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Freezing: Fish

 

 

Fish cooks so quickly that it hardly matters that most fish dishes can't be frozen. However, fish pie, fish cakes and tarts are all perfectly suited to cooking for the freezer and will be useful standbys for family suppers.


Alex MacKay’s Cheats’ Sea Bream with Artichokes, Tapenade and Tomatoes
Not suitable for freezing.

Baked Fish Fillets with Mushroom Stuffing
Cook the mushroom stuffing as per the recipe, cool to room temperature then freeze. NB: The fish and sauce are not suitable for freezing. 

Baked Smoked Haddock Creams with Lemon-dressed Leaves
Not suitable for freezing.

Barbecued Sardines with Summer Herb Sauce
Not suitable for freezing.

Buttery Kedgeree
Not suitable for freezing.

Char-grilled Tuna with Warm Coriander and Caper Vinaigrette
Not suitable for freezing.

Chilled Marinated Trout with Fennel
Not suitable for freezing.

Chinese Steamed Trout with Ginger and Spring Onions
Not suitable for freezing.

Fillets of Sole Véronique
Not suitable for freezing.

Flaky Fish Pie
Make the pastry as per the recipe, but instead of chilling in the fridge, cover in clingfilm, seal well and freeze for up to 6 months. Defrost it thoroughly at room temperature (this will take about 30 minutes). Complete the pie as per the recipe.

Flaky Salmon Pie
Make the pastry as per the recipe, but instead of chilling in the fridge, cover in clingfilm, seal well and freeze for up to 6 months. Defrost it thoroughly at room temperature (this will take about 30 minutes). Complete the pie as per the recipe.

Foil-baked Salmon served with English Parsley Sauce
Not suitable for freezing.

Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
Not suitable for freezing.

Fried Herrings with Oatmeal and a Beetroot Relish
Not suitable for freezing. 

Fried Herring Fillets with a Lime Pepper Crust
Not suitable for freezing.

Fried Plaice Fillets with a Herb and Polenta Crust
Not suitable for freezing.

Fried Skate Wings with Very Quick Homemade Tartare Sauce
Not suitable for freezing.

Fried Skate Wings with Warm Green Salsa
Not suitable for freezing.

Gratin of Dover Sole with Broccoli, Leek and Gruyère Sauce
Not suitable for freezing.

Gratin of Fish Dieppoise
Not suitable for freezing.

Grilled Fish with Chilli Anchovies and Roasted Pepper Sauce
Not suitable for freezing. 

Grilled Fish with Tartare Sauce and Melted Cheese
Not suitable for freezing.

Herrings with Caper Stuffing
Not suitable for freezing. 

Hot Smoked Salmon Salad with Quails' Eggs
Not suitable for freezing.

Italian Baked Fish
Complete the recipe but do not cook. Freeze in a foil container, then bake straight from the freezer at gas mark 4, 350°F, 180°C for 35-40 minutes or until cooked through.

Luxury Fish Pie with Rösti Caper Topping
Follow the recipe as if you were making it in advance. Open-freeze until solid, then wrap in foil or clingfilm and freeze for up to 3 months. Cook from frozen, allowing an extra 15 minutes to defrost.

Luxury Smoked-fish Pie
Assemble the fish pie and leave to cool completely. Open-freeze until solid, then wrap in foil or clingfilm and freeze for up to 3 months. Cook from frozen, allowing an extra 15 minutes to defrost. 

Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper
Not suitable for freezing. 

Mediterranean ‘Red’ Grilled Fish
Not suitable for freezing.

Mixed Smoked Fish Kedgeree with a Crème Fraîche and Parsley Sauce
Not suitable for freezing.

Monkfish with a Lemon Pepper Crust and a Warm Lemon Anchovy Vinaigrette
Not suitable for freezing.

Oriental Steamed Fish with Ginger, Soy and Sesame
Not suitable for freezing.

Oven-baked Mackerel Stuffed with Pesto Mash
For best results, do not freeze.

Oven-roasted Fish with Potatoes and Salsa Verde
Not suitable for freezing.

Oven-roasted Tilapia with Mango and Pawpaw Salsa
Not suitable for freezing. 

Pizza-topped Fish Fillets
Not suitable for freezing.

Poached Trout with Herbs
Not suitable for freezing.

Roasted Fish Topped with Sun-dried Tomato Tapenade
Not necessary to freeze.

Roasted Fish with a Parmesan Crust
Not necessary to freeze. 

Roasted Monkfish with Romesco Sauce
Not necessary to freeze.

Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
Not necessary to freeze.

Salmon Coulibiac
Once the coulibiac is assembled, open-freeze until solid then wrap completely in foil or clingfilm. Cook from frozen, allowing an extra 10-15 minutes’ cooking time for defrosting.

Salmon Fishcakes
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting. Alternatively, defrost in the fridge overnight before cooking.

Salmon Fishcakes with Cucumber and Dill Sauce
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting. Alternatively, defrost in the fridge overnight before cooking. 

Salmon Steaks with Avocado and Creme Fraiche Sauce
Not suitable for freezing.

Salmon in Champagne Sauce
Not suitable for freezing. 

Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette
Not suitable for freezing.

Sea Bass with Puy Lentil Salsa
Not suitable for freezing.

Sea Bass with Salsa Verde
Not suitable for freezing. 

Seared Salmon Fillets with Puy Lentil Salsa
Not suitable for freezing.

Seared Spiced Salmon Steaks with Black Bean Salsa
Not suitable for freezing.

Sfogi in Saor
Not suitable for freezing.

Smoked Fish Creams
Not suitable for freezing.

Smoked Fish Tart with a Parmesan Crust
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Smoked Haddock and Quail Egg Pie
Not suitable for freezing.

Smoked Haddock Chowder with Poached Eggs
Not suitable for freezing. 

Smoked Haddock with Crème Fraîche, Chive and Butter Sauce
Not suitable for freezing.

Smoked Haddock with Spinach and Chive Butter Sauce
Not suitable for freezing.

Smoked Mackerel Pâté with Ricotta
Not suitable for freezing. 

Smoked Salmon Pink 'Uns
Not suitable for freezing.

Smoked Salmon Tart
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Souffléd Sole Creams with Champagne Sauce and Salmon Caviar
Not suitable for freezing. 

Swordfish Ceviche
Not suitable for freezing.

Teriyaki Grilled Marinated Salmon with Marinated Cucumber and Sesame Salad
Not suitable for freezing.

Thai Crab Salad with Mango
Not suitable for freezing.

Thai Fish Cakes with Cucumber Dipping Sauce
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting, or allow to defrost in the fridge overnight before cooking. Make the sauce from fresh.

Thai Fish Curry with Mango
Not suitable for freezing.

Thai Fishcakes with Sesame and Lime Dipping Sauce
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting, or allow to defrost in the fridge overnight before cooking. Make the sauce from fresh.

Thai Monkfish Lime and Coconut Stir-fry
Not suitable for freezing.

Thai Salmon Filo Parcels
Make the parcels then open-freeze. When solid, transfer to a rigid container for up to 3 months. Defrost thoroughly at room temperature then complete the recipe.

Trout with Butter, Crème Fraîche and Chives
Not suitable for freezing

Wild Salmon and Caper Fish Cakes with Watercress Hollandaise
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting, or allow to defrost in the fridge overnight before cooking. Make the sauce fresh.

 

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