When customers come to the cookery school, they are always asking for ideas on how to spice up their weekly evening meals. These two recipes are not only delicious, but extremely nutritious, with the NHS recommending two portions of fish per week, including one portion of oily fish, for a healthy and balanced diet.
These dishes can be made from ingredients in your cupboard, leftover potatoes, and a trip to your local fishmonger. Why not try these two comforting dishes for a nutritious mid-week dinner - and if you’re interested in learning new cooking skills, sign up to our next ‘Masterclass in Fish and Shellfish’ cookery class at Waterman.
Fish Pie
Ingredients
- 100g butter
- 200g plain flour
- 450ml milk
- 400g mixed fish (I recommend salmon, cod, and haddock trimmings)
- 150g frozen peas
- 150g cheddar cheese
- 30g rolled oats
- Handful of fresh parsley, chopped
- Salt and pepper
Method
- Start by preheating the oven to 200C. Whilst the oven is heating, make a roux. Start by placing half of the butter in a large pot and melting on a gentle heat. Next, pour in a quarter of the flour, mixing vigorously with the butter. Then, add in the milk and keep stirring until you have a smooth consistency. I tend to do this with a whisk rather than a wooden spoon to make sure the sauce is smooth. Season with salt and pepper to taste.
- Next, add the fish mix into the sauce and keep on a gentle heat for five minutes. Remove from the heat, adding in the peas and a third of the cheese. Spoon into an ovenproof dish.
- For the topping, sieve the remaining flour into a large bowl and add the remaining butter, rubbing it with the flour until it resembles crumbs. Add in the oats and cheese and place over the top of the fish. Cook in the oven for 35 minutes until browned and bubbling.
- To finish, garnish with parsley.
Haddock and Herb Fishcakes
Ingredients
(Serves 4)
- 300g smoked haddock
- 1 bunch chives, chopped
- 200g boiled and mashed potatoes, leftovers work well
- 25g plain flour
- 50ml vegetable oil
- Salt and pepper
Method
- Start by chopping the haddock into small pieces and adding chopped chives. Fold these together in a bowl with the mashed potatoes, flour, and salt and pepper to bind all the ingredients together using your hands.
- These fishcakes are pretty flat, so you want to add the oil to a frying pan and bring to a sizzling heat. Place the mix in your hand and using a spatula, flatten and place on the frying pan, cooking for a couple of minutes on each side. Repeat until all are cooked.
- I recommend serving with a green salad.
