Tag: Seafood

Categories
MAIN COURSE

MIXED SEAFOOD PASTA


This dish is a bit daunting if you are entertaining, because it has to be done the last minute. But if you are well organized and have done all the preparations, it should be fine. The seafood preparation can be done the previous day as well as all the measuring of the ingredients, and kept covered and refrigerated.

SEAFOOD PASTA SAUCE

The fish and seafood:
25 g/0.9 oz butter
2 tablespoons/30 ml olive oil
120 g/4 oz firm white fish, skinned
120 g/4 oz prawns,
120 g/4 oz squid with tentacles
2 tablespoons/30 ml extra-virgin olive oil
½ onion, thinly sliced into rings
3 garlic cloves, thinly sliced
1 teaspoon/5 ml dried red chile flakes
4 anchovy fillets in oil, drained, rinsed and dried
1 kg/2 lbs black mussels, scrubbed and de-bearded
1 cup/250 ml dry white wine
2 tablespoons/30 ml salted capers, rinsed and drained
1 bunch Italian parsley leaves, finely chopped
salt and freshly ground black pepper

The seafood sauce:
25 g butter
2 garlic cloves
reserved prawn shells
trimmings of squid and fish
1 cup/250 ml white wine
4 cups/1 ℓ fish stock, heated
1 tablespoon/15 ml tomato paste
1 teaspoon/5 ml Pernod
1 tablespoon/15 ml agar-agar, mixed with 4 tablespoons/60 ml cold water
1 cup/250 ml double cream
2 tablespoons/30 ml tarragon leaves

For the fish, prawns and squid, cut the fish into 3 x 3 cm/1 x 1 in pieces, and peel and devein the prawns (reserving the shells for later use). Remove the tentacles from the squid body (remove the beak from the tentacles, reserving all the trimmings), and cut the squid into rings about 1 cm/0.4 in wide. In a big frying pan, heat the olive oil and butter and sauté the fish, prawns, squid and tentacles in batches, seasoning adequately as you go along, being careful at the same time not to overcook. Set aside and keep warm. Keep the saucepan with pan juices to make the sauce later.

Meanwhile, in a large saucepan, heat the olive oil and lightly saute the red onion, garlic and chile flakes. Saute until fragrant, then add the anchovies and cook until the anchovies have disintegrated. Add the mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked. Check the seasoning, then stir in the parsley. Set aside and keep warm.

For the seafood sauce: use the saucepan the seafood was cooked in and heat to medium. Add the butter add the garlic. Saute for a few seconds then add the prawn shells and all the other trimmings. Cook for about 3 minutes then add the wine. Reduce until about a third is left then add the heated fish stock. Bring to the boil and add the tomato paste and Pernod. Cook until the liquid has reduced by about one third then check the seasoning. Stir in the dissolved agar-agar little by little until you reach the desired consistency which should be like pouring cream. Strain the sauce and keep warm. Just before serving, roughly chop the tarragon then mix into the seafood sauce.

To serve:
On a large warmed serving plate, arrange the fish, prawns, squid and mussels and pour the mussel juice over. Serve the Seafood sauce separately.

Categories
SOUPS/SAUCES/CONDIMENTS

STARTERS/LIGHT LUNCHES


PASTA SPIRAL

 

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette

 

DEEPFRIED BRIEDeep-fried brie on toast with figs, crispy glass noodles and a port vinaigrette

 

PORK SPRING ROLLSPork spring rolls with Oriental dipping sauce

 

MUSHROOM SOUP

Mixed  mushroom soup with cream, chives and truffle oil vinaigrette

 

 

 

THAI SPICED CHICKEN SOUP

Thai spiced chicken and coconut soup

 

 

 

CHICKEN PATEChicken pate in pastry with tomato salad and a creamy salad dressing

 

 

TERRINE OF FISH AND CUCUMBER

Terrine of fish and cucumber with watercress mayonnaise

 

 

SEAFOOD CAKES

Seafood cakes with a caper sauce and mixed herbs

 

 

 

