Music Played8 items
Let's Stick Together
John Toal chats to Caroline Bradley, from Care For The Family, about a new initiative which aims to reduce separation rates among first-time parents in Northern Ireland.
If you would like to find out more, please visit http://www.careforthefamily.org.uk/
Whole Sole with Tomatoes, Lemon and Parsley and Smoked Fish Cakes with Beetroot and Horseradish Sauce
Whole Sole with Tomatoes, Lemon and Parsley
2 trimmed and skinned lemon sole - ask your fishmonger
12 cherry tomatoes, halved
2 tablespoons oil
1 finely chopped shallot
Splash white wine
Juice 1 lemon
Handful chopped parsley
Heat the oil in a non-stick pan until hot.
Pat the fish dry with kitchen paper and season with salt.
Add to the pan.
Seal off for 2 minutes then turn over.
Lower the heat and add the shallots and half the butter.
Cook for 2 minutes then add the tomatoes, wine and lemon juice.
Cook for a minute then add the parsley and remaining butter.
Cook until the butter has melted.
Smoked Fish Cakes with Beetroot and Horseradish Sauce
500g non dyed smoked haddock
350g floury potatoes (rooster, queens or Maris Piper would be good)
3 chopped scallions
Zest ½ lemon
1 teaspoon Dijon mustard
Salt to taste
Flour to shape cakes
1 egg beaten
100g panko breadcrumbs
Oil for cooking
Peel the potatoes and cut into even sized chunks. Boil until soft, drain and return to the pan on a low heat and cook to dry out the potatoes. Mash them.
Rub the fish with the butter and bake in a 180˚c oven for 10 minutes or until cooked. Cool and flake into a bowl. Mix in the potatoes, lemon zest and scallions. Check for seasoning.
Shape into 4 or 8 cakes.
Dip in flour, shake off the excess, dip into the egg and then dredge in the breadcrumbs.
Heat a half thumb depth of oil in a frying pan over medium heat.
Cook the cakes for 3 minutes each side.
Drain and serve.
Beetroot and Horseradish Sauce
2 tablespoons grated beetroot
100ml sour cream
1 tablespoon mayonnaise
Juice 1 lemon
2 teaspoons horseradish sauce
1 teaspoon chopped dill
Salt and pepper to taste
Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…