CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Fish

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Whole Roast Fish

INGREDIENTS

  • 2-3 lb snapper or bass

  • Peanut Oil

  • Baby bok choy, halved

  • Chives

  • Garlic

  • Ginger, sliced

  • Soy Sauce

  • Chili Oil

  • 1/4 cup chicken stock

  • 1/4 cup rice wine vinegar

  • 2 tablespoons fish sauce

Pre-heat oven to 400 degrees.

Rinse fish, pat dry. Make 3 even 2-inch cuts from back to belly on each side of fish, about 1/2-inch deep.

Salt and pepper the cavity and sides.

Stuff cavity with chives, garlic, and sliced ginger.

Warm an oven-safe skillet on the stove over medium heat. Add a glug of peanut oil.

Halve bok choy.

When the skillet is hot, generously cover the bottom of skillet with the bok choy, and season with salt. Cook until sizzling gets intense. Turn off heat.

Lay the whole fish over bok choy. Drizzle the fish with soy sauce and chili oil. Put skillet in the oven.

Cook for 10 minutes per lb. When fish is ready, pour in chicken stock, rice wine vinegar and fish sauce. Cook for 2 more mins.

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Lemony Pasta with Smoked Salmon and Dill

Ingredients

  • 3/4 pound pasta (use your favorite shape)

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 1 (7.5-ounce) container crème fraiche

  • 1 Meyer lemon, zested and juiced

  • 1 bunch fresh dill, stems removed and chopped ( a few sprigs saved for garnish)

  • 1/2 pound smoked salmon, chopped (I used hot smoked salmon but you can easily use lox trimmings)

  • Brined capers, drained

  • Salt

  • Freshly ground pepper

Instructions

  1. Cook the pasta in boiling salted water. While pasta is cooking, heat olive oil in large skillet. Sauté onion on medium-low heat for about 10 minutes until softened and just slightly browned. Remove pan from heat and add crème fraiche, lemon zest and juice and half of the dill. Stir to blend well. Taste and add a pinch of kosher salt and a few grinds of fresh black pepper.

  2. When pasta is done, drain it well and stir it into the crème fraiche mixture, making sure the pasta is well coated. Add salmon and stir to combine. (Alternatively, you may wish to sprinkle the salmon on top after you plate the pasta.)

  3. Serve, garnishing with the rest of the dill and a sprinkling of capers.

  4. Serves 4-6.

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Potato Cakes with Smoked Salmon

Ingredients

  • 3 eggs

  • 1/2 cup full fat milk

  • 2 spring onions/scallions finely sliced

  • 2 tablespoons olive oil

  • 3/4 cup smash/potato flakes

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon lemon juice

  • About 10 ounces (300g) smoked salmon

  • Small bunch dill or packet

Directions

  1. In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.

  2. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.

  3. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.

  4. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.

  5. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.

  6. Decorate each salmon topped pancake with a tiny feather of dill.

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Gravlax & Dressing

INGREDIENTS:

  • 1 1/2 pounds fresh, cleaned, fillet piece of salmon with the skin left on

  • 3 tablespoons kosher salt

  • 3 tablespoons sugar

  • 1 tablespoon white or black peppercorns, crushed (put them between waxed paper and smash with a heavy rolling pin or heavy bottom pot)

  • 1 small bunch fresh dill, coarsely chopped

INSTRUCTIONS: Place half of the fish skin side down in a glass dish, or stainless steel baking dish or casserole.

Mix together the salt, sugar and crushed peppercorns. Sprinkle evenly over the fish, then sprinkle the dill over the salt mixture. Put the other half of the fish skin side up over the first half (the fleshy sides of the fish will be touching and can absorb the marinade). Cover with aluminum foil, tucking it around the fish. Put a plate on top of the foil and weight with several heavy cans of food. Refrigerate. Turn the fish over every 12 hours, separate the halves and baste the flesh with any liquid that collects in the dish. Put the halves back together and baste. Return the foil, plate and weights each time after turning the fish.

When the fish has marinated for 48 hours, remove the foil, scrape off the dill and seasonings, and pat dry with paper towels. Place the halves skin side down on a board and, using a long-bladed sharp knife, slice the salmon thinly on the diagonal, cutting each slice off the skin. This will keep well for a few weeks in the refrigerator. Yields about 1 1/2 pounds.

CREAMY GRAVLAX DRESSING

INGREDIENTS:

  • 1 cup plain yogurt

  • 1/2 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1/3 cup finely chopped fresh dill

  • 2 teaspoons lemon juice

  • 1/4 teaspoon salt (or to taste)

INSTRUCTIONS: Combine the yogurt, mayonnaise, Dijon mustard, chopped dill, the lemon juice and salt in a small bowl. Stir until well blended.

Store in a covered jar in the refrigerator until needed. Yields about 1 3/4 cups.

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Mustard ­Roasted Fish

Total: 25 min Prep: 10 min Cook: 15 min Yield: 4 servings

Ingredients:

  • 4 (8-ounce) fish fillets such as red snapper

  • Kosher salt and freshly ground black pepper

  • 8 ounces creme fraiche

  • 3 tablespoons Dijon mustard

  • 1 tablespoon whole-grain mustard

  • 2 tablespoons minced shallots

  • 2 teaspoons drained capers

Directions: Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

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