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haddock

Soy and Honey Glazed Rainbow Trout with Cucumber and Mint

12 January 2018
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Cucumber and Mint, haddock, hake, rainbow trout, Soy and Honey, Whiting
The marinade of soy sauce, honey and wine vinegar adds an oriental kick to this dish.

Soy and Honey Glazed Rainbow Trout with Cucumber and Mint

Serves 4

Ingredients

  • 4 rainbow trout fillets
  • 4 tablesp. each of light soy sauce, clear honey and white wine vinegar
  • 200g long-grain or jasmine rice
  • ½ tablesp. olive oil
  • 200g frozen peas
  • 1 small cucumber, diced
  • Small bunch mint leaves

To Cook

Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce.  Add the trout fillets to the remainder and marinate for about 20 minutes.

Cook the rice according to the packet instructions.

Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.

Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves

Divide the rice between four plates.  Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.

Chef’s Tip

Make sure all the bones are removed from the trout. Get your Fishmonger to do this for you.

Other fish you could use: Hake, haddock, whiting

www.bordbia.ie

Topped Haddock Indian Style

20 October 2017
admin
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curry powder, haddock, mango chutney

Ingredients

  • 4 fillets of Haddock – skinned
  • 1 carton natural yoghurt
  • 2 tablespoons mango chutney
  • 1 teaspoon curry powder.

Method

Combine all the ingredients for the topping.
Place the fish on a grill pan and spread topping over.
Cook under a medium grill or bake in a hot oven for 7-10 minutes.
Serve with salad or baked potato.

Also suitable for Microwave cooking.

Serves

4

Haddock and Pepper Medley

18 October 2017
admin
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haddock

Ingredients

  • 450g filleted and skinned haddock (or other white fish) : cut in serving sized pieces

Red Pepper Sauce

  • 225g red pepper
  • 30g butter
  • 1/2 a finely chopped onion
  • 2 tomatoes : peeled and chopped
  • 1 tablespoon white wine
  • 225mls fish or chicken stock
  • Pinch of sugar

Yellow Pepper Sauce

  • 225g yellow pepper
  • 30g butter
  • 1/2 finely chopped onion
  • 2 tomatoes : peeled and chopped
  • 1 tablespoon white wine
  • 225ml of fish stock
  • Pinch of sugar

Method

Sauces
Skin the peppers by placing under grill until the skin crinkles. Remove skin.
Melt butter and soften onion, add finely chopped peppers.
Add tomatoes, wine, fish stock and simmer until the sauce thickens. Season and add a pinch of sugar.
Blend each sauce in a liquidizer or food processor and strain through a sieve. Return to the saucepans and heat through.
Meanwhile poach or steam fish. Drain well.
Arrange the sauces on a plate and place fish on top.

Serves

4

Cheesy Grilled Fish

10 August 2017
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Cheesy Grilled Fish, haddock, hake, pollock or whiting
This has to be one of the easiest and tastiest fish dishes in the world – perfect for children and adults alike.

Cheesy Grilled Fish

Serves 4

Ingredients

  • 4 x 150g fillets of fish – hake, haddock,pollock or whiting, skinned and boned
  • 2 ripe tomatoes
  • 100g cheddar cheese
  • 4 spring onions, trimmed and finely chopped
  • 4 tablesp. mayonnaise
  • Sunflower oil, for greasing
  • Knob of butter
  • Salt and freshly-ground black pepper

To Cook

Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl.  Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise.  Season to taste.

Preheat the grill to high.  Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for 4-6 minutes until almost tender.  The timing will depend on the thickness of the fillet.  To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily.

Quickly spread the mayonnaise mixture on top and flash under the grill for another 2 minutes or until the cheese is bubbling and golden.

Serving Suggestions

Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.
 www.bordbia.ie

Quick Fish Curry with Haddock

24 July 2017
admin
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Curry, Fish, haddock
This curry can be on the table in less than 15 minutes.

