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Spice-Crusted Salmon with Shaved Beets, Fennel, Lemon and Herbs

December 27, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Moderate

Spice Rub
2 tablespoons fennel seed
1 tablespoon mustard seed
2 tablespoons coriander seed
1 tablespoon cumin seed
2 teaspoons ground turmeric
½ teaspoon cayenne powder
1 tablespoon brown sugar
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1. Place the fennel seed, mustard seed, coriander seed and cumin seed in a small, dry sauté pan over medium heat to carefully toast the spices, approximately 3 minutes or until fragrant. Remove the spices from the pan and let cool. Grind to a fine powder in a spice grinder or a mortar and pestle.
2. In a small bowl, combine the toasted spices with the turmeric, cayenne, brown sugar, salt and pepper and stir until thoroughly mixed. Set aside, reserving ¼ cup for the spiced almonds and another ¼ cup for the salmon rub.
Spiced Almonds
2 cups sliced almonds
1 tablespoon honey
1 tablespoon water
1 tablespoon olive oil
¼ cup spice rub, see recipe above
1. Preheat the oven to 350°. Place the sliced almonds on a cookie sheet, spread out in a single layer, and toast in the oven until golden brown, approximately 8 minutes. Let cool slightly.
2. Place the honey, water and olive oil in a large sauté pan over low heat just until they melt together and combine, approximately 1 minute. Off the heat, add the toasted almonds to the pan and toss until they are coated with the honey mixture. In a large bowl, combine the almonds with the spice rub and toss until they are evenly coated. Remove the spice-crusted almonds from bowl and lay out on a cookie sheet, in a single layer, to cool. Set aside to be served with fluffy jasmine rice, as an accompaniment to the salmon.
Spiced Salmon with Shaved Beets, Fennel, Lemon and Herbs 
1 4-5-pound side of salmon, skin on, pin bones removed*
¼ cup spice rub (recipe above)
6 tablespoons olive oil, divided
¼ cup fresh lemon juice
1 large beet, peeled, cut in half and sliced paper thin
1 large fennel bulb, cut in quarters and sliced paper thin
½ cup assorted fresh herbs, chopped (we liked the flavor of the fines herbes: parsley, chervil, tarragon and chives plus dill and cilantro for the vibrancy and freshness they bring)
Kosher salt
Freshly ground black pepper
Jasmine rice, cooked, for serving
1. Preheat the oven to 375°. (Note: When roasting, bringing ingredients to be room temperature first ensures even cooking. In this case, we recommend pulling your salmon out of the refrigerator about 1 hour before cooking.) Place the side of salmon in a large baking dish or on a cookie sheet. Brush the surface with 2 tablespoons of olive oil, season with salt and pepper, and then sprinkle the spice rub over the surface of the salmon. Roast until the fish is cooked just through, approximately 15-20 minutes. Remove and let rest for 5 minutes.
2. In a large bowl, combine the beets, fennel, lemon juice, herbs and the remaining olive oil. Season with salt and pepper and toss to mix. Set aside.
3. If not serving salmon in its baking vessel, use two large spatulas to carefully transfer it to a large serving platter. Pile the shaved vegetable salad across the top of the fish. Serve with jasmine rice stirred with the spiced almonds.

crispy potato pancakes with smoked salmon

November 22, 2014 in Cuisine: Sea food, Skill Level: Moderate

6 washed Rooster potatoes 
1 peeled onion 
2 eggs
3 tablespoons of plain flour
½ teaspoon of baking powder, salt, pepper, and vegetable oil
8 slices of smoked salmon
4 tablespoons of sour cream
1 bunch of chopped chives 
Coarsely grate the potatoes and leave for 30 mins. Then drain and rinse under cold water. Gently press between your hands to dry.
Add the finely sliced onion, eggs, flour and baking powder. Season well with salt and pepper. 
Pour a generous amount of oil in a frying pan and heat until smoking hot.
Spoon the potato batter to form little patties about 5cm wide. Then flip over to colour on each side. When brown and crisp, drain on paper towel.
Serve warm with the smoked salmon and sour cream mixed with the chopped chives.

Brown Sugar Spiced Salmon

November 18, 2014 in Cuisine: Sea food, Skill Level: Easy

About 1/5 cup brown sugar
Four 8-ounce salmon fillets
1 tablespoon chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
Bake for 10 to 15 minutes, depending on thickness and desired doneness.

Fish sandwich:

November 12, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Easy

3 tablespoons olive oil 
about 2 pound fish filets 
4 toast
1 cup rosted corn
2 leaves lettuce
2 tablespoons lemon juice
Salt and pepper
In a bowl combine olive oil, salt and pepper and lemon juice.
grill and cook filets with mixture for about 5 minutes per side, until cooked.
Spread 1 tablespoon of the roasted corn onto the top half of each the fish, lettuce and close the sandwich. you can serve this sandwich with a lemon wedge and potato salad.

