vegetable couscous with harissa
| Aga Recipes
Cooking receipe to make vegetable couscous with harissa under category Aga Recipes. You may find some video clips related to this receipe below.vegetable couscous with harissa350g qulck cook couscous 40g butter 2 small onions peeled and quartered 2 garlic cloves crushed 1 bunch of baby fennel trimme
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tomato soup
| General Recipes
Cooking receipe to make tomato soup under category General Recipes. You may find some video clips related to this receipe below.tomato soupHow good the soup is depends completely on how tasty the tomato is. Made in a Mediterranean country from very ripe tomatoes it tastes of ambrosia. Made from impo
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Petchay Salad Recipe
| Salad
Type: Petchay Salad Free Cooking Recipe - Salad Yes! Ingredients / Directions 2 bundles of petchay (washedblanced and cut into 1?)1 big red onion (sliced into rings)?-teaspoon table salt1 teaspoon honey1-teaspoon black pepper (freshly grounded)1-teaspoon minced garlic2-cup(s)s vinegar
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spicy hot bean curd with minced beef
| General Recipes
Cooking receipe to make spicy hot bean curd with minced beef under category General Recipes. You may find some video clips related to this receipe below.spicy hot bean curd with minced beefchinese300g topside mince1 medium sized onion chopped2 tablespoons vegetable oil11/2 teaspoons finely chopped g
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Cooking receipe to make turbot with watercress and spring onion mayonnaise under category Aga Recipes. You may find some video clips related to this receipe below.
turbot with watercress and spring onion mayonnaise
knob of butter
2 tbsp olive oil
8 small fillets of turbot weighing about 100g each
40g walnuts finely chopped
Watercress mayonnaise:
75g watercress very finely chopped
4 spring onions very finely chopped
2 tbsp parsley freshly chopped
6 tbsp mayonnaise
3 tbsp natural yogurt or creme fraiche salt and freshly ground black pepper
aga equipment:
wire shelf on second set of runners in roasting oven
Stir all the watercress mayonnaise ingredients together in a bowl and season to taste.
Heat the butter and oil together in a large frying pan on the boiling platethen add the fish fillets and cook them skin side up for about 1 minute until just starting to brown the fillets will release easily when they are ready. Transfer them skin side down to a well buttered baking sheet then roast for a further 3 to 4 minutes in the roasting ovenuntil just cooked.
Add the chopped walnuts to any juices left in the frying pan and heat gently on the simmering plate until required.
Scatter the walnuts over the turbot and serve with a generous amount of the watercress mayonnaise.
New potatoes and a salad or stir fried mange touts with shreds of carrot would be ideal side servings.
Turbot is one of my favourite fish but it is very expensive so this is a dish for special occasions only. Alternatively you could use halibut steaks or large plaice fillets. A small turbot is referred to as a chicken turbot. If you live near the sea make friends with a fisherman.
Serves 4
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