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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Cod with garlic, white wine and tomato

Tags

bass, black cod, cod, fish, garlic, halibut, oven baked fish, white wine

Another easy, quick and healthy recipe that is simply bursting with flavour. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. I recommend cod or halibut, black cod or striped bass. This dish can be done with fish fillets instead of steaks if you prefer.

Serves 2

Ingredients:

2 fish steaks, about 200g / 7oz each
2 medium potatoes, peeled
2 cloves of garlic, thinly sliced
1 sprig of fresh, flat leaf parsley, chopped
60ml / 1/4 cup dry white wine
1 tablespoon tomato concentrate
Olive oil
Salt and freshly ground black pepper

Preparation:

Cook the potatoes whole in boiling water for about 25 minutes
Preheat the oven to 200C / 400F
Pour about 1/2 tablespoon of olive oil into the bottom of an ovenproof dish that can fit the fish side by side
Add the fish steaks
Season with salt and pepper
Place the sliced garlic and the parsley on the fish
Drizzle with olive oil
In a small bowl mix the tomato paste with the white wine and pour over fish
Bake for 15 minutes, basting once or twice with the wine and tomato mixture
Once the potatoes are cooked, cut into even slices and divide between the warmed serving plates
Place on top of the potato slices, a piece of fish
Divide the leftover liquid between the two plates and serve immediately
Enjoy!

 

 

Oven baked fish with a chorizo crumble

Tags

chorizo, cilantro, cod, crumble, fish, halibut

Serves 4

A delicious combination of white, meaty fish with a spicy smokiness. You will be amazed at the ease and speed of this stunning recipe.

Serves 4

Ingredients:

4 fillets of firm white fish, skinless and boneless, 150g / 5oz each (cod, halibut)
100g / 4oz chorizo, finely diced
55g / 2oz dried bread crumbs
1/2 teaspoon paprika
Salt and freshly ground black pepper
1/2 bunch fresh cilantro (coriander), finely chopped
2 tablespoons fresh lemon juice
Olive oil

Preparation:

Preheat the oven to 180C / 360F
Place the fish pieces on a baking sheet or ovenproof dish
Drizzle with olive oil and the lemon juice and season
Bake for 8 minutes
Meanwhile mix the chorizo, breadcrumbs, paprika and cilantro in a small bowl, add a bit of olive oil (mixture should resemble wet sand)
Remove the fish from the oven add divide the crumble mixture between the pieces of fish, press lightly into the fish
Return the fish to the oven for another 8 minutes
Enjoy!