Out & About Magazine Autumn 2020

Out&About food & drink

FISH

SIMON RHODES is a great advocate for the benefits of fish in the diet. He suggests some quick and easy ways to convert the whole family

Béarnaise sauce for fish If you hear the complaint that fish is boring and tasteless then why not add this simple sauce to give it a bit of zing. Place a heat-proof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Add a splash of white wine vinegar and some finely chopped shallots. Whisk in a couple of egg yolks, then add warm, clarified butter slowly to make an emulsified sauce, carefully making sure the eggs don’t curdle. Finally add your chopped herbs of choice and a squeeze of lemon juice. Remember to taste and season.

Fairy footballs Cunningly disguised fish cakes

“In the hands of an able cook, fish can become an inexhaustible

Cod jeera This is a simple and easy fish curry First heat a little oil in a wok or flat-bottomed pan and fry some chopped onion until soft. Add a tablespoon of cumin seeds and heat them gently so they release their flavour – careful not to let them burn. Add a teaspoon of turmeric and a teaspoon of garam masala and again heat so as to release the flavour. Add some ginger and garlic that has been finely chopped or minced. Then add two tablespoons of tomato purée and stir the paste together in the pan. First make some mashed potato and season well, then add an egg to bind. Finely chop some white fish fillets (hake is particularly good) and mix into the mash. Place in the fridge for an hour. Roll the mixture into small balls and then flour, egg and breadcrumb the balls and fry in a deep fat fryer or shallow fry in a pan. The kids will love them and it’s a good way of introducing fish into their diet.

source of perpetual delight.”

Jean-Anthelme Brillat-Savarin (1755-1826)

If the sauce is too thick, add a little more water. Finally, add some chunks of cod (or similar white firm fish) and simmer for about five minutes. Sprinkle with some chopped fresh coriander and serve with boiled or steamed rice. Try adding different spices while cooking, such as ground coriander, fenugreek, paprika, cardamom pods and even chillies, if you are partial to a bit of heat. Different ingredients such as yoghurt, cream, tomatoes, and coconut milk can enhance the curry – experimentation is the key to understanding how the flavours work together.

Add a cup of water and season the sauce. A little sugar may be added if the sauce is a bit strong

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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O&A AUTUMN 2020