STUFFED SQUID

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce

 

PRAWN AND VEGETABLE COCKTAIL

Prawn and vegetable cocktail with a creamy saffron and dill dressing

 

 

CHICKEN LIVER PAFEChicken liver parfait with figs, grapes and herb salad and whole-wheat bread

 

 

Spicy salmon mousse in filo pastry cups

Spicy salmon mousse in filo pastry cups served with balsamic vinegar dressing

 

 

SMOKED TROUT MOUSSE Smoked trout mousse with micro salad leaves and tomato and tarragon

 

 

SEAFOOD TEMPURA

Fish and prawn tempura with an Oriental dipping sauce

 

 

 

Categories
SOUPS/SAUCES/CONDIMENTS

PRAWN AND MUSHROOM STUFFED SQUID WITH SQUID INK PASTA AND A SPICY TOMATO SAUCE


There are a wide variety of stuffing recipes for squid.  See the Glossary for a recipe for ground Thai pork stuffing.

Serves 4

STUFFED SQUID

For the squid:
12 medium squid hoods with tentacles

The stuffing:
1 tablespoon/15 ml olive oil
¼ cup/60 l onion, finely chopped
1 garlic clove, finely minced
½ teaspoon/3 ml salt
57 g/2 oz raw prawns, shelled and deveined (reserve the shells for the sauce)
2 tablespoons/30 ml tomato, finely chopped
2 teaspoons/10 ml lemon zest
2 teaspoons/10 ml fresh ginger, finely chopped
1 teaspoon/5 ml fresh parsley leaves, finely chopped
½ teaspoon/3 ml freshly ground black pepper
¼ cup/60 ml fresh bread crumbs

The sauce:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, reserve prawns for later use
2 cups/500 ml fish stock
2 tomatoes peeled, seeded and chopped
2 garlic cloves
2 salt anchovies, rinsed, filleted and chopped
pinch of paprika
freshly ground black pepper and cayenne pepper

The pasta:
250 g/8.8 oz squid ink pasta (store bought)
1 tablespoon/15 ml olive oil

To serve:
1 tablespoon/15 ml olive oil
reserved tentacles
½ cup/125 ml dill sprigs

Clean the squid thoroughly and separate from the tentacles. Reserve the tentacles.  Wash the cleaned squid hood under cold running water.  Drain.  Remove and discard the clear, hard quill from inside the hood. Turn the tubes inside out (because the outside skin tends to curl outward, it will hold the stuffing better inside out), and put into a bowl.  Leave in the refrigerator until ready to use.

Heat the olive oil in a frying pan over medium heat, add the onions, garlic and salt and sauté until the onions turn translucent, about 1 to 2 minutes. Do not brown. Transfer the mixture to a medium mixing bowl and set aside to cool.

Place the prawns in a food processor and pulse about 4 times, then add the tomato, lemon zest, ginger, parsley and pepper and pulse until well mixed but not smooth. Add to the onion and garlic in the bowl, then add the bread crumbs and stir to combine well.
Place the mixture into a piping bag and pipe the stuffing into the tubes, (or use a small spoon) making sure that you do not over-stuff them. Seal with toothpicks.

Heat the butter in a frying pan, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic. Add the fish stock and cook for 5 minutes. Strain the stock and discard the solids.

Using the same pan, heat the olive oil and add the tomatoes, garlic, anchovies, black pepper and paprika. When the anchovies have blended into the sauce, add the stock and cook until the sauce thickens slightly. Remove from the heat, strain again if you want a smooth sauce and put aside.

Boil the pasta in salted water until tender but still have a bite to it, drain and return to the pan. Pour over the olive oil over and keep warm.

Heat the olive in a large frying pan. Fry the tentacles for about 3 minutes or until crisp. Remove and drain on paper towel.
Add the squid to the hot pan and cook for 3 minutes on each side. Remove from the pan and drain on paper towel.

Twirl the pasta around a fork and place in the center of a deep plate. Remove the toothpicks from the squid and place three on top of the pasta. Scatter the crispy fried tentacles over the squid. Drizzle the sauce around and garnish with a few sprigs of dill.

