Recipes: Fish

Salmon with rocket and crème fraîche dressing (pictured above)

Served with potato, courgette and raddish
Serves 2

What you'll need
1 pack of Saucy's salmon with rocket and crème fraiche dressing
300g new potatoes, washed and halved
1 pinch of salt
2 courgettes, top and tailed
2 radishes, top and tailed
A large knob of butter
1 small bunch of chives (optional)

How You Make It
Step 1: Place the salmon fillets on a baking tray in the centre of a preheated oven for 20 – 25 minutes.
Step 2: Meanwhile, thinly slice the courgettes and radishes and set them aside for later.
Step 3: Boil up a pan of baby potatoes – leaving the skins on for extra rustic texture.
Step 4: Once the potatoes are done, drain and dollop a knob of butter on top. At this point, if you want to get really cheffy, you can add some thinly sliced chives.
Step 5: Ribbon your courgettes and radishes, adding only the courgettes to a griddle pan on a high heat. Make your mark by pressing down gently for chargrilled stripes.
Step 6: Place your rocket and crème fraîche dressing packet in a mug of boiling water, this will only need a minute so you can start plating up.
Step 7: Mix together the potatoes, chargrilled courgettes and sliced radish and toss before serving onto your plates. Top this with salmon and drizzle with the creamy dressing.

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Saucy Family Fish Pie Recipe

A firm family favourite that gets the goodness of fish past the fussiest of little lips!


Serves 4

What you'll need
200g salmon, skinless
200g cod, skinless
400ml whole milk
25g butter
2 tbspn plain flour
125g peas
½ tspn English mustard
A squeeze of Lemon juice
1tbspn mixture of chives and parsley, finely chopped
2 medium potatoes, peeled
1 carrot, peeled
Seasoning, to taste

How You Make It
Step 1: Prepare fish by cutting into equal sized pieces, transfer to fish pie dish and leave in the fridge.
Step 2: Melt butter in a sauce pan, adding flour to form a paste. Gently cook out for 1 minute.
Step 3: Gradually add milk while whisking, bring to a gentle simmer until a velvety, smooth consistency.
Step 4: Add mustard, lemon juice and herbs. Season, then set aside.
Step 5: Coarsely grate potato and carrot, squeeze out excess moisture using a clean cloth, place in a bowl.
Step 6: Pour sauce over the fish and scatter the grated potatoes and carrot over the sauce.
Step 7: Bake in the oven on 180˚C for 30-40 minutes. Then serve.

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Simple Salmon Blini Canapés

Perfect for party season

Food, festivities and family a perfect summary of what Christmas is all about, but no one want's to be holed up in the kitchen slaving over a hot stove – try this quick and easy canapé recipe, guaranteed to impress any party guest!


What you'll need
2 salmon fillets
250ml crème fraiche
2 tbsp horseradish
3 tsp baking powder
150g flour
1 egg
240ml milk
25g melted butter
Salt
Oil

How you make it (serve hot or cold)
Step 1: To cook your salmon, simply place fillets in the centre of a preheated oven for 20-25 minutes
Step 2: Mix together salt, baking powder and flour. Mix together the egg, melted butter and milk and combine with the dry ingredients. Cover and stand for 20 minutes.
Step 3: In a large frying pan heat 1 tbsp of oil, covering the base of the pan. Put tablespoon amounts of the mixture in the pan, once golden turn the blinis in the pan and set aside. Repeat with remaining batter.
Step 4: Combine the horseradish and crème fraiche in a small bowl.
Step 5: On each blini, place a small spoon of horseradish crème fraiche before flaking a generous piece of salmon. Garnish with a grind of black pepper and a sprinkle of fresh dill.

Top tip
For an easy Christmas canapé option with minimum prep required, opt for The Saucy Fish Co.'s Roasted Salmon with Sicilian Lemon and Herb Mayo' – simply flake and serve on top of a blini, with a drizzle of the zesty mayo'

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Sunblush tomato dressing with salmon, served with a baby spinach, rocket, broad bean and feta cheese salad

Serves 2


What you need
1 packet of The Saucy Fish Co. Sunblush Tomato Dressing, Sensational with Salmon
100g of baby spinach, washed
100g of rocket, washed
100g of broad beans
200g of feta cheese
Extra virgin olive oil (optional)

How to make it
Step 1: Place salmon fillets under the grill on a medium heat for 10 – 12 minutes.
Step 2: Simply mix together the baby spinach, rocket and broad beans, drizzling with extra virgin olive oil.
Step 3: Place the sunblush tomato dressing packet in a mug of boiling water to warm - it'll only take a minute.
Step 4: Rain crumbs of feta cheese over the salad before popping the salmon on top and covering with the sunblush tomato dressing.

For more recipes please visit www.thesaucyfishco.com