Wow a comment! Thanks chefmom, you have great blog by the way... Now for another one from my blog...
Le saumon avec la sauce de tomate et vegtables - Salmon with tomato sauce and veggies.
2 to 3 servings, can be squeezed or stretched to suit fish or company.
Ingrédients - Components... errr ingredients
1 fillet of salmon (canadian cos it is cheaper) big enough for your baking dish
2 cans tomato paste
1 leftover bit of tomato sauce in All Gold bottle
1 leftover bit of mayo in bottle
1 nice sized onion
1 serving spoon of peppadews
1 500/750g bag vegetables of your choice from P&P or Woolies, I used one that had carrots/sweet potato and butternut, will be trying other variations to the theme. Some olive oil, black pepper to taste, veggie seasoning and paprika. Set oven on 300 - full blast to warm it while you prep da fish and do the sauce... Get your fav saucepan as well and a baking dish big enough to hold the fish and veggies Dice & slice the onion and peppadew, seperately or together. Put the veggies in the microwave and nuke em for 5 minutes at least, rember to make a hole in the bag, it will explode if not!
La Sauce - the Sauce
A dash of olive oil in the saucepan, saute onions and add peppadew or do em in tandem, add the leftovers in the 2 bottles by swishing around the leftover with 250 ml. warm water, toss into onions that should be ready by then, add tomato paste and some Italian herbs, simmer slowly while you prep the fish... You should have around 750 ml when done, add water if needed.
Le poisson - the Fish
Wipe the fish with about a desertspoon of olive oil, sprinkle with black pepper to taste and colour the fish with some paprika, place in baking dish and put in oven... Don't forget! Turn once when the fish starts browning, this should not take longer than 6 minutes a side.
La combinaison - the Combining of it all
Now whip out the veggies and the fish, open the bag and arrange veggies around the fish in dish (rhymes), pour the sauce over the fish and veggies, return to the oven for another 10 to 15 minutes, put grill on for the first 5 then swich off the oven... the fish and veggies will do the final cooking in the residual heat of the oven.
Prepare your table in the meantime... Goes well with a fine tossed salad and good company or it will serve two days worth of leftover for a single dude like me, there, ain't I awesome.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Friday, November 25, 2005
Thursday, December 16, 2004
Haddock and veg bake
Haddock and Veg bake
This is what I had at hand ingredient wise,
4 baby gem squash
8 baby pear shaped marrows, approx 50mm long
Some left over cherry tomatoes and 2 bigger ones
2 medium sized sweet potatoes
punnet of button mushrooms
1 large onion
1 pack frozen haddock fillets approx 500g
Veggie Seasoning
and my new oil spray filled with Olive Oil.
Method:
First peel the sweet potatoes and cube, rinse and put into a microwave/glass dish and Nuke for 4 minutes at full blast.
Put your Oven on HIGH in the meantime.
Then trim the ends of the squash and marrows, rinse and do the same as the sweet potatoes but only for 2 minutes.
Now it is time to get out the baking dish big enough for all the ingredients, spray with oil, dump the nuked veggies in and spray with oil and sprinkle with Veggie Seasoning.
Slide the dish into the oven while you do the next step.
Trim the tail bit off your fillets of fish and cut in half, wash the mushrooms and tomatoes, dice/slice the larger ones and do the same to the onion.
Now you can whip your dish out of the oven and add the fish, arrange at will and spray a tad more oil, pop back into the oven for another 10 minutes.
Finaly add the tomatoes onion and mushrooms, sprinkle with Veggie Seasoning and spray lightly with oil.
Pop the lot back in the oven for 15 minutes, use a large spoon to mix the lot a bit and return to the oven for another 10 minutes with the Grill on, keep an eye on things from now on, as soon as things get brown do the mix thing and toast the rest... as soon as things go brown again shut the heat off and prepare to feast.
This recipe can be adapted regarding protein and vegetables, use whatever you have, the secret is in the light film of oil and the Veggie Seasoning. I reckon I could have served at least 4 people.
This is what I had at hand ingredient wise,
4 baby gem squash
8 baby pear shaped marrows, approx 50mm long
Some left over cherry tomatoes and 2 bigger ones
2 medium sized sweet potatoes
punnet of button mushrooms
1 large onion
1 pack frozen haddock fillets approx 500g
Veggie Seasoning
and my new oil spray filled with Olive Oil.
Method:
First peel the sweet potatoes and cube, rinse and put into a microwave/glass dish and Nuke for 4 minutes at full blast.
Put your Oven on HIGH in the meantime.
Then trim the ends of the squash and marrows, rinse and do the same as the sweet potatoes but only for 2 minutes.
Now it is time to get out the baking dish big enough for all the ingredients, spray with oil, dump the nuked veggies in and spray with oil and sprinkle with Veggie Seasoning.
Slide the dish into the oven while you do the next step.
Trim the tail bit off your fillets of fish and cut in half, wash the mushrooms and tomatoes, dice/slice the larger ones and do the same to the onion.
Now you can whip your dish out of the oven and add the fish, arrange at will and spray a tad more oil, pop back into the oven for another 10 minutes.
Finaly add the tomatoes onion and mushrooms, sprinkle with Veggie Seasoning and spray lightly with oil.
Pop the lot back in the oven for 15 minutes, use a large spoon to mix the lot a bit and return to the oven for another 10 minutes with the Grill on, keep an eye on things from now on, as soon as things get brown do the mix thing and toast the rest... as soon as things go brown again shut the heat off and prepare to feast.
This recipe can be adapted regarding protein and vegetables, use whatever you have, the secret is in the light film of oil and the Veggie Seasoning. I reckon I could have served at least 4 people.
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