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PAN-FRIED FISHCAKES

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Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise.

YIELD  Makes 12 fishcakes

INGREDIENTS

Cooking oil, olive or vegetable1 yellow onion, diced1 carrot, finely diced1 celery stalk, finely dicedSalt1 lime1 pound cod fillet, or other mild white fishFreshly ground black pepper1/3 cup heavy cream1/4 cup chopped cilantro leaves and stems1 jalapeño, seeded and finely diced (or less or more)3 1/2 cups fresh bread crumbs4 eggs1 cup all-purpose flour
PREPARATION

Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool complete…

SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING

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When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.

YIELD 4 servings 
ACTIVE TIME 35 minutes 
TOTAL TIME 35 minutes

INGREDIENTS

Kosher salt2 lemons3 garlic cloves, crushed3 sprigs thyme3 bay leaves, preferably fresh1/2 cup extra-virgin olive oil4 teaspoons za'atar, plus more for serving5 ears corn on the cob, husked4 (5–6-ounce) skinless salmon fillets2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds)1/2 red onion, thinly slicedBaby arugula or other baby greens (for serving)
PREPARATION

Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.Ad…

Chili canapé fishcakes with cod

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Prep Time  30 mins
Cooking Time  15 mins
Serves    18

Ingredients

250g MSC certified cod or other firm white fish4 spring onions, trimmedA half thumb sized chunk of ginger, peeled1 small hot chili, halved and deseededSmall bunch of fresh coriander, leaves and stalksZest of 1 lime1 tsp fish sauceGood pinch of sea salt and freshly ground black pepper, to season2 tbsp cornflourSunflower oil, or another light, neutral oil for frying 
For the dipping sauce

4 tbsp sweet chili sauceJuice of one lime1-2 small hot chilies, finely chopped (seeds optional)
Method

Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to av…

Korean fish pancakes

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Prep Time   5 mins Cooking Time  20 mins Serves   4
Ingredients
Dip 2 tbsp soy sauce2 tbsp fish sauce25 g/1 oz/2 tbsp sugar1 tbsp lemon juice1 tbsp rice vinegar½ garlic clove, crushed½ red chilli (chile), deseeded and finely chopped Pancakes 1 tbsp white sesame seeds250 g/9 oz/1¾ cups plain (all-purpose) flour250 ml/8 fl oz/1 cup cold water2 eggs, beaten4 MSC certified scallops, removed from their shells4 MSC certified squid, cleaned and cut into small pieces4 MSC certified large prawns (shrimp), peeled12 spring onions (scallions), cut into 4-cm/1½-inch lengths2 red (bell) peppers, deseeded and diced, plus extra for garnish2 jalapeño chillies (chiles), sliced, plus extra for garnishHandful of coriander (cilantro), leaves pulled from their stalks½ red chilli (chile), thinly sliced sunflower oil, for fryingSaltLime halves, to serveMethod To make the dip, put the soy sauce, fish sauce and sugar in a pan over a low heat and stir until the sugar has dissolved. Allow to cool and then add the lem…

Quick fish pie

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You'll be enjoying this hearty fish pie in 30 minutes, perfect for cooler weeknights.

0:05 Prep 0:25 Cook 4 Servings  Easy

INGREDIENTS

1 tablespoon olive oil1 leek, trimmed, sliced1 garlic clove, crushed21/2 tablespoons plain flour375ml (11/2 cups) chicken stock125ml (1/2 cup) white wine600g white fish fillets, cut into 2-3cm pieces450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower)1 tablespoon chopped fresh dill8 sheets filo pastry65g (1/3 cup) finely grated parmesanLemon halves, to serve
METHOD

Step 1
Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.

Step 2
Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill.

Step 3
Working with 1 sheet of filo at a time, spray w…

Crispy-skin salmon with citrus

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Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop!

0:25 Prep 0:05 Cook 4 Servings  Easy

INGREDIENTS

4 (about 150g each) salmon fillets, skin on1 teaspoon cumin seeds2 limes, juiced2 teaspoons brown sugar2 teaspoons fish sauce1 teaspoon finely grated ginger1 teaspoon sesame oil2 Ruby Red grapefruits or pomelos, peeled, segmented2 limes, extra, peeled, segmented2 Lebanese cucumbers, peeled into ribbons1 cup mint leaves1/2 cup coriander leaves1 red onion, thinly sliced1 long red chilli, thinly sliced (optional)1/2 cup (75g) cashews, toasted, coarsely chopped
METHOD

Step 1
Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set…

Avocado & smoked salmon spelt spaghetti

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Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley

Prep: 5 mins 
Cook: 10 mins 
Serves 2Easy

Ingredients

200g spelt spaghetti1 ripe avocado, stoned and peeled2 tbsp extra virgin olive oil1 garlic clove1 small bunch parsley1 lemon100g smoked salmon trimmings, sliced into strips
Method
Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.
When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.



source: www.bbcgoodfood.com