River Cobbler in a Mushroom and Sweet Pepper White Wine Sauce on Cheesy Mash
You can use most types of fish for this dish, salmon or tuna, I don’t recommend cod purely because it tends to fall apart at the end of the process. I’m using unsmoked river cobbler because river cobbler has rapidly become one of my favourite fish.
Right we’ll get straight into it: - hang on, no we won’t I’ll do an ingredients list, it’s something I don’t normally do but it has been mentioned so I’ll do it. Don’t expect quantities because you know I like you to feel your way through them.
For the sauce
Button Mushrooms
Sweet Peppers
Plain Flour
Cream
White Wine
¼ tsp of Fennel Seeds
Freshly Ground Black Pepper
Sea Salt
Sweet Peppers
Plain Flour
Cream
White Wine
¼ tsp of Fennel Seeds
Freshly Ground Black Pepper
Sea Salt
For the Mash
Potatoes, Grated Cheddar, Butter, Cream, Ground White Pepper and Salt.
The fish
Unsmoked River Cobbler.
OK put the potatoes on to boil and put some butter in a frying pan, when the potatoes are about 10 minutes boiled turn them off and cover, then switch on medium heat under the frying pan, when the butter has melted put the fish in.
Quarter the mushrooms and chop the pepper finely, cook the fish about 3 minutes each side (if you are using another type of fish IE tuna then time the cooking so that it’s not quite done) then take it out of the pan and put it aside.
Tip the mushrooms, pepper and fennel seeds into the pan with the fish juices and fry for about 3 or 4 minutes adding ground black pepper and some sea salt, then sprinkle a level desert spoon full of plain flour over and stir, add a gloop of white wine and keep stirring. After a minute add the cream as much as to get the consistency that you want, give it a good stir and heat it through, return the fish to the pan and simmer on a low heat.
The potatoes should now be done add the cheese and mash it into the potatoes, then add the butter, cream, salt and pepper then whisk until they are smooth and creamy.
Plate up and enjoy
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