Salmon Trout with Champagne Sauce

Ingredients

1 salmon trout, approximately 2-1/4 lb, with head, cleaned
1-3/4 cups champagne or good-quality sparkling dry white wine
1 cup fish stock
1 sprig fresh tarragon
1 sprig fresh dill
5 green peppercorns
sea salt
1-1/4 cups heavy cream
salmon eggs and sprigs of dill to garnish

Method

  1. Preheat the oven to 375°F.
  2. Place the fish in a fish kettle or a large flameproof casserole. Pour the champagne or sparkling wine and fish stock over and add the herbs, peppercorns and sea salt. Cover closely with buttered parchment paper, then bring just to a boil over a low heat.
  3. Transfer to the oven and cook for 20 minutes or until the flesh flakes easily.
  4. Carefully transfer the fish to a warmed plate, cover and keep warm.
  5. Boil the champagne liquid until reduced by about three-quarters. Strain the liquid and reheat, stirring in the cream. Simmer until thick enough to coat the back of a spoon. Season.
  6. Carefully remove the fillets from the fish, discard the skin and place on 4 warmed plates. Spoon a very little of the sauce over the fish and spoon the rest around it. Scatter the salmon eggs over the fish and lay the sprigs of dill on the sauce.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook

Advertisements

Seared Tuna with Sweet and Sour Sauce

Ingredients

4 (5- to 6-ounce) pieces albacore tuna loin
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 to 6 tablespoons grapeseed oil

Sweet and Sour Sauce

1/3 cup low-sodium soy sauce
3-1/2 tablespoons Chinese black vinegar
1/4 cup evaporated cane sugar
4 garlic cloves, mashed

Method

  1. Whisk together all of the Sweet and Sour Sauce ingredients in a bowl.
  2. Remove the tuna loin from the refrigerator 30 to 45 minutes before cooking and let it come to room temperature.
  3. Using your hands, press the salt and pepper into the fish on all sides. Wash your hands.
  4. In a large nonstick pan, heat 3 tablespoons of the oil over high heat until it shimmers. Place the tuna in the hot oil, 2 pieces at a time. Sear on each side to desired doneness, but don’t overcook. Tuna is best when rare in the middle. Transfer the cooked tuna to a serving platter. Cook the remaining 2 pieces, adding more oil to the pan if necessary.
  5. Slice the tuna into 1-inch pieces. Serve with cooked rice and accompanied by the Sweet and Sour Sauce.

Makes 4 servings.

Source: True Food

Toast with Avocado and Smoked Salmon

Ingredients

1 medium ripe avocado
1 tbsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
2 slices grainy bread or 1 grainy, seedy bagel, halved
1 small cucumber, cut into thin ribbons
few red onion slices
2 oz wild smoked salmon
sprouts or microgreens or fresh dill sprigs for garnish

Method

  1. Halve avocado, remove pit and scoop out flesh into a small bowl. Add lemon juice and a couple grinds of salt and pepper. Mash well with a fork, leaving a few lumps. Set aside.
  2. Toast bread until nice ‘n’ toasty (so it won’t go soggy after topping with avocado!).
  3. Spread half the avocado mixture over each piece of toast. Top with cucumber ribbons and onion slices, followed by salmon.
  4. Add garnish and serve.

Makes 2 servings.

Source: Yum and Yummer

Steamed Fish Combining the Taste of North Africa and the Flavour of India

Ingredients

1/4 cup orange juice
1 small onion, chopped
1-1/2 cups frozen peas
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon curry powder
2-1/4 cups water
1-1/2 cups couscous
8 oz canned chickpeas (garbanzo beans), drained and rinsed
2 tablespoons lemon juice
6 red snapper fillets, 5 oz each
1/2 teaspoon paprika

Method

  1. In a large nonstick frying pan over medium-high heat, heat the orange juice. Add the onion and saute until wilted, 3-5 minutes.
  2. Stir in the peas, salt, cumin, and curry powder and saute for 1 minute.
  3. Add the water and bring to a boil. Stir in the couscous, chickpeas, and lemon juice. Reduce heat to low.
  4. Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes.
  5. To serve, divide among individual plates.

Makes 6 servings.

Source: The Mayo Clinic

A Popular Pasta Dish Around the Region of Nice in France

Ingredients

8 oz orrechiette
1 lb salmon fillet
2 tablespoons oil
1-1/2 cups green beans
1 cup marinated kalamata olives
1 red bell pepper, chopped
1/2 cup cherry tomatoes, halved
1 red onion, cut into very fine slivers
6 anchovies, halved lengthwise
3 cups young spinach leaves
4 hard-boiled eggs, quartered

Dressing

3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon whole grain mustard
2 tablespoons chopped fresh dill
1 teaspoon honey

Method

  1. Cook the pasta in a large pot of rapidly boiling water until al dente, then drain.
  2. Remove the skin and any bones from the salmon and cut into large chunks.
  3. Heat the oil in a pan and cook the salmon in batches over high heat until crisp and browned—take care not to overcook or it will fall apart in the salad.
  4. Cook the beans in boiling water until tender, then drain.
  5. Gently toss together the salmon, beans, olives, pepper, cherry tomatoes, onions, anchovies and pasta.
  6. Serve on a bed of young spinach leaves. Top with the eggs.
  7. Whisk together the dressing ingredients and pour over the salad.

Makes 6 servings.

Source: Food Style – Pasta