[Jake.]

'Also sorry about the length of the video, by the time I got back from work, had dinner, cooked this dish and got the video uploaded it was really late and I have work at 8 in the morning so I have no time to edit it down or I would and reece hasn't time either.

You best appreciate this effort and me feeling ill now

Youtube video

Oven roasted beech smoked fish with an abundance of roasted garden vegetables and sautéed rosemary potatoes served with a walnut dijon creme.

Ingredients (serves 1/2):

2 x fillets of Mackrel/Trout/Soul
Baby potatoes
Baby Courgettes
Aspargus
Baby Corn
Green Beans
Baby Leeks
Button Mushrooms
Walnuts
Dijon Mustard
Cracked Black Pepper
Sea Salt
Mixed Dried Fruit
Rosemary


Preperation:

Preheat the oven to 190 degrees Celsius.

Cover the fillets in cracked black pepper and a very, very fine sprinkle of beech dust.

Place baby potatoes into boiling water and bring to the boil for 20 minutes.

Drain off the potatoes and then cut them into medium-thin slices. Place potatoes into baking tray and cover with olive oil, fresh rosemary and a dash of sea salt and place in the oven for 20 minutes.

Next chop the courgette into slices and wash the mushrooms.

Then start preparing the sauce with either homemade Dijon (I made mine about 4 weeks ago not tonight) or store bought (not as good) and crush up some walnuts and add to the mustard and a splash of cream.

If you prefer a smoother texture you can blend the mixture before warming but I prefer a slight crunch to mine.

After the potatoes have been in for 6 minutes place the baby corn, courgettes and mushrooms in the tray with the potatoes. Then place the fillets in a baking tray with a splash of water and add to the oven.

With about 5 minutes left for the fish and oven goods gently start simmering the sauce and then place the asparagus, green beans and leeks into boil/steam if you prefer.

After about 4 minutes drain the vegetables and remove fillets and vegetables from the oven.

Plate up the fish and asparagus on one plate and the other vegetables on another. On the fish plate dollop the sauce for presentation and garnish that plate with the colourful, sweet dried fruit for garnish and it is ready to eat.

Perfect little treat for yourself!

'