Catherine Fulvio Recipes for iASC Bouillon Butters

iASC Recipes by Catherine Fulvio

Rosemary Prosciutto Fish Parcels on a bed of roasted Beetroot and thyme Potatoes with a light iASC C Fulvio recipe Dec 01Dec2015 - 60Caramelised Onion and Rosemary Sauce – Serves 4

Fish is one of my favourite dinner party dishes and using the iASC Something Fishy Bouillon Butter makes the preparation so much faster. More importantly, it gives an abundance of great flavours to work with and all conveniently portioned in the one pack.

INGREDIENTS

For the roasted vegetables

  • 3 medium beetroots, steamed and roughly chopped
  • 4 large potatoes, peeled, roughly chopped
  • 5 shallots, halved
  • 2 x 7.5g iASC Something Fishy Sweet Onion   Butter
  • 3 tbsp rapeseed oil
  • 10 small sprigs of thyme
  • 12 cherry tomatoes, washed (optional)

For the sauce

  • 2 x 7.5g iASC Something Fishy Sweet Onion Bouillon Butter
  • 1 ½ tsp cornflour (or 1 tbsp. gluten free plain white flour blend), mixed with 50 ml cold water
  • 2 sundried tomato halves, very finely chopped
  • 1 tsp chopped rosemary
  • 100ml double cream
  • 1 small lemon, zest and juice (to taste)

For the fish

  • 8 slices prosciutto di Parma
  • 4 large Swiss chard or spinach leaves, trimmed
  • 4 x 180g cod fillets
  • 2 tsp finely chopped rosemary
  • 4 x 7.5g iASC Something Fishy Sweet Onion Bouillon Butter, cut each in half
  • 8 thin lemon slices
  • Salt and freshly ground black pepper
  • Rapeseed oil
  • 4 large sprigs of rosemary, to garnish
  • Lemon slices, to serve

METHOD

  • For the roasted vegetables, preheat the oven to 180°C/Fan160°C/Gas 4.
  • Brush a deep 15cm x 25cm gratin dish with a little rapeseed oil. Add the steamed beetroot, potato and shallots to the dish.
  • Melt the piece of the iASC Something Fishy with the oil in a small saucepan over a medium heat and pour over the vegetables, toss well. Sprinkle over the sprigs of thyme and season with freshly ground black pepper, roast for about 20 minutes until the potatoes are just partly roasted.
  • To prepare the fish, place 4 pieces of prosciutto apart and flat on a piece of parchment, place the other 4 pieces of prosciutto just over lapping the slices of prosciutto on the parchment. You now should have 4 individual prosciutto wraps for 4 fish pieces.
  • Now place the Swiss chard or large spinach leaves onto each of the prosciutto pieces, folding the leaves in to fit the size of the prosciutto.
  • Place a piece of fish onto the top end of each prosciutto wrap.
  • Sprinkle over the chopped rosemary, grate some iASC Something Fishy on top. Arrange two slices of lemon on top of each piece of fish.
  • Wrap the prosciutto around the fish and complete all fish parcels.
  • Add the cherry tomatoes, if you are using them, to the gratin dish with the other partly roasted vegetables.
  • Carefully place the 4 fish parcels on top of the vegetables, drizzle with a little oil. Return to the oven to cook for about 12 to 15 minutes or until the fish is cooked – feels firm to the touch.
  • In the meantime, to make the sauce, melt a piece of iASC Something Fishy in a small saucepan, add the chopped sundried tomatoes and rosemary, the double cream and the cornflour (mixed with water) and stir very well over a low heat until a smooth sauce begins to form. Check the seasoning, adding a little freshly ground black pepper if required as well as the lemon juice and zest.
  • To serve, spoon over a little warm sauce, garnish with rosemary sprigs and serve with lemon slices.

Tip: To make a really delicious, easy warm dressing for a dinner party – melt 1 piece of the iASC Something Fishy Asian Infusion Irish Shellfish Bouillon Butter, add 4 tbsp rapeseed oil, the zest and juice of 1 large lemon, 1tbsp chopped parsley and 1tsp chopped thyme, salt and freshly ground black pepper – whisk well and spoon over any roasted vegetables or steamed fish for that matter!  

 

Spicy Kale Haddock Soup with Rustic Dulse and Chive Croutons – Serves 4iASC C Fulvio shot 20Jan2016 - 25

These rustic croutons are really so delicious made with the iASC Something Fishy Dulse Bouillon Butter that you may need to double the recipe for them! Use the leftover croutons (if there are any!) sprinkled on salads.

INGREDIENTS

For the croutons

  • 5 medium size slices gluten free bread
  • 4 x 7.5g iASC Something Fishy Original Dulse Irish Shellfish Bouillon Butter
  • 2 tbsp chopped chives
  • 2 tsp chopped dill
  • Freshly ground black pepper
  • A sprinkle of sea salt
  • 1 lemon, zest only, for garnishing
  • 5 small sprigs of dill, for garnishing

For the soup

  • 4 x 7.5g iASC Something Fishy Asian Infusion Irish Shellfish Bouillon Butter
  • 1 tbsp rapeseed oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 cloves garlic, finely chopped
  • ½ red chilli, finely chopped
  • ½ tsp paprika
  • 2 tsp chopped dill
  • 400g tinned diced tomatoes
  • ½ tsp honey
  • 800ml water
  • Salt and freshly ground black pepper
  • 4 large kale leaves, washed, trimmed and roughly shredded
  • 250g skinless haddock fillets, roughly sliced into 8 large pieces
  • Sprigs of dill, to garnish
  • Thin lemon wedges, to serve

METHOD

  • Prepare the croutons first so that they a ready.
  • Preheat the oven to 190°C/fan 170°C/gas 5. Slice the crusts off and roughly tear the bread into bite size pieces and place on a lined baking tray.
  • Place the iASC Something Fishy into a small saucepan over a medium heat to melt, add the chives and dill and stir well. Remove from the heat. Drizzle over the pieces of bread and toss well. Sprinkle with freshly ground black pepper.
  • Transfer to the oven to bake for about 6 to 7 minutes but keep an eye on them as they tend to burn very quickly, turning once or twice during the toasting process.
  • Remove from the oven, leave on a rack to cool, add the fresh lemon zest and dill and toss well. Check the seasoning, you may need to add just a little freshly ground black pepper. Set aside ready to serve with the soup.
  • To make the soup, heat a large saucepan with the iASC Something Fishy and the rapeseed oil over a medium heat.
  • Add the onion and celery and allow to sauté for 6 to 7 minutes until softened but not brown.
  • Add the garlic and cook for 1 minute. Stir in the chilli, paprika, dill, diced tomatoes and honey and simmer for about 3 minutes before adding the water. Check the seasoning adding salt and freshly ground black pepper to taste.
  • Simmer for about 5 to 6 minutes before adding the shredded kale and leave to wilt, this will take about 4 minutes.
  • Carefully add the fish pieces and gently simmer for about 4 minutes until the fish is just cooked.
  • To serve, ladle the soup into warm soup bowls, adding pieces of fish on the top, sprinkle over sprigs of dill and pile some croutons in the centre. Serve with a slice of lemon on the side of the bowl.
  • Serve the rest of the croutons in small bowls for each person to serve themselves.

Tip: For a difference, change the slices of bread for finely diced parsnip or even potato and roast them in the same way using the iASC Something Fishy Sweet Onion Irish Shellfish Bouillon Butter for a fabulously delicious flavour with a little chopped rosemary instead of the dill.