Quick Fish Curry with Haddock

Serves 4

Ingredients

  • 700g haddock, skinned, boned and cut into 3cm chunks
  • 1 tablesp. olive oil
  • 5 heaped teasp. mild curry powder
  • 6 scallions, finely chopped
  • 3cm piece of ginger, peeled and grated
  • 400ml low fat coconut milk
  • 250ml chicken stock or water
  • ½ cucumber, peeled, seeded and thickly sliced
  • 1 handful coriander, chopped
  • Salt and freshly ground black pepper

 

To serve:

To Cook

Heat a little olive oil in a saucepan over a low heat. Add the curry powder and cook for a minute or two. Then add the scallions and ginger and cook for a further minute.

Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don’t allow it to boil. Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.

Serving Suggestions

Serve with rice and naan bread.  A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.

Nutritional Analysis per Serving

Protein: 44g

Carbohydrates: 84g

Fat: 24g

Iron: 2mg

Energy: 704kcal

 

Haddock with Warm Tomato Relish

07 June 2017
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haddock, hake, monkfish, Tomato Relish, Whiting
 This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple! 

Haddock with Warm Tomato Relish

Serves 4

Ingredients

  • 4 haddock fillets about 175g each, skin on
  • Salt and freshly-ground black pepper
  • 3 tablesp. olive oil
  • 250g cherry tomatoes, cut in half
  • 8 scallions, chopped
  • 1 teasp. castor sugar
  • A splash of white wine vinegar
  • A few sprigs of thyme, leaves only
  • A small handful of fresh coriander, chopped

To Cook

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

Chef’s Tip

If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.

Other fish you could use: Whiting, hake, monkfish.

www.bordbia.ie

 

Haddock with Cider and Apple Sauce

20 May 2017
admin
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Apple Sauce, Cider, haddock
The sauce can be made in advance, stored in the fridge and reheated when you are ready to use it.

Haddock with Cider and Apple Sauce

Serves 4

Ingredients

  • 4 haddock fillets about 175g each, skinned and boned
  • Juice of half a lemon
  • 100mls cider
  • 2 small shallots, very finely chopped
  • 2 sprigs of thyme
  • 1 bay leaf
  • A little salt and black pepper
  • 250mls chicken stock
  • 4 tablesp. cream
  • 2 dessert apples, cored and diced
  • 1 tablesp. Dijon-style mustard
  • 1 tablesp. chopped chives or parsley

To Cook

Preheat oven to Gas Mark 4, 180°C (350°F).

Combine the lemon juice, cider, shallots, 1 sprig of thyme, bay leaf and black pepper in a saucepan. Cook for 8-10 minutes until the liquid is syrupy. Add the chicken stock, cream and apples. Heat until it is simmering gently.

Allow to cook until the mixture is reduced by half. This will take about 10 minutes. Remove from the heat. Remove the sprig of thyme and bay leaf and discard. Purée the sauce until smooth. Then strain and return it to the saucepan. Stir in the mustard and chives or parsley and tast for seasoning. Keep warm.

Meanwhile season the fish with a little salt and pepper and sprinkle over the remaining thyme leaves. Place the fish in a lightly oiled roasting thin. Cook in the preheated oven for about 10-12 minutes until it can be flaked easily with a fork.

Serving Suggestions

Delicious served with the warm Cider and Apple Sauce, spinach and lightly sautéed potatoes.

Nutritional Analysis per Serving

Protein: 37g

Carbohydrates: 36g

Fat: 15g

Iron: 3.5mg

Energy: 433kcal

 

 www.bordbia.ie

Haddock with Pasta and Broccoli

09 May 2017
admin
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Broccoli, haddock, pasta
Hake or whiting would also work well in this simple and tasty dish.

