SALMON ROLL WITH GREEN ASPARAGUS TIPS AND PARSLEY PUREE
Ingredients
800 grams potatoes, 1 shallot, 1/2 bunch of curly parsley, 800 grams salmon, 2 egg whites, 400 grams green asparagus tips, 2 teaspoons grain mustard, 1/2 lemon, 50 grams breadcrumbs, 1 knob of butter 3 tablespoons sour cream, salt and pepper, fish salt.
Preparation
Preheat the oven to 180°C. Peel the potatoes and boil them in a pot of salted water until tender. Chop the shallot very finely and chop the parsley finely, put aside for now. Cut about four slices of salmon (I asked my fishmonger to do this) Cut the rest of the salmon into cubes and throw them in the blender with the egg white (if you don’t have a blender, I did it with the mixer, it goes just as well). Blend very finely. Now put the green asparagus tips in a bowl of salted water and cook until tender. Take two teaspoons of grain mustard 1/2 lemon, 50 grams of breadcrumbs, pepper and salt in the blender and cut again until everything is mixed and a whiter color. Put the salmon in a mixing bowl and add half of the parsley and the finely chopped shallot. Mix well with a mixing spoon. Add a little salt and pepper as desired. Take a slice of salmon and spoon some of the salmon mince into it and roll it up. Then fry the rolls in a pan with butter, color both sides in the butter and put the fish in the oven until you are ready with the potatoes. When the potatoes are done, drain them, mash them with a potato masher, mix in 3 tablespoons of sour cream, salt them and add the rest of the parsley. Serve tip on. Make a pile of potatoes, press the pile down (flat) and place a roll on top with the asparagus around it and two on top of the roll, finish with a little butter from the salmon pan. Bon appetit !
OVEN COOKED FISH WITH LEMON MUSTARD SAUCE AND TAGLIATELLE
Ingredients
4 cod fillets 150grams to 180grams boneless, 100grams unsalted butter or even Soja alpro baking and frying (I used less fat), 250ml cream, 2 cloves of finely chopped garlic, 2 tablespoons dijon mustard, 1.5 tablespoons lemon juice, fish salt, pepper, 2 shallots finely chopped, 100ml white wine, chopped fresh parsley and lemon slices (if desired).
Preparation
Preheat the oven to 200°c. Take a baking dish and grease it with some butter to prevent the fish from sticking to the bottom. Place the pieces of fish in the dish and make sure they do not touch. Season the fish with fish salt and some pepper. Take a saucepan, melt a small amount of butter and briefly fry the shallots and garlic, then add the butter one by one, allow to melt, add Dijon mustard spoon by spoon, stirring vigorously with a whisk. At first, the sauce seems to be slipping, stir well and, when it is more dense, add the wine gradually while whisking. Then carefully add the lemon juice while whisking. Continue beating vigorously, it should be a thick mass. Once this is achieved, gradually add the cream while whisking. The sauce is ready, taste it and if necessary add mustard or pepper and not too much salt as the cod is already well seasoned. Satisfied with your sauce, pour it over the fish pieces and put in the oven for 12 min to 20 min, everything depends on the thickness of your fish. I had thick pieces so it took me about 20 min. It is better to check every now and then, if you can stick a fork through the fish it is done. While the fish is cooking in the oven, cook the tagliatelle, according to the package or with homemade or fresh tagliatelle. Bon appetit !
TAGLIATELLE WITH SCAMPI,TURNIPS,CARROTS WITH A CREAM SAUCE
Ingredients
2 carrots, 1 organic turnip, 2 tablespoons chopped chives, 250 gr unpeeled shrimps, 400 ml fish stock, 1 fish tank, 200 ml cream, 1 onion, 1 leek shredded in long strings, 1 bottle of white wine, 1 bag of scampi, fresh tagliatelle.
Preparation
Peel the shrimps and keep the carcasses aside. Put a knob of butter in a pan with an onion, let it stew for a while and then add the carcasses. Let it stew for a while until the carcasses release the gravy. Pass everything through a sieve, pressing well so that the gravy remains. Clean and peel the carrots and turnip. Cut everything into julienne. finely chop the onion as well. Steam the vegetables until tender. Heat butter in the pan. Stir-fry the carrots and turnips with the onion. Stir-fry until tender and deglaze with the white wine and fish stock and Knorr fish tank, allow to reduce briefly. Add the cream and let the sauce thicken on low heat. Fry the scampi in a pan seasoned with esplainette and cayenne pepper. Meanwhile, fry the leeks until browned and add to the browned scampi. Add the reduced sauce to the scampi. Finish with the shredded chives. Cook the tagliatelle according to the package once cooked add directly to the warm sauce with scampi. Season with fish seasoning to taste. Basic sauce I also very tasty to make sole rolls.
SCAMPI ASPARAGUS IN A MILD CURRY SAUCE
Ingredients
Scampi peeled and gutted, 250 g unpeeled shrimps, a box of 250 g mini green asparagus, 400 ml coconut milk (tin), 1 fish stock cube, 1 tablespoon curry herbs, salt and pepper, sauce binder, butter, parsley, 1 onion.
Preparation
Peel the shrimps and the scampi, keep the carcasses aside. Cut an onion into fine pieces. Put butter in a small deep bowl and sauté the onion. Add the shrimp and scampi carcasses to the butter and sauté gently. When the smell is released add some water until the shells are just covered. Let boil. For a 15 count minutes. Remove the bowl from the heat. Take a sieve and hold it over a container. Collect the cooking liquid (delicious gravy) … press the shells well so that all the gravy is released. Your basis for a delicious sauce is ready. Fry the scampi very lightly, but not overcooked. Season with salt and pepper. They should still be raw inside. Briefly fry the asparagus. Add the coconut milk and a tablespoon of curry. Season with salt and pepper. Add 1/2 tub of fish stock and 100 ml of shrimp/scampi gravy. (Taste occasionally and add as desired). Let everything simmer on a low heat for about 8 minutes. After the reduction, add the scampi to the sauce and cook for another 3 minutes. The shrimp will absorb the curry. If the sauce is too liquidy, thicken to desired thickness. Serve as desired and finish with shredded parsley or even chives and cilantro. You can serve this dish as a starter with a piece of French bread or as a main course accompanied by rice or ribbons. Bon appetit !
