Tag Archive for Fish

Fish Stew

An Asian-inspired fish stew, that coincidentally used all of the ingredients that I needed to use up. It has a nice warmth from the spices and fills you up very well. I usually don’t like using frozen fish, because it is always very wet to cook, which makes it impossible to give it a nice crust, and often very dry to eat. But for this dish it’s fine, some extra wetness in the sauce is not a problem and the sauce keeps the flesh moist. Which is nice, because frozen fish is a lot cheaper than fresh fish. Do make sure you use MSC or ASC certified fish.

FishStew2

Fish Stew (serves 2)
Adapted from “A Simple Table – Michelle Cranston”

1 tbsp coconut oil
1/2 tbsp cumin
1/2 tbsp turmeric
3 garlic cloves, crushed finely
1 small red chilli, seeds removed, chopped finely (or use some sambal instead)
1 leek, washed and thinly sliced, mostly the whites
400 g can tomatoes
500 ml bouillon (from a cube is fine, I used vegetable, but you could use chicken, fish would make it very fishy)
1 tbsp light brown sugar
1 green paprika, diced
50 g brown rice
salt and pepper
400 g white fish, in large chunks
Optional: coriander, lime and/or coconut milk to finish

Heat the coconut oil in a pan. Add the cumin, turmeric, cloves, chilli and leek, and sauté until soft and fragrant.
Add the tomatoes, bouillon, sugar, paprika and brown rice. Cook until the rice is almost cooked, this will take about 30-40 minutes.
Add the fish and cook for another 10 minutes, or until the fish is cooked. Serve with the coriander, lime and/or coconut milk if using.

Omelet Wrap

Tortilla wraps with cream cheese and smoked salmon are a classic. I decided to make a variation on this, it is nice to do something different sometimes.
These wraps are very nice for lunch.

OmeletWrap2

Omelet Wrap (1 wrap)

2 eggs
splash of milk
salt and pepper
few leafs of lettuce
1-2 tbsp light cream cheese
some chopped up parsley and chives
smoked fish (I like mackerel or trout for this recipe)

Mix the eggs with a splash of milk and some salt and pepper. Bake into a thin omelet.
Mix the cream cheese with some salt and pepper, and the chopped herbs.
Place the lettuce on the omelet, spread with the cream cheese, then sprinkle over the smoked fish. Roll up as a wrap.

Sun-dried tomato, feta and tuna picnic loaf

Delicious ingredients stuffed into a bread, what’s not to love? Also see the Mediterranean and tuna versions I made before.

TomatoFetaPicnicBread2

Sun-dried tomato, feta and tuna picnic loaf (serves 2-4)
1 boule
1 clove of garlic
100 g sun-dried tomatoes
a few sprigs of oregano
1 jar roasted paprika
1 can tuna
100 g feta

Slice the top from the boule. Hollow out. Keep the breadcrumbs for another dish. Rub the inside of the loaf with the garlic (cut in half).
Coarsely chop the tomatoes together with the oregano.
Line the loaf with the paprika, spread 1/2 of the tomatoes on top, and then the tuna. Cover with a paprika, then a layer of the tomatoes again, then crumble the feta on top. End with another paprika to cover everything.
Ideally, wrap tightly in cling film and let infuse for an hour or so, but you can eat the loaf immediately if you want.

Blini with cream cheese and salmon

Blini with cream cheese and salmon is a classic, perfect on parties or as appetizer. Do keep in mind that blini are nicest when you serve them fresh. I used plain cream cheese, but you could season it with herbs (chives would be delicious) or horseradish. I used hot-smoked salmon, alternatively you can use cold-smoked salmon, but also smoked mackerel. I’m not a big fan of using caviar since it’s not really sustainable. But if you can find (imitation) caviar that is, go ahead. You could also top the blini with herring salad, or guacamole (as a vegetarian alternative). You could even do a sweet variety, with honey-sweetened cream cheese and fruit as topping. But you do need something to put on top of them, plain they are quite boring, they come to life with a topping.

Blini

Blini with cream cheese and salmon (makes about 40)
from “Marie Claire De Ultieme Keuken – Michelle Cranston”

100 g flour
70 g buckwheat flour
3/4 tsp dry yeast
pinch of salt
200 ml milk
2 eggs, separated
2 tbsp sour cream (or yoghurt)
butter/oil for frying

50-185 g cream cheese (amount depending on how generous you want to be)
200-400 g smoked salmon (amount depending on how generous you want to be)

Mix both flours, yeast and salt. Add the milk and mix well. Leave to rise for 1 hour on room temperature, or overnight in the fridge.
Mix the egg yolks and sour cream through the batter. Whisk the egg whites to soft peaks and fold them into the batter. Leave to rise for 30 minutes.
Grease a frying pin with butter or oil, scoop dollops of the batter in it and turn over when bubbles form on the surface. Cook for another minute, or until brown. Medium heat usually works best.
Dollop cream cheese on, and place the smoked salmon on top. Serve immediately.

