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Dinner Party help
4 Answers
I am having some friends over for dinner and one of the people has the following allergies:
anything containing flour or wheat
anything containing gluten
anything containing yeast (mushrooms )
red meat
Was going to go with a fish dish of some sort - any ideas
anything containing flour or wheat
anything containing gluten
anything containing yeast (mushrooms )
red meat
Was going to go with a fish dish of some sort - any ideas
Answers
1 to 4 of 4
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How about sea bass with roasted shallots and red wine sauce? I have made this a few times and its lovely:
This serves 1 person so multiply quantities
Ingredients
For the sea bass
170g/7oz sea bass fillet, skin scored
For the potatoes
15g/�oz butter
55g/2oz new potatoes, sliced 2cm thick, parboiled
handful spinach
For the shallots
15g/�oz butter
2 shallots, peeled and halved through root
1 tbsp caster sugar
2 tbsp red wine
For the sauce
55g/2oz pancetta
150ml/6fl oz red wine
1 tbsp caster sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the sea bass, heat an oven-proof griddle pan until smoking, then place the fish, skin side- down, onto the pan and cook for two minutes. Transfer to the oven and roast for 5-10 minutes, or until cooked through.
3. For the potatoes, melt the butter in a large frying pan, and when melted add the potatoes and saut� until golden. Add the spinach to the potatoes and cook until the spinach is wilted.
4. To make the shallots, melt the butter in a small pan and once foaming, add the shallots, sugar and wine. Place into the oven for 10 minutes.
5. For the sauce, place the pancetta into a frying pan and fry for 3-4 minutes, add the red wine and sugar to the pan and simmer for 4-5 minutes, to reduce and thicken.
6. To serve, place the potatoes and shallots onto a warmed plate, top with the fish and pour the sauce over.
This serves 1 person so multiply quantities
Ingredients
For the sea bass
170g/7oz sea bass fillet, skin scored
For the potatoes
15g/�oz butter
55g/2oz new potatoes, sliced 2cm thick, parboiled
handful spinach
For the shallots
15g/�oz butter
2 shallots, peeled and halved through root
1 tbsp caster sugar
2 tbsp red wine
For the sauce
55g/2oz pancetta
150ml/6fl oz red wine
1 tbsp caster sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the sea bass, heat an oven-proof griddle pan until smoking, then place the fish, skin side- down, onto the pan and cook for two minutes. Transfer to the oven and roast for 5-10 minutes, or until cooked through.
3. For the potatoes, melt the butter in a large frying pan, and when melted add the potatoes and saut� until golden. Add the spinach to the potatoes and cook until the spinach is wilted.
4. To make the shallots, melt the butter in a small pan and once foaming, add the shallots, sugar and wine. Place into the oven for 10 minutes.
5. For the sauce, place the pancetta into a frying pan and fry for 3-4 minutes, add the red wine and sugar to the pan and simmer for 4-5 minutes, to reduce and thicken.
6. To serve, place the potatoes and shallots onto a warmed plate, top with the fish and pour the sauce over.
Or Monkfish with salsa?
This serves 2
Ingredients
2x225g/8oz monkfish fillets, skinned
3 tbsp honey
25g/1oz butter
1 lemon, rind and juice
pinch of mixed spice
salt and freshly ground black pepper
For the salsa:
� yellow pepper, deseeded and finely chopped
� red pepper, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
� cucumber, diced
� white onion, finely chopped
3 tbsp fresh coriander, chopped
1 tbsp lime juice
1 lime, sliced
Method
1. Preheat oven to 220C/425F/Gas 7.
2. In a small saucepan, heat gently the honey, butter, lime juice and rind and mixed spice.
3. Place the fish in a roasting tin and pour over the honey mixture and season.
4. Bake the fish for 20-25 minutes, basting occasionally.
5. When cooked, remove the fish and allow to stand for a few minutes.
6. Strain the cooking liquid and leave to cool.
7. Mix together the ingredients for the salsa and add 2 tbsp of the cooled liquid.
8. Slice the fish and drizzle with the remaining liquid.
9. Serve with the salsa, garnished with the lime.
This serves 2
Ingredients
2x225g/8oz monkfish fillets, skinned
3 tbsp honey
25g/1oz butter
1 lemon, rind and juice
pinch of mixed spice
salt and freshly ground black pepper
For the salsa:
� yellow pepper, deseeded and finely chopped
� red pepper, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
� cucumber, diced
� white onion, finely chopped
3 tbsp fresh coriander, chopped
1 tbsp lime juice
1 lime, sliced
Method
1. Preheat oven to 220C/425F/Gas 7.
2. In a small saucepan, heat gently the honey, butter, lime juice and rind and mixed spice.
3. Place the fish in a roasting tin and pour over the honey mixture and season.
4. Bake the fish for 20-25 minutes, basting occasionally.
5. When cooked, remove the fish and allow to stand for a few minutes.
6. Strain the cooking liquid and leave to cool.
7. Mix together the ingredients for the salsa and add 2 tbsp of the cooled liquid.
8. Slice the fish and drizzle with the remaining liquid.
9. Serve with the salsa, garnished with the lime.
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