The Fresh Fish Place
Grangemouth FK3 8BG – FALKIRK FK1 1UJ – BATHGATE EH48 4PA
Hazel’s Fish Recipe Suggestions
Basic White Sauce
1 oz (25 g) butter
1 oz (25 g) flour
1/2 pt (280 ml) milk
Cheese sauce – add 2 oz grated cheddar, a little mustard (approx 1/2 teasp)
Mustard sauce – add 1 heaped teasp english mustard
You can ‘cheat’ buy a packet of white sauce then add your choice.
Fish Cooking Times
Fish cooks fast, so a quick healthy, filling meal can be prepared quickly and easily.
Depending on method fish can cook from 4 mins to 40 mins for a pie.
On July 19th 2017 the government announced North Sea cod is now certified sustainable.
An excellent white fish which can be steamed, pan fried in butter, poached served on its own or served with a sauce.
Cod is excellent for pies due to being a chunky, meaty fish.
You can also poach in milk or bake in the oven with a sauce.
Cod, Mustard Sauce with Mashed Tatties
A true North East of Scotland favourite, Steam or poach the cod. Serve it with Mashed Potato and mustard sauce.
Delicious all mixed together on your plate.
Note: if you have any left or make extra. Mix all together to make homemade fishcakes. You can coat in flour or dip in breadcrumbs and fry your fishcakes for lunch or dinner the next day.
Option: can be served with cheese sauce, truelly recommend you try the mustard sauce. The combination is excellent.
Trawlerman’s Pie (for 2)
2 Cod loins (cut into chunks)
2 Hard boiled eggs (roughly chopped in chunks)
2 Tomatoes (cut into chunks)
1/2 pt white sauce
Put cod, eggs and tomatoes into an over proof dish.
Pour over the white sauce, mix.
Top with mashed potato.
Bake in a hot oven at 180 dgrees C for 35 – 40 minutes.
No need to pre cook the cod, it will cook in the pie.
Serve with peas or greens of your choice.
You usually see 2 varieties of ‘smoked haddock’. No 1 Pale Smoked, which is the natural way to eat smoked haddock but at some point in history people liked to see them more yellow in colour. That’s where you will see No 2 – Dyed smoked haddock. The process is the same to actually smoke the fish, then after smoking the fish are put through a brine to dye them.
Check back for more fish receipes from Hazel soon.
The Fresh Fish Place
AWARD WINNING FISHMONGER
70 La Porte Precinct, GRANGEMOUTH FK3 8BG
Telephone: 01324 483870
Callendar Square, Level 2, High Street, FALKIRK FK1 1UJ
Telephone: 07951 417402
9 Hopetoun Street, BATHGATE EH48 4PA
Telephone: 01506 324886
49 High Street, ALLOA FK10 1JF
Telephone: 01259 508115