Category: Fish

For the tahini sauce (about 1 1/4 cups) and the rice:

• 1 to 2 cloves garlic (if you really like the garlic the way I do, add another clove)
• 1 bunch flat-leaf parsley
• 3/₄ cup tahini
• 1^/₃ cup freshly squeezed lemon juice
• 1^/4 cup to 3/4 water (the water is extremely variable, depending on the brand of tahini and is used to thin the sauce out to a thick creamy consistency)
• 1 pinch Salt, or to taste
• 1 cup basmati rice
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and sliced into 1/4-inch rings
• 1^/2 cup pine nuts

For the fish and the assembly:

• 2 pounds fish filet (firm, white-fleshed fish like halibut or hake recommended)
• 2 tablespoons olive oil
• 1 pinch Salt and pepper, for seasoning
• 2 tablespoons butter
• 2 limes, quartered
• 1^/2 bunch cilantro or parsley, for optional garnish

1. If you are not using cilantro to garnish the finished dish, then reserve a few sprigs of parsley to instead. Pulse the parsley and garlic together in a food processor and then add the tahini. Blend the garlic, parsley, and tahini well. Add the lemon juice and blend again, the tahini will seize up and become thick. Add a pinch of salt and begin to drizzle water in while the processor is running until the sauce thins out to a pourable consistency. Taste and adjust for salt and lemon juice. Add more of each if needed
2. Preheat the oven to as hot as it will go, 450 to 500° F. Clarify 4 tablespoons of butter by melting it gently and then removing the foam and reserving the pure fat. To a hot sauté pan, add the olive oil and onion slices with a pinch of salt. Stir quickly and cook over high heat until the onions are brown and caramelized. Drain and reserve. Fry the pine nuts in the clarified butter until they are golden. Drain and reserve. Set a pot of water on to boil and salt. When the water comes to a boil cook the rice in the water for 10 minutes, then drain.

1. For the fish and the assembly:
2. While the rice is cooking in the water, rub the flesh of the fish with the olive oil, season it with salt and pepper, and bake in the hot oven. When the rice is cooked and drained, toss it with two tablespoons of butter, the onions, and the pine nuts, reserving a few pine nuts and onions to garnish the fish with.
3. Place the rice on a platter and top with the fish. Pour about 1/4 to 1/2 cup of tahini over the fish and pass the rest tableside because people will want more. Garnish with some sprigs of cilantro, the reserved onions and the pine nuts, and place the lime slices around the edge of the plate. Serve warm or room temperature

• 1/2 cup crème fraîche
• 1 small shallot, minced
• 2 tablespoons finely chopped dill
• 2 teaspoons fresh lemon juice, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 baking potatoes (1 1/2 pounds), peeled
• 4 tablespoons unsalted butter, 2 tablespoons melted
• 1/4 pound thinly sliced smoked salmon
• 1/4 pound thinly sliced smoked sturgeon
• Extra-virgin olive oil, for brushing
• Freshly snipped chives and caviar, for garnish

In a bowl, stir the crème fraîche with the shallot, dill and the 2 teaspoons of lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

Preheat the oven to 425°. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the 2 tablespoons of melted butter and season with salt and pepper.

In a small nonstick skillet, melt 1 tablespoon of the butter. Add half of the potatoes and pat them into a disk about 1/2 inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1 tablespoon of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.

Spoon the shallot-dill crème onto the galettes and top with the smoked fish. Lightly brush the fish with olive oil and lemon juice and season with salt and pepper. Garnish with chives and caviar. Serve right away.

• 5 eggs
• ¹/₂ cup milk
• 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
• 1^/₂ cup grated parmesan (plus more to top)
• 1^/2 cup chopped parsley
• 1 tablespoon olive oil
• 1 large glove of garlic, minced
• 2 zucchinis, finely diced
• 1 small white onion, chopped
• Fresh ground salt & pepper
• 4 ounces of wild smoked trout

1. In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
2. Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
3. Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.

• 8 ounces cod or haddock filet
• ¹/₃ cup fresh lemon juice
• 85 grams (6 tablespoons) butter
• 2 tablespoons finely grated parmigiano reggiano
• 1 teaspoon chopped thyme
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon parsley

1. Cut the fish into two pieces and marinate in the lemon juice in a bowl for 10-15 minutes.
2. Preheat oven 220c
3. Melt 2 T (28 grams)butter in a baking dish in the oven. Remove and add the fish, coating it with the butter, and then add in the lemon juice. IMPORTANT-the dish should hold the fish tightly enough that it can be submerged in the sauce.
4. Add 2 T(28 grams) butter to top the fish and bake for 10 minutes.
5. Remove from oven; top with herb(s), cayenne, and cheese. Add 2 (28 grams) more of butter and bake an additional 10 minutes. Cheese should be crusted and the liquid simmering.
6. Remove to plate. Spoon over a bit of the hot liquid. Dust with parsley.

