This method can be used for any whole fish, just adjust the cooking times according to the size.
Baked Carp
1 large carp
Olive oil for brushing the fish
Stuffing
4 slices white bread - crumbed in the blender
1 small onion - finely chopped
2 sticks celery - finely chopped
2 oz (50g) butter
2 tspns dried thyme
Heat the oven to 450F or 230C.
Wash and dry the carp.
Fry the onion and celery in the butter until they're soft. Mix in the breadcrumbs and thyme.
Stuff the fish and tie it with some string to keep the stuffing in.
Brush the carp with oil and then bake for 25 to 30 minutes.
The carp will produce some flavored juices once cooked and this should be spooned over the fish when you serve it.
Poached Salmon Recipe
4 salmon fillets
1lb (500g) potatoes
finely chopped spring onions
1 bag mixed salad leaves
olive oil
6 slices prosciutto
Dressing
4 tbspns mayonnaise
1 tbspn white wine vinegar
1 tbspn chopped fresh dill
3 tbspn olive oil
Place your salmon fillets in a microwave dish, sprinkle lemon juice and pepper over and cover.
Microwave for 5 to 6 minutes until the fish is just beginning to flake. Allow it to cool a little and remove all skin and bones and break into generous sized chunks.
Cook the potatoes until tender - about 10 to 15 minutes in a pan of boiling water - cut into pieces.
Combine all the dressing ingredients together - taste and perhaps add a little bit of sugar if you want to.
Heat the oil in a frying pan and slice the ham into strips - fry until crisp.
Take the salmon, potatoes, spring onions and then pour over the dressing - mix together gently.
Put the salad leaves into a serving bowl and pile in the salmon mixture - top off with the crisp ham.
This poached salmon recipe would be good served with crusty bread as a main course or in individual portions as a starter.
Salmon Salad
4 fillets of salmon
lemon juice
black pepper
bag of mixed salad leaves
handful of fresh basil leaves
2 ripe avocado pears - peeled, stoned and diced
12 cherry tomatoes - halved
2 carrots - peeled and grated
2 tbspns olive oil
2 tspns balsamic vinegar
Heat your grill and brush the salmon fillets with oil, lemon juice and season with a few twists of black pepper.
Cook about 6 minutes, turning half way through - brush with oil as you turn.
While your salmon is cooking, assemble the salad.
In a large bowl, tip in the salad leaves, avocado, tomatoes and carrots and mix them all together.
Combine the olive oil and balsamic vinegar and pour over the salad.
Mix thoroughly so that the salad is coated with the dressing.
Put the salad onto individual plates and top with the cooked salmon.
Serve this with some fresh crusty bread and butter or some boiled and buttered new potatoes.
Baked Trout Recipe
4 to 6 trout (approximately 1/2 lb. each)
3 Tablespoons lemon juice
1 teaspoon coarse (kosher) salt (or to your taste)
2 cloves minced garlic
1 cup Chardonnay or Sauvignon Blanc wine
2 Tablespoons Italian parsley
2 Tablespoons chopped green onion
2 Tablespoons dry seasoned bread crumbs
4 Tablespoons melted butter or margarine
Wash and dry trout. Rub the outside of trout with lemon juice and sprinkle with salt.
Arrange the minced garlic in the bottom of a buttered baking dish that is large enough to hold the trout in a single layer.
Place trout in the dish and pour the wine over the top.
Sprinkle with parsley, green onion, and bread crumbs. Spoon the melted butter evenly over the top.
Bake at 400F (200c) degrees for 20 minutes. Makes 4 to 6 servings.
Trout with Prawns
12 oz (350g) trout fillets
butter
4 oz (100g) peeled prawns
white only from 1 large egg
1/2 tspn dried dill
2 fl oz (55ml) double cream
1 tspn lemon juice
fresh chopped parsley
Get two breakfast cups or small bowls and butter them
Cut the trout very thinly and use two thirds of it to line the cups.
Process the rest of the trout with half the prawns and the egg white.
Stir in the dill, cream, lemon juice and whole prawns and divide the mixture between the two bowls.
Cover each with a disc of buttered greaseproof.
Microwave on full for 5 minutes.
Stand for 2 minutes and then turn the bowls onto a plate.
Serve with buttered new potatoes, asaparagus and peas.
Baked Trout
4 trout - 12-14 oz (350-400g)
black pepper
butter
lemon juice
chopped parsley
Heat your oven to 350 F or 180C
Wash and dry the fish.
Oil an ovenproof dish and lay the fish in.
Sprinkle the parsley into the cavity of the fish and season with pepper and lemon juice, then dot with butter.
Bake in the oven for about 20-25 minutes until the fish is cooked through.
It will be firm to the touch.
Lift the fish carefully out of the dish with two spatulas, spoon the juices over and serve with some boiled new potatoes and buttered vegetables or a crispy salad.
How to Cook Perch
Perch with Parsley Sauce
Whole perch
olive oil
1 pint (300ml) milk
cornflour/arrowroot to thicken
handful fresh chopped parsley
salt and pepper to taste
Clean and gut the fish - then dip into boiling water for 3 minutes - this will make it easy to scrape the scales away.
Scrape away the scales.
Heat the oil in a frying pan and lower the fish into it.
Fry each side about 5 minutes, depending on the size of the fish - when they're 'flaky' they're done.
Meanwhile, heat the milk in a pan and make up the cornflour/arrowroot as per the instructions.
I mix cornflour with a little of the measured milk.
Add the parsley just prior to the milk coming to the boil.
Remove the milk from the heat and stir in the cornflour (if you don't it goes immediately lumpy)
Return the mixture to the heat and stir until thickened - taste and adjust seasoning.
Serve the perch with potatoes and vegetables with the sauce poured over.
Microwave Fish Recipes
Trout with White Wine
4 trout
pepper
olive oil
1 lemon
1 tbspn chopped parsley
1/4 pint (150ml) white wine
1 tspn cornflour - equivalent arrowroot
Brush the cavity of the trout with oil and season with pepper, parsley and a squeeze of lemon.
Put two of the fish in a roasting bag with the wine and secure with an elastic band.
Cook for 3 minutes - split the bag carefully and put the cooked trout in a serving dish.
Take another roasting bag and put the other two trout in with the liquid from the first bag - cook 3 minutes.
Transfer the fish to the serving dish and put the cooking liquid into a basin.
Blend the cornflour with a little of the liquid and stir into the rest of it - cook for about 30 seconds.
Pour this over the trout before serving.
It would be great with some buttered new potatoes and freshly cooked vegetables.
Freshwater Fish Recipes
