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When I have been cooking fresh prawns I like to save the shells to make
an easy and tasty fish stock. Just cover at least 8 shells with boiling water
in a half pint casserole and cook alongside this recipe.
In a bowl mix a small can of cannellini beans, 1 long sliced
chestnut mushroom, sliced red bell peppers (a quarter per person), 6 green
olives, 1 tbsp rapeseed oil, 1tsp salt and dried coriander .
Line a casserole dish
with roughly torn romaine lettuce and top with the above mixture.
Put a sockeye salmon fillet or sea bass pieces on top, drizzle
with oil and rub into the fish. Sprinkle with dried dill.
Mix 1tbsp mayo, 1 grated garlic clove and mix in 1tsp dried cumin
then spread on top of the salmon or fish pieces. Sprinkle remainder between the
fish the beans mix. Sprinkle milled pistachios on top.
Bake 220fan / 240C / 500F for 15 mins.
If you have made my fish stock as described above, sieve the mix
discarding the shells and drizzle 2 tbsp of the remaining fish stock onto the
meal and serve.
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My recipes where I have
used king prawns:
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Baked tamarind ginger king prawns
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No cook anytime snack
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