Food

Fish Dishes

THIS MONTH I’M SHARING A FEW OF MY FAVOURITE FISH RECIPES. NOT ONLY ARE THEY DELICIOUS BUT THEY’RE EASY TO PREPARE AND COOK

Salmon and Leek Parcels

By Belinda Prince

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you

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A delicious, fishy treat for two! It looks impressive if you choose to use filo or brique pastry, but if you’re looking for a simpler alternative, puff works and tastes just as good!

Ingredients (Serves 2) 4 leeks, trimmed and finely chopped 25g butter, melted, plus a little extra 100g full fat cream cheese or crème fraîche 6 sheets filo, brique (or puff pastry cut to your required size for the salmon) 2 skinless salmon fillets Method 1. Preheat the oven to 200ºc/180ºc fan 2. Put the leeks into a large saucepan with 3 tbsps water and a couple of knobs of butter. Cover and cook for about 10 minutes until tender. Place them in a bowl, allow to cool and then mix with the cream cheese or crème fraîche. Season well. 3. Now assemble the parcels. If using the filo or brique pastry, brush a sheet with the melted butter, then lay 2 more sheets on top, brushing with butter each time. If using puff pastry, you only need to brush water on the edges of the parcels, in preparation for step 4. 4. Filo/brique: Place a salmon fillet in the centre, season, then spoon over half the leek mixture. Fold the ends of pastry over the top, pull up the sides, then scrunch together to enclose. Repeat. For puff pastry, add the salmon to one side of the pastry and fold the empty side of pastry over the top of the salmon to create an envelope, then seal the edges firmly with a fork. 5. Brush the filo parcels with melted butter, or the puff parcels with beaten egg, set on a lightly oiled baking sheet. 6. Cook for 20-25 minutes until browned and crispy. Nice served with a well dressed green salad.

Orange Glazed Salmon

This is a citrusy sweet recipe that I’m certain you’ll make again! Ingredients (Serves 4 - easily halved) 1 tbsp olive oil 2 tsp butter 4 x 170g skinless salmon fillets 125ml fresh orange juice, (about 1/2 an orange) 3 tbsp honey 2 tbsp soy sauce 4 cloves garlic, crushed salt and freshly ground black pepper, to taste 1/2 an orange, sliced to serve Method 1. Heat the butter and oil in a pan over a medium-high heat. Sear the salmon skin-side up for 3-4 minutes. Turn the salmon over and sear for 2 minutes. 2. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). 3. Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), move the salmon around in the sauce to evenly coat. 4. Remove from heat once the salmon is cooked to your liking. Good with spicy stir fry noodles.

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White Fish with a Courgette and Basil Sauce

A good way to use a glut of courgettes! Give your fillet of cod or Lieu Noir a new lease of life by wrapping and cooking it in a prosciutto or Serrano ham, adding a meaty flavour to the fish. Great served with summer greens or leeks.

Ingredients (Serves 6) 6 skinless white fish fillets (Cod or Lieu Noir) 1 lemon, juiced 6 slices prosciutto or Serrano ham or similar 25g butter 3 courgettes, cut into sticks 1 leek, thinly sliced 200ml crème fraiche Handful of basil leaves Handful of chopped parsley Method 1. Preheat the oven to 190ºc/170ºc fan 2. Season the fish and sprinkle over the lemon juice. Press 3 basil leaves into each fillet, then wrap in a slice of the ham. 3. Put the butter in a large roasting tin and put in the oven to melt. When melted, pop in the courgettes and leek, season well and toss in the melted butter. Place the wrapped fish on top in one layer. Bake, uncovered, for 15 minutes. 4. Spoon the crème fraiche around the fish, stirring into the pan juices along with a handful of torn basil leaves. 5. Return the pan to the oven for a further 10 minutes. 6. Sprinkle over some fresh parsley or cress to serve. Serve with boiled new potatoes or buttery mash and haricot vert.

Seafood Simmer

A fresh and tasty way of cooking fish. Ingredients (Serves 2 - can easily be doubled or trebled) 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp hot smoked paprika 200ml dry white wine 400g jar, chopped tomatoes 1 roasted red pepper from a jar, sliced 225g skinless white fish fillets, cut into chunks 8 large prawns, peeled Handful chopped parsley Method 1. Heat the oil in a heavy based pan, the add the onion. Sauté gently for 4 minutes until softened, then add the garlic and paprika. Cook for a further minute, then pour in the white wine. Allow to bubble away for a minute or so, then tip in the tomatoes. Season and leave to simmer for 20 minutes. 2. Stir the red pepper, fish and prawns into the sauce. Simmer gently for 5 minutes or until the fish and prawns are cooked through. Stir in the parsley. Serve with rice, boiled new potatoes or crusty bread.

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Château Mareuil, Mareuil, 86290 Brigueil-le-ChantreOpen for private viewings Call 05 49 48 02 93Belinda and Lee Prince 05 49 48 02 93 www.chateaumareuil.com