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Fish

Creamy garlic Tuscan salmon

A stunningly creamy, silky restaurant quality recipe from the blog “Cafe Delites”

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4 Servings

4 salmon fillets, about 6 oz each and skin off (or Trout or any white fish)
Salt and pepper, to season
2 tsp olive oil
2 tbsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
1 3/4 cups half and half *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)**
1 tbsp fresh parsley chopped

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg.

Recipe Notes
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available

Easy Dijon salmon

This is great for a party and can be doubled or trebled easily. It’s so simple to prepare and is so tasty!

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1 1/4lbs salmon fillet, preferably wild
2 tbsp Dijon mustard
2 tbsp soy sauce (or if following the Whole 30, use Coconut Aminos)
3 tbsp olive oil
3 cloves garlic, minced
1/4 tsp ground ginger powder

Line a baking dish with aluminum foil.Coat the foil with cooking spray unless it’s non stick foil. Place the salmon on the foil. Mix the mustard through the ginger powder in a small bowl. Pour the marinade over the salmon and refrigerate the salmon for 30 mins.

Preheat the oven to 375 F and bake the salmon for 20 -25 mins or until just cooked through and flakes easily

Seared scallops with roasted cauliflower and olive puree

This is a dish from the “Brooklyn Rustic” recipe book and is the perfect combination with scallops without overpowering them.

Serves 4

2 head cauliflower,cut into 1 inch florets
2 tbsp extra virgin olive oil, plus more for serving
Fine sea salt
1/2 cup pitted Kalamata olives
1/2 cup vegetable stock or water
Finely grated zest and juice of 1 lemon
1/4 cup fresh basil leaves, sliced
2 tbsp avocado or coconut oil
1 1/2 lbs jumbo scallops (about 12 to 16)
freshly ground black pepper
4 oz young pea shoots

Preheat the oven to 375 degrees

Toss the cauliflower with the olive oil and 1/4 tsp salt in a bowl.
Pour the cauliflower into a preheated pan inn an even layer and roast until golden, about 15 to 20 minutes, stirring once halfway through roasting.

In a blender, puree the olives, vegetable stock, lemon juice, and half the basil until smooth, about 2 minutes

Heat the cooking oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides. Cooking in batches, if necessary, add the scallops to the skillet, leaving at least 1 1/2 inches between each scallop. Sear until golden brown, 3 to 4 minutes per side.

Scatter the pea shoots on a serving platter. Sprinkle the roasted cauliflower over the pea shoots, then lay the scallops on top.
Drizzle the olive puree over everything and finish with a sprinkle of lemon zest, the remaining basil and a drizzle of olive oil

Crab bombs

A simple, hot and tasty appetizer to serve. Lovely with a dry champagne or crisp white wine.

1 lb. Crab meat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Place the crab meat in a mixing bowl, picking any stray shell fragments out. Add the crushed crackers, Old Bay Seasoning & parsley to the crab.

In a separate bowl, combine the egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth.

Pour the egg mixture over the crab meat and crackers and gently mix, careful not to break up large lumps of crab meat.

Mold into golf ball-sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Miso-marinated black cod

This is my most favorite way of eating fish in a Japanese restaurant and I recently discovered it was so much easier than I ever imagined to make at home!
Make sure you allow 3 days for this as you need to marinate it for this length of time. After that there’s precious little to do and the final result is so buttery and gorgeous!

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Serves 4

1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

To cook the fish:
Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

** Instead of cooking the fish on the stove top, you can do this step on an outdoor grill or under the broiler in your oven.

Roasted shrimp with feta, fennel and tomatoes

This is a terrific recipe from the Barefoot Contessa and all it needs is some rice or good bread to mop up the juices

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Serve 4

4 tbsp good olive oil, divided
1 1/2 cups medium-diced fennel
1 tbsp minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 tsp tomato paste
1 tsp dried oregano
1 tbsp Pernod
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/4 lbs (16 to 20 per pound) peeled shrimp with tails on
5 oz good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tbsp minced fresh parsley
1 tsp grated lemon zest
2 lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Roast salmon with spiced coconut crumbs

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

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Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Fish soup

This is a vibrant and fairly easy fish soup from the wonderful “Delicious” website. The recipe makes a fair amount so feel free to freeze what you don’t eat.

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3 tbsp oil
1 medium chopped onion
2 medium leeks, chopped
2 red peppers, diced
2 garlic cloves, crushed
A large pinch of saffron
1 dried hot red chilli (optional)
1 fresh bay leaf
½ tsp dried thyme
400g can chopped plum tomatoes
9 fl oz dry white wine
8 oz potato, cut into 2cm cubes
16 fl oz fish stock
1 1/2 mixed skinless fish fillets (such as halibut, bass or cod), cut into 1 1/2 inch chunks
1/2 cup double/heavy cream
Large bunch of fresh flatleaf parsley, finely chopped

For the croutons

6 oz ciabatta (preferably 1 day old), torn into large chunks
3 tbsp olive oil
¼ tsp thyme

Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chili (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally.
Preheat the oven to 400 F/200°C/gas 6.
Stir in the tomatoes, cook for 1 minute, then add the wine and potato and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through most of the parsley, then season to taste.
Meanwhile, make the croutons. Toss the bread in the olive oil and thyme, then season well. Spread out on a baking tray and bake for 10 minutes or until crisp and golden.
Ladle the soup into bowls (discard the chili, if using) and serve topped with the croutons and the remaining parsley.

Pickled herring, sour cream, apple and onion salad

This is a really super recipe from a neighbor in London many years ago. We used to adore it, and I only found it again recently.
Make sure you serve it very chilled.

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Serves 4 to 6

1 cup sour cream
1/2 cup full fat plain yoghurt
pinch of sugar
1 tbsp lemon juice
2 medium onions, thinly sliced
2 tart apples, (Granny Smith) cut into thin slices
1 tbsp chopped fresh dill or 1 tsp dried dill weed
2 x 8 oz jars pickled herring, drained and cut into bite-sized pieces

Combine the sour cream, yoghurt, lemon juice, sugar, sliced onions that have been separated into rings, apple and dill.
Alternate the herring and sour cream mixture in layers in a dish.
Cover and refrigerate for 5 hours at least.
Serve very chilled.

Lemongrass prawns with Thai noodle salad

This is a very refreshing Asian-style salad, perfect for a hot day. We have a Kaffir lime tree (well worth having, if you cook a lot of Asian food) but if you can’t buy Kaffir lime leaves, then use some grated  lime rind instead. This is also a great do-ahead recipe if you’re entertaining.

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Serves 8

For Prawns and Noodles:

2 stalks lemongrass, white parts only (optional)
Juice of 1 lime
1 Tbsp grated ginger
1 tsp Asian sesame oil
2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 fresh Kaffir lime leaf, finely chopped (optional)
1 tsp salt
½ tsp black pepper
2 lb tiger prawns, peeled and deveined
1 (8-oz) package bean thread (cellophane) noodles

For Dressing:

2 Tbsp rice wine vinegar
Juice of 1 lime
1 tsp Asian sesame oil
2 Tbsp olive oil
1 Tbsp chopped ginger
2 tsp soy sauce
½ tsp red pepper flakes

For Garnish:

2 Tbsp chopped cilantro, plus sprigs
2 Tbsp chopped fresh mint
4 spring onions, chopped

Directions

For prawns and noodles: Peel outer layer of lemongrass. Cut into very fine crosswise slices and transfer to a large bowl.

In same bowl, combine lime juice, ginger, sesame oil, olive oil, garlic, lime leaf, salt, and pepper. Add prawns and toss to coat. Chill for 1 hour.

In a large sauté pan over medium-high, cook prawns for 2 minutes on each side or until done. Transfer to a plate.

Put noodles in a bowl; cover with boiling water. Let stand for 5 minutes. Drain and set aside.

Make dressing: In a large bowl, whisk all ingredients.

Add noodles and toss, then add prawns. Garnish with chopped cilantro, mint, spring onions, and cilantro sprigs.