Dill and Lemon Fish with a Pea Mint Mash

Something a little special 


One of my favourite things to do over holidays is have family or friends over and indulge in leisurely and delicious dinner parties. Something a little different from the usual culinary fare and something a little special too. The recipe I’m sharing today is just that. 

I made this meal when our family was over and staying with us for the easter long weekend. Like me, my family is made up of devout foodies, we all live to eat. I wanted to make something a little extra special for them but also something that didn’t require slaving in the kitchen for hours on end.


Inspired by flavours from Greece this fish recipe makes the perfect use of fresh herbs and dried spices. I love the  freshness and simplicity of Greek food. This dish is so aromatic, with every bite you can smell and taste each distinct flavour. Served on a bed of pea mint mash not only makes it healthy but also a little extra moorish.

So the next time you have guests over, pull this trick out of your hat. It’ll be a meal they remember for a long time to come. 

Ingredients: 14  Cooking time: 30 minutes 

Serves: 6

For the fish 

  • Six fillets of white fish ( I used gummy shark)
  • One punnet of dill, finely chopped
  • Half a bunch of parsley, finely chopped
  • 100gms of capers, chopped
  • 1.5 teaspoons of dried oregano
  • One teaspoon of chilli flakes
  • 300ml of extra virgin olive oil
  • Juice of one lemon
  • Salt to season 

For the pea mint mash

  • 500gms of peas
  • Two teaspoons of dried mint leaves
  • Juice of one lemon
  • Three tablespoons of extra virgin olive oil 
  • Salt to season 

Begin by marinating the fish. In a large bowl combine, oil, dill, parsley, capers, oregano and chilli flakes. Mix well. 

Add the fish and using your hands gently rub the marinade on all the fillets. Cover the fish with cling wrap and put it in the fridge for five to six hours. This will allow all the flavours to seep into the fish.

While the fish marinates prepare the pea mint mash. Boil the peas for seven to ten minutes or until soft. Rinse with cold water and drain them. Now mix all the ingredients in the blender and blitz it. Season with salt as required, pea mint mash is ready.

To cook the fish, heat a heavy bottom frying pan and add the oil from the marinade. Use more extra virgin olive oil to cook the fish if required. Place the fillets in the pan and cook for four to five minutes on each side or until the fish is cooked. Drizzle lemon juice on top of each fillet and sprinkle salt to taste.

Before plating up warm up the pea mint mash. Add a large spoonful of the mash on a plate and gently place the fillet on top. Drizzle the oil from the pan on top for more flavour. Season with cracked pepper and serve.


 

Wild Mushroom Ragu with Creamy Polenta

Glamourising vegetarian food, one dish at a time…

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After moving to Australia and travelling around the world, I have noticed how underrated good vegetarian food is. For some reason the vegetarian culinary repertoire across most restaurants rarely showcase delicious fresh produce or out of the box cooking techniques. I am no masterchef but I suppose having been a vegetarian for 27+ years I can definitely put up a cracker of a vegetarian dish sure to give even some of the meat dishes a run for its money.

Today’s dish is definitely one that will even knock the socks of an avid carnivore! Ragu traditionally is a slow cooked Italian meat based sauce served with pasta. However since I am all about challenging traditions in the kitchen, my ragu recipe is quick and easy and above all vegetarian!

I have used a medley of Mushrooms as a star of this dish. A mixture of fresh and dried mushrooms provides an abundance of different textures and deep mushroom flavor. I haved served the stew with a creamy polenta, believe me when I say it’s a match made in heaven.

So without further ado, here’s my lip smackingly delicious autumn winter classic.

Ingredients:  18  Cooking time: 30 minutes

Serves:

For the Ragu

  • 20 gms of dried Porcini mushrooms
  • 200 gms of sliced swiss brown mushrooms
  • 100 gms of shimeji mushrooms 
  • One brown onion, chopped
  • Five to six pods of garlic, finely chopped
  • Eight to ten parsley stems, finely chopped
  • 10 to 12 sprigs of fresh lemon thyme
  • Two tablespoons of goats cheese (optional)
  • 300ml of light cooking cream
  • Three tablespoons of extra virgin olive oil
  • Salt to season

For the Polenta

  • One cup of polenta
  • Three cups of water
  • One tablespoon butter

For the Garnish (optional)

  • One bunch of asparagus, hard ends trimmed
  • One tablespoon extra virgin olive oil
  • One tablespoon balsamic vinegar
  • 0.5 teaspoon fresh lemon juice

 

Begin by soaking the porcini mushrooms in hot water and keep aside.

Heat extra virgin olive oil in a pan. Add chopped onions, followed by chopped garlic and cook until the onions are slightly caramelised and you can smell the delicious garlic aroma.

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Now add chopped parsley stems and about six to eight sprigs of lemon thyme. These fresh herbs help in flavouring the oil and give the dish a great fresh flavour. Cook the onion mix on a medium heat for five to seven minutes.

Add the assorted mushrooms, except the porcini mushrooms to the onion mix and let them sweat on a low heat for about seven to ten minutes. 

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Now add the remaining lemon thyme sprigs to flavour the mushrooms. Followed by porcini mushrooms including their stock. Right about now, you should be smelling the mushroomy goodness!

Once the mushrooms are tender add cream and goats cheese. Season with salt as desired, cover the pan with a lid and let the ragu simmer for another five minutes on low heat.

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To make the polenta, in a saucepan bring three cups of water to a boil. Now lower the flame and add the polenta. Stir continuously to avoid lumps and polenta sticking to the bottom of the pan. Once the water is absorbed and the polenta has thickened add a tablespoon of butter and stir it through to give the polenta its richness and shiny glaze. Finally season with salt as desired.

Finally for the garnish, heat olive oil in a pan. Add the asparagus, followed by lemon juice and balsamic vinegar. Continuously toss the asparagus until evenly coated with the balsamic glaze. Take off the heat once tender.

To assemble the dish – place the creamy polenta at the base, ladle the delicious mushroom ragu on top and finally add the asparagus as the final garnish. 

Enjoy this lip smackingly delicious hearty dish with a beautiful red wine and you may just find yourself teleported to Italy.

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