Traybaked Keralan fish curry

November 10, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Moderate

3 onions, chopped
3 garlic, chopped
1 teaspoon ginger powder
2 chilies
About 50 g coriander
1 red pepper, sliced
1 yellow pepper, sliced
olive oil
1 teaspoon curry
About 1 kg salmon
300 g tomatoes
light coconut milk
3 lemons
Preheat the oven 300 F. Place the onions, garlic, red pepper, yellow pepper and ginger in a pan with olive oil and curry. cook for about 20 minutes or until all of them soft.
Place the salmon in a tray and the tray in the oven until the salmon is almost cooked.Meanwhile quarter the tomatoes.
Remove the tray from the oven. Stir the tomatoes, coconut milk and juice of lemons and mixture into the tray.Season the sauce with salt and pepper. Sprinkle with coriander and serve it.

Crab-Coconut Cocktail

November 1, 2014 in Course: Main, Cuisine: Sea food

1 cup unsweetened coconut milk
3 tablespoons Habanero Hot Sauce, or more if you like it spicier
Juice of 2 limes
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoons freshly ground black pepper
¼ cup chopped fresh cilantro
1 pound jumbo lump crab meat, picked over
½ ripe mango, peeled, pitted and finely diced
½ cup thinly sliced endive leaves
½ cup thinly sliced radicchio leaves
1 bag fried plantain chips (found in most grocery stores today or Latin markets) or fried tortilla chips
Fresh cilantro leaves, for garnish
1. Whisk together coconut milk, hot sauce, lime juice, honey, salt and pepper in a large bowl, cover and let sit at room temperature for 15 minutes.
2. Gently fold in the crab, mango, endive and radicchio and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses and garnish around the perimeter with 3-4 plantain chips and a few fresh cilantro leaves


October 30, 2014 in Course: Appetiser, Cuisine: Sea food, Skill Level: Easy

2 green tomatoes, chopped
1 small bulb fennel, cored and coarsely chopped
1 small romaine heart, coarsely chopped
1 medium white onion, peeled and chopped
1 mild green pepper, such as cubanelle-seeded, ribs removed and coarsely chopped
1 thick slice stale bread, crusts removed, torn into pieces
1/2 English (seedless) cucumber, peeled and chopped
1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
1 lemon, juiced (about 3 tablespoons) or 2 tablespoons white balsamic vinegar
A handful of flat leaf parsley
A handful of fresh mint
A few sprigs thyme, leaves stripped
A few basil leaves or tarragon sprigs with leaves, stripped
2 cloves garlic, chopped
1 jalapeño or Serrano chili pepper, seeded and chopped
Salt and pepper
18 large shrimp-peeled and deveined, with tails left on
Heat an outdoor grill or a grill pan over medium-high.
In a blender, working in batches if necessary, puree all the ingredients, except for the salt, pepper and shrimp. (You may need to thin it with water.) Season with salt and pepper.
Season the shrimp and grill until opaque in the center and charred in spots, 2 minutes per side. Serve alongside the gazpacho. Garnish the soup with extra chopped herbs and veggies.

