My best kept secret

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My best kept secret

Updated 4 years, 1 Month ago

So why should you pick me to be the next Cook Island star?

The reason is subtle, but obvious. I can cook like a pro, meaning the residents will eat like Kings and Queens.

I have a amazing knack for crafting a fish into a amazing dish which stirs and ignites the taste buds.

For an example of my talent see the below recipe Fish crumble and try cooking it for yourself!


Serves: 4

    200 g (7 oz) whiting fillet
    200 g (7 oz) smoked haddock fillet
    1 medium-sized leek, thinly sliced
    300 ml (10 fl oz) semi-skimmed milk
    2 bay leaves
    45 g (1½ oz) butter
    75 g (2½ oz) wholemeal flour
    3 tbsp freshly grated Parmesan cheese
    2 tbsp chopped fresh marjoram or 2 tsp dried marjoram
    4 tsp cornflour
    100 g (3½ oz) button mushrooms, thinly sliced
    2 tbsp chopped fresh flat-leaf parsley
    salt and pepper
    sprigs of fresh marjoram to garnish

Prep: 25 mins | Cook: 40 mins
1.
Preheat the oven to 190°C (375°F, gas mark 5). Put the fish in a single layer in a large saucepan or frying pan and add the leek, milk and bay leaves. Season with salt and pepper to taste. Bring just to the boil, then simmer gently for 5 minutes. Take the pan off the heat and leave to stand for about 5 minutes.
2.
Meanwhile, in a bowl rub the butter into the flour with your fingertips to make fine crumbs. Stir in the cheese, marjoram and seasoning to taste.
3.
Lift the fish out of the milk with a fish slice and put it onto a plate. Remove the skin and flake the flesh, discarding any bones.
4.
Mix the cornflour to a smooth paste with a little water, add to the milk in the pan and bring to the boil, stirring until the sauce has thickened. Discard the bay leaves. Stir in the sliced mushrooms and cook for 1 minute. Gently stir in the flaked fish and chopped parsley and season with salt and pepper to taste.
5.

Pour the fish mixture into a 1.2 litre (2 pint) shallow ovenproof dish. Spoon the crumble mixture evenly over the top. Bake for 35–40 minutes or until the top is golden. Serve at once, garnished with marjoram.

A new take on a classic, by using fish instead of minced beef, the crumble is so much healthier and tasty for both vegeterians and meat eaters!

 

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