Dutch Food: fried fish with potatoes and vegetables

Potatoes with meat and vegetables is a typical traditional Dutch dish (nowadays it is often regarded as a bit old-fashioned). I always find the same dish with fish a bit more luxurious, so it is nice to serve cooked baby potatoes dressed with butter, salt and chopped parsley instead of the normal cooked potatoes smashed with jus (‘prakje’). Also, from fish you get no gravy, so you need something else to flavour and moisten your potatoes. To complete it, I like to add a splash of cream to my vegetables. I will not give a recipe here, everyone can cook potatoes and vegetables (and otherwise a basic cookbook or google will help greatly) and the best way to cook the fish is entirely dependent on the kind of fish you choose (be sure to choose something with the MSC or ASC label!). Use as much butter, cream and seasoning as you like.
I used cod (that is why it flakes a bit), baby potatoes with skin and a vegetable mix with cauliflower (which crumbled terribly), broccoli and carrot. But potatoes without skin are equally nice, and as vegetables pea&carrot or carrot&mangetout would be very nice as well.

fried fish with potatoes and vegetables

Trout-Courgette Cakes

I like the idea of making patties from other things than ground meat, it is a fun way to serve something a bit different then normal. But often, it disappoints. Vegetable fritters get wet and soggy, while most fish cakes contain so much expensive fish that I rather eat the fish plain then make them into a fish cake. And after having my falafel completely disintegrate into a puddle, I didn’t dare to try another recipe with beans. But when I saw this recipe, I knew immediately that I had to try it. They contain not much fish, but because it is smoked it has a strong flavour. And recipes with courgette are always welcome, because each year I have a courgette glut from my vegetable garden.
They did not disappoint, they fried up nicely, did not fall apart, and were incredibly tasty. The trout almost gave them something bacon-y. I will most definitely make this again!

Courgette-Trout Cakes

Trout-courgette cakes and salad (serves 4)
Adapted from “Die neue Alpenküche – Hans Gerlach”

1 courgette (about 300 g), grated
125 ml lukewarm milk
200 g old white bread, in very small cubes or blitzed up
1 onion, chopped finely
2 cloves of garlic, chopped finely
1 tbsp butter
150 g smoked trout fillet, broken up into pieces
1 egg
1 tbsp mustard
salt and pepper
oil

1 lettuce, washed and roughly teared
1 cucumber, sliced
1 bunch of dill, chopped
150 g yoghurt or sour cream
salt and pepper

Salt the courgette and lightly press it down in a sieve. Mix the milk and the bread and leave to soak.
Melt the butter in a pan, add the onion and garlic, and sweat down until soft.
Squeeze as much juice from the courgette as possible. Squeeze out the bread. Mix bread, courgette, egg, mustard, trout and the onion-garlic mix. Season well with salt and pepper.
Use your hands (if you make them wet the mixture is less likely to stick to your hands) to form the mixture into small burgers. Fry them (in portions, if necessary) on both sides in a pan lightly coated with oil on medium heat for about 6-8 minutes.
Mix lettuce, cucumber, dill and yoghurt for the salad, season with salt and pepper.
Serve the fish cakes directly after frying, with the salad.

Note: if the mixture is too wet, add a little dried breadcrumbs. If it is too dry, add some milk.

Super salad

A very delicious salad, also perfect as something light and healthy to counteract all the indulgence of Christmas and New Years Eve. It keeps quite well, so if you make a bit extra, you can use it as lunch the next day.

Super Salad

Super salad (serves 2)
Adapted from “Leon – Ingredients and Recipes”

125 g couscous
2 tbsp olive oil
1 tsp cumin
zest and juice of 1/2 lemon
1 vegetable stock cube

1 head of broccoli, in florets
2-3 fillets smoked mackerel, skin and bones removed, flaked
1/4 cup almonds, toasted and coarsely chopped
1/4 cup dried apricots, chopped
1/4 cup raisins
2 tbsp dill, finely chopped
50 g (baby) spinach
salt and pepper
extra virgin olive oil and lemon juice

Bring 125 ml (check the package if this is the appropriate amount of water for your couscous) water to the boil, dissolve the stock cube in it and add olive oil, cumin and lemon juice/zest. Add the couscous, stir, cover and set aside off the heat. After 10 minutes, use a fork to break up the couscous and to fluff it up.
Meanwhile, cook the broccoli.
Add the broccoli, mackerel, almonds, apricots, raisins, dill and spinach to the couscous (or transfer everything, including the couscous, to a big bowl/serving plate) and carefully mix. Add salt and pepper to taste, and dress with a little more olive oil and lemon juice if you like.

