Good food doesn't have to be difficult…
Well, recently I have been endeavoring to eat more fish. Not because I want to lose weight or be healthier, (although it may help, you never know…) it’s purely because I feel I don’t eat enough of it. I have spent my time recently trying to think of interesting ways of eating fish aside from most people’s norm, deep fried in batter.
Last week I made a Sweet and Sour Prawn dish using a Sweet and Sour recipe from Rasamalayasia it was great and I have to admit I was slightly disappointed when it had come to an end. I also made one of my favourite winter treats Moules Mariniere. Honestly I could eat this every day, the whole experience of Moules Mariniere from the creamy white wine sauce soaked lovingly into hunks of thick crusty bread, all topped off with a nice glass of white, what could be better? Last night though, it was the question of ‘What to do with Coley?’ What I would normally do is make up some beer batter and shallow fry it until it was nice and golden.
It was time to have a rethink and after stumbling across a recipe for bass that sounded rather nice I thought I could re-work it for my Coley steak. The first change was to replace the bed of ‘lightly crushed’ peas. The simple reason being that I went to the freezer and there were no peas, so they were subbed out for a potato cake made from the ever present bowl of leftover mash in my fridge, rejuvenated with some double cream and half an onion to give a little flavour. Which I then pan fried. The rest of the dish was fairly straight forward and a question of staking the ingredients up on a jaunty chef’s angle. The other addition I made to the original Bass recipe was to add a Sage Butter to garnish as I thought it would complement the sweet scallops and also give another flavour to the overall dish. So for the Pan Seared Coley and Scallops with Potato Cake and Sage Butter you’ll need:
Start off by forming you potato cakes, I use a burger maker to make the round shape but if you don’t have one of those I’ve found the lid off a jar of Nutella works really well too. Once you’ve made them fry them off in a little oil until they are golden on either side and keep warm in a low oven. Next, heat a little oil in a pan and cook the Coley steaks skin side down until the flesh has almost turned completely opaque then turnover and finish cooking. Just before you turn the coley steaks add the scallops to the same pan as they won’t need much cooking at all. Once everything is cooked plate up and melt the butter in the fish pan, add some dried sage and seasoning and drizzle over the fish. Done.