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Method         

A full flavoured stew with a deep flavour of the sea



Saithe, Squid and Mussel Stew

SERVES 4

TIME 4 HOURS

DIFFICULTY = EASY

4 saithe fillets, each weighing 200g, skinned  BUY ONLINE  

110g of butternut squash

3 tbsp of olive oil

2 tbsp of sea salt

110g of potato

2 garlic cloves

1 leek

1 sprig of thyme

2 medium squid, cleaned and sliced into rings


Shellfish Stock

1000g of frozen prawns in their shells

1 onion

2 carrots

4 tomatoes

6 garlic cloves

2 tbsp of olive oil

1 orange, juiced and zested


Saffron Sauce

500g of mussels

375ml of fish stock

2 tomatoes

1 sprig of fresh tarragon

3 tbsp of fresh tarragon, finely chopped

1 pinch of saffron

50g of unsalted butter

Salt

Black pepper, freshly ground

3 tbsp of chervil, finely chopped


To Serve

4 tbsp of extra virgin olive oil
























To cure the fish, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour


To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes


Chop the onion, carrots and tomatoes, then halve the garlic cloves


Finely grate the zest from the orange


Heat a large non-reactive saucepan until hot, add the vegetables, garlic, zest and olive oil and fry gently for 2-3 minutes, or until golden brown

 

Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour


Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil


Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-cold water. Cook the potato and butternut squash in turn until tender, then remove, drain and cut into 1cm cubes. Set aside


Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter


Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter


Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters


Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil


To cook the fish, heat the olive oil in a non-stick frying pan over a high heat


Place the fish in the pan and cook for 3-4 minutes, or until the fish is a light golden brown, then turn the fish over, add the squid and continue frying for 1 minute


Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic


Remove from the heat and season to taste with salt and freshly ground black pepper


Add the mussels to the sauce, cover and cook for 1-2 minutes or until the mussels have opened (and discard any mussels that do not open). Stir in the butter then season to taste with salt and freshly ground black pepper and add the chopped tarragon and chervil. Set aside


Divide the vegetables between the serving bowls and spoon in the mussels and sauce

 

Top with the fish and squid and finish with a drizzle of extra virgin olive oil

 





































 



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