Fish can be almost as expensive as fillet steak these days — or even dearer.
But even in the midst of this Cost of Living crisis there’s still great temptation to go out to the fish van, which comes to Dumbarton from Pittenweem every Friday, and treat yourself and your family to a nice piece of haddock or sole or even salmon.
And if you really want to push the boat out then invest your hard-earned cash in a few scallops.
Here’s a recipe by Rachel Allen for Pan Fried Fish with Herb Butter, Asparagus and New Potatoes. Ayrshire earlies are bang in season right now.
Recipe & Method below
For all of the Rachel Allen recipes and hundreds more please visit RTE.ie/Food
INGREDIENTS (4-6 servings)
For the herb butter:
50g soft butter
1 tablespoon chopped herbs such as dill, fennel, chives, parsley
A squeeze of lemon juice
Salt and pepper
For the pan-fried fish:
4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
Approximately 4 tablespoons flour
Extra virgin olive oil or soft butter
A pinch of sea salt flakes and freshly ground black pepper
HIT 1 Pan Fried Fish with Herb Butter, Asparagus, New Potatoes
METHOD
Dry the fish fillets on kitchen paper.
Season on both sides with sea salt flakes and freshly ground black pepper.
Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
Place buttered side in the pan first.
Turn when golden on one side, then cook again until golden on the other side.
Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
