Classic Italian flavours and a beautifully simple preparation.
2 cloves garlic, thinly sliced
150 ml extra virgin olive oil
3 plum tomatoes, roughly chopped
1 tsp salt
1 tb flat leaf parsley, chopped
1/4 tsp dried chilli flakes
half a small green capsicum, finely chopped
1 x 1 kg whole John Dory, cleaned
Heat garlic in the oil in a large non-stick pan until it starts to sizzle. Add tomatoes and break them up. Add salt, chilli, capsicum and parsley and simmer 2o mins.
Add fish to the pan, turning over to coat with the sauce, cover and cook on low heat for around 12 minutes and just done. Baste with the sauce several times and turn half-way through.
This works as well with fillets, of other firm white fish, and a shorter cooking time. Take the pan to the table and serve onto everyone’s plates.
Source: Rick Stein’s Seafood Odyssey
I had my first taste of Ceviche while filming near the Chilean border with Peru, in a plastic shack on the beach, very memorable. Ceviche is a traditional Peruvian dish that has become popular around the globe. It is also very easy and quick to make, requires no cooking and is the perfect summer dish. The basic components are raw fish cured in citrus juice, chilli, alliums and aromatic herbs. There are infinite variations, below are some tried and tested examples, including a vegetarian version. Continue reading Ceviche
Not subtle, these pack in all the big flavours of Thai food over a neutral fish foundation. Addictive.
250 g salmon in chunks, kept cold
250 g white fish fillets in chunks, kept cold
6 kaffir lime leaves, finely chopped
3 tb coconut milk
2 tb fish sauce
1/2 tsp shrimp paste OR 1 tb extra fish sauce
1/2 tsp chilli powder
1/3 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp brown sugar
3 spring onions, sliced
1 thumb of ginger, grated
3 cloves garlic, sliced
1 red chilli, sliced
Combine liquids and spices and add to fish in food processor. Add remaining ingredients. Pulse until a chunky paste forms. Form into small balls (about a heaped tablespoon in each) and put in the fridge for 10 mins to firm up. Fry and turn in oil over medium heat until golden on both sides, flattening the cakes slightly as you lay them in the pan.
Serve with cubed cucumber, lime wedges and fresh coriander over lettuce leaves.
Fried fish, Japanese style. Take white fish fillets, salt them lightly beforehand, dredge in flour, dip in beaten egg and then coat in Japanese ‘panko’ bread crumbs. Shallow fry immediately in oil over moderate heat until golden, drain on kitchen towels.
The panko crust should be light and crunchy with a texture approaching tempura.
A dish for a late summer day with an autumnal note provided by the beetroot, creating a beautifully red gazpacho. Fast and easy.
2 beetroots (about 500 grs)
1/2 salad cucumber
1/2 red bell pepper
50ml red wine or sherry vinegar
100 ml olive oil
dash of Tabasco (optional)
horseradish, freshly grated
Smoked trout or caviar
Boil the beets, unpeeled, in salted water until soft but firm, about 20-30 Minutes, depending on size. In the meantime, de-seed the tomatoes, peel the cucumber. Peel the boiled beet, roughly chop all vegetables and blend in a food processor. Reserve some beet cubes for the garnish. Add vinegar, olive oil, Tabasco, olive oil & pepper. Add some boiling water from the beets if the texture is too thick. Garnish with Crème fraîche, beet cubes, trout, fleur de sel and lots of freshly grated horseradish.
Serve slightly warm or cold.
The horseradish can be mixed with an equal amount of a grated sour apple.
Adapted from: Die ZEIT Magazin
This is one of the most delicious ways I have encountered to cook mackerel, which some people avoid because of its strong taste. However it is one of the cheapest fish you can buy, is healthy and one of the few species of fish that Greenpeace still recommends (together with herring and carp). Filleting mackerel can be a bit of work but if you get it filleted in the shop then it is a very simple & fast recipe.
500 g of mackerel filets
180 ml sake
120 ml mirin
80 ml dark soy sauce
2 tbsp finely chopped fresh ginger
In a heavy sauce pan, heat saké until just simmering. Lay in mackerel filets, skin side up. Bring saké back to a quick boil, add mirin, bring back to boil. Sprinkle with ginger, add soy sauce, bring back to boil. (Waiting for the liquid to boil each time when adding fluids is supposed to rid the mackerel of odor.) Finally add the sugar. Cover with a wooden drop-lid or a circle of baking paper with a venting hole cut in the middle. Cook on high heat for 10 minutes or until fish is tender.
Serve with Japanese sticky rice and miso soup.
Source: Japanese Cooking, a simple art by Shizuo Tsuji
A classic of the Danish family table, freshened up a bit.
300 g minced salmon
300 g fine minced white fish
1 cooked potato (preferably baked) peeled and mashed
1 carrot, grated and squeezed dry
2 eggs, beaten
100 ml milk
2 tb flour
Combine fish meats well and season. Add egg, flour and milk gradually while mixing to a smooth consistency. Mix in carrot and potato. Season again and chill in the fridge for 30 mins to stiffen it up.
Fry dollops of the mix in half oil / half butter over medium heat. Turn and flatten a little. Both sides should be mottled brown and the fishcake cooked well through.
Serve with lemon wedges and/or remoulade, a sticky adulterated mayonnaise that you need to be Danish to enjoy.
This naturally begs comparison with asian fishcakes, but is rather more processed and possibly the easiest way of getting oily fish into children I know. Could easily by jazzed up with chilli, lemongrass or other fresh herbs.