Fish are vertebrates (Animals with a backbone as opposed to shellfish which have no backbone and are classified as invertebrates) and are split into two main groups: flat and round
With Bridge House Hotel Award Winning chef Paddy Kennedy
They can be the classified into secondary groups which are pelagic (oil rich fish that swim mid-water such as mackerel or herring) and demersal (white fish that live near the bottom of the sea such as cod whiting or plaice).There are over twenty thousand species of fish in the world yet we only eat a tiny few of these.
Fish is beautiful if just cooked fresh and simply served with a wedge of lemon and some boiled potatoes and steamed broccoli.
Fish is a very healthy food and is a valuable source of protein and vitamins A and D,lt is very quick and easy to cook and can be purchased filleted and bone free, It can be pan-fried, grilled, poached or oven baked.
Ash Wednesday and Fridays are traditional days to eat fish and refrain from consuming meat.
Smoked haddock, whiting and mackerel are old favourites which were always very popular.
Nowadays there is a huge variety of fish available and in Tullamore we are lucky to have a fish shop in the town with fresh fish delivered every day (Bates On high street).
Trio of salmon, smoked haddock and cod
Ingredients Four Portions
4 Slices Smoked haddock
4 Slices Cod
4 Slices Salmon
1 Courgette cut in strips
1 Carrot Cut in strips
1 Shallot Diced
1 Sprig flat parsley or fennel
1 Dash white wine
1 Dash vermouth
1 Beef Tomato sliced
Heat a non-stick pan and add some butter, add fish and tomato and a squeeze of lime.
Remove when cooked and set aside.
Cook the carrot and courgette in some butter and add a dash each of wine and vermouth, set aside when cooked
In the fish pan add some butter, shallot and remaining wine and vermouth, reduce and whisk in remaining butter
Assemble dish by neatly arranging vegetables on a plate and layer the fish and tomato on top.
Smoked Haddock with wholegrain mustard and parsley
Ingredients Serves four
600g Smoked haddock (Four pieces no bones)
1 Onion peeled and sliced
300 ml White wine
100 ml Cream
20 Wholegrain mustard
1 Bunch flat parsley (Chop leaves and reserve stalks for cooking)
20 g Beurre maine (equal quantities of flour and butter for thickening sauces)
Poach the haddock in the milk, cream and onion with the parsley stalks with for about 15 minutes
Remove the haddock and put cooking liquid into a small pot
Bring to the boil and whisk in the beurre maine to thicken.
Correct the consistency and the mustard and flat parsley leaves
Pour over the haddock in the serving dish or on the plate.
Serve with some colcannon (Mash potatoes with butter and greens )
It is Important to be careful with the use of salt in this dish as the smoked haddock will be salty
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