Trudie's Fish Recipes

PRAWN CHOW MEIN

175 g noodles; 1 onion; 1 red pepper; 175 g bean sprouts; 175 g mushrooms;
225 g cooked peeled prawns; 4 cloves garlic; 2 tbsp. soy sauce; 2 tbsp. oyster sauce; squeeze of lemon juice

Cook the noodles, drain and set aside. Chop the vegetables and sauté in a little stock over a high heat, stirring continuously, for 5-10 minutes. Add the soy sauce and oyster sauce and stir through. Turn the heat down and add the prawns with the lemon juice and noodles. Stir thoroughly until everything is heated through.

SALMON PESTO PARCELS

4 12" X 18" sheets filo pastry; 4 125 g salmon fillets; 100 g mushrooms;
40 g melted butter; 10 level tbsp. low fat fromage frais; 5 level tsp. pesto

Preheat the oven to 200 degrees Celsius. Mix the pesto and the fromage frais together. Half each sheet of filo pastry. Layer two pieces, brushing them with the melted butter. Place a piece of salmon in the center of the pastry, top with some sliced mushrooms and some of the pesto mixture. Season and wrap the pastry around in a parcel to seal. Repeat with the other 3 parcels. Bake for 15 minutes. Open the parcels and add a spoonful of the pesto mixture before serving.

CRAB PASTA SALAD

350 g pasta shapes; 1 red pepper; 175 g sweet corn; 115 g cherry tomatoes;
1/2 cucumber; 2 sticks celery; 4 spring onions; 1 tbsp. lemon juice; 300 ml low fat yogurt; 1/2 tbsp. mustard; 2 tbsp. tomato pickle; 350 g crabmeat

Cook the pasta, drain and cool. Chop the vegetables and place in a bowl with the pasta and the crabmeat. Mix the lemon juice, yoghurt, mustard and pickle together. Stir through the pasta mixture thoroughly.

NB - This is also good made with tuna for those who don't like crab.

KEDGEREE

250 g cooked rice; 4 hardboiled egg whites; 175 g poached smoked haddock;
150 g frozen peas; 1 onion; 150 g sweet corn; 1tsp. mustard; 1 tbsp. medium curry powder; 50 ml stock; 1 tbsp. olive oil

Chop the onion and fry in the olive oil for 5-10 minutes. Add the curry powder and mustard and cook for 1 minute. Stir in the stock and cook over a high heat to reduce for 2 minutes. Stir in the rice, haddock, peas, sweet corn and chopped egg white. Stir thoroughly to mix well. Serve immediately.

ITALIAN FISH STEW

800 g tinned tomatoes; 1 kg mixed fish; 200 g cooked peeled prawns; 1 onion;
6 cloves garlic; 1 red pepper; 300 ml white wine; 300 ml stock; 1 bay leaf;
2 tsp. basil; pinch of saffron; 150 g mussels; 1 tbsp. tomato puree; 1 tsp. chili powder; seasoning

Soak the saffron in a little warm water. Skin the fish and cut into bite sized pieces. Chop and cook the onion, garlic and pepper in some of the stock for 5 minutes. Add the drained, chopped tomatoes, wine and the rest of the stock, tomato puree, bay leaf and basil. Bring to the boil, cover and simmer for 10 minutes. Add the fish and the saffron water, chili powder and seasoning. Simmer for 25 minutes. Add the mussels and cook for another 5 minutes. Discard the bay leaf and any unopened mussels. Add the prawns and serve immediately.

FISH CAKES

275 g haddock; 2 tbsp. lemon juice; 1 tbsp. horseradish; 100 ml skimmed milk;
350 g mashed potato; 50 g breadcrumbs; 1 tbsp. tarragon; 1 tbsp. parsley;
1 tbsp., chopped chives

Puree the fish with the lemon juice and horseradish. Stir in the milk, herbs, chives and potato. Shape into fishcakes and coat in breadcrumbs. Grill for 5 minutes on each side.