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  • Victoria Ajayi

My Go-To Meals as a Pescatarian

Some people may know that I've been pescatarian for around 2 years now. I thought it'd be nice to share my go to fish substitute recipes, for those wanting to incorporate more fish into their diet or for anyone wanting to try being pescatarian.


These are super easy to do, so I hope you enjoy them as much as I do!


Salmon Eggs Benedict



Ingredients:

2 eggs

Smoked Salmon slices

1 Bread muffin (halved)

Hollandaise Sauce

Butter

Salt and Pepper

Spinach (optional)


Method:

First things first, you'll need to poach your eggs.

Bring a large pot of water to a simmer (a few bubbles will be noticeable).

Stir the water with a whisk, creating a mini whirlpool and drop your egg into the centre of it.

Cook the eggs for about 3 minutes, so that the whites are firm.

Remove with a slotted spoon.

If the poached eggs are done well you'll be able to put them to the side without them losing the yolks runniness.

Put some butter in a frying pan and heat until melted, throw in your spinach and saute them for a couple of minutes.

Remove from heat when done.


Toast up your muffins, and butter them up (I prefer to use hollandaise instead of butter but this is a personal choice).

Put your spinach on the muffins first.

Put a couple slices of smoked salmon on top of the spinach.

Top each muffin with your poached egg, spoon over some hollandaise sauce. Add a sprinkle of salt and pepper.


Salmon Carbonara


Ingredients:

2 salmon fillets

Olive Oil

Lemon Juice

Spaghetti - 400g

2 eggs (beaten)

Paramsan - 40g

Single Cream - 100g

Fish seasoning (personal choice)

Salt

Pepper

Parsley


Method:

Preheat your oven to 200 degrees.

Place your salmon on a baking tray, drizzle with olive oil, lemon juice and season as much as you'd like (I through on a bit of fish seasoning as well as salt and pepper).

Bake in the oven for 10 minutes, or until just about cooked.

Take off the skin (be careful it'll be hot), and take out bones, if any.

Flake off of the salmon into bite sized pieces and put to one side.


Cook your spaghetti in salted water, drain but make sure to keep a cup of the pasta water to the side.


In a bowl whisk together your eggs, parmesan, cream and a squeeze of lemon juice. Add in your herbs too and season well.

Add your hot spaghetti, flaked salmon and mix together. If the sauce is getting too thick then add in your pasta water.

Serve hot, and scatter with more parmesan cheese.

Enjoy!


Tagliatelle with Salmon, Spinach Cream Sauce


Ingredients:

Tagliatelle - 300g

Salmon Fillets - 300g

Spinach - 250g

Garlic Cloves (I went with 3)

A tablespoon of butter

Double Cream - 300ml

Lemon Juice

Salt

Pepper

Parmesan Cheese


Method:

Finely chop your garlic.

Wash your spinach and chop that as finely as you'd like.

Remove the skin from your salmon fillets and cut them into small pieces.

Add butter to a frying and put your garlic in and fry over a medium heat for a couple of minutes.

Lower your heat and add the double cream, leave to simmer until the cream has reduced down.

Throw in your spinach and cook until wilted, leave to simmer over a low heat.


Cook your tagliatelle in salted water, take out about 2 minutes before it should be done,

Add your salmon and tagliatelle to the pan and cook all together for a couple of minutes.

Season with extra salt, pepper and lemon juice - throw on your parmesan cheese and you're all done!


Thai Green Curry with Prawns


Ingredients:

New potatoes or baby potatoes - 225g

Green Beans -100g (trim and halve them)

A garlic clove

4 teaspoons of Thai Green Curry Paste

Coconut Milk - 400ml

2/3 teaspoons of Thai Fish Sauce (I do 3)

Raw Prawns around 400/450g

A teaspoon of caster sugar

2 fresh kaffir lime leaves (shredded)

A tablespoon of oil (I use vegetable oil)

Boiled rice (your own preferred quantity)


Method:

Cut your potatoes into chunks, and throw into a pan of boiling water, cook for around 5 minutes.

Add your green beans to the pot, cook all together for a further 2-3 minutes - they should be just tender and not too overly soft.

Drain the pot and put the potatoes and green beens to the side.

In a large frying pan heat your oil until super hot, and then add your garlic (finely chopped). Cook for less than a minute until golden (if this burns it'll ruin the taste of your whole curry).

Put your tablespoon of curry paste in the frying pan and stir.

Pour in your coconut milk and let it come to a boil.

Stir in your teaspoons of thai fish sauce and caster sugar, throw in your raw prawns and lower the heat to a simmer. Cover this for about 5 minutes.

Throw in your potatoes and green beans, let them heat up in the coconut milk, then add your shredded kaffir lime leaves.

Serve with boiled rice and you're good to go (drizzle with a lime too if you'd like!)


Prawn Tacos (credit to @astridharris on tiktok)



Ingredients:

Mini Tortilla Wraps

0% Fat Greek Yoghurt

Red Onions

Gherkins

Jalapenos

2 packets of ready to eat prawns

Spinach

Salt and Pepper

2 Garlic Cloves (finely chopped)

Chilli Flakes

Onion Powder

Nandos Hot Sauce


Method:

Lay your wraps down and spoon on your yoghurt, season with salt and pepper.

Layer on your onions, gherkins, jalapeños and spinach.

In a frying pan on a low heat, throw in your garlic and chilli flakes.

Add in your prawns, season with onion powder and warm through gently.

Put your prawns onto your wraps, pour some hot sauce on top (add some extra yoghurt if you fancy) and you're good to go.




(I am in no way claiming these recipes as my own, more of a compilation with personal twists and additions)

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