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Fish Meuniere with Jersey royals & asparagus

Apr
26

This classic French fish dish is a great way to get more fish into your weekly diet and even the most reluctant fish eaters will wolf this down (as proven by my daughter who doesn’t do fish!). It’s so fresh and fragrant and served with some seasonal jersey royal potatoes and majestic asparagus spears, it is perfect for that first spring/summer supper in the garden.

It’s very easy to make using simple ingredients you’ll likely have to hand. 4 easy steps is all it takes, and as a bonus, it can be made in advance. It will happily sit waiting to be reheated, if the family are out doing activities. I made this and left it in the pan, while I went off to boot camp and my son was at football training. When we got back I simply turned on the heat to warm it through and it was delicious.

What you need

2 tbsp flour

2 tbsp oil

150ml lemon juice (4 lemons)

150ml melted butter (4oz/half a pack)

6 cod fish fillets

salt & pepper

What to do

Put the flour on a plate and stir in plenty of salt and pepper then dip in the fish fillets in the seasoned flour until coated on both sides.

Heat the oil in a non stick pan, add the fish fillets and cook them for a few minutes on each side until a golden crust forms and it turns white right to the middle.

Melt the butter in a jug in the microwave (1 min), add the lemon juice, pour into the pan and let it simmer for a few minutes to thicken, spooning the sauce over the fish.

Stir in a handful of freshly chopped parsley.

Serve straight away or turn off the heat and leave in the pan until ready to reheat.

Serve the fish with halved Jersey royals boiled in their skins for 10 minutes until soft to a knifepoint and asparagus spears with the woody ends broken off and pan fried in a little oil until just golden. You won’t need to add any butter to the potatoes or asparagus, just spoon the yummy fish sauce over everything.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

 

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French toast with rhubarb and blood orange compote

Feb
16

Beautiful pink forced rhubarb in February is such a welcome sight after the stark winter months. It serves as a reminder that despite the cold weather and dark days… good things are on the way.

I love the story of how forced rhubarb is grown and harvested. It’s so romantic – a love story in itself. The Rhubarb triangle is an area of land in Yorkshire famous for producing early forced rhubarb because it’s wet cold winters provide the perfect growing conditions for Siberian-born rhubarb. The plants spend two years in the fields soaking up the sun and are then transported to forcing sheds where they are grown in warm, dark conditions. The carbohydrates stored in the plants roots from their days in the sun are transformed into glucose giving rhubarb it’s characteristic sweet and sour taste. The crimson stalks are harvested by pickers at midnight by candlelight as exposure to light would stop the growth.

This recipe for French toast with rhubarb and blood orange compote makes the perfect spring breakfast.

You will need:

3 eggs

150ml milk

4 slices of thick cut bread

250g rhubarb

juice of a blood orange

2oz brown sugar

To make it:

Preheat the oven to 200 degrees.

Cut the rhubarb into chunks and put in an oven dish.

Sprinkle with sugar and squeeze over the orange juice

Bake for 15 minutes until soft.

Pour into a container

Mix the eggs and milk together in a shallow bowl until combined.

Dip thick slices of bread into the custard mixture until soaked. Add a knob of butter to a non stick frying pan and put the bread slices in

Cook for a few minutes on each side until golden.

Serve the toast with a dollop of rhubarb compote and creme fraiche on top and finish with a drizzle of honey.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

 

 

 

If you like this recipe, please share it with your friends.