Note: because I like to use the whole broccoli, and I don’t like the stalk on its own, I always cut my broccoli in such a way that there is a bit of stalk on each floret. Obviously, this causes the florets to be rather long, and makes it difficult to mix them through the salad. Therefore, I served them on the side (as you can see on the photo). If you want to have the broccoli mixed through the salad, slice them into smaller florets.

Picnic loaf with tuna

Stuffing delicious ingredients into a loaf is a great idea. The picnic loaf I made before was a bit more mediterranean, while this one is a bit more Dutch, but both are very jummy!

Picnic Loaf with Tuna

Picnic loaf with tuna (serves 2 as a main, 4 as a lunch/picnic dish)
Adapted from allerhande

1 petit beurre (small rustic loaf)
2 eggs 7
1 baby romaine lettuce 1 6 11
1 tomato 2
4 tbsp dijonnaise 3 8
3 gherkins 5
110 g tuna 9
salt and pepper4 10

Slice the top from the loaf and take most of the crumb out. Reserve for another dish.
Layer the ingredients (pack everything well to fit it in): a few leafs of lettuce, a few slices of tomato, 2 tbsp dijonnaise, salt and pepper, the slices of gherkin, a few leafs of lettuce, the slices of egg, a sprinkle of salt, 2 tbsp dijonnaise, the tuna, salt and pepper, and finish with a few leafs of lettuce (there are numbers behind the ingredients in the sequence of packing the ingredients). Place the top back on top, and serve immediately. Alternatively, wrap in cling film and place in the fridge for a maximum of 1 day.

Green salad with mackerel and quinoa

A celebration of green vegetables.

Green Salad

Green salad with mackerel and quinoa (serves 2)
Adapted from Allerhande

1 courgette, in chunks
1 tbsp olive oil
1 clove of garlic, pressed
200 g green asparagus, cleaned
150 g peas

1 ripe avocado
juice of 1 lime
50 ml yoghurt
10 g flat-leaf parsley
50 ml water
salt and pepper

quinoa cooked in bouillon
smoked mackerel

Stir-fry the courgette in the olive oil. Add the garlic and fry for a few seconds longer.
Cook the asparagus and peas to your liking.
Blend the flesh of the avocado with the lime juice, yoghurt, parsley, water, salt and pepper to a smooth sauce.
Mix the vegetables with the sauce, serve immediately accompanied by quinoa and mackerel.

Fish wrapped in ham with grilled asparagus and beans

Two ways to enhance the flavour of products that can otherwise be a bit bland or boring.
By wrapping a white fish in raw ham (like serrano, prosciutto, etc) you add a meaty and salty flavour which enhances the mild flavour of the fish, and gives a nice contrast between the crispy ham and the soft fish flesh. You can do this with any white fish. Do make sure you use thin slices of ham and don’t wrap it too thickly, because it is a thin line between enhancing the flavour of the fish and completely overpowering it. This is also a good recipe for people who find fish a bit fishy.
By roasting vegetables you add a depth of flavour to them that they would not otherwise have. In this recipe I used green beans and green asparagus, but you can grill broccoli and brussel sprouts in the same way. Just make sure you pre-cook the until they are just underdone, because they will cook through further when you are grilling them, and you don’t want mushy vegetables.

Fish wrapped in ham with grilled veggies

Fish wrapped in ham with grilled asparagus and beans (serves 2)
1 piece of white fish (about 200-300 gram, I used cod)
50 gram of thinly sliced raw ham (I used prosciutto crudo)

200 gram of green beans, cleaned
200 gram of green asparagus, cleaned

Wrap the fish in the ham. Cook the vegetables until just underdone. Heat a pan on medium heat. Place the wrapped fish in the pan and cook the fish a few minutes on either side until the ham is crispy and the fish cooked (the exact times depend completely on the kind of fish you chose and the thickness of the piece). Meanwhile, heat a pan on high heat. Place the green beans and asparagus in the pan. Leave them for a minute, shake the pan and leave again for a minute. They should have some charred/caramelized bits, but should not be burned. Serve immediately.