Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.
Without doubt this is one of the easiest ways to produce some brilliant cheesecakes without any of the whisking or cooking and so on. You will have to partly freeze them to firm them up, but even that’s better than all the fiddle.
This recipe is very special. What you get are clouds of very lemony, very light melt in the mouth loveliness.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
Creme brulee with a vanilla and chocolate twist, a great dessert for entertaining as they are prepared in advance and kept in the freezer until you need them
The eggs must be spanking fresh as this makes them easier to separate.
Meringue nests filled with vanilla mascarpone cream and lemon curd
Serve this souffle straight from the oven...
Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.
This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.
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