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Bookmarks with sea-food recipes

Bookmarks with sea-food recipes. Baked trout. INGREDIENTS 4 fresh trout, , cleaned and gutted and heads removed if preferred 30 g pine nuts 100 g sun-dried tomatoes chopped into small pieces 2 tbsp  olive oil handful basil leaves METHOD

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Bookmarks with sea-food recipes

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  1. Bookmarkswithsea-foodrecipes

  2. Baked trout • INGREDIENTS • 4 fresh trout, , cleaned and gutted and heads removed if preferred • 30 g pine nuts • 100 g sun-dried tomatoes chopped into small pieces • 2 tbsp olive oil • handful basil leaves • METHOD 1. Preheat the oven to 200C/180C fan/gas 6. Arrange the trout on a baking tray, scatter with the pine nuts and tomatoes. 2. Drizzle with the oil, season, and roast for 15-20 minutes, depending on how big the trout are. Scatter with fresh basil leaves just before serving. 3. Serve simply with crusty bread or buttered new potatoes and a green salad. 

  3. Roasted Honey and soy salmon • INGREDIENTS • 2 tbsp dark soy sauce • 4 tbsp clear honey • 4 salmon fillets • 2 tbsp olive oil • 500 g baby new potatoes • 16 spears of asparagus, trimmed • METHOD 1. Place the salmon fillets in a bowl, mix together the soy sauce and honey then pour over the fillets. Cover with cling film then pop in the fridge for 1 hour to marinate. 2. Heat the oven to 220C/200C fan/gas 7. Scatter the potatoes into a large ovenproof dish with the olive oil - shake them about so they’re well coated and season with salt and pepper. Roast in the oven for 15 minutes. 3. Add the asparagus spears to the dish, tossing with the potatoes and roasting for a further 15 minutes. 4. Finally add the marinated salmon fillets amongst the vegetables, drizzling any excess marinade over the dish. Return to the oven for 15 minutes until the salmon is cooked through. Put the dish in the centre of the table and serve. 

  4. Sea bass with soy • INGREDIENTS • 1 large thumb-sized piece of fresh ginger, finely minced • 2 garlic cloves, finely minced • 1 tbsp rice wine • 2 tbsp light soy sauce • 1 tsp sesame oil • 4 baby bokchoyshredded • 4 fillets of sea bass pin-boned • 6 spring onions finely sliced • 1 red chilli, deseeded and finely sliced • METHOD • 1. Preheat the oven to 200C/180C fan/gas 6. Cut out 4 sheets of parchment paper, each twice the size of a sea bass fillet. 2. Whisk together the ginger, garlic, rice wine, soy sauce and sesame oil. Arrange the bokchoy on the parchment sheets and top each with a sea bass fillet, some spring onion and chilli. Spoon the garlic and rice wine mixture over each fillet. Fold up the sides of the parchment paper and seal the corners with metal paper clips. 3. Place on a baking tray and cook in the oven for about 10 minutes. Serve straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. 

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