Tag Archives: milk

Fish Baked in Celery, Leek & Fennel Sauce

Fish Baked in Celery, Leek & Fennel SauceCelery adds a wonderful freshness to dishes. Here I sauté it with fennel and leeks then made a creamy white sauce, which I spoon over fish fillets and bake to make a warming and easy winter meal. For a complete meal, serve with a baked potato and a steamed green vegetable or a salad of mixed leaves.

This sauce is so good that you will be thinking of other ways that you can use it. One of the other ways I love to use it, is to add cooked macaroni, then pile into a dish, scatter with grated cheese and
sprinkle with paprika and bake until hot and bubbly – now that’s a classy mac ‘n cheese!

It is also delicious mixed with other vegetables such as potatoes,
kumara or pumpkin and once again topped with cheese and baked to make a main dish featuring vegetables.

Fish Baked in Celery, Leek & Fennel Sauce

I also like to stir chopped parsley through the cooked sauce – however, parsley seems to be a bit scarce in these parts at the moment – none of the local growers seem to have any, so I am just having to make do
without it until reappears.

Serves 4

4 x 150g firm white fish fillets
CELERY, LEEK & FENNEL SAUCE
3-4 sticks celery, diced – about 1 cup
4 baby leeks, sliced
2 baby bulbs fennel, chopped
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
smoked paprika

1              Preheat oven to 200°C.

2              For the sauce, place celery, leeks, fennel and butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 15 minutes or until vegetables soften.

3              Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and
thickens. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

4              Place fish in a baking dish, spoon over sauce, sprinkle with paprika and bake for10-15 minutes or until fish flakes when tested with a fork.

So tell me, how do you think you might use this vegetable and flavour packed sauce?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel, leeks, celery: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n’ Peppers – Hastings; From the garden: lemon; Store Cupboard Ingredients: butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using celery you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Celery, Onion, Pancetta & Tomato Braise

Celery, Onion, Pancetta & Tomato Braise

Celery Risotto

Celery Risotto

 

Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

I love this recipe because it gives you various options – for an
elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger bowls with crusty or garlic bread on the side.

If feeding a group of mixed eaters, put out the extras – cheese,
bacon and parsley – and let everyone choose what they want to add.

Cauliflower Cheese Soup with a Hint of Chilli

This soup can be made to the end of step 2 up to two days in advance and stored in the fridge or alternatively, frozen until required.

Serves 4-6

knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste – I used a good pinch, about ¼ tsp
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups milk
sea salt
4 rashers bacon, rind removed, meat chopped (optional)
100g hard cheese of your choice, diced
chopped parsley, finely chopped (optional)

1              Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30
seconds or until fragrant.

2              Add cauliflower, potato and stock, cover and bring to
simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to
simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.

3              Meanwhile, place bacon in a small frying pan over a medium heat and cook, stirring occasionally, for 10-15 minutes or until
bacon is cooked and crispy.

4              To serve, ladle soup into bowls or mugs, top with cheese and bacon and/or parsley, if using.

So tell me, what is your favourite cold weather soup?

Where did the ingredients for this dish come from:
Onion, cauliflower, potato: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chilli ‘n Peppers  – Hastings;
Bacon: Holly Bacon – Hastings; Parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: butter, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other soup recipes you might like to try:

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Potato, Escarole & Smoked Salmon Soup

Potato, Escarole & Smoked Salmon Soup

Mushroom Coriander Soup

Mushroom Coriander Soup

 

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

This recipe is loosely based on a Scottish soup with the wonderful name of Cullen Skink. Cullen Skink is a hearty soup traditionally made with smoked haddock, onions and potatoes.

As with many traditional recipes there are many variations, but a common feature of this soup is to use mashed potatoes as the
thickener, as I have done here. The resulting dish is hearty, but
surprising light that is also gluten-free.

For those wondering about the origins of the name Cullen Skink – Cullen is a small town on the north-east coast of Scotland which is home to this dish. And the ‘skink’ seems to originate from a German word meaning a soup made from shin of beef, but in Cullen the main ingredient is, obviously, smoked haddock and so the name.

Smoked Fish, Leek & Potato Chowder

A great way to use leftover mashed potatoes.

Serves 4

a handful parsley including stems
500g smoked fish of your choice undyed, smoked haddock fillet
1 bay leaf
3 cups milk
60g butter
2 medium leeks, thinly sliced
2 cups fresh or frozen peas
2 cups mashed potato
sea salt and freshly ground black pepper

1              Separate parsley leaves and stems – finely chop leaves and aside for later use. Place fish, parsley stems and bay leaf in a large saucepan and pour over milk. Place pan over a medium heat, bring to simmering and simmer for 3-4 minutes. Remove pan from heat,
cover and set aside to stand for 5 minutes – this allows the flavours to infuse through the milk.

2              Remove fish from milk mixture and set aside. Strain milk mixture and reserve. Discard herbs,

3              Melt butter in a clean, large saucepan over a medium heat, add leeks, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

4              Meanwhile, remove skin and any bones from the fish and flake flesh into large pieces.

5              Stir reserved milk mixture into leeks, then stir in mashed
potato and cook, stirring, until potatoes are completely
incorporated and the mixture is thick and creamy. Add peas and fish and cook, stirring occasionally, until peas are cooked and fish is heated through.

6              Just prior to serving, stir in most of the chopped parsley and season to taste with salt and freshly ground black pepper. Serve scattered with remaining parsley.

Serving suggestion: Accompany with crusty bread and topped with a poached egg.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: Krismaw Gardens–
Hastings; Leeks, parsley; The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, peas, bay leaf, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other smoked fish recipes you might like to try:

Smoked Fish Chowder (Dairy- & Gluten-Free)

Smoked Fish Chowder (Dairy- & Gluten-Free)

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash