This month’s recipes have been kindly supplied by NI Seafood – again another selection of delicious treats! Next month we will continue our theme of featuring recipes from local bodies responsible for promoting Northern Ireland produce.
Salmon Quesadilla With Cream Cheese & Chives
Serves: 2
Ingredients
Method
1.) Lightly season the salmon fillets with salt and pepper. Brush with oil and cook under a hot grill. Cool, flake and set aside.
2.) Spread each tortilla lightly with cream cheese and sprinkle with chives.
3.) On one half of the tortilla, divide the salmon equally. Fold over the tortilla and in a large frying pan over a medium heat fry the quesadilla until golden brown on both sides.
4.) To serve cut into triangles and serve with potato salad and salsa.
Seafood Chowder
Serves: 4
Ingredients
OR
Method
1.) Place butter, onion, celery, leek and fennel in a large saucepan over medium heat and cook 5-6 minutes. Add thyme, bay leaf and flour and cook for 2 minutes.
2.) Add potatoes, stock and season with salt and pepper. (don’t season using stock cubes)
3.) Gently cook soup until potatoes are soft. Add milk, cream and seafood, bring to the boil. Check seasoning and consistency. Serve in warm soup bowls, topped with chopped parsley.
Nutritional Values per portion (approx)
450 Kilocalories; 22g Protein; 30g Fat; 25g Carbohydrate; 3g Fibre.
Seafood Risotto
Serves: 4
Ingredients
Method
1.) Heat 300g butter in a saucepan. Add onion and leek and cook over medium heat for 5 minutes.
2.) Add rice and stir for 1 minute. Gradually add the stock to rice, 1 ladle at a time and stir until all the liquid has been absorbed and the risotto is creamy.
3.) Stir in seafood and heat through.
4.) Finish risotto with extra butter, creame fraiche, dill and lime zest. Check seasoning and spoon risotto into warm bowls and serve.
Nutritional Values per portion (approx)
465 Kilocalories; 24g Protein; 32g Fat; 20g Carbohydrate; 3g Fibre.
- Shellfish provides a good source of Vitamins A, D and B. It also contains amino acids which are readily absorbed by humans.
- 2% of our daily calcium allowance can be consumed from eating Scallops alone.
- Shellfish can be bought in a variety of forms: fresh, frozen, canned or bottled.
Roast Monkfish with Pancetta
Serves: 2
Ingredients
Method
1.) Lightly season monkfish with salt and pepper, cover top of monkfish with sage leaves, then wrap fish tightly with pancetta.
2.) Pre-heat oven to maximum temperature. Place monkfish on an oiled casserole dish, cook in a hot oven for 15-20 minutes. (Pancetta should be crispy on top)
3.) Pour off excess liquid from tinned peas, then heat in microwave and crush with a fork.
4.) To serve: add butter, balsamic vinegar, 1/2 teaspoon of chopped sage to casserole dish 2 minutes before serving. Spoon warm crushed peas onto plate, then top with monkfish and drizzle plate ‘juices’ from the casserole dish.
Nutritional Values per portion (approx)
705 Kilocalories; 48g Protein; 49g Fat; 18g Carbohydrate; 4g Fibre.
- Monkfish is an excellent low fat, low cholesterol source of protein and vitamin B.
- In general we only eat the tail of a Monkfish although in some places the cheek of the Monkfish is regarded as a specialty.
- Monkfish tail has a sweet, lobster-like flavour and is often referred to as ‘poor-man’s lobster’ on account of it’s texture and taste.
