melted butter from the tray. Serve with fresh
         green sala




18 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Irish Crab Platter




Ingredients (Serves 1)
75g Irish crab – white meat
50g Irish crab – brown meat
4 Irish crab toes
1 slice of Smoked Salmon and Crab Parcel (optional)
1 tablespoon mayonnaise
1 tablespoon Marie Rose sauce
Lettuce / Salad leaves
25g garlic and herb butter

Method
    a) Mix mayonnaise with the brown crabmeat, divide into 2 and place on
    b) Salad leaves on each of the 2 plates.
    c) Mix Marie Rose sauce gently through the white crab meat, and arrange
       across the plate. (This can be placed beside the optional slice of Smoked Salmon and
       Crab Parcel)
       Melt garlic and herb butter (see below) and place in 2 small serving dishes or ramekins
       on each plate beside 4 crab toes.
    d) Garnish with herbs and serve immediately.

Garlic and Herb Butter Simply combine 200g softened butter with 4 cloves of crushed garlic
and 2 tablespoon chopped herbs such as parsley, dill or chives.




19 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Mixed Irish Seafood Platter




Ingredients (per person)

50g / 1 tablespoon Irish crab – white meat
50g / 1 tablespoon Irish crab – brown meat
5 cooked Irish mussels
½ tablespoon mayonnaise
½ tablespoon Marie Rose sauce
2 slices smoked salmon
3 crab toes
Dressing or sauce for mussels (See suggestions below)
Herbs to garnish

Method

    a)   Mix the mayonnaise with the brown crabmeat and separate into 4 small ramekins or
         serving dishes
    b)   Mix Marie Rose sauce with the white crabmeat, and place 2 tablespoons onto each
         plate (See picture)
    c)   Place 3 crab toes with the brown and white crabmeat
    d)   Place 2 slices of smoked salmon on each plate
    e)   Remove half shell from the mussels and arrange on plate, drizzle with a little dressing
         or vinaigrette of choice (See suggestions)
    f)   Garnish with lemon wedges and herbs




20 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Dublin Bay Prawns with Lemon and Garlic




Ingredients

12 - 16 Dublin Bay Prawns
Juice and zest of 1 lemons
Olive oil
2 cloves garlic - crushed

Method

    a)   Heat olive oil in a large pan. Add garlic and cook gently for about half a minute
    b)   Add prawns and cook briskly for 2-3 minutes, depending on size
    c)   Add lemon juice and zest
    d)   Arrange prawns on a plate and drizzle with cooking juices
    e)   Serve with salad leaves and crusty bread




21 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Scallops with Garlic and Parsley Butter




Ingredients
12 Scallops - removed from the shell               1 small bunch of fresh parsley
150g softened butter                               2 cloves of garlic - crushed
Squeeze of lemon or lime juice                     Salt and freshly ground black pepper


Method

     a)   Blend the butter, garlic, parsley and lemon juice together in a bowl.
     b)   Finish mixing with a spoon to ensure the ingredients are well blended together
          Heat a frying pan and add the garlic butter
     c)   Add the scallops and sear them quickly - about 45 seconds to a minute on each side
          Remove from the pan and serve with salad leaves and lemon wedges.
     d)   Drizzle the melted garlic butter over the scallops and leaves

 Barbecued Scallops
Place a knob of garlic butter on prepared scallop in shell
Place on barbecue and turn scallop flesh during cooking time
Serves four people as a starter or two people as a main course.
Prawns can be substituted for scallops.




22 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Braised Cod with Red Wine




Ingredients

675g filleted chunky white fish
1 tbsp flour
Olive oil
½ onion finely diced:
2 cloves garlic
1 small celery stick
225g mange-tout/green beans
110g pitted black olives
1 glass red wine
Salt and pepper



Method
    a) Season and lightly flour fish fillets
    b) Heat oil in a flameproof casserole dish. Fry fish until just coloured, then remove
       Add more oil and cook onion, garlic and celery until a pale golden colour
    c) Add wine and simmer for a few minutes
    d) Add beans and olives
    e) Place fish on top of vegetables. Cover and braise in a pre-heated oven
       180°C/200°F/Gas 6 for 12 minutes




23 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Whiting with Tomatoes and Olives




Ingredients

2 medium whiting – gutted, head removed, well washed
1 onion – chopped
1 clove garlic – chopped
6 tomatoes – skinned
Parsley
30g pitted black olives – sliced
Oil Salt & pepper

Method

    a)   Place the fish in a lightly oiled over proof dish
    b)   Put a few slashes through thickest part
    c)   Season well
    d)   Heat a little oil and sauté onion and garlic, tomatoes, parsley and olives
    e)   Simmer gently for 10 minutes
    f)   Pour the sauce over the fish and bake for 20-25 minutes at 375ºF/190ºC/ Gas 5




24 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Crusty Hake




Ingredients

4 x 175g of fresh hake
125g fresh breadcrumbs
5 tbsp olive oil
1 finely chopped shallot
30g finely grated parmesan
1 tbsp of finely chopped coriander and chives

Method

a)   To make the herb crust sauté the chopped shallot in a tbsp of olive oil for about 3 min
     without colouring it
b)   Remove from the heat and add in the bread crumbs and chopped
c)   herbs and parmesan. Mix with a fork and add the remaining 3 tbsp olive oil to moisten.
d)   Generously top each of the hake fillets with herb crust.
     Over a medium heat gently place the hake fillet crust side down in a pan, and press down to
     compress the breadcrumbs onto the hake.
e)   Cook for 2-3 min until breadcrumbs begin to get crispy and brown.
f)   Turn fillet over and continue to cook for 5-6 minutes.
g)   Serve hake on a plate with some buttered cooked vegetables or creamed spinach.