SCAMPI “DE LA MONTAGNE”
Ingredients
1/2 granny schmit apple, 250 ml cream, 250 ml white wine, little water, 1 block fish stock fish kettle from Knorr, 2 cloves of garlic, two shallots, 500 gr scampi, 2 teaspoons green curry paste.
Preparation
Cut the shallots, garlic and Granny Schmit apple into very fine cubes. Fry the shrimps and set them aside, then remove them from the pan. In the same pan as the curry paste, fry the prawns, garlic, shallots and apple until the shallots turn glassy. Add the wine and allow to reduce gently, adding a little wine. Put the bouillon kettle in the pan and let it reduce again a little. Add the cream and let it reduce, if necessary thicken with cornstarch. Return the scampi to the sauce and cook briefly. Serve with pasta, rice or a piece of bread.
SCAMPI – PLUM KEBABS
Preparation time: 35 minutes.
Total preparation time: 35 minutes
Ingredients
3 tablespoons oil, 2 tablespoons finely chopped flat leaf parsley, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1/2 teaspoon salt, 12 raw scampi, peeled and cleaned, 3 pitted jalapeno peppers, split lengthwise and cut into four, 2 pitted plums and cut into six.
Preparation
Make a marinade of the oil, parsley, lemon zest, lemon juice and salt. Set aside and keep 3 tablespoons aside for a dressing. Add the scampi, jalapenos and plums to the marinade. Mix well among them.
Heat grill or grill pan.
Make 4 kebabs by alternately poking a scampi, jalapeno and plum onto a skewer and repeat until skewer is full. Grill the kebabs, turn once and grill until the kebabs are cooked. Place on a plate and put a little marinade over the kebabs.
SCAMPI SAGANAKI
Ingredients
One can of peeled tomatoes or 5 beef tomatoes One shallot – Muscatel wine +- one shot glass – Pepper and salt – Sugar – Cinnamon – Scampi 6 large per person – Feta – Dried thyme – for finishing one tomato and fresh parsley
Preparation
Finely chop the shallot. Brown the chopped shallot in a little butter. Now add the tin of peeled tomatoes or 5 finely chopped beef tomatoes to the browned shallot. Add a little Muscatel wine to the tomatoes (not too much should not dominate). Season with pepper and salt.
Add a pinch of cinnamon. Add a little sugar to the tomatoes to soften the sour taste of peeled tomatoes. Let simmer for about 20 minutes. Only now add the scampi. Sauté for a few minutes until they are just beginning to turn pink. Remove the pan from the heat. Divide the shrimps between the different oven dishes (one per person).
Cut the feta into small cubes and divide them between the dishes. Place the filled dishes in a preheated oven at 180°C until the feta has melted. Serve immediately and finish with some chopped fresh parsley and fresh fine tomato cubes. Now sprinkle some dried thyme over the dishes.
COD WITH OUZO AND DILL SAUCE
Ingredients
Four slices of cod – Water – Fish stock in paste – 250 ml cream – Fresh dill – One shot glass of Ouzo ( Greek traditional alcoholic drink with anise flavour) – Greek pasta or tagliatelle – Grey shrimps and chopped tomato for decoration
Preparation
Place the cod fillets in a bowl. Add water up to half the height of the legs. Add, a tablespoon of fish stock paste. Simmer until the cod is cooked.
Now add a shot glass of ouzo and a 125 ml of cream, now let thicken. If the sauce is too smooth you can bind it a little with cornstarch.
Cook the Greek pasta or tagliatelle. In the plate, first present a bottom of Greek pasta or tagliatelle and then present the cod fillet. Now pour some of the sauce over the cod steak enough to eat with pasta. Decorate the plate with a little shrimp and chopped tomato.
FISH IN THE OVEN COVERED WITH MUSTARD – CHEESE CRUST
Ingredients
Provide for every person an oven dish or on a big deep oven tray. One piece of white fish a person (monk fish, cod or tilapia). The fish has to be filleted.
Ingredients for the sauce
1 bag of graded cheddar cheese, 2 tablespoons of strong mustard, 1 tablespoon of grain mustard, 250 ml of light cream, 2 tomatoes. Double the amount, so you can have more sauce and if your pieces of fish are big.
Preparation
Pre-head the oven on 180°C. Get your separate oven dishes or deep oven tray ready for the oven. Grease the over dishes of tray with butter and set a side.
Rince the tomatoes and slice in to thin slices, provide 2 or 3 slices a dish of piece of fish. Put the fish in the oven dish and cover with a thin layer of tomatoes. Season with pepper and salt.
Get a bowl, poor in the cream, insert the tablespoons of mustard and the cheddar cheese. Stir firmly, make sure the all the ingredients a mixed together. Season with pepper and some salt. Spread the cheese mustard mixture on the tomatoes and fish. Drizzle some cream on top.
Put in the pre-headed oven for about 20 minutes depending what kind of fish you use or the thickness of the fish filets. Keep an eye on it you do want to serve dry of undercooked fish. Check once in a while. The fish has to be still a bit wet not to dry. normally if the cheese and mustard crust is golden brown, the fish should be ready to serve. so check before serving.
This can be served with mashed potatoes of fries.
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