With the most romantic day of the year fast approaching, thoughts turn to how best to celebrate with that special someone.
This Valentine’s Day, why not be as cute as Cupid by opting for a romantic night in with scrumptious home cooking – after all, demonstrating culinary genius is guaranteed to make anyone go weak at the knees. Fish is the Dish, by Seafish, the industry authority on seafood, has developed some tasty and versatile recipes, guaranteed to delight and as they are packed with vital vitamins and nutrients, these tantalising dishes will help keep hearts healthy – so they can carry on loving for years to come.
CRAB AND TROUT RISOTTO
- SERVES 4
- 125g crab meat
- 125g smoked trout or other smoked fish, flaked
- 750ml reduced-salt fish or vegetable stock
- 1 tbsp olive oil
- 1/2 an onion, finely chopped
- 170g Arborio rice
- 50g frozen peas
- 2 spring onions, sliced
- Zest and juice of 1 lemon
- Chopped fresh parsley or dill, to garnish
Heat the stock in a pan. Heat the oil in a separate non-stick pan and fry the onion for 2-3 minutes until translucent but not browned. Add the rice, stir well to coat with the onions and oil, and cook gently for a further 2 minutes. Add the stock a ladleful at a time, stirring continuously, and waiting until all the stock has been absorbed after each addition, before adding more. Once all the stock has been added and absorbed, add the crab meat, peas and spring onions along with the lemon zest and juice. Continue to cook for 1-2 minutes. To serve, either stir the flaked smoked fish through the risotto or scatter on top and garnish with the parsley or dill.
WARM MACKEREL SALAD ON TOAST WITH MUSTARD DRESSING
- SERVES 2
- 2 x 75g smoked mackerel fillets, skin removed
- 4 rashers streaky bacon
- 100g green beans, trimmed
- 1tbsp olive oil
- 1/2 a red onion, finely sliced
- 8 cherry tomatoes, halved
- 2 tbsp grainy mustard dressing
- 2 slices poppy seed bloomer, toasted
Grill the bacon under a hot grill until crispy, then set aside. While the bacon is cooking, place the green beans in a pan of boiling water and blanch for 1-2 minutes until they’re bright green and tender but still crisp. Tip the beans into a colander, rinse under cold water to cool, then drain. Heat a non-stick frying pan. When hot, add the mackerel fillets and fry for a few minutes, turning half way through, until the fish is thoroughly heated. Remove from the pan and keep warm.
Give the pan a wipe with kitchen paper, add the olive oil and return to the heat. Add the red onion and cook gently for 1 minute, making sure it doesn’t brown. Add the tomatoes, green beans and mustard dressing and season with black pepper. Toss well to coat the vegetables in the dressing and warm through. Place the toasted bread on two serving plates. Divide the vegetable mixture between the two plates, spooning it over the toast. Lay over the mackerel fillets and top with the crispy bacon.
BAKED RED MULLET THAI STYLE
- SERVES 2
- 2 x 170g red mullet fillets (skin on)
- 2 tbsp Thai red curry paste plus 1 tsp extra
- Vegetable oil, for brushing
- 150g rice
- 100ml reduced-fat coconut milk
- 1 lime, halved, to serve
- Fresh coriander sprigs, to garnish
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil. Cut deep slashes into the skin side of the red mullet. Spread the 2tbsp of curry paste over the skin, making sure it goes into the slashes. Place the fish, skin side up, onto the prepared tray. Brush with oil then place under a hot grill until the skin begins to crispen. Transfer to the oven for about 10 minutes or until the fish is cooked through. Cook the rice according to the instructions on the pack, drain and keep warm. While the rice is cooking, mix the curry paste with the coconut milk. Bring to the boil and simmer until it thickens a little. Serve the rice with the red mullet, sauce and lime, garnished with coriander.
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