Smoked salmon and capers fishcakes

Tags

capers, Dill, fish, Fishcake, leftovers, lunch, salmon, smoked salmon

This is a great way to use any smoked salmon left over after a party.  Quick and easy and a delicious lunch.  Using semolina is a great alternative to breadcrumbs as it produces a very crisp coating.  These can be prepared in advance and kept in the refrigerator until you are ready to fry them.

Serves 4

Ingredients:
300g / 10½oz potatoes, peeled and cut into chunks
170g / 6oz smoked salmon
115g / 4oz fine French green beans, cooked al denté
1 tablespoon butter
1 egg plus 1 yolk
1 tablespoon flour plus a little extra for dusting
1 tablespoon capers
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons semolina or dried breadcrumbs
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:
Bring water to the boil in a saucepan, add the potato chunks and cook until tender, about 10 to 12 minutes
Drain the potatoes thoroughly, transfer to a large bowl, add the butter and salt and pepper and mash together until smooth (use a potato ricer if you wish)
Chop the green beans into 1cm / ½ inch pieces
Add the green beans, egg yolk, flour, capers, herbs, spring onion, cayenne pepper and lemon juice to the potatoes and stir to combine
Cut the smoked salmon into small bits and add to the bowl and mix gently
Season to taste and place in the fridge for at least one hour
Sprinkle some flour onto a plate
Beat the whole egg in a shallow plate
Sprinkle the semolina or breadcrumbs into a third shallow plate
Form the salmon mixture into about 6 fishcakes
Coat them in flour, egg then semolina then place onto a plate
Heat the oil in a sauté pan and gently fry the cakes until golden on both sides, about 3 to 4 minutes per side
Serve with a tartare sauce or homemade mayonnaise and a green salad

Bon appétit !

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Baked Fish with lemon and olives

Tags

capers, cod, fish, lemons, olives, sea-bass

This is one of my go-to fish recipes. It is so quick and easy yet tastes just like something you might be served in a nice restaurant.

Serves 4

Ingredients:

4 skinless white-fleshed fish fillets (sea-bass or cod), about 225g / 8oz each
Olive oil
1 lemon, preferably organic
2 tablespoons capers
Kalamata olives, pitted – about 20
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 200C / 400F
Pat the fish dry and place in a single layer in a shallow oven proof dish
Brush with some olive oil
Sprinkle with the capers
Chop the olives into small pieces and distribute evenly on the fish
Add salt and pepper
Cut the lemon into thin slices and place a few on each fillet
Bake until the fish is just opaque about 10 to 15 minutes (depends on thickness of the fillet)
Drizzle with some olive oil and serve
Enjoy!

Grilled fish with my secret green sauce

Tags

BBQ, braai, capers, cornichons, fish, green sauce, grilling, herbs, swordfish

Well, it was my “special, secret”sauce until now but I guess that by sharing it with you all out there, I can no longer call it that. It is such a tasty sauce that every time, I serve it, all my guests want the recipe and seeing as I have given it out so many times over the years, it is now time to share it with all my blog readers. And, you will love it, I am sure of it, and it can become your “secret” sauce.

Any nice, firm, white fish can be used for this dish. My favourite fish to use is swordfish, but unfortunately my fishmonger did not have any and he suggested a beautiful piece of halibut instead, which worked very well.  The special thing about this recipe is of course my “secret green sauce” as my daughter used to call it. The sauce that I make has the most wonderful earthy and piquant flavours that derive from the capers and cornichons and tastes of the South of France and the Mediterranean. Do use small french cornichons as they have a great punch and good quality capers. It has such a fresh and zesty taste and works well with chicken breasts as well as fish but I especially love it with grilled fish. I served the fish with a fresh spinach and potato salad dressed with a light tzaziki dressing.

Serves 4

Ingredients:

marinade
2 garlic cloves, crushed
2 medium shallots, finely chopped
Juice of 1 lemon
Zest of 1 lemon, preferably organic
1/4 cup olive oil
Salt and freshly ground black pepper

sauce
1/2 cup very finely chopped fresh parsley
1 medium shallot, finely chopped
1 garlic clove, crushed
Zest of 1 lemon, preferably organic
Juice of 1 lemon
1 tablespoon capers, chopped
About 8 small cornichons, finely chopped
Salt and freshly ground black pepper
1/2 cup olive oil

4 swordfish steaks or halibut fillets or other firm, white fish

Preparation:
Marinade: In a small bowl, mix the garlic, shallots, lemon juice, lemon zest, salt
and pepper
Slowly add the olive oil and whisk until well blended
Place the fish fillets in a dish or ziplock bag
Pour the marinade over the fish and ensure evenly coated
Refrigerate for at least 2 but no more than 4 hours
Sauce: in a medium bowl, whisk together all the ingredients until well combined, set aside
Prepare your barbecue for medium heat grilling
Remove the fish from the marinade and grill it, turning only once for about 5 minutes on each side, depending on the thickness of your fish
Transfer the fish to a platter or plates and serve with a heaped tablespoon of the “secret, green” sauce
Enjoy!

note: the sauce can be prepared several hours in advance and kept covered at room temperature. It can also be refrigerated for 2 days but bring to room temperature before serving.

I realise there are lots of almost identical pics but I could not decide on my favourite so I am sharing them all with you.

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