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Seasonal Fish 3 Ways Recipes – Mackerel; Don Ceviche; En Papillote;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Don Ceviche
  • Pan-Fried Mackereal
  • Salmon en Papillote

With…

  • Beetroot Risotto
  • Herb Veloute

Don Ceviche

Ingredients – Serves 4:

  • – 1 Red Onion, thinly sliced
  • – 500g Seabass Fillets, skinned
  • – Handful of Chopped Coriander
  • – 1 Red Chilli, sliced
  • – 1 Sweet Potato, cooked, cubed
  • – Pomegranate Seeds for garnish

For Tiger’s Milk:

  • – 5 cm Ginger
  • – 2 Garlic Cloves, crushed
  • – 4x Lime Juice
  • – 1 tbsp Orange Juice
  • – 5 tsp Mirin
  • – 0.5 tsp Sesame Oil
  • – 1 tsp Soy Sauce

Method:

  1. Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
  2.  
  3. Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
  4.  
  5. Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
  6.  
  7. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  8.  
  9. Garnish with pomegranate seeds.

Pan-Fried Mackereal

How to Pan-Fried…

Season the mackerel fillets with salt and pepper

Heat a dash of olive or rapeseed oil in a non-stick frying pan

Once the pan is smoking hot, add the mackerel to the frying pan, skin-side down. Turn the heat down to medium-high. As the fillets curl up away from the heat, gently apply pressure to the fillet to ensure that the fish stays flat, and all the skin comes into contact with the pan 

Cook for 2–4 minutes, depending on the thickness of the fillet. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the mackerel in the pan to cook through in the residual heat, then serve up immediately.

Salmon en Papillote

Ingredients – Serves 4:

Brine:

  • – 4x 180g salmon fillet skin on
  • – 2l of cold water
  • – 5 tbsp of sugar
  • – 5 tbsp of salt

For En Papillote:

  • – 4xbrined salmon fillets
  • – 1x red onion, sliced
  • – 4x clove of garlic, crushed
  • – 2x carrot, cut into ribbons
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 1 can of white beans, rinsed
  • – 2 teaspoons olive oil
  • – ½ cup Italian flat-leafed
  • – parsley
    seasoning

Method:

For Brine:

  1. Mix water, sugar and salt until all dissolved.
  2.  
  3. Add salmon fillets to the brine, place in the fridge for 30 minutes.
  4.  
  5. Remove, discard the brine, dry gently with kitchen roll.

For En Papillote:

  1. Cut 4 large squares of parchment paper.
  2.  
  3. Preheat oven to 200C.
  4.  
  5. Pat brined salmon dry.
  6.  
  7. In a bowl, gently toss the fennel, tomatoes, beans, carrot, onion, garlic, parsley, olive oil, salt and pepper to coat.
  8.  
  9. Form a pile of the vegetable mixture in the canter of each of sheets.
  10.  
  11. Place a piece of seasoned salmon on top of each mound, skin side up.
  12.  
  13. Fold parchment in half, over top of salmon and veg, and fold the edges over 2-3 times to seal.
  14.  
  15. Bake packets for 15 minutes.
  16.  
  17. Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
  18.  
  19. Serve with crusty bread or sourdough and butter, with squeeze of lemon.

Beetroot Risotto

Ingredients – Serves 4:

  • – 50g butter
  • – 3 cloves garlic, crushed
  • – 1 onion, finely chopped
  • – 250g risotto rice
  • – 150ml white wine
  • – 1 litre vegetable stock, hot
  • – 300g pack ready-cooked beetroot
  • – 1 lemon, zested and juiced
  • – Flat-leaf parsley a small bunch, roughly chopped

Method:

  1. Melt the butter in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed. 
  2.  
  3. Meanwhile, take 1/2 the beetroot and whizz in a small blender until smooth, and chop the remainder. 
  4.  
  5. Once the rice is cooked, stir through the whizzed and chopped beetroots, lemon zest and juice, and most the parsley.

Herb Veloute

Ingredients – Serves 4:

  • – 2tbsp olive oil
  • – 1 onion (finely chopped)
  • – 1 clove garlic (crushed)
  • – Salt
  • – 100ml dry white wine
  • – 6 cups baby spinach (washed)
  • – ½ bunch of chives
  • – ½ bunch of parsley
  • – ¼ bunch of basil
  • – 3 cups vegetable stock (hot)
  • – ⅓ cup of double cream 
  • – freshly ground peppers

Method:

  1. Heat the oil in a large pan set over a medium heat until hot.
  2.  
  3. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
  4.  
  5. Add the wine and boil for 2 minutes to evaporate the alcohol.
  6.  
  7. Add the spinach, stir well, and cover with the stock. Cook until simmering, then continue to cook steadily for a further 5 minutes.
  8.  
  9. Add the cream, stir well, and cook for 2 minutes Do not boil. Add all the herbs at this point. Blend with a stick blender until smooth. You can pass the sauce through a fine strainer for extra smooth results.
  10.  
  11. Season to taste with salt and pepper and serve immediately.

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