Fish, Recipes

White fish ‘al cartoccio’ with cauliflower puree and roasted baby leeks

Al cartoccio refers to an Italian cookery technique where fish is cooked in parchment with the flavourings of garlic, rosemary and lemon.

The original recipe for this called for hake, but you can use any white fish. I used River Cobbler (£2.50 for 2 fillets at Sainsbury), although it is imported all of the way from Vietnam. Will try and get some hake next time.

It also called for chopped chilli but I tried that and it dominated the flavour of the whole dish so I added a whole one and discarded it at the end. I served it with an indulgent cauliflower puree and roasted baby leeks and tender stem broccoli.

It takes around 30 minutes to prep and cook.

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sea bass
Fish, Recipes

Sea bass, sage and capers with sweet potato rösti

I saw the recipe for the sea bass in a newspaper and thought that this would be a simple yet quite elegant supper dish for a Friday night.

I’m not sure about the lime, caper, sage combination, but that said I ate it all, but I would probably make some tweaks if I made it again. The rösti, though, I have to say, was an absolute triumph!

You will need two frying pans to make this. If you only have one make the sweet potato rösti first.

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