Seafood focus: Fish frenzy

Breaded haddock fillets with horseradish mash & creamed leeks

Cooking time: 15 minutes

Ingredients​

• 250-350g potatoes
• Horseradish
• two large leeks
• 75ml double cream
• two haddock, breaded

Method​

• Peel and dice the potatoes, cook in boiling salted water until tender, drain and return to pan. Mash, add milk and butter until smooth and creamy, and add horseradish to taste.
• Dice two large leeks, rinse thoroughly and cook in boiling salted water for one minute. Refresh in iced water and drain. Return leeks to pan with a knob of butter and 75ml of double cream. Simmer for two to three mins to thicken and season to taste.
• Deep fry two breaded haddock in clean hot oil at 180ºC for five to six mins until crisp and golden. Serve the breaded haddock on a clean plate with the mash and creamed leeks.

Oven-roasted pangasius wrapped in pancetta with spring onion & rocket risotto​

Cooking time: 15 minutes

Ingredients​

• one pangasius fillet
• one shallot
• risotto rice
• chicken/vegetable stock
• one lemon
• parmesan slices
• pancetta
• four to six spring onions
• finely chopped
• 50g rocket

Method​

• Defrost pangasius fillet overnight in fridge. Finely dice a shallot and sauté in oil with a knob of butter for two to three minutes. Add a cup of risotto rice and stir thoroughly. Add a ladle of hot chicken or vegetable stock and stir continuously until stock has been absorbed. Continue adding stock until the risotto is tender and creamy and remove pan from heat.
• Add zest of a lemon, a few cubes of butter and a grating of parmesan to the risotto. Stir thoroughly.
• Cut and trim the fillet into two equal portions. Wrap each portion in two slices of pancetta, drizzle with olive oil and season. Heat a pan to smoking point, add a drizzle of oil and place the pangasius in the pan. Cook for one minute on each side to colour the pancetta, transfer the pan to a hot oven at 180ºC and finish cooking for a further three to four minutes.
• Finely slice the spring onions, roughly chop 50g of rocket and stir into the risotto before serving.
• Arrange risotto towards the centre of a large pasta bowl and sit the pieces of pangasius on top.

Dos and don'ts of cooking fish

Hassled over halibut and stumped by sole? Follow these golden rules from M&J Seafood to make your pub the perfect plaice for fish.

• Use fish fresh and don't be afraid of trying something new.

Dos​

• Cook fish until it flakes easily at the touch of a fork
• Spend time checking your fish for bones and remove them. Nothing deters someone from eating fish more than finding unexpected bones - they won't order it a second time
• Always season your fish prior to cooking with the flavours and aromas that you wish the fish to carry
• Fish should always be cooked and served immediately as it cools down very quickly
• Keep the dishes simple and straightforward. Cook simply and enhance with marinades, sauces, salsas and interesting side dishes.

Don'ts​

• Don't overcook fish, as this will cause it to taste tough and rubbery
• Don't undercook shellfish.