Smokehouse

Mid Norfolk Smokehouse

Mid-Norfolk

Cookbook

Salmon Espanol

2 tbsp Olive Oil

1 onion, chopped

400g potatoes, peeled and chopped into 1cm cubes

2 garlic cloves, crushed

1 tsp smoked sweet paprika

2 red peppers, chopped

200ml vegetable stock or water

400g tin of chopped tomatoes

salt and pepper

4 salmon fillets

 

To Serve

Handful of parsley leaves, roughly chopped

lime wedges

Quick Seabass

Method

 

- Put the oil in a large pan or pit that has a lid and place over a medium-low heat.

 

- Add the onion and potatoes and fry for 5 minutes, until the onion is translucent.

 

- Add the garlic, smoked paprika, red peppers, stock or water plus the tomatoes and bring to the boil, then reduce the heat and let simmer for 5 minutes.

 

- Season, then place the salmon, skin side up, on the top of the sauce.  Cover the pot and simmer for 8 - 10 minutes.  Remove the lid and carefully turn the salmon fillets skin-side down.

 

- Scatter with parsley and serve with lime wedges

Serves 4

2 large ripe tomatoes

6 tbsp olive oil

2 garlic cloves, crushed

2 tbsp finely chopped parsley leaves (optional)

1 tsp Dried chilli flakes or 1 fresh chilli, chopped

125ml white wine

salt and pepper

4 sea bass fillets, fresh or frozen

Method

 

- Put the tomatoes in a bowl filled with boiling water.  leave for 10 seconds, drain, then slip off the skins.  Cut the tomatoes in half, scoop out and discard the seeds, then chop the flesh.

 

- Heat the oil in a large frying pan that has a lid.  Then add the garlic, parsley, chilli, and cook for 2 minutes

- Add the tomatoes and cook for another 2 minutes before adding the wine.  Increate the heat and bring the sauce to a simmer for a couple of minutes.

 

- Season, reduce the heat and place the sea bass fillets, skin-side up, in the pan.  

 

- Cover the pan and cook for 5 minutes, or 10 if you’re using frozen fish.

 

- Serve the fillets, skin-side down, with the sauce spooned over the top and seasoned to taste

Serves 4