Fish are Food not Friends

Having had a tasty meal of sardines and salad in the Oar House of Howth, I popped in next door to Dorans to buy some fish. Any time I go into one of the fishmongers on the pier I’m like a kid in a sweet shop (a smelly sweet shop) as I never know what to choose. However, I was easily swayed by the kids, who, once they set their eyes on the Dublin bay prawns, had to have them. So procrastination over, I left Dorans with a kilo of prawns and some wild Irish salmon.

Keeping it simple when cooking fish is the best recipe and speaking of recipes, I didn’t follow one so this meal was a real fly by the seat of your pants and use what’s in the larder. But hey it worked, so much so my husband took a picture! ;O)

Anyway this is what I did and the ingredients I used.

Ingredients:

  • 1 kilo of Dublin Bay prawns
  • 2 fillets of salmon
  • 2 to 3 slices of smoked salmon
  • Some lemon juice
  • Dash of olive oil
  • Salt and pepper
  • Marie Rose sauce to garnish

Preparation:

I should mention that I served the fish and prawns with homemade chunky chips, see Ultimate Comfort Food and a salad with green leaves, cherry tomatoes, cucumber, strawberries and raspberries, which was dressed with balsamic vinegar dressing.

I prepared these in advance and timed the chips to come out of the oven with the fish.

Preheat the oven to 180c/350f/gas 4

So, rinse both the prawns and the salmon and prepare the fish first.

Place this in a lightly oiled oven prove dish, splash with a good squeeze of lemon juice (about half a lemon or two tablespoons) and a dash of olive oil.

Cover both fillets with a slice of smoked salmon and season with some freshly ground black pepper. Cover the dish with a lid or some baking foil and place in the pre-heated oven for about 20 minutes. I’ve read that when baking fish the rule of thumb is 17 minutes per inch of fish.

While this is cooking, bring a large pot of salted water to the boil, and add the prawns. Cook for a maximum of 10 minutes, be careful not to over cook them as they become tough. Drain and serve with some salad and chunky chips on the side.
These prawns are also delicious when dunked into Marie Rose sauce. Really easy to make, my kids make their own whenever I make chunky chips.

Marie Rose Sauce

  •  2 tablespoons of mayonnaise
  • 1 tablespoon ketchup
  •  Dash of tabasco (optional)

So it’s that simple and When I told my Dad that I had bought a kilo of prawns for the boys, he asked if they would get through that amount. Well the three prawns you see in the photo was my allotted quota!! ;O)


		
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