Three fish recipes by Drew Wilson


As demonstrated at the Beer and Food Festival, Duns Volunteer Hall, on 18 April 2015.

Pan fried monkfish wrapped in Parma ham with sun-dried tomato barley risotto

1 x 350g Monkfish tail
1 pack Parma ham
100g Pearl barley
50g Sun-dried tomatoes (chopped)
2 Shallots (chopped)
1 sprig Rosemary
To taste Salt and pepper
50ml Oil
100g Butter
100g Parmesan cheese
50g Blanched tomatoes (chopped)
1 Lemon
500ml Vegetable stock
100ml White wine
100ml Green pesto dressing

Lay the Parma ham slices overlapping on film. Lay the monkfish on top, sprinkle with chopped rosemary and roll into a sausage shape.
Place a heavy bottomed pan on a medium heat with some oil and butter and add the fish, turning and basting frequently and cook for about 15-20 mins.
To prepare the barley risotto melt the butter in a pan and gently soften the chopped shallots without colour, add the barley and fry for 2 minutes until well coated with butter. Add the white wine and gradually add the hot stock ladle by ladle until fully absorbed. Add chopped tomatoes, salt and pepper, butter and grated parmesan. Set aside.
Finally squeeze lemon onto monkfish and remove from pan.
Place risotto in the middle of a warmed serving plate; slice monkfish around the risotto and drizzle with pesto dressing to serve.

Pan fried salmon with sautéed leeks, wholegrain mustard, white wine and cream sauce

Ingredients – Serves 2
2 x 180g Salmon (medallions)
500g Fresh leeks
200ml Double cream
1 tbsp Wholegrain mustard
100ml White wine
50g Butter
2 tbsp Oil
To taste Salt and pepper
1 Shallot (chopped)
200ml Fish stock
1 Lemon
2 sprigs Flat parsley

Melt 25g of butter in a pan, add a little oil and sweat sliced leeks till softened. Season to taste.
In another sauté pan sweat chopped shallot in a little butter and oil until softened. Add white wine and reduce with some fish stock, add double cream and reduce to correct consistency. Add wholegrain mustard then add salt and pepper to taste. Set aside until required.
In a heavy bottomed pan add oil and butter over a medium heat, add seasoned salmon skin side down until browned then turn over and continue cooking for a few minutes until ready.
Divide sautéed leeks onto warmed serving plates. Place cooked salmon on top and spoon wholegrain mustard sauce around each plate and serve. Garnish with flat leaf parsley.

Poached natural smoked haddock, spinach, mussels and a chive cream sauce

Ingredients – Serves 4
4 x 175g Smoked haddock
500g Mussels, cleaned
900g Spinach
100ml Double cream
1 tsp Chives (chopped)
100ml White wine
1 tbsp Oil
150g Butter
To taste Salt and pepper
200ml Fish stock
1 tsp Lemon juice
50g Shallots (chopped)

Heat 25g butter in a pan, add the chopped shallots and sweat for 2-3mins. Add the mussels (which should be tightly closed), then add the white wine and fish stock over a high heat until mussels have opened.
Drain mussels, saving the cooking liquor and discard any mussels that have not opened.
Pour the strained liquor into a sauté pan.
Add the haddock skin side up, cover and simmer gently for 3 minutes. Set aside.
Melt another 25g of butter in a large pan, add the spinach and wilt then season to taste.
Divide the spinach onto warmed serving plates and place the smoked haddock on top.
Reduce the remaining cooking liquor, add double cream, whisk in the remaining butter, chopped chives, lemon juice then season to taste. Spoon the mussels and sauce around each plate and serve.

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