Category: Fish

Fish

Herbed salmon with garlic cream sauce

Belinda

This is divine!!

Serves 2

1lb wild salmon fillets, about 1 inch thick
6 tbsp chopped fresh herbs, tarragon, chervil, dill and parsley
2 oz butter
1 clove garlic, squashed flat
4 tbsp creme fraiche, heavy cream or mascarpone cheese
lemon juice

Cut the salmon fillets into pieces across their width, about 1.5 inches wide.
Scatter the chopped herbs on a plate and roll the salmon pieces in them, pressing down on them to make them adhere to the fish.
Melt the butter in a shallow pan over a medium heat and add the garlic.
When the butter starts to foam, place the herbed fingers of fish into the pan.
Cook for 2 to 3 minutes or just until the fish becomes opaque.
By now the butter will be slightly brown in parts and fizzing wildly.
Stir in the creme fraiche, cream or mascarpone cheese and leave to melt into the butter.
Season with black pepper and salt if you wish.

Just before you scoop the fish out of the pan, squeeze a little lemon juice into the sauce, it will lift it’s flavor and prevent the sauce from becoming too cloying.

Careful though that the sauce doesn’t curdle, so don’t have the sauce boiling when you add the lemon juice

Fish · Meat

Gloria’s Fish Wellington

Belinda

This is such a lovely recipe and much lighter and less expensive than beef Wellington.
Gloria used to cook for my mother and father after my mother became ill and I remember her making this, but I’ve never seen the recipe in any book.
It’s well worth trying and you can also make a nice cream fish sauce to go with it,  but it’s not necessary.

4 rashers bacon, finely chopped
1 medium onion finely chopped
1lb white fish  fillets, chopped
1/2 cup fresh white breadcrumbs
1/2 cup cream
2 eggs, separated
1 tbsp dried dill weed
1 packet frozen puff pastry, thawed

Preheat the oven to 350 F
Combine the bacon and onion in a small frying pan and cook for about 3 minutes or until soft.
Put the fish, breadcrumbs, cream, egg whites and dill in a food processor and process until combined.
Empty into a bowl and stir in the bacon mixture and season with salt and pepper to taste. Tip into  a 8″ by 5″ greased loaf tin and bake uncovered for about 45 minutes.
Cool to room temperature.
Roll the pastry to about 10″ by 14″ rectangle and brush the edges with the beaten egg yolks.
Place the fish loaf in the center of the pastry rectangle, roll up, seal and trim any excess pastry around the edges.
Place onto a greased baking tray and brush all over with beaten egg yolk.
Bake until golden, about 30 mins or so, depending on your oven. Check occasionally.

Asian flavors · Fish

Trout with ginger,cilantro and lime

Belinda

Well, after my last posting of the spaghetti with caviar, I thought I would post something very light and slightly less expensive! This is just delectable and very low calorie

Serves 2

2 whole rainbow trout, (about 11 oz each) cleaned and scaled
2 limes, thinly sliced
A 2 inch piece of fresh ginger, julienned
1/4 cup caster sugar
1/4 cup fresh lime juice
Rind of 1 lime, cut into thin strips
1/4 oz fresh cilantro leaves.

Preheat the oven to 350F
Wash the fish and pat dry inside and out with paper towels
Fill the fish cavities with the lime slices and some of the ginger, then place each fish on a large piece of lightly greased aluminum foil.
Wrap the fish firmly to enclose and bake on a baking tray for 20 to 30 minutes, until the flesh flakes easily when tested with a fork.
While the fish is cooking, prepare the syrup

For the syrup;
Combine the sugar and lime juice with 1 cup of water in a small pan and stir without boiling until the sugar dissolves.
Bring to the boil, reduce the heat and simmer for 10 minutes, or until syrupy.
Stir in the remaining ginger and lime strips.
Put the fish onto the serving plates.
Top with the cilantro leaves and spoon the hot syrup over the top.

Baby salmon can also be used for this recipe.