Fried Fish Tacos with Corn and Tomato Salsa

October 29, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Moderate

Vegetable oil, for deep-frying
2 pounds skinless firm whitefish fillets, such as flounder or grouper, cut into tranches about ½-inch thick (see Note)
1¼ teaspoons kosher salt
¾ cup all-purpose flour
¾ cup cornmeal
1/3 cup instant flour, such as Wondra
1½ teaspoons ancho chile powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 eggs, beaten
¼ cup buttermilk (see Note, page 105)
Corn and Tomato Salsa (recipe follows)
Serrano Crema (recipe follows)
Eight 8-inch flour or corn tortillas, warmed according to package directions
Avocado slices, for serving
Lime wedges, for serving
2 ears fresh sweet corn, kernels cut from the cob
1 pound heirloom tomatoes, diced
6 jalapeños, stemmed, seeded, and finely diced
½ red onion, finely diced
½ orange bell pepper, stemmed, seeded, and finely diced
Freshly squeezed juice of 1 lime
1 teaspoon chili powder
½ teaspoon ancho chile powder
¼ teaspoon cayenne pepper
1/8 teaspoon ground cumin
½ cup grapeseed oil
Salt, to taste
½ cup sour cream
6 serrano chiles, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves, plus whole leaves for garnish
1 tablespoon freshly squeezed lime juice
¼ teaspoon sea salt
¼ teaspoon finely ground white pepper
Preheat the vegetable oil in a deep fryer to 375°F. Line a baking sheet with paper towels. Season the fish fillets with 1 teaspoon ofthe salt, and set aside. In a small mixing bowl, combine the all-purpose flour, cornmeal, instant flour, ancho chile powder, chili powder, cayenne, and the remaining ¼ teaspoon salt and mix well.
In a small bowl, combine the eggs and buttermilk and whisk well. Prepare a dredging station by setting up three shallow dishes or pans. Divide half the flour mixture between two of the dishes and pour the egg mixture into the third dish. Working in batches, dredge the fish in the flour mixture, then in the egg mixture, and then in flour mixture. Drop the fish into the fryer and fry for 3 minutes, or until the coating is golden brown and the fish is tender. Take care not to overcook the fish. As the fish pieces are done, transfer them to the prepared baking sheet to drain.
6. Divide the fried fish, Corn and Tomato Salsa, Serrano Crema, and avocado slices among the warm tortillas. Serve with the lime wedges alongside.
Note : Tranche is a French culinary term used to describe a cut of fish, meat, or poultry. In general, a tranche is a thin cut that is made across a fillet to provide more surface area.
Corn and Tomato Salsa:
In a large mixing bowl, combine all the ingredients and mix well. Let stand at room temperature for 1 hour before serving. The salsa will keep, covered, in the refrigerator for up to 1 week. Allow it to come to room temperature before serving.
Serrano Crema:
Combine the sour cream, serranos, chopped cilantro, lime juice, salt, and white pepper in a blender and blend until smooth. Set aside until ready to serve.The serrano crema can be made in advance and kept, covered, in the refrigerator for up to 2 days.

potato salad with grilled mackerel

October 29, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Easy

4 fillets mackerel, trimmed and pin-boned
4tbsp sour cream
4 potatoes
2 spring onions
1tbsp olive oil
1 stick fresh horseradish
Salt, pepper, lemon juice
Boil the potatoes in salted water until fully cooked. Leave to cool then peel.
Cut into dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take.
Lay the fish skin side up, brush with olive oil and season with salt and pepper. Place under a hot grill and cook for 6-8 mins.
The skin should be browned and crisp. Finish with a little lemon juice and lay the fish on top of the potato salad. Decorate with a little spring onion.

Quick salmon & potato al forno

October 25, 2014 in Course: Main, Cuisine: Sea food, Skill Level: Easy

600 g waxy new potatoes
1 large bulb fennel
sea salt
freshly ground black pepper
1 bunch fresh flat-leaf parsley, leaves picked and finely chopped
2 cloves garlic, peeled and finely chopped or grated
15 g butter, cut into small pieces
olive oil
4 x 120 g salmon fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned
a few sprigs fresh mint, leaves picked and finely chopped
1 small handful Parmesan cheese, grated
zest of 1 lemon
This is a brilliant one-tray dinner. Roasted fennel and potatoes are a magic combination, as are the fresh herbs and salmon. Scoring and stuffing the salmon is a great little trick you can use on any type of fish.
Preheat your oven to 220°C/425°F/gas mark 7. Bring a large pan of salted water to the boil. Halve the potatoes lengthways and trim the fennel bulb, reserving the leafy fronds for garnishing later. Cut the fennel bulb into eight wedges, add these to the salted water with the halved potatoes and parboil for around 6 minutes. 
Drain the vegetables in a colander and leave to steam-dry for a minute. Transfer to a large roasting tray and season well with salt and pepper. Sprinkle over half the chopped parsley and all of the garlic, dot over the butter and drizzle well with olive oil. Toss everything together in the roasting tray, then shake it out so it is in one even layer. Cook in the oven for about 30 minutes, or until golden. 
While the vegetables are roasting away in the oven, you can start preparing the salmon fillets. Pinch the fillets so they plump up and use the length of a knife to score the skin side of them. You want to score about 1cm down into them. Not only will this help all the lovely flavours get right into the fish, it will also help it cook more quickly. Season both sides of the fish well and stuff the remaining chopped parsley and the mint leaves into the scores. Mint goes brilliantly with oily fish, such as salmon. 
Once the potatoes are nice and golden, take them out of the oven and sprinkle the grated Parmesan over them. Give everything a bit of a jiggle, then lay the salmon, skin-side up, on top. Sprinkle the lemon zest over the top, drizzle with olive oil then cook for 15 minutes. 
Just before the salmon comes out of the oven, chop the reserved fennel fronds. Sprinkle them over the finished dish, then serve it in the middle of the table with some wedges of lemon and let everyone tuck in.