News1 min ago
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
Best Answer
No best answer has yet been selected by Oneeyedvic. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.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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