Spring is a time of new beginnings and blossoming, as the weather begins to warm up and the evenings become lighter and longer, it’s only right that they are accompanied by delicious dishes. These spring fish recipes are great for weekdays, catch-ups with friends, and making the most of beautiful British evenings. At Fish To Your Door, all of our products are sustainably sourced so that our customers can ensure they are not contributing to overfishing practices.
Spring Smoked Salmon Salad
6 yellow potatoes (or red potatoes halved)
4 ounces wild arugula
4 ounces fresh baby kale
5 ounces cold smoked salmon
4 radishes (washed and sliced)
1/2 red onion (sliced)
2 soft boiled eggs
1 tablespoon honey
1.5 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon olive oil
salt + pepper (to taste)
Fill a large pot with water and add potatoes. Bring water to a boil over high heat, boil potatoes until tender and fully cooked.
At the same time, fill a large saucepan with water and bring to a boil. Use a slotted spoon to lower the desired number of eggs into the water, one at a time.
Cook eggs for approximately 7-8 minutes, adjusting the temperature to maintain a low boil. Remove eggs and place in cool water. Set eggs aside until ready to peel.
In a large bowl add your baby kale. Place the smoked salmon, sliced radish, and red onions on the bed of greens and set aside.
Now it’s time to prepare your vinaigrette - in a small bowl whisk together, honey, white wine vinegar, water, olive oil, and salt + pepper until fully combined. Set aside.
Remove potatoes from the boiling water and transfer to a clean bowl or plate.
Arrange potatoes, peeled and sliced eggs on top of your salad bowl, and drizzle with vinaigrette and enjoy! (Best served immediately).
Steamed Halibut with Cauliflower Rice
2 Halibut filets (patted dry)
3 cups cauliflower rice
1 tbsp. lime juice
¼ cup water
1 cup unsweetened coconut milk
½ tsp. paprika
½ tsp. garlic powder
fresh parsley for garnish
limes for garnish
pepper to taste
Place cauliflower rice with water, milk, and lime juice in a pan and bring to a boil.
While your cauliflower rice is starting to boil, bring a separate pot of water to a boil, sprinkle the halibut fillets with paprika, garlic powder, and pepper (and any additional seasonings of your choice).
Place the halibut in a steamer over the boiling water and cook for 6-7 minutes until flaky.
Reduce the cauliflower to a simmer and let it simmer for 5 minutes until all of the liquid is absorbed.
Transfer your cauliflower rice to a bowl and stir in fresh parsley. Top with a halibut filet and serve immediately with limes!
Sizzling Pan Seared Scallops
Ingredients:12 medium sea scallops
1 tsp salt, or more to taste
5 tsp clarified butter (warm)
2 tsp lemon juice
2 cloves garlic, finely chopped
3 tsp clarified butter
Place scallops in a bowl and sprinkle with salt, cover and rest in the fridge for approximately 30 minutes.
Mix 5 tsp of warm butter, lemon juice, and garlic in a bowl; whisk gently until combined. Leave to sit for 20-30 minutes.
Simultaneously, remove scallops from the fridge for roughly 20-30 minutes and allow them to come to room temperature.
Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden for about 2 minutes. Flip scallops, brush with garlic mixture and cook for another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Spring Fish Pie
500g skinless salmon fillets
500ml vegetable or fish stock
500g skinless haddock fillets
300g raw or cooked prawns (see tip)
175g frozen peas , defrosted
small bunch dill , chopped
200g green beans , chopped
300ml /½ pt white wine
200ml double cream
1 heaped tbsp cornflour
1 ½kg potatoes, larger ones halved
3 tbsp olive oil
140g cheddar cheese, grated
1 bunch chives, finely chopped
Heat the stock in a small pan and add the salmon and haddock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of a large ovenproof dish with the prawns, peas, dill and green beans.
Pour the wine, reserved stock and cream into a pan and simmer to reduce heat. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
Boil the potatoes in salted water until tender. Drain and steam-dry for a few mins, then return to the pan with your olive oil, spring onions and half the cheese and chives. Crush lightly with a fork, then gently spoon over the fish. Sprinkle on the remaining cheese and chives!
Heat oven to 200C fan/gas 7 and cook for 25-30 mins until the topping is golden and filling bubbling and the middle is piping hot, enjoy!