MITCH LEMON RECIPES

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HOW TO MAKE FISH PIE RECIPE - BBC FOOD



How to make fish pie recipe - BBC Food image

Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. It's the perfect comfort dinner. Each serving provides 861 kcal, 39.5g protein, 69g carbohydrates (of which 13.5g sugars), 45.5g fat (of which 27g saturates), 10g fibre and 1.9g salt.

Provided by Mitch Tonks

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 19

1kg/2lb 4oz potatoes, cut into 5cm/2in chunks
50g/2oz butter
100g/3½ oz crème fraîche
3 tbsp warm milk
pinch salt and white pepper
500ml/1 pint milk
250g/9oz smoked haddock
200g/7oz cod loin
1 onion
1 bay leaf
3 cloves (optional)
2 leeks, washed and chopped
50g/2oz butter, plus 25g/1oz for dotting on top of the pie
1 tbsp olive oil
3 tbsp plain flour
100g/3½oz raw king prawns
50g/2oz frozen peas
1 tbsp finely chopped parsley
1 unwaxed lemon, finely grated zest only

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm.
  • Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes.
  • Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned.
  • Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
  • Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.
  • Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.
  • Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top.
  • Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling.

Nutrition Facts : Calories 861kcal, CarbohydrateContent 69g, FatContent 45.5g, FiberContent 10g, ProteinContent 39.5g, SaturatedFatContent 27g, SugarContent 13.5g

HOW TO COOK TUNA STEAKS RECIPE - BBC FOOD



How to cook tuna steaks recipe - BBC Food image

Fish expert Mitch Tonks shows you how to cook tuna steaks with a zingy salsa verde alongside. Serve with boiled new potatoes.

Provided by Mitch Tonks

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 2

Number Of Ingredients 16

2 x 150g/5oz tuna steaks
pinch sea salt
drizzle extra virgin olive oil
1 heaped tsp Dijon mustard
150-250ml/5-9fl oz fruity, extra virgin olive oil
4 anchovy fillets
handful fresh flatleaf parsley
handful fresh mint
handful fresh basil
handful fresh tarragon
1-2 tbsp capers
1 garlic clove
pinch sea salt
1 lemon, juice only
lemon wedges
2 sprigs fresh flatleaf parsley

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
  • Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.
  • Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.
  • For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
  • Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
  • Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
  • Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
  • Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.
  • Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).
  • To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.

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