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Recipe for family meals :

Coronation Style Coley

This recipe for Coronation Style Coley comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Coronation Style Coley

455g (1 lb) coley or ling fillets, skinned and cubed
4 x 170g (6oz) baking potatoes, rinsed
1 onion, chopped
pinch of chilli powder or paprika

Sauce:
4 x 15ml spoon (4 tablespoons) reduced calorie mayonnaise
4 x 15ml spoon (4 tablespoons) natural yogurt or fromage frais
1 x 15ml spoon (1 tablespoon) tomato purée
2 x 5ml spoons (2 teaspoons) curry paste or powder
30g (1oz) raisins
1 x 298g can apricots in natural juice, drained and roughly chopped, reserving 1 x 15ml spoon (1 tablespoon)
chilli powder, to garnish

How to make Coronation Style Coley

  • Microwave Power: 800 Watt
  • Prick the skins of the potatoes and cook on HIGH for 8-10 minutes. Leave to stand whilst preparing the filling.
  • Place the fish, onion, chilli powder or paprika and apricot juice in a bowl, cover and cook on HIGH for 4 - 5 minutes, stirring half way through the cooking time. Leave to stand for 2 minutes.
  • Mix the sauce ingredients together.
  • Cut a deep cross over the top of each potato and open the potatoes.
  • Spoon the fish filling over each potato and pour over the sauce, sprinkle with extra chilli powder or paprika before serving.
  • Serve hot or cold with a watercress salad.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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