Maille Mustard sent me summer recipes for two of my favourite things – prawns and fish! These five-ingredient recipes are quick and easy and I’ve long been a fan of cooking fish in foil. They work both in the oven and on grill – so perfect regardless of what the weather chooses to do.
Maille® Honey & Mustard Prawn Skewers (snap right)
Makes 4 servings
Ingredients
12 raw and peeled tiger prawns
1 tbsp Maille® Dijon Mustard
Juice of a lime
2 tsp runny honey
Good pinch of chilli flakes
Potato salad and leafy salad for serving
Store:
Extra virgin olive oil
Method
De-vein prawns by slitting them down the back and removing the tract. Place in a bowl. Mix Maille® Dijon Mustard, lime juice, honey, and chilli flakes in a bowl and pour over prawns. Toss well, so all prawns are covered, then cover and leave in the fridge for 10 minutes.
Remove from fridge and load onto skewers – 3 per person.
On the barbecue, simply place them on the grill and turn after 1 minute. Don’t overcook. If it rains, heat oil in a non-stick pan and place skewers in. Cook around 1 minute each side – or until prawns turn pink.
Serve with potato salad and a leafy salad.
Maille® Fish in Foil (snap above)
Makes 4 servings
Ingredients
16 spears asparagus
4 x 150g/6oz fillets of sustainable white fish
8 tsp Maille® Wholegrain Mustard
8 thin lemon slices
4 glasses dry white wine
Buttery new potatoes for serving
Method
First prepare the asparagus. Take each spear and snap off at the bottom end – it will break in the natural place where the tough stalk ends and the tender spear starts. Reserve.
Place a sheet of foil large enough to enclose each fish fillet in a parcel on a worktop. Spread each fish fillet with 2 tsp Maille® Wholegrain Mustard and place on a sheet of foil, top with lemon slices. Bring long sides of the foil up to enclose, pour in a glass of wine in each parcel then seal foil.
Place parcels on the barbecue turning half way through cooking (cooking time will depend on barbecue but check after ten minutes or so). Cook asparagus separately on the barbecue or steam.
If cooking in the oven, include asparagus in the parcel and place on a baking sheet in a pre heated oven Gas 6 / 200C / 400F for 30 minutes.
Serve either in the foil, so guests open it on their plates, or open the foil and lift on to warm plates. Spoon over juices and serve with buttery new potatoes.
