A Pescartarian’s Delight

First a Prawn Gratin inspired by Jacques Pepin
Jacques has an excellent TV Programme currently showing on Food TV called “Fast Food My Way” which I just love. He is one of America’s Favourite Chefs, I have read his biography "The Apprentice" and find him a fascinating man.
I had to make this dish
For 3 people

300 gms tiger prawns shelled and deveined
6-7 white button mushrooms sliced
1 cup fresh breadcrumbs

Olive oil
White wine - slurp.

100gms butter melted
Freshly ground black pepper,
Sea salt
Spring onion, chopped
Parsley, chopped
3 cloves garlic crushed

Mix together the butter, S & P , Spring onions garlic and parsley
Throw in the Prawns and Mushrooms
Place everything into a gratin dish
Moisten the breadcrumbs with a little olive oil
Sprinkle over some white wine

Bake 400C 15 minutes

Delicious.
I served it with a crunchy Broccoli Slaw click here for the recipe.

Now my take on Fish Chowder
I always use full cream milk when I make creamy soups.
That trim milk seems to curdle and quite often sticks to the pan making it really hard to clean the pot.
(Plus I am anti low fat milk).

200 gms white fish (I used Gurnard) Cut into 2.5 cm pieces

1 large potato peeled - cut into small cubes
4 spring onions
50 gms butter
Sea Salt and Freshly ground black pepper
Water

2 med tomatoes
1 cup frozen peas

1 litre full cream milk

100 gms grated cheese

Chop white end of spring onions reserve green tops
Place butter in pan and when melted
Add onions and chopped potatoes.
Season with S & P
Sauté about 2 minutes
Cover with water and simmer till potatoes are fork tender

Meanwhile cut tomatoes into quarters
Remove seeds and core and place in a sieve
Squash the juice out the seeds into the potato mix.
That tomato water has great flavour.
Slice tomato flesh
Add with frozen peas to pan

Add milk
Just bring to the boil. Turn down immediately and simmer for a couple of minutes
Add fish
Let simmer another 5 minutes

Add grated cheese and the green tops of the spring onion which have been sliced.
Check seasoning and adjust if necessary

Serve