Real Food New Forest easy summer fish and puff pastry recipes

Easy summer recipes from New Forest Fiona

Fiona Hill from Real Food Catering with her no fuss recipes for summer including fish cakes and a brilliant puff pastry pizza

Fiona Hill chef and caterer - Real Food

Fish cakes made easy 

INGREDIENTS (for 3-4 people)real food fishcakes

  • 2 frozen smoked haddock pieces
  • 2 big frozen skinless white fish
  • 2 big yellow flesh potatoes
  • Handful of flat leaf parsley
  • 1oz butter
  • Salt and pepper
  • Panko breadcrumbs
  • 1 egg

METHOD

This is such an easy way to make fishcakes. Defrost the fish and if it's not skinned skin the smoked haddock (this is really easy on semi frozen fish as it will just peel off). Chop it up into small chunks and set it to one side.

Peel the potatoes and cut into small pieces and simmer until just cooked, drain and mash with the butter, season and add the fish and chopped parsley. At this point you can add some paprika for a little spice if that's what you like. 

Leave to cool and then form into patties, coat these in the egg and breadcrumbs and fry in shallow vegetable oil on a medium heat.

When golden turn over and cook the other side. This takes about 4 minutes each side. 

Serve with vegetables or salad.

 

Courgette and potato rösti coated salmon

If you buy a half side of salmon you can cut the size of portion that you want rather than having the pre-cut chunks - makes it easier to cover in the rösti.

(Rösti is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish but is now eaten around the world at any time of day.)

INGREDIENTSreal food salmon rosti

  • Salmon as above
  • 1 large yellow flesh potato 
  • 1 medium size courgette
  • Salt pepper
  • Olive oil and 1oz of butter

METHOD

Grate the potato and courgette into a bowl and squeeze out any water into the sink. Season and have a piece of parchment paper a little bigger than the fish portion on the worktop. Put half of the potato and courgette mix onto the paper and lay the salmon piece on top and cover with the rest of the mixture. 

Heat up a nonstick pan with some olive oil and a nob of butter and carefully pop the paper holding the fish into the pan. Quickly slide the fish off the paper and let it cook on a medium heat  till you can see the potato going golden around the edges. By now it will be holding itself together so flip it over using a flat spatula or fish slice . Continue to cook for another 4 minutes until you can see the salmon going opaque and then it's done.

Serve with wilted spinach, roasted cauliflower , peas and french beans. I must admit to having a dollop of my favourite coconut yoghurt on top. 

 

A real quick supper - puff pastry pizza!real food puff pastry pizza

Roll the puff pastry thinly to the size you want (or use ready rolled) and place on a baking tray. (The idea is to not make the filling too thick or the pastry won't cook properly.)

Smear over red pepper pesto, grated courgette and a finely sliced shallot (they cook really quickly)

Sprinkle over some spinach and lightly cover with grated mozzarella.

Season and drizzle a little olive oil over the top.

Pop it in a hot oven for 15 minutes

Chips are good with this!

 

Every occasion catered by Fiona Hill's Real Food

Follow Fiona's Facebook page for easy to prepare and cook, delicious recipes.

Real Food with Fiona HillReal Food is owned by experienced caterer, Fiona Hill, who offers quality catering for all occasions.

Passionate about cooking, Fiona offers first class catering services for everything from large parties in normal times, to simple celebrations in lockdown.

Using ingredients from local suppliers she prepares everything in her own professional kitchen, from scratch.

The menu choice is almost limitless and up to you although Fiona will be delighted to propose her suggestions based on what you tell her you're looking for! 

Please contact Fiona directly on 07759817288 or by email on This email address is being protected from spambots. You need JavaScript enabled to view it.

SIGN UP TO OUR 'WHAT'S ON' NEWSLETTER

Your message here