What do we do with our catches that we work so hard for, if you keep some for the pot, do you do as i do and just bang it in a frying pan, i thought so,well thanks to ken the chef (who was margaret thatchers chef for a time during the eighties) has come up with a couple of delicious recipes for cod/ whiting and plaice for us here on bigdavesfishing. There are more recipes for different fish planned for the near future but if you have a favorite recipe that you would like to share with us contact me here or send me a pm on the forum, you can learn all about filleting your fish HERE
Cod/ Whiting
Baked In a Rich Cheese Sauce [4 Portions] Merlan Mornay [whiting]
[1 by 8 oz fillet per portion]
4 fillets
¾ pt white sauce [Lasagna Topping]
4oz Cheddar Cheese [grated]
1. Preheat oven to 200degrees centigrade
2. Fillet fish and pull all the small bones left on the lateral line [run
your finger up and down the fish to find them]
3. Put the sauce into a small pan and bring gently to the boil and add half
the cheese and allow this to melt.
4. Lightly butter a fireproof dish and lightly sprinkle with salt and pepper
before arranging the fillets on the dish so that they are slightly overlapping.
5. Season the top of the fish with salt and pepper.
6. Pour the warm sauce over the fish and sprinkle over the rest of the grated
cheese.
7. Put the dish in the top of the oven to cook and brown [usually approx 10
mins.
8. If more co lour is required after this time use the grill for a few moments.
Fillet of plaice stuffed with Prawns
4 good sized plaice fillets without
skin
1 by 4oz whiting fillet no bones [See above]
2-4 oz frozen prawns
2oz fresh cream
Half a cup of dry white wine
¾ pt lasagna topping
1 Fish stock cube
1. The fillets require
batting out flat and thin. Do this by placing between two sheets of Clingfilm
and gently beat with a rolling pin or the bottom of a small saucepan
2. Put the whiting with a little salt and pepper in a processor and wiz until
it is all mashed and smooth.
3. Add the prawns and the cream and wiz for a few seconds until the cream
is mixed with the fish DO NOT OVER MIX.
4. Remove the Clingfilm from one side of the fillets and divide this mix onto
the four fillets. Use a spoon to spread out the fish and prawn mixture slightly.
5. Season with a little salt and pepper before rolling up SWISS ROLL FASHION.
6. Butter an oven dish and arrange the fillets in the dish and add a splash
of the wine, cover with a piece of buttered greaseproof paper.
7. Bake in a hot oven until the fish turns white and becomes firm to the touch,
about 10-12 mins
8. While the fish is cooking boil the white sauce, wine and the stock cube
to form the fish sauce. Check to see if any more seasoning is required, add
salt and pepper to taste.
9. When the fish is cooked take from the oven. There will be a small amount
of liquid in the dish. Carefully pour this into the sauce and reboil the sauce.
It should coat the back of a spoon.
10. Pour this sauce over the fish and serve while still hot. Alternatively
put the fish onto the hot plate and sauce over.