Haddock with Pasta and Broccoli

Serves 4

Ingredients

  • 700g haddock, skinned and boned
  • 375g pasta – linguini or spaghetti are ideal
  • 250g broccoli, broken up into small florets
  • A little salt and black pepper
  • 125g cream
  • 125g stock
  • 2 cloves garlic, finely chopped
  • 2 chillies, deseeded and finely chopped
  • Juice and grated rind of 1 lemon
  • 1 handful parsley, chopped
  • 2 handfuls watercress or spinach leaves, roughly torn

To Cook

Cook the pasta in a large saucepan of boiling water as per packet instructions.  For the last minute add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm while you cook the fish and make the sauce.

Heat the grill.  Lightly oil a baking tray and place the fish on it.  Season with salt and pepper.  Cook under the hot grill for 5-6 minutes until the fish flakes easily.

Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes.  Then stir this mixture and the watercress and parsley through the pasta.  Finally flake the fish and gently stir it in.

Serve with a green salad.

Serving Suggestions

Serve with a green salad

Nutritional Analysis per Serving

Protein: 48g

Carbohydrates: 72g

Fat: 15g

Iron: 3.2mg

Energy: 606kcal

www.bordbia.ie

Pan-fried Whiting with Crispy Bacon and Butter Sauce

31 March 2017
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Butter Sauce, Crispy Bacon, haddock, hake, monkfish, Pan-fried, Whiting
This simple pan-fried dish is a great combination of simple flavours and textures.

Pan-fried Whiting with Crispy Bacon and Butter Sauce

Serves 4

Ingredients

  • 4 whiting fillets, about 175g each, skin on
  • 12 slices of thinly sliced streaky bacon
  • 2 tablesp. olive oil

Butter Sauce

  • 25g shallots, peeled and very finely chopped
  • 4 tablesp. dry white wine
  • 2 tablesp. water
  • 1 tablesp. cream
  • 125g unsalted butter, diced
  • Salt and freshly-ground pepper
  • Freshly squeezed lemon juice, to taste

To Cook

Grill the bacon until crispy, keep warm.

Place the shallots, white wine and water in a heavy-based pan and bring to boil.  Let it simmer until reduced to a quarter. Add the cream and boil for one minute. Reduce the heat and add in all the butter.  Whisk vigorously until you have a lovely silky sauce – do not let the sauce boil or it will separate.  Remove from the heat, season and keep warm.

Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil.  Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.

Serving Suggestions

Place the whiting on serving plates, lay the crispy bacon on top and spoon the sauce around the fish.  Lovely served with a salad of watercress and rocket.

Chef’s Tip

If you prefer you could dice the crispy bacon and toss it through the salad.

Other fish you could use:  Hake, haddock, monkfish.

Pan Fried Whiting with Tomato and Red Onion Salad

26 March 2017
admin
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haddock, Pan-fried, red onion, salad, tomato, Whiting

This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.

Pan Fried Whiting with Tomato and Red Onion Salad

Serves 4

Cooking time: 15 Minutes

Ingredients

  • 4 whiting fillets, around 175g each, skinned and boned
  • ½ tablesp. olive oil
  • A little salt and black pepper
  • A knob of butter

 

Tomato and Red Onion Salad

  • 200g tomatoes, roughly chopped
  • ½ small red onion, thinly sliced
  • Juice of half a lemon
  • 2 tablesp. olive oil
  • Salt and black pepper
  • Bunch of chives, thinly sliced

 

Pea and Potato Mash

  • 1kg potatoes, peeled and freshly cooked
  • 150g frozen peas, cooked
  • 6 tablesp. milk
  • 25g butter

To Cook

Heat a little olive oil in a large frying pan.  Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over.  Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork.  As the butter melts spoon it over the fish.

Meanwhile combine the salad ingredients. Taste for seasoning.

Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas.  Mash well. Season to taste.

Serving Suggestions

Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.

Nutritional Analysis per Serving

Protein: 41g

Carbohydrates: 48g

Fat: 19g

Iron: 2mg

Energy: 522kcal

www.bordbia.ie

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