• 350 grams salmon fillet
• ¹/₃ cup mild brown miso paste
• 2 cups vegetable stock
• 2 to 3 cups water, or enough to cover the fish
• 50 grams fresh ginger, peeled
• 3 garlic cloves, crushed

Soba noodles

• 160 grams dried soba
• 1 tablespoon soy sauce
• 1 tablespoon pure sesame oil
• 2 to 3 spring onions, chopped
• Handful Toasted sesame seeds to garnish

1. Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 4-5 minutes.
2. Meanwhile, cook dried soba noodles (*I used Chinese noodles) in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil. (I mixed soy sauce and sesame oil in the colander)
3. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
4. Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.

• 5 fillets of fresh salmon
• 2 inch of fresh ginger, peeled and grated
• 3 tablespoons red peppercorns
• 1 ¹/₂ limes – freshly juiced
• Sichuan Pepper
• salt
• 1 1^/2 tablespoons Extra Virgin Olive Oil
• 5 sprigs fresh dill
• 5 teaspoons thick cream
• Fleur de Sel
• 1 tablespoon fresh Chives cut in small pieces

1. Pre-heat the oven to (175c) 350 degrees F.
2. Double two sheets of aluminum per filet. Curl the edges creating a shallow box to allow for adding sauce without dripping.
3. Season the salmon fillets with a pinch of salt and freshly ground Sichuan pepper.
4. Pour some olive oil in each of the foil boats, place the seasoned salmon filets, one per foil.
5. Add lime juice and grated ginger and then crush red peppercorns slightly with your hands and sprinkle over each filet. Place a large sprig of dill on top.
6. Seal the aluminum foil well by crimping and folding the edges and the twisting and curling up the ends.
7. Place on the oven rack (without a tray) Bake in the oven around 6-8 minutes, depending how thick the fish fillets are.
8. Discard the dill, serve with 1 teaspoon of thick cream, sprinkle with some chopped chives and a little Fleur de Sel.

• Two 6-oz. skinless cod fillets, preferably “captain’s cut”
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 4 Tbsp. unsalted butter, divided
• 1 medium shallot, thinly sliced (¼ cup)
• 1 medium garlic clove, thinly sliced (1 tsp.)
• 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
• 2 Tbsp. dry vermouth
• 2 tsp. coarsely chopped flat-leaf parsley, for serving

1. Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
2. In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
3. Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the vermouth and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.

• 1½pounds boneless, skinless center-cut salmon, patted dry
• 5scallions, green parts finely chopped, white parts thinly sliced
• 1 1-inch piece ginger, peeled, finely grated (small amount)
• 1garlic clove, finely grated
• 2tablespoons plus ⅔ cup mayonnaise (small amount)
• Kosher salt

• 1teaspoon toasted sesame oil
• 4teaspoons unseasoned rice vinegar, divided
• 3medium Persian cucumbers, shaved lengthwise
• ½serrano chile, very thinly sliced crosswise
• 1teaspoon sugar
• ¼cup (or more) vegetable oil
• ½cup rice flour
• 2cups tender herbs, such as torn mint and/or cilantro leaves with tender stems
• ¾cup trimmed watercress
• 2teaspoons toasted white sesame seeds (optional)
• 4brioche buns, lightly toasted

Cut salmon into 2″ pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than ¼” (be careful not to make it too smooth). Transfer to a large bowl.

Mix in scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt; toss to combine. Form mixture into 4 patties about ¾” thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside until ready to use.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes, squeezing lightly to expel water; discard cucumber liquid. Add chile, sugar, and 2 tsp. vinegar to bowl; toss to coat. Chill until ready to assemble burgers.

Heat oil in a large nonstick skillet over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3–4 minutes on each side (you don’t want to overcook).

Toss herbs, watercress, sesame seeds, if using, scallion whites, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, reserved special sauce, herb mixture, and pickles.

OPTION 2
20 ounces salmon fillet skinless and uncooked

1/2 cup Panko style bread crumbs or regular bread crumbs

2 green onions chopped

1 tablespoon olive oil

2 teaspoons dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

Instructions

1. Rough chop 3/4 of the salmon. Process remaining salmon in a food processor or blender until almost paste like.
2. Add salmon and remaining ingredients to bowl and combine.
3. Form into 4 patties.
4. Chill for 15 minutes in refridgerator before cooking.
5. Heat skillet, grill or air fryer to about 390-400 degrees.
6. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm. Internal temp should be 145 degrees.