Cornish-style Three Sauce Fish

Ingredients

In this Cornish adaptation of Pescado con tres salsas, we incorporate local Cornish ingredients and flavors to create a dish that reflects the coastal cuisine of Cornwall. The original Mexican dish is transformed into a Cornish-style Three Sauce Fish by replacing traditional Mexican ingredients with Cornish cider, mustard, and local herbs. The dish is also served with Cornish new potatoes and seasonal vegetables, adding a touch of Cornish authenticity. We alse have the original recipe for Pescado con tres salsas, so you can check it out.

• 4 fillets of locally caught white fish (such as cod or haddock) 4 fillets of locally caught white fish (such as cod or haddock)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• For the lemon and dill sauce: For the lemon and dill sauce:
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• Juice and zest of 1 lemon Juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• For the Cornish cider and mustard sauce: For the Cornish cider and mustard sauce:
• 1/2 cup (120ml) Cornish cider 1/2 cup (120ml) Cornish cider
• 2 tablespoons wholegrain mustard 2 tablespoons wholegrain mustard
• 2 tablespoons heavy cream 2 tablespoons heavy cream
• For the tomato and herb sauce: For the tomato and herb sauce:
• 1 cup (240ml) canned crushed tomatoes 1 cup (240ml) canned crushed tomatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Seasonal vegetables, for serving Seasonal vegetables, for serving
• Cornish new potatoes, boiled, for serving Cornish new potatoes, boiled, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the fish fillets with salt and pepper.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Sear the fish fillets for 2-3 minutes on each side until golden brown.
5. 5.
   Transfer the fish fillets to a baking dish and bake in the preheated oven for 10-12 minutes, or until cooked through.
6. 6.
   Meanwhile, prepare the sauces:
7. 7.
   - For the lemon and dill sauce, whisk together mayonnaise, lemon juice, lemon zest, and chopped dill in a bowl. Set aside.
8. 8.
   - For the Cornish cider and mustard sauce, combine Cornish cider, wholegrain mustard, and heavy cream in a small saucepan. Heat over medium heat until the sauce thickens slightly. Set aside.
9. 9.
   - For the tomato and herb sauce, heat a tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant. Stir in crushed tomatoes, basil, and parsley. Simmer for 10 minutes, then remove from heat.
10. 10.
    Once the fish is cooked, remove it from the oven and let it rest for a few minutes.
11. 11.
    Serve the fish fillets with the lemon and dill sauce, Cornish cider and mustard sauce, and tomato and herb sauce. Accompany with seasonal vegetables and boiled Cornish new potatoes.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before cooking to prevent excess moisture.
• Cornish cider — Choose a good-quality Cornish cider with a balanced flavor profile to enhance the sauce.
• Cornish new potatoes — Boil the potatoes until tender but still firm, and season with a sprinkle of sea salt for added flavor.

Tips & Tricks

• Experiment with different types of white fish, such as cod, haddock, or pollock, to find your favorite flavor combination.
• For a spicier twist, add a pinch of chili flakes to the tomato and herb sauce.
• If you prefer a lighter version, you can substitute Greek yogurt for mayonnaise in the lemon and dill sauce.
• Serve the fish with a side of crusty Cornish bread to soak up the delicious sauces.
• Garnish the dish with fresh herbs, such as chives or tarragon, for an extra burst of flavor.

Serving advice

Serve the Cornish-style Three Sauce Fish on warm plates to keep the fish at an optimal temperature. Drizzle the sauces over the fish fillets and allow the flavors to meld together. Accompany the dish with seasonal vegetables and boiled Cornish new potatoes for a complete and satisfying meal.

Presentation advice

Arrange the fish fillets on the plate, slightly overlapping each other. Spoon the three sauces over the fish, creating an artistic drizzle. Garnish with a sprig of fresh dill or a lemon wedge for an elegant touch. Serve with a side of vibrant seasonal vegetables and a generous portion of boiled Cornish new potatoes.