Tag Archives: Fish

Recipe of the Week: Fish with Oregano Butter and Cauliflower Purée

Delicately flavoured pan-fried hake on a bed of creamy crushed cauliflower.

Fish with Oregano Butter and Cauliflower Purée

Fish with Oregano Butter & Cauliflower Purée

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 688 per portion
Fat 51g (28g sat) per portion

Ingredients

  • Green beans 175g (6oz), trimmed
  • Cauliflower half a head, broken into florets
  • Double cream 4 tbsp
  • Freshly grated nutmeg
  • Hake (or cod) fillet, skin on
  • 4 x 110g (4oz)
  • Olive oil, for brushing
  • Butter 25g (1oz)
  • Oregano leaves 2 tbsp plus extra for garnish
  • White wine vinegar 1-2 tsp

Instructions

  1. Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm
  2. Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
  3. Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for 4 minutes. Turn and cook for about 2 minutes more until cooked through. Keep warm.
  4. Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
  5. Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.

READ RECIPE ON WEBSITE

Recipe taken from Dairy Diary 2018

 

 

 

 

A tense day in the Dairy Diary office

Wow! We have had some gorgeous cover designs in today from the illustrators we commissioned a couple of weeks’ ago. All feature flowers and birds, butterflies or dragonflies. I can’t wait for the research groups next week to canvas opinion. I have a definite favourite but I am sure our research groups will think differently, as is often the case! I wish all my work involved this rather than battling with ink cartridges, IT systems, grumpy people and packing parcels!
The reason I am wrestling with ink cartridges (I won’t go into the boring details but grrrr), is that all three of the books for publication next year are almost complete. I am printing out spreads to show to our Editorial Director and to send off for proof reading. It’s a very exciting time – seeing everything coming together – but also a little tense hoping that everything is approved. I am more than thrilled with everything though, so I am quietly confident – watch this space!
As a treat after my especially irritating day I am going to rustle up something delectable for dinner tonight – but it needs to be quick, easy and healthy too. So Fish Provençal from the Hearty & Healthy Dairy Cookbook is perfect. Try it – I’ll think you will love it. Let me know by clicking on the ‘comment’ link below.

Wow! Today we received several gorgeous cover designs for the 2011 Dairy Diary.

We commissioned illustrators a few weeks ago to create designs featuring flowers and birds, butterflies or dragonflies. I can’t wait for the research groups next week to canvas opinion.

I have a definite favourite but I am sure our research groups will think differently, as is often the case! I wish all my work involved this rather than battling with ink cartridges, IT systems, grumpy people and packing parcels!

The reason I am wrestling with ink cartridges (I won’t go into the boring details, but grrrr), is that all three of the books for publication next year are almost complete. I am printing out spreads to show to our Editorial Director and to send off for proof reading. It’s a very exciting time – seeing everything coming together – but also a little tense hoping that everything is approved. I am more than thrilled with everything though, so I am quietly confident – watch this space!

As a treat after my especially irritating day I am going to rustle up something delectable for dinner tonight – but it needs to be quick, easy and healthy too. So Fish Provençal from the Hearty & Healthy Dairy Cookbook is perfect.

Try it – I’ll think you will love it. Let me know by clicking on the ‘Leave a Comment’ link below.

Fish Provençal

Provence is well known for its olives and other Mediterranean foods and here these Provençal flavours are combined to create a delicious fish dish which is superbly easy to make. Make the most of any special offers on white fish – most types will be suitable.
Preparation time 5 minutes
Cooking time 20 minutes
Calories per portion 234 Kcal
Fat per portion 8g
of which saturated 1g
Serves 2
Suitable for freezing
Olive oil spray a few bursts
Onion 1 large, peeled and chopped
Garlic 2 cloves, peeled and crushed
Chopped tomatoes 400g can, drained
Olives 50g (2oz), pitted
Thyme 2 tbsp
Cod, coley or haddock steaks 2 x 150g (5oz)
1 Preheat the grill to medium. Spray a large frying pan with oil and gently fry the onion for around 5 minutes, until soft. Add the garlic, tomatoes, olives and thyme and bring to the boil. Season to taste and simmer for 10 minutes.
2 Meanwhile, grill the fish for 4 minutes on each side. Then place the fish in the frying pan and coat with the sauce. Serve immediately on individual plates with new potatoes and a rocket salad.
Cook’s tip
For really succulent fish, instead of grilling, poach in a pan of gently simmering water for around 5 minutes, turning halfway through if it is not entirely submerged.
Recipe taken from Hearty & Healthy Dairy Cookbook.

Provence is well known for its olives and other Mediterranean foods and here these Provençal flavours are combined to create a delicious fish dish which is superbly easy to make.

Fish Provencal

Fish Provencal

Make the most of any special offers on white fish – most types will be suitable.

Preparation time 5 minutes
Cooking time 20 minutes
Calories per portion 234 Kcal
Fat per portion 8g
of which saturated 1g
Serves 2
Suitable for freezing

Olive oil spray a few bursts
Onion 1 large, peeled and chopped
Garlic 2 cloves, peeled and crushed
Chopped tomatoes 400g can, drained
Olives 50g (2oz), pitted
Thyme 2 tbsp
Cod, coley or haddock steaks 2 x 150g (5oz)

1 Preheat the grill to medium. Spray a large frying pan with oil and gently fry the onion for around 5 minutes, until soft. Add the garlic, tomatoes, olives and thyme and bring to the boil. Season to taste and simmer for 10 minutes.

2 Meanwhile, grill the fish for 4 minutes on each side. Then place the fish in the frying pan and coat with the sauce. Serve immediately on individual plates with new potatoes and a rocket salad.

Cook’s tip
For really succulent fish, instead of grilling, poach in a pan of gently simmering water for around 5 minutes, turning halfway through if it is not entirely submerged.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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