Roast Fillet of Salmon

Roast Fillet of Salmon

Ingredients:

* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Way to make it:

1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.

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Cod, Leek and Parsley Pie

Cod, Leek and Parsley Pie

Ingredients:

* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed

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Scallops in Curry Sauce

 Scallops in Curry Sauce

Ingredients

    12 ounces fresh or frozen sea scallops
    1 cup water
    1 tablespoon cornstarch
    2 teaspoons soy sauce
    1 teaspoon sugar
    1 tablespoon cooking oil
    2 teaspoons grated fresh ginger
    4 cloves garlic, minced
    3 stalks celery, thinly bias-sliced (1-1/2 cups)
    2 medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4 green onions, cut into 1-inch pieces (2/3 cup)
    1 teaspoon curry powder
    2 cups hot cooked rice
    1/3 cup chutney
    Toasted pita wedges (optional)

Directions

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.
 

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

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Salmon Burgers

 Salmon Burgers

 

Ingredients

    1 beaten egg
    3/4 cup soft whole wheat bread crumbs (1 slice)
    4 teaspoons snipped fresh basil
    1/4 teaspoon pepper
    1 6-1/2-ounce can skinless, boneless salmon, drained and flaked
    1/2 medium carrot, finely shredded (1/4 cup)
    1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
    2 tablespoons mayonnaise or salad dressing
    1 tablespoon dairy sour cream
    2 teaspoons snipped fresh basil
    1 teaspoon finely shredded lemon peel
    3 lettuce leaves
    3 slices rye or whole wheat bread, toasted
    Tomato wedges

 

Directions

1.    Combine egg in a large mixing bowl, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2.    Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3.    Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.

4.    Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5.    Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

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Fish Tostadas with Cream

 Fish Tostadas with Cream

Ingredients

    1 lb. fresh tilapia or cod fillets
    1/2 tsp. chili powder
    1 lime, halved
    1/2 cup sour cream
    1/2 tsp. garlic powder
    8 6-inch tostada shells
    2 cups shredded cabbage mix
    1 avocado, halved, seeded, peeled, and sliced (optional)
    1 cup cherry tomatoes, quartered (optional)
    Bottled hot pepper sauce (optional)

Directions:

1.    Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2.    Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. 

Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

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Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

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Spicy Fried Fish

Spicy Fried Fish

Ingredients

= 4 fish fillets ( 225g/each )
= 250 gr unsalted butter
= 1 tbsp paprika
= 1 tbsp garlic granules
= 1 tsp cayenne pepper
= ½ tsp ground white pepper
= 2 tsps salt
= 1 tsp dried thyme

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.

2. Brush each fish fillet liberally with the remaining butter on both sides.

3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.

4. Heat a large frying pan and add about 1 tbsp butter per fish fillet. When the butter is hot, add the fish, skin side down first.

5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.

6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.

7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

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Salmon with Sherry Vinegar

Salmon with Sherry Vinegar

Ingredients:
* 110 gr butter
* 2 pieces salmon fillet (150 gr each)
* 4 tablespoons sherry vinegar
* 1 tbsp capers, rinsed
* 1 small hand full chopped parsley

Way to make it:

1. Melt half the butter in a shallow pan over a medium heat. As soon as it starts to froth, add the salmon fillets, skin-side down. Cook until the skin starts to turn golden brown and crisp (3 minutes) then carefully turn them over.

2. When the flesh is cooked right through and caught golden brown in patches, lit the fish carefully out on to a warm plate and throw away the butter in the pan.

3. Wipe the pan out with kitchen paper. Add the remaining butter and leave it until it froths. Watch it carefully while its turn a golden, nutty brown.

4. When the butter is deep gold, pour in the vinegar. It will hiss back at you. Then toss in the capers and parsley. Just warm the capers through (the flavour bullies if they get hot), shaking the pan about a bit, then pour the vinegar and caper sauce over the salmon. A little salad, crisp and green, would be nice.

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