Categories
SOUPS/SAUCES/CONDIMENTS

Prawn and vegetable cocktail with a creamy saffron and dill dressing


This is a very light and fresh starter.  It is very important not to overcook any of the ingredients; the whole dish should maintain its crispiness.

Serves 4

PRAWN AND VEGETABLE COCKTAIL

The prawns:
400 g (14 oz) raw prawns, de-veined and shelled
(reserve shells)
2 cups/500 ml fish stock, heated
1 teaspoon/5 ml salt

The vegetables:
1 cup/250 ml carrots, cut into cubes
1 cup/250 ml cauliflower, cut into small pieces
1 small courgette, cut into 1 cm pieces
salt
1 tablespoon/15 ml butter
1 clove garlic, finely chopped
½ teaspoon saffron thread

The mayonnaise:
2 tablespoons/30 ml mayonnaise
3 drops of Tobasco sauce
1 small shallot, finely chopped

The dressing:
½ cup/125 ml fresh cream
1 pinch saffron thread
salt and freshly ground white pepper
1 tablespoon/15 ml dill sprigs

The garnish:
1 large tomato, peeled, seeded and diced
½ red pepper, peeled, seeded and diced
1 tablespoon/15 ml parsley, finely chopped
1 tablespoon/15 ml French tarragon, finely chopped
1 tablespoon/15 ml basil, finely chopped
salt and freshly ground white pepper
mixed baby salad leaves

Bring the stock with the salt to a boil and poach the prawns with the reserved shells for 3-5 minutes in it. Remove the prawns from the stock and set aside to cool. Refrigerate until ready to use.
Strain the stock and discard the shells. Refrigerate the stock for another use.

In a saucepan, put the carrots and cover with just enough water, add salt, butter, garlic and the saffron and bring to a boil. Cook for 1 minute, then add the cauliflower and cook for another minute, then finally add the courgette and cook for 1 minute. Remove and drain on paper towel until ready to use. (The vegetables should still have a slight bite to them.)

Mix the mayonnaise with the Tobasco sauce and chopped shallot and set aside.

Bring the cream to the boil, then add the saffron, salt and pepper, and dill. Boil down to about half the amount, then strain, season and set aside to cool.

To serve:
Mix the tomato, pepper, herbs and salt and pepper.  Set aside.
Add the mayonnaise to the cooked vegetables and mix gently.  Set aside.
Chop the prawns roughly and mix with half the creamy dressing.
Place a pastry cutter of 7 cm diameter in the center of each serving plate. Divide the vegetables and spoon into each cutter, then repeat with the prawns on top. Scatter the tomato, pepper and herb mixture around and drizzle the cream over. Gently remove the pastry cutter. Top the cocktail with the mixed baby salad leaves and serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce


There are a wide variety of stuffing recipes for squid.  See the Glossary for a recipe for ground Thai pork stuffing.

Serves 4

STUFFED SQUID

12 medium squid hoods with tentacles

The stuffing:
1 tablespoon/15 ml olive oil
¼ cup/60 l onion, finely chopped
1 garlic clove, finely minced
½ teaspoon/3 ml salt
57 g/2 oz raw prawns, shelled and deveined (reserve the shells for the sauce)
2 tablespoons/30 ml tomato, finely chopped
2 teaspoons/10 ml lemon zest
2 teaspoons/10 ml fresh ginger, finely chopped
1 teaspoon/5 ml fresh parsley leaves, finely chopped
½ teaspoon/3 ml freshly ground black pepper
¼ cup/60 ml fresh bread crumbs

The sauce:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, reserve prawns for later use
2 cups/500 ml fish stock
2 tomatoes peeled, seeded and chopped
2 garlic cloves
2 salt anchovies, rinsed, filleted and chopped
pinch of paprika
freshly ground black pepper and cayenne pepper

The pasta:
250 g/8.8 oz squid ink pasta (store bought)
1 tablespoon/15 ml olive oil

To serve:
1 tablