June! I think that calls for some recipes with a ‘lighter edge’. So I thought I’d share two fish recipes with you. I recently discovered these in a couple of my newer cookbooks; ‘French Classics’ by Matthew Ryle and ‘Ginger One Pot’ by Tom Wilson & Rebecca Seal. Menu One is Ryle’s take on the classic French dish, ‘Cod & Pea Fricassée’. His love for tartare sauce inspired him to add the tartare flavours to this dish, and believe me, it totally works. The peas and their sauce are delicious – you’ll be reaching for a spoon!..  Menu Two is ‘Crab & Leek Risotto’. I loved this recipe ‘on paper’, but I must admit that I found the crab flavour a little underwhelming. Therefore, I’ve played around with it to get the balance of crab just right – I think adding more makes it an all-round winner. Admittedly, it makes the dish a little more expensive, but if you’re splashing out on crab, you might as well do it with style!

Menu One

Cod & Pea Fricassée (Serves 4)

From the cookbook ‘French Classics’ this is Matthew Ryle’s take on the classic French dish, ‘Cod & Pea Fricassée’. His love for tartare sauce inspired him to add the tartare flavours to this dish, and believe me it totally works. Instead of cod you could use any white fish or even salmon. The peas and their sauce are delicious – you’ll be reaching for a spoon!..

4 x cod fillets, skinned (180-200g each)

50g butter, plus more to brush the cod

1 courgette, finely chopped

4 asparagus spears, finely sliced

200ml white wine

300ml stock; vegetable, fish or chicken

320g peas, fresh or frozen

120g mayonnaise

60g crème fraiche

Juice of 1 lemon

1 Baby Gem lettuce, shredded

4 teaspoons chopped dill

20g brined capers, rinsed

20g cornichons, finely chopped

Sea salt flakes and black pepper

1. Fill a steamer base with water and bring to the boil, then brush the fish with butter, season with salt and pepper, place on baking paper and put into the steamer basket. Cover and steam for 6-8 mins. Once cooked, remove the fish form the steamer and set aside to rest for a minute or two.
2. Meanwhile, quickly bring the sauce together. Melt the butter in a saucepan over a medium heat and sweat the courgette and asparagus for 2 minutes. Add the white wine and rapidly reduce until almost completely gone. Add the stock and bring to the boil, reduce by half. Then, add the peas and simmer for 1 minute.
3. To finish the sauce, add all the remaining ingredients, bring to the boil and check the seasoning.
4. Place the pea sauce on warmed plates followed by the cod. Serve with boiled potatoes or, if you’re feeling naughty, chips are good with it!

Menu Two

Crab & Leek Risotto (Serves 4)

This is a recipe from ‘Ginger One Pot’ by Tim Wilson & Rebecca Seal. I loved this recipe ‘on paper’ but, I must admit that I found the crab flavour a little underwhelming. Therefore, I’ve played around with it to get the balance of crab just right – I think adding more makes it an all-round winner. I use 250g white crab meat instead of the suggested 175g. Admittedly it makes the dish a little more expensive but if you’re splashing out on crab you might as well do it with style!

15g butter

1 leek, trimmed, halved lengthwise and finely sliced

¼ head of fennel, cored and finely diced

1 small onion, finely diced

A pinch of saffron threads

300g risotto rice

175g dry white wine

1 litre hot vegetable stock

250g which crab meat, cooked (*see note above)

Juice of a lemon, to taste

Grated zest of ¼ – ½ lemon, to taste

2 tablespoons finely chopped chives

2 tablespoons finely chopped dill

Sea salt and black pepper

1. Place a large pan (I prefer to cook risotto in a wide sauté pan) over a medium heat and add the butter. Once melted, add the leek, fennel and onion and cook for 8-10 minutes, stirring often, until the vegetables have softened but are not browning. Meanwhile, place the saffron threads in a small bowl with 3-4 tablespoons of boiling water and leave to soak for 5 minutes.
2. Add the risotto rice to the pan and cook for a couple of minutes, stirring to coat each grain in the butter. Add the soaked saffron and its liquid and then the white wine. Stir and allow it to bubble away before you add the stock gradually; a couple of ladlefuls at a time, waiting until each ladleful is absorbed before adding any more. Continue slowly adding and stirring for about 25 minutes, or until the rice is tender, the risotto thick and creamy and the stock is used up.
3. Remove from the heat, add the crab meat plus the lemon juice and zest to taste, stir well. Taste again and add salt and pepper, as needed. Serve in wide bowls scattered with the fresh herbs.