I purchased some fish from the market but I don't remember what it is called. I think it is probably a dogfish of some kind. It is a white fish and I knew it wasn't cod. Anyway OH refuses to eat it as he says it is tough. Was hoping when I bought it that it would be like rock salmon which I used to love when I lived in London but never see it here. Does anyone have a recipe in which I could use it up – there is rather a lot. Thanks in advance.
make a fish stew with it cut into large chunks and add tinned chopped tomatoes fish stock,sliced onions, crushed garlic, white wine, smoked paprika and fennel seeds, bay leafs and saffron.
Then cook in a seal pot for about and hour and half in a low oven and that will make the fish soft.
Quote from: hippydave on April 09, 2012, 14:32:54
make a fish stew with it cut into large chunks and add tinned chopped tomatoes fish stock,sliced onions, crushed garlic, white wine, smoked paprika and fennel seeds, bay leafs and saffron.
Then cook in a seal pot for about and hour and half in a low oven and that will make the fish soft.
That sounds delicious :)
G x
very nice the addition of some live mussels in the last 10 mins of cooking
A nice beer batter... it is rock, quite a strong taste to it, take the skin off it (its very tough) you pull it off the fish rather than cut it off, cut it down the spine (each side of the bone) and it will "butterfly" out (leaving it on the bone) and deep fry it in the batter, and just some lemon on it after its done, not fancy i know, but tasty non the less,
Quote from: Dopey on April 09, 2012, 16:55:49
A nice beer batter... it is rock, quite a strong taste to it, take the skin off it (its very tough) you pull it off the fish rather than cut it off, cut it down the spine (each side of the bone) and it will "butterfly" out (leaving it on the bone) and deep fry it in the batter, and just some lemon on it after its done, not fancy i know, but tasty non the less,
Definitely not rock salmon(huss outside London). The name began with a T. Have tried battering and just trying but it is tough and tasteless. the fish stew recipes sound nice. Will try at weekend.
The "T" maybe Tope Lottie Lou which is still of the Shark family a very similar meaty texture to the Lesser spotted dogfish,I like to deep fry em on the bone with beer batter but having found this curry recipe it works well with strong flavoured dogfish meat or other firm fish like pollack or monkfish.
500g firm white fish fillets or loin, cut into large chunks(remove flesh from bone if preferred.)
5 tbs. vegetable oil
1 tsp. mustard seeds
1 small onion, finely chopped
6 fat cloves garlic, peeled
½" ginger, peeled
3-5 green chillies, whole...or add to your liking
½ tsp. turmeric
¾ tsp. cumin powder
1 tsp. coriander powder
4 medium-large ripe tomatoes,skinned and seeded
200ml water
Salt and freshly ground black pepper to taste
½ tsp garam masala
1½-2 tsp. vinegar
2-3 tbs. double cream or to taste
Handful of fresh coriander leaves to garnish
Heat the oil in a medium-sized non-stick saucepan. Add the mustard seeds and once they have popped, add the onions and green chillies; cook, stirring often, until the onions untill they are golden brown, around 6-8 minutes.
Meanwhile, blend the tomatoes, ginger and garlic until smooth.
Add to the pan with the spices and salt. Cook over a moderate-high heat, stirring often until the masala releases oil droplets, around 10-12 minutes. You may need to lower the heat as the paste gets thicker. Add the water, vinegar and cream, bring back to a boil and simmer until it is creamy, 3-4 minutes. Taste and adjust seasoning. Add the fish and simmer gently for 3-4 minutes or until cooked. Sprinkle over the fresh coriander and shake in to incorporate and serve immediately.
I like this with plain boiled rice.
If I can find the recipe with piccies Ill stick it on.
another simple lunchtime snack for doggies is..............
Fillet then cut into nice sized chunks, lightly coat in flour then dip in beaten egg and then cover in spicey breadcrumbs. Gently fry until golden and crunchy and place in a fresh bap with crispy lettuce and a dollop of mayo or tartare sauce and serve with fries.
Gazza
Thanks for the recipes. BTW do they still sell rock salmon in the chippies down in London and that area asI haven't seen it for years (approx 40)
Is it Tilapia? I bought some recently. It is a very meaty fish: http://www.bbc.co.uk/insideout/content/articles/2009/02/24/south_east_tilapia_s15_w7_feature.shtml
I fried it in butter and ate it with lemon juice, and it was quite nice.
I think it would be better in a straightforward fish pie - gently simmered, cut into pieces, white sauce flavoured with whatever you have (parsley. lemon etc), mashed potato topping, baked for a bit.
I also like slices of tomato and grated cheese and breadcrumbs on top of the mashed potato to add juicyness and texture.
If its a large fish and uncooked then you could freeze half try the stew this weekend with some additional fish and the fish pie next week :)