Potato salad with spring peas and radishes

Potato Salad with spring peas and radishes

 
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Serves 4

INGREDIENTS:

900g baby potatoes (new potatoes or Jersey Royals)

3 tablespoons fresh mint, chopped

50g salted butter

2 shallots, finely diced 

20 garden pea pods, podded (or 100g frozen peas)

10 radishes, finely sliced 

1 lemon, juice and zest 

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

METHOD:

1. Place the potatoes in a saucepan half filled with water and add 1 tablespoon of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through. 

2. While the potatoes are cooking, place a frying pan over a medium heat and melt the butter. When the butter is melted, add finely diced shallots and cook until soft. Remove from the heat and stir in the lemon juice, lemon zest and Dijon mustard.

3. Drain the potatoes, slice them in half and add them to your serving dish followed by the fresh peas. If you’re using frozen peas, cook them in boiling, salted water for 2 or 3 minutes. 

4.  Next add the radishes, mint and lemon butter dressing and toss together to make sure all the ingredients are completely coated. Make sure your potatoes are still warm when you’re adding the dressing as they will absorb the dressing much better. 

Ten Minute Fish Supper

Ten Minute Fish Supper

 
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Serves 2

INGREDIENTS:

80g / 4 tbsps butter 

2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole) 

2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel) 

zest of juice of a lemon or lime 

sea salt and freshly ground black pepper 

 

METHOD:

1.    Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the butter is spread throughout the whole pan. 

2.    Place the fish fillets in the frying pan, and season with sea salt and freshly ground black pepper. Allow to cook for four minutes, then carfeully turn over the fillets and cook for a further four minutes. After two minutes, sprinkle the lemon or lime zest and finely chopped herbs over the fish, and squeeze the lemon/lime juice long the fillets. 

3.    Slightly tip the pan to the side, so that the juices gather at the tipped side of the pan. Using a spoon scoop the juices from the pan and pour them back over the fish, repeat a few times. 

4.    When the fish is cooked arrange on two warmed plates, and pour all the juices from the pan over the fish. 

5.    Serve with a fresh gree leaf salad and steam new potatoes or green vegetables. 

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

 
Salmon fish cakes with horseradish sauce
 

Serves 4 

 

INGREDIENTS: 

400g / 14ozs floury potatoes, boiled and mashed 

400g /14ozs salmon, poached and flaked 

2 scallions, finely chopped 

2 tsps capers 

1 tbsp fresh dill, finely chopped  

grated zest and juice of ½ lemon 

50g/3 tbsps butter 

sea salt and freshly ground pepper

For the fresh horseradish cream 

100ml/½ cup crème fraiche 

1 tbsp fresh peeled and grated fresh horseradish root

grated zest and juice of ½ lemon 

2 tsps flat leaf parsley, finely chopped 

1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve

 

METHOD: 

1.         Pre-heat the oven to 180°C / 350°F.

2.        Place all the ingredients for the fish cakes except the butter  in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty.

3.        Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes. 

4.       While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.

5.        To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

Fish Pie with Crispy Cheddar Rosti

Fish Pie with Crispy Cheddar Rosti

 
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What is more comforting than a sumptuous fish pie - my secret is a cracking crispy cheddar rosti on top.

 Serves 2

INGREDIENTS:

450g/16 oz floury potatoes, such as Maris Piper, peeled
250g/9 oz smoked haddock fillets, skinless
250g/9 oz salmon fillets, skinless
100g/3½ oz prawns
400ml/14 fl oz milk
50g/2 oz flour
50g/2 oz butter, softened
25g/1 oz butter, melted
2 tbsp fresh dill
50g/2 oz mature Dubliner Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns

METHOD:

1.     Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.
2.   Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns.  Then add the fish to the roasting tray.
3.    Melt 150g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
4.   Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
5.    Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.