Fish is a huge favourite of mine and thankfully the kids love it too. I would usually do this recipie with Monkfish, but as Monkfish is an expensive fish I save buying it for special occasions .Supervalu had Hake on special offer and given it’s also a meatier white fish I found it worked very well and was extremely tasty cooked this way. The kids gave it a thumbs up and loved the ham blanket on the fish 🙂
Punnet of mushrooms mix of chestnut and white mushrooms
Creme fraiche or full fat cream
2/3 bulbs of garlic
1 finely chopped shallot
1 tbps White wine vinegar or 100ml of white wine
1 tbps wholegrain mustard
1 cup of Basmati rice
1 and a half cups of cold chicken stock
Preheat fan oven to 180degrees
wrap fillets in Serrano ham
squeeze fish with lemon juice
sprinkle with Italian seasoning & garlic seasoning
pop in oven for twenty to thirty minutes (until the translucent look is gone from the fisb)
Put one cup of rice in pot with one and a half cups of cold chicken stock
bring rice to the boil and leave simmer until you see holes starting to appear or all the liquid is gone (approx 8 to 10 minutes)
turn hob off and put lid on saucepan ,leaving the pot on the ring for a further ten minutes
the key to amazing rice is to do this and walk away . do not lift the lid,you want to keep the steam inside and do not stir it at all EVER in the whole process 🙂
Chop up your mushrooms and fry them with the onion and garlic for a few minutes until soft.
add the chicken stock and allow to simmer and reduce down for approximately ten minutes .
Add creme fraiche and once you are happy with consistency of sauce blitz it roughly with a hand blender( you want some mushrooms to remain and not to have it a completely smooth sauce )
Serve with any vegetables you have, we had brocolli to use this dinner time but green beans and asparagus would work really well.
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