25 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Salmon Supreme




Ingredients

2 Salmon Darns,
½ lime,
1 tbsp coriander leaves,
1 red chilli, roughly chopped,
1 piece of ginger, peeled,
1 garlic clove, roughly chopped.

Method

    a)   Place the chilli, ginger, garlic and coriander in a mini blender and whiz until
         fragrant and nicely chopped. Season the fish with salt and pepper and then
         rub the spices into it, place them in a serving dish and
    b)   squeeze the juice of half a lime over each. Pop in a preheated oven for about
         10 mins. At 200oC or until the fish is just a little pink in the centre, and serve
         as below.
    c)   Cooking time: 10 minutes




26 | P a g e B e r n i e ’ s R e c i p e B o o k
   Omeath, County Louth
   Web : www.morganfinefish.com
   Email: sales@morgansfinefish.com
   Tel. 042 9375128
   Fax. 042 9375391




  Seabass Gremolata




  Ingredients

4 seabass fillets with skin on
4 tablespoons vegetable oil

For the Gremolata
3 tablespoons flat parsley, roughly chopped
Zest of 1 lemon, grated
½ teaspoon sea salt
1finely chopped deseeded red chilli
1finely chopped shallot & 5 tablespoons olive oil


  Method


     a) To make Gremolata, mix the parsley, lemon zest, salt, chilli and shallot in a bowl. Add 1
           tablespoon of olive oil until very loose pasties formed. You can make this dressing a few
           hours in advance to allow the flavours to develop.
     b)    To prepare the fish, heat a non stick pan and season the seabass fillets. Add 1 tablespoon
           of olive oil for each fillet to be cooked. Cool the fillets skin side down for 2-3 mins until
           the skin is crisp and golden brown.
     c)    Then turn over and cook for another min or two until just cooked through.
     d)    Place the seabass on a plate and spoon the gremolata dressing over it until the fish is
           coated.



  27 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Whole Salmon




Ingredients
1.5kg whole salmon, gutted and scaled
3 tbsp finely chopped coriander
Zest of 1 lime
2 tbsp sunflower oil
Dressing
1 tbsp sunflower oil
Zest and juice of 2 limes
1 tsp chilli sauce
½ tsp clear honey
3 tbsp finely chopped coriander & salt and black pepper
Method

  a)   Preheat the oven to 200°C / 400°F / Gas 6)
  b)   Rinse the whole salmon inside and out and pat dry with some kitchen roll. Stir the
       coriander, lime zest and sunflower oil together with some salt and pepper to make a rub.
       Using your hands, spread this in the inside cavity of the salmon. This will infuse through
       the salmon as it bakes.
  c)   Grease a non stick baking tray with a little sunflower oil to prevent sticking. Sit the salmon
       upright on its belly on the tray, curving it around to fit. Bake the salmon for 40-45 mins.
       Remove and leave to ret for 10 mins.
  d)   Meanwhile, prepare the dressing for serving. Simply whisk together the sunflower oil, lime
       zest and juice, chilli sauce, honey, coriander and seasoning to taste.
  e)   Carefully remove the skin from the salmon, leaving the head and tail intact. Scrape any
       brown flesh from the salmon to reveal the pink meat. Carefully lift onto a large serving
       platter and drizzle the dressing over to serve.




28 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Fish Pie




Ingredients
800g smoked haddock, cod fillets, prawns, mussels
500ml fish stock
4 Shallots peeled and finely chopped
250ml white wine
250ml dry martini
500ml double cream
1 lemon & 6 large potatoes
1 egg yolk, salt and Pepper
Few sprigs of fresh Tarragon and flat parsley roughly chopped
A little milk and 25g of butter

Method
 a) Preheat oven to 180oC.
 b) Heat butter in a saucepan and gently sweat the shallots until soft. Add wine and Martini
     and simmer slowly until liquid is reduced by half. Add the stock and again reduce the
     liquid by half.
 c) Stir in the cream and continue reduce by approximately a third until you have a thick
     mixture.
 d) Cut the fish into bit size pieces and season well.
 e) Add the fish to the sauce with a squeeze of lemon juice, the parsley and tarragon. Pour
     the whole mixture into a 3 pint earthenware dish.
 f)  Boil the potatoes until tender, mash and add the butter, milk and the egg yolk.
 g) Pipe or spoon the mash onto the fish and place in the oven for 20-25 mins until bubbling
     and golden brown.



29 | P a g e B e r n i e ’ s R e c i p e B o o k
Omeath, County Louth
Web : www.morganfinefish.com
Email: sales@morgansfinefish.com
Tel. 042 9375128
Fax. 042 9375391




Mixed Irish Seafood Platter




Ingredients (per person)

50g / 1 tablespoon Irish crab – white meat
50g / 1 tablespoon Irish crab – brown meat
5 cooked Irish mussels
½ tablespoon mayonnaise
½ tablespoon Marie Rose sauce
2 slices smoked salmon
3 crab toes
Dressing or sauce for mussels
Herbs to garnish

Method

    a)   Mix the mayonnaise with the brown crabmeat and separate into 4 small ramekins or
         serving dishes
    b)   Mix Marie Rose sauce with the white crabmeat, and place 2 tablespoons onto each
         plate (See picture)
    c)   Place 3 crab toes with the brown and white crabmeat
    d)   Place 2 slices of smoked salmon on each plate
    e)   Remove half shell from the mussels and arrange on plate, drizzle with a little dressing
         or vinaigrette of choice
    f)   Garnish with lemon wedges and herbs




30 | P a g e B e r n i e ’ s R e c i p e B o o k

				
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