Father's Day Recipes with Le Creuset

Author: Sophie Harrison

Categories:

Le-Creuset-Fathers-Day-1

Take out the hassle of deciding what to cook Dad for Father's Day, with these delicious fish recipes from Le Creuset!

Grilled Mackerel, Spring Salad and Horseradish Dressing

A delightfully light yet tasty dish, spiced with a hot, peppery horseradish sauce. Mackerel is not only very good for you, being an oily fish, but it can be enjoyed guilt-free as it is also a sustainable fish.

Preparation time: 20 minutes

Cooking time: Approximately 8-10 minutes

INGREDIENTS 

4 mackerel fillets, approximately 90g each

2 teaspoons light olive oil

8 spring onions, approximately 150g

Salt and pepper

2 heads chicory, separated into leaves

70g watercress

150g radishes, finely sliced

Salt and pepper, to taste

Dressing

4 tablespoons prepared horseradish sauce

1 teaspoon cider vinegar

½ teaspoon Dijon mustard

2 tablespoons light olive oil

1 tablespoon extra virgin olive oil

2 teaspoons chopped chives

2 teaspoons chopped dill

Salt and pepper, to taste

METHOD

  1. For the dressing, whisk the horseradish, vinegar and mustard together, then slowly whisk in the oils. Season then add about 1½ teaspoons of each herb.

  2. Lightly brush the grill with oil and preheat on the hob on a low to medium heat. Test the temperature of the pan – see Cook’s Notes – before adding any food.  

  3. Trim the spring onions if necessary then, once the pan is hot, add to the grill and cook for about 1½ minutes on each side until nicely charred in places but retaining a little bite.

  4. Brush the mackerel fillets with oil and season. Grill skin-side down first for about 1 to 1½ minutes or until nicely coloured. Turn over and cook for about 1 more minute. Remove from the grill and place one on each plate.

  5. Lightly dress the salad ingredients with about half the dressing and divide between plates.

  6. Drizzle the rest of the dressing around, sprinkle on the remaining herbs and serve.

Cook’s Notes

  • To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

  • Do not heat the empty grill for more than two minutes to avoid overheating.

  • Salmon or rainbow trout fillets would also work well in the recipe or try grilling two large, whole mackerel instead of fillets.

Jamaican Jerk Spiced Salmon with Mexican Mango Salsa by Original Flava

Le-Creuset-Jerk-Salmon

Jerk is an authentic style of cooking in Jamaica and is used to marinate meats and fish on a grill.  Whenever we go to Jamaica we see this process happening at every food stall. So we’ve decided to combine the spicy Jerk salmon with a cool Mexican-inspired mango salsa. Yeah Mon!

Preparation time: 20 minutes  

Cooking time: 40 minutes

INGREDIENTS

Mango Salsa 

250g mango, diced 

½ red bell pepper, diced 

1 small red onion, diced

50g Jalapenos diced

50g coriander, chopped

1 avocado, diced  

Juice 1 lime 

4x140g salmon fillets

Jerk Marinade

90g spring onions

2 teaspoons black pepper 

15g fresh thyme 

5 pimento seeds

1 scotch bonnet chilli pepper 

4 garlic cloves 

1 teaspoon gravy browning or soy sauce  

50ml vinegar 

50ml water 

1 teaspoon honey

METHOD

For the mango salsa:

  1. Add all ingredients to a mixing bowl, mix together and then leave to rest in the fridge until you are ready to serve. 

  2. For the Jerk-spiced salmon:

    First, blend all the Jerk ingredients together in a blender to make the marinade. 
  3. Season the salmon with the Jerk marinade and rest in the fridge for at least an hour.
  4. Brush a little vegetable oil onto the grill, then carefully place the salmon on the grill and cook until brown on each side.
  5. Garnish the salmon with the mango salsa and serve.

Cook’s Notes

  • This recipe makes a lot more Jerk spice paste than required.  Any leftover marinade can be refrigerated for about 3-4 days to be used to flavour chicken or vegetables or can be frozen in ice cube trays for when you want to repeat the recipe again.