Category: Fish

Ingredients

• 2 naan breads
• 1 fresh red chilli
• ½ cucumber
• 1 lemon
• 4 tablespoons natural yoghurt
• a few sprigs fresh coriander
• 2 x 200 g salmon filets , from sustainable sources, ask your fishmonger, skin on, scaled and bones removed
• 1 heaped tablespoon Patak’s tandoori curry paste
• olive oil

Method

1. Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper and half the chopped chilli.
   
   Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
2. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.

INGREDIENTS

• 4 or 5 medium potatoes, 2 pounds or more
• 6 tablespoons extra-virgin olive oil or melted butter
•  Salt and freshly ground black pepper to taste
• 1 ½ pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

PREPARATION

1. This dish has a tendency to stick to the bottom of the pan. *do not slice the potatoes too thinly and you can add baking paper if your pan is not non-stick.
2. Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
3. Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
4. Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

• red onions
• kreeltjes
• olive oil
• cod
• garlic
• ginger powder
• curry powder
• salt
• 4 tbsp butter
• parsley

Toss red onion and kreeltjes in olive oil and salt and roast in the oven at 425F for 35-40 minutes.

Melt butter and add garlic, ginger, curry and salt and set aside.

Season fish with salt and pepper and lay on top of the roasted potatoes and onions and drizzle with the curry butter and roast in the oven at 350F for 12-15 minutes.

Scatter with parsley.

• 2-3 black cod fillets, about 1 lb

• 1/4 cup sake 
• 1/4 cup mirin 
• 4 tablespoons white miso paste 
• 3 tablespoons sugar

1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
3. Preheat oven to 400 degree F.
4. Preheat an indoor grill at the same time.
5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
7. Add a few extra drops of the marinate on the plate and serve hot.

You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.

• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 1½ cups whole milk
• 2 tablespoons whole grain mustard
• ½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
• Kosher salt

• 8 slices ½”-thick country-style bread
• 6 oz. smoked salmon-thin sheets
• 3 oz. Gruyère, grated (about 1½ cups)
• 1 teaspoon herbes de Provence

béchamel

• Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
• DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

assembly

• Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with salmon and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
• DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.

INGREDIENTS  

• 1.5 lb Cod fillet pieces, 4-6 pieces
• 5 garlic cloves, peeled and minced
• ¼ cup chopped fresh parsley leaves

Lemon Juice Mixture 

• 5 tbsp fresh lemon juice
• 5 tbsp extra virgin olive oil
• 2 tbsp melted butter

For Coating

• ⅓ cup all-purpose flour
• 1 tsp ground coriander
• ¾ tsp sweet Spanish paprika
• ¾ tsp ground cumin
• ¾ tsp salt
• ½ tsp black pepper

INSTRUCTIONS

• Preheat oven to 400 degrees F.
• Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
• In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
• Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
• Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
• To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley. Serve immediately.

Ingredients

• 4 cloves garlic cloves, finely chopped
• One 1-in. piece fresh ginger, coarsely chopped
• tsp cinnamon
• ¹⁄₄ cup oil (coconut oil if you have it)
• 1 Tbsp. plus 1 1/2 tsp. coriander
• 1 tbsp Curry (or 12 fresh curry leaves)
• 2-3 small green chiles, such as Thai style, split lengthwise
• 2 stalks stalks lemongrass, trimmed and sliced ¼-inch thick
• 2 medium shallots, peeled and thinly sliced (½ cup)
• 1 tsp. kosher salt
• ¹⁄₂ tsp. chili powder
• ¹⁄₂ tsp. ground turmeric
• 2 medium tomatoes, cut into thin wedges
• 1 ¹⁄₂ lb. tuna or other lean, firm-fleshed fish, preferably skin on, cut into 2-in. chunks
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• ¹⁄₄ tsp. ground cinnamon
• ¹⁄₄ tsp. ground clove
• ¹⁄₄ tsp. ground nutmeg
• ¹⁄₂ cup coconut milk

Instructions

1. Use a small food processor or mortar and pestle to grind together the garlic, ginger, and cinnamon to make a chunky paste.
2. In a wok or large skillet, heat the coconut oil over medium-high heat until nearly smoking. Add the spice paste and coriander and cook, stirring constantly, for 1 minute.
3. Working one at a time, stir in all of the following ingredients: curry leaves, chiles, lemongrass, and shallots.
4. Lower the heat to medium, then add the salt, chili powder, turmeric, tomato; bring to a simmer
5. add the tuna, tossing gently to coat. Cover and cook for about 30 seconds, then stir in the black pepper, cumin, cinnamon, clove, nutmeg, and ¾ cup water; cook 5 minutes.
6. Add the coconut milk and adjust the heat to simmer; cover and cook until the fish is cooked through, 4–5 minutes. Taste and adjust the seasoning as needed before serving.

• 250 g tomatoes
• 1 red/1 yellow paprika
• 1 onion
• 300 g risotto
• 180 g artichoke hearts
• 125 g green beans
• 1 bouillon cube
• 120 g sardines
• 15 g parsley

Big Oven at 200c.  Oven safe pan for risotto.
Cut Roma tomatoes in half.  Remove the stems and seeds from 1 red and 1 yellow paprika’s and slice in 1cm strips.  Chop the onion.

Put 300 grams of risotto in a pan. Chop the artichoke hearts and combine into the risotto with the chopped paprika, onions and tomato halves. Mix together.
Bring 800ml water with bouillon to a boil and then pour over the risotto.  Stir well.  Cover with tin foil and bake in the oven for 20 minutes.

Drain sardines in a colander. Chop and combine with parsley.

Pull out pan from the oven after the 20 min and stir well.  Add the sardines and chopped beans and put back in the oven uncovered for 10 minutes more.

Sprinkle with parsley