Do-ahead · Fish · Sauces

Tonnato sauce

Belinda

This is one of the loveliest cold sauces to put over thin slices of cold chicken, turkey, veal or roasted red peppers. The lovely tuna flavor with the capers is really special and it’s very silky.

2 large egg yolks, at room temperature
Sea salt
2 1/4 cups extra virgin olive oil
5 tbsp freshly squeezed lemon juice
1 7oz can good quality tuna packed in oil
5 anchovy fillets
3 tbsp capers, drained

For garnish
extra capers, thin slices lemon, pitted black olives, parsley leaves or anchovy fillets.

In a large bowl, whisk together the egg yolks and 1/4 tsp salt until pale yellow and the consistency of cream.
Beginning a drop at a time, add 1 1/4 cups olive oil, whisking continually.
As the mixture thickens, you can add the oil a little quicker. When it gets quite thick, whisk in 1 tbsp lemon juice.
Continue adding the oil until the whole 1 1/4 cups has been absorbed and the mayonnaise is quite thick and shiny.
Whisk in another tbsp of lemon juice.

Drain the tuna and put it in a food processor with the anchovies, remaining cup of olive oil, remaining lemon juice and capers.
Process until you get a creamy uniformly blended sauce.
Scrape the sauce into a bowl with the mayonnaise and fold to combine.
Taste for seasoning. It should be tangy and highly seasoned.
Refrigerate until needed

 

Fish

Pan-fried sea bass on a bed of caramelized red cabbage

Belinda

There is only one word for this. DIVINE!!
Push the boat out and make this for a special occasion.
You can use halibut or cod instead of sea bass if you like. The sauce is incredible and if you can get the frozen concentrated veal stock we get here in certain markets like Gelsons, it’s well worth it (“Perfect Additions” or “Stock Options” are my favorite brands)

Serves 4

4 x 6 – 7oz fillets of thick, meaty white fish, with skin left on
1 medium sized red cabbage, shredded
3 oz unsalted butter
1/2 pint creme de cassis
1/4 pint veal stock
salt and pepper

For the sauce
1/2 pint fish stock
1/4 pint Noilly Prat
1/4 pint dry white wine
1/4 pint veal stock
1 clove garlic, crushed
1 tsp chopped shallots
1/2 pint heavy cream

Make three incisions on the skin of each fillet of fish with a sharp knife.
Place the red cabbage in a saucepan with 1 oz of the butter.
Add the wine, cassis and veal stock. Bring to the boil and simmer gently on a low heat for approximately 45 minutes until the liquid has reduced and the cabbage has caramelized. Stir occasionally. Check for seasoning.

To make the sauce, place all the ingredients except the cream in a pan and reduce by 2/3 by fast boiling.
Add the cream and reduce again until the sauce is thick enough to coat the back of a spoon generously.
Remove from the heat and pass through a fine sieve.

Heat the remaining butter in a pan until hot and seal the fish on the flesh side, then turn over onto the skin. Cook over a medium heat until crisp, about 10 minutes.

To serve, divide the cabbage on to four shallow soup bowls or plates. Lay the fish skin side up on top and pour the sauce around the fish.
Enjoy!

Asian flavors · Fish · Gluten Free

Baked lemongrass and coriander fish

Belinda2 Comments

Another mouthful of flavor explosions. This is also a very quick and light dish.

Serves 4

4 x 7oz fish fillets, like Chilean sea bass, halibut or cod
Plain (all purpose ) flour, seasoned with salt and pepper. (GF people can use coconut flour)
2 to 3 tbsp peanut oil
2 onions, sliced
2 lemongrass stems, white part only, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp finely chopped red chili
6 fl oz or 3/4 cup chicken stock
13 fl oz or 1 1/2 cups coconut milk
1 very large handful fresh cilantro, chopped
2 tsp fish sauce

Preheat the oven to 350F
Toss the fish fillets lightly in the seasoned flour.
Heat half the oil in a large heavy-based frying pan and cook the fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish

Heat the remaining oil in the pan. Add the onion and lemongrass and cook, stirring, for 5 minutes or until the onion softens. Add the kaffir lime leaves, ground spices and chili and stir for about 2 minutes or until fragrant.

Add the stock and coconut milk and bring to the boil. Pour over the fish, then cover and bake for 20 mins or until tender.
Transfer to a plate.

Stir in the cilantro and fish sauce into the remaining sauce and season to taste.
Pour over the fish to serve

* Kaffir lime leaves are dark green and glossy with a double leaf. They must be shredded very finely as they can be tough.

Appetizers · Fish · Gluten Free

Spicy jerk prawn and mango, black bean tacos with a Caribbean coconut dressing

Belinda

I just love the BBC Good Food website and magazine. Interesting, exotic and very different flavors from the Caribbean

Screen Shot 2015-08-15 at 1.19.40 PM

12oz raw peeled prawns
1/2 tbsp Jamaican jerk paste
14 to 15oz can black beans, drained and rinsed
1 large ripe mango, stoned, peeled and diced small
1/2 red onion, sliced
1/2 seedless or de-seeded cucumber, diced small
A bunch of cilantro, leaves roughly chopped
8 taco shells
1/2 tbsp vegetable oil
2 Boston Bibb lettuces or romaine, shredded

For the dressing
6 fl oz unsweetened coconut milk
zest and juice of 1 lime
2 good pinches of sugar

Stir the prawns and jerk paste together in a bowl and set aside.
Mix together the dressing ingredients.
Tip the beans into a bowl along with the mango, onion, cucumber, most of the cilantro, the dressing and some seasoning
Warm the taco shells following the packet’s instructions.
Heat the oil in a large frying pan, add the prawns and cook for 2 -3 mins or until cooked through.
To build the tacos, start with a handful of shredded lettuce, followed by the bean salad, then top with the prawns.
Sprinkle over the remaining cilantro and serve.

Use up leftover taco shells by crushing and scattering them over a salad for some extra crunch or blitz them in a food processor and use to coat fish or chicken when frying in place of breadcrumbs.

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Do-ahead · Fish · Pasta

Grown-up tuna noodle bake

Belinda

I can hear you thinking “Oh no, no way” but try it, it’s really tasty and is definitely a “grown-up ” version of that dreadfully dated American staple. It also freezes beautifully.

Serves 8

Butter, to grease the dish
12 oz fusilli pasta (or shells or wide noodles or whatever pasta you like)
2 tbsp olive oil
2 cups cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 large cloves garlic, minced
1/2 cup dry white wine
3 tbsp all-purpose flour
3&1/2 cups whole milk
3/4 to 1 cup grated Parmigiano Reggiano (NOT pre grated!)
3 tbsp capers, drained
2 x 5oz cans chunk light tuna, drained of oil
1/2 cup sour cream
1 cup thinly sliced kale or spinach
1&1/2 tsp dried thyme
1 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp butter
1/2 cup breadcrumbs

Preheat the oven to 375F

Butter a 2 1/2 to 3 qt casserole dish and set aside.
Cook the pasta until al dente in a large pot of salted, boiling water. Drain and set aside

In a large saucepan, heat the olive oil over medium heat.
Add the mushrooms and shallots, cook for about 5 minutes or until the shallots are translucent and the mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 to 5 minutes.
Add the flour to the pan and stir well to ensure all the mushrooms are coated.
Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look more like a sauce, about 5 minutes.

In a large mixing bowl, combine the pasta, parmesan cheese, capers, tuna, flaked, sour cream, chopped kale or spinach, thyme, salt and pepper.
Pour the creamy mushroom sauce into the bowl and stir to coat all the ingredients.
Transfer the mixture to the prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes.
Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes or until the top is lightly brown.
Remove from the oven and sprinkle chopped parsley on top.
Serve hot.

Cover and refrigerate the leftovers for up to 3 days or freeze immediately.

 

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

Belinda

This mayonnaise  is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!