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Feast of Fish

Basic Fish Stock (serves 6)

White Fish bones1lb
Coriander seedsTeaspoon

Chop the leeks, onions and celery. Put into pan with crushed coriander seeds, salt and pepper and fish bones. Add the water. Bring to boil and simmer for 15 minutes.

Bourride of Mackerel (serves 6)

Garlic1 cloves
Celery1 stick
Black peppercorns8 crushed
Dry white wine1 cup
Fish stock3/4 litre
Bay leaf1
Thyme2 sprigs
parsley2 sprigs

Cut fish down the middle. Gut and remove bones. Cut half fish into 3 or 4 pieces and season. Julienne the leeks and celery. Smash the garlic. Chop parsley and celery. Zest and juice the orange. Seed and chop the tomatoes. Put stock in pot. Bring the stock to the boil. Reduce heat and simmer. Add all the other ingredients except the parsley. Cook for another 8 minutes. Add the fish and poach for 3-4 minutes. To serve, place the fish in the middle of the plate. Ladle the sauce around. Garnish with parsley.

Sardines & Pont Neuf Potatoes with Tomato Salsa & Balsamic Reduction


Vegetable oilsplash
Salt and pepperTo taste

Scale gut. Remove head and bones. Put a splash of oil on a tray and place sardine on top. Season with salt and pepper to taste. Place in a hot oven for 5 minutes max.

Tomato Salsa on Salad Leaves (serves 2)

Ripe plum tomatoes2
Red onion¼
Olive oil4 tablespoons
Leaves2  handfuls
Coriander1 sprig
White wine vinegar1 tablespoons

Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.

Balsamic Reduction

Balsamic vinegar½ pint
Sherry / Madeira1/8 pint
Soya sauce1 tblsp

Add all together in a pot. Reduce to a syrup under a medium to high heat. Pass and cool in a bottle.

Pont Neuf Potatoes (serves 4)

Sweet Potato4
Vegetable oil4 tablespoon

Peel the potato and slice longways. Place in oven tray. Drizzle with oil and cook for 10-12 minutes.

Poached Halibut with Asparagus (serves 4)

Halibut4 x 6oz pieces
Vegetable oil1 tablespoon
Fish stock / Water2 tablespoons
Butter60g / 2oz

Very finely slice the carrot and leek. Into a pot, throw in the carrot and leek with the 2 tablespoons of water and simmer till the water disappears. Then add 30g / 1oz of butter and stir till it begins to caramelise. Remove from heat. Grill the asparagus. Season. Poach the halibut in the fish stock.  To serve, pile up the julienne with fish and asparagus on top. .

Poached Salmon & Lemon Beurre Blanc

salmon1 fillet (3-4 oz)
Fish stock4 fl oz
Dry white wine1 fl oz
Cream1 tablespoon

Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm.

Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer, add lemon and stir in the cream. Whisk in the butter and then the herb.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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