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    • Trout with Fennel & Potatoes

      Posted at 10:35 am by Spicy Kitchen Secrets
      Oct 13th

      If I had to pick one fish to eat for the rest of my life (though I would never want to!), it would have to be Trout! It is so tasty and just so beautiful and full of flavor. I love it! This is a nice one pot/roasting tin recipe to make a lovely dinner anyone would be over the moon to eat.  The juices from the fish mix with the veg and the potatoes and impart beautiful flavor to them as they cook. It really smells so amazing when cooking, that you can not wait to eat it! I made it last time while my mum was visiting recently, and annoyingly forgot all about taking the final photo of the cooked fish before we all devoured it all!

       

      IMG_4793

       

      Serves 4

      1 onion sliced

      4x 300 grams brown or rainbow trout (gutted and fins removed) or 1x 1.3kg or 3 lb large trout

      2 bulbs of fennel sliced – keep the green leafy fronds aside to stuff in the fish

      2 tbsp chopped dill

      2 lemons sliced

      2 tbsp capers, rinsed

      1 bay leaf per fish

      800 grams potatoes – cut into inch sized cubes

      60 ml dry vermouth or white wine

      185 ml fish, chicken or veg stock

      25 grams butter cut into small cubes

      2 tbsp thick/heavy cream

      Preheat oven to 200 C or 400 F.

      Place the sliced onion, and fennel, potatoes in the roasting tin Drizzle a tbsp and half of olive oil, add salt and pepper and toss well to coat them well with oil and seasoning. Bake on mid shelf in the oven for 20 minutes.

      Mix the fennel fronds and chopped dill with the capers. Season the inside of the trout and fill with this caper stuffing. Place a bay leaf, cubes of butter and sliced lemons inside the fish too.

      Mix together the fish stock and vermouth.

      Remove the vegetables from the oven and stir well. Reduce the oven temperature to 180C or 350F. Carefully lay the trout over the vegetables and pour in the stock and vermouth over the fish. Sprinkle the trout with salt and pepper and a tablespoon of olive oil. Cover the tin with foil and bake for 45 minutes or till the trout is cooked through. The flesh should feel flaky through the skin and the inside will be opaque when cooked. Move the fish to the serving platter, and place tin on stove top until the juices bubble and reduce to a nice sauce consistency. Now add the cream and cook for a minute. Stir in some more fresh dill and season to taste. Spoon the vegetables around the fish on a platter, and pour over a little of the lovely sauce. Enjoy!

       

      IMG_4793

       

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      Posted in Fish, French | Tagged baked trout with fennel and potatoes, capers, french cooking, Trout
    • Tasty 10 Minute Masala Mackerel

      Posted at 11:15 am by Spicy Kitchen Secrets
      Jul 2nd

      This is a really delicious and sublimely simple recipe. If you like Indian flavors you have got to try this! As the mackerel cooks the skin goes nice and crispy. The key here is to fry this fish in mustard oil if you can get your hands on it (easily available at Indian/Asian grocery stores). When cooked in mustard oil the taste is completely different and takes the fish to another level. You could use other vegetable based oils if you have and I am sure it would taste fine, but the real flavors of this dish will truly come alive if you use  mustard oil.  Great served simply with a nice salad with a lemony dressing in the midst of summer or even on wet rainy days. It could also be part of a beautiful Indian meal with some rice and yellow daal and an onion tomato lemony salad.

      Bear in mind when selecting your mackerel, go for smaller fish. I think they taste better. On this occasion I went to china town and they just did not have the smaller ones, and I had really  been dreaming of eating this for days on end so I just went with the longer/bigger mackerel that were available. Also please make sure your fish is really fresh and has no fishy smells.

      cooking fish 2

      Recipe

      2 whole mackerel

      half a lemon

      salt

      1/2 teaspoon turmeric powder

      1/2 teaspoon coriander powder

      1/2 teaspoon cumin powder

      1/2 teaspoon garam masala

      1/4 teaspoon chilli powder or to taste

      2 tablespoons mustard oil

      lemon wedges for garnish and serving

      Wash your mackerel and dry with a paper towel. Rub it all over with some lemon juice and sprinkle salt inside and out. Combine all your dry spices in a bowl and mix. Now sprinkle this spice mix all over your fish and inside the stomach cavity too.

      Heat mustard oil in a heavy based frying pan. Add your fish and cook on all sides on medium heat, till flesh is flaky and the skin is crispy. Serve with lemon wedges.

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      Posted in Fish, Indian | Tagged crispy mackerel, fried fish, healthy, indian, mackerel, masala
    • Red Snapper with Fennel

      Posted at 10:52 am by Spicy Kitchen Secrets
      Jun 29th

      If you find the warm summery weather is putting you in the mood for some light fish dishes from the Mediterranean, you are not alone. I too found myself dreaming of such delights yesterday. This is a quick and simple dish and when you make it you will be so glad you did as the smells in your house  with this in your oven will simply be out of this world. The onions end up yielding this sweetness, and together with the fennel taste almost jammy. There really are some beautiful flavors in there, I urge you to dry this dish out, you will be so happy you did!

      For this dish it is imperative that you choose the most beautiful freshest fish you can find. There should be no fishy smell, it should smell of the ocean. Red mullet is really nice for this but you can use sea bream or red snapped as I did, just make sure your fish has been gutted and scaled at the fishmongers. You could use smaller individual sized fish for each person if you like.

      fennel and onionsfish uncooked

      Recipe

      A bulb of fennel ( sliced, keep the green leafy parts aside)

      1 tablespoon butter

      1 tablespoon olive oil

      1 onion chopped

      2 garlic cloves, chopped

      Juice of half a lemon

      1/2 teaspoon dried oregano, or fresh if you have (2 teaspoon chopped)

      1 red snapped 700 grams

      lemon wedges to garnish

      Heat your oven to 190C or 376 F

      Heat the butter and olive oil in a large frying pan, add the garlic, onions and the fennel. Cook on med to low heat till fennel is soft but don't let it brown. Season to taste.

      Stuff the cavity of your fish with 2-3 tablespoons of the fennel mixture and the green leafy parts of the fennel. Rub your fish with olive oil (please use good olive oil) and squeeze your lemon on top of the fish, season well with salt and pepper.

      Grease your baking dish and put the remaining fennel mix on in the dish and sprinkle with 1/4 tsp oregano. Now place your fish on top of this fennel mixture and sprinkle the other half of the oregano on top. Bake in the oven for 25-35 minutes, or till just cooked. Garnish with lemon wedges and serve with some nice summery salads.

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      Posted in Fish, Seafood | Tagged fennel, fish, Red mullet, Red Snapper, seafood
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