FISH FILLET RECIPE WITH SAUCE RECIPES
BEEF FILLET WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. – this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and – when foaming – baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre – it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, FatContent 42 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.8 milligram of sodium
EASY GRILLED FISH FILLET IN FOIL PACKETS - SKINNYTASTE
This super easy method for grilling fish is pretty foolproof, and you can use any fresh fish that's available to you in your area. It's almost 90 degrees today, which means I'm grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners.
Provided by Gina
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
- Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
- Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
- Heat half of the grill (on one side) on high heat with the cover closed.
- When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
- Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.
Nutrition Facts : ServingSize 1 fish packet, Calories 194 kcal, CarbohydrateContent 3 g, ProteinContent 27 g, FatContent 8 g, CholesterolContent 73 mg, SodiumContent 61 mg, FiberContent 1 g, SaturatedFatContent 0.5 g
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
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- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
- Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
- While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
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BEEF FILLET WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Lunch, Main course, Supper
Calories 636 calories per serving
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Lunch, Main course, Supper
Calories 636 calories per serving
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