0 First Garden salad, hot smoked salmon and jersey royals and rabbit proof fence

Over the last few days we have been busy in the vegetable garden, sowing, planting and fencing (to keep pesky Peter Rabbit away from the vegetables, just hope it works), I noticed that finally we have enough rocket, sorrel , flat leaf parsley, early lettuce and salad burnet to have a green salad from the garden for lunch.

Supplemented by some left over jersey royal potatoes (which incidentally you can serve hot or cold, I like both ways ) and some hot smoked salmon (the best comes from DelishFish their honey roast is awesome), I quickly whipped up a light complementary dressing using about a tablespoon on EVOO ( extra virgin olive oil), a little lemon juice, a 1/2 tsp dijon mustard, a few drops of honey and some fresh or dried dill. Whisk it all up and taste for seasoning and balance. Oh and I snipped over some chives too.

There you have a great easy lunch, very healthy and tasty too ! 


                                               

This post fits perfectly with the brief for Herbs on Saturday a great blog campaign run by the lovely Karen at Lavender and Lovage and this month hosted by Anneli at Delicieux

 

Detail: First Garden salad, hot smoked salmon and jersey royals and rabbit proof fence

0 Haddock Gratin

We love fish here at Lancashire Food and like to experiment with different ways of cooking it. I currently have a great store of fish in my freezer (from Delish Fish) so we love to come up with new easy ways of cooking it.

 

This dish requires no great skill and is a great standby recipe made with store cupboard ingredients which is suitable for all the family, ideal if you need a quick supper dish, what's all important is the quality and freshness of the fish. Your supplier or fishmonger should be able to skin and de bone your fish for you.

Ingredients

• Fillet of fish per person, I used haddock (skinless and boneless)
• Cheddar cheese grated - 100g per fillet
• Dijon mustard - 1 tsp per fillet
• Crème fraiche - 2 tbsp. per fillet
• 6 Baby cherry tomatoes per fillet - sliced in half
• Freshly picked thyme
• Freshly ground black pepper

Method

• Preheat your oven to 170c
• Very lightly oil a baking dish the appropriate size for your fish fillets
• Place the fish fillets in the bottom of the dish
• In a separate bowl, toss the tomato halves with the thyme and some freshly ground pepper
• In another bowl mix the Dijon mustard, crème fraiche and grated cheese, spoon this on top of the fillets in the baking dish and spread out
• Serve with a fresh green salad or green vegetables.

 

Detail: Haddock Gratin

0 Smoked haddock, leek and pea risotto , using DelishFish

I recently placed my first order with DelishFish on the recommendation of a number of other food bloggers, its a delightfully easy website to find your way around and gives good information about the different types of fish available,  So I chose a variety of fish, all which arrived really quickly at the peak of freshness right to my door,the courier even called first to check I would be in to receive my delivery and John the owner tweeted me to check everything had arrived Ok.

The quality of the fish was second to none, lovely large fillets, all individually packed and labelled so its easy for the cook, the packaging was great too, so everything arrived lovely and cool and intact. The fish was very good value for the quality of fish so I will be ordering again from John at Delish Fish.

I love smoked haddock and John's is reputed to be the best in the country ( as per River Cottage website) so I wanted a recipe that would really show off this ingredient to its full, I make smoked haddock chowder a lot but wanted a more evening meal dish so I thought risotto, peas for a sweet hit to contrast with the smoky fish and a soft oniony backnote coming from the leeks. 

Ingredients

• 1 large fillet Smoked haddock - undyed DelishFish's preferably
• 1 Leek - cleaned and cut into fine rings
• Risotto rice - 
• Frozen petit pois - handful
• Fish stock - I used Essential cuisine
• Parsley or dill to garnish
• Olive oil

If feeling especially decadent you could top with a poached egg 

Method

• In a large frying pan warm a little olive oil, gently softened the leeks without colouring
• Next add your risotto rice and stir gently to coat the grains in the olive oil and cooking juices from the leek
• Next add a small quantity of your fish stock, stir and gently simmer until absorded
• Keep adding stock in small quantities and stirring until the rice is tender
• Microwave your fish on a plate covered with cling film and a couple of drops of water - a couple of minutes should do the trick.
• Once the rice is pretty much cooked add the frozen peas and little more stock , simmer for a few more minutes then stir in the flaked cooked fish and any juices on the plate
• Sprinkle with parsley and serve

This is lovely dish creamy in texture but with no added diary and light but satisfying, great if you are watching your figure too.

Detail: Smoked haddock, leek and pea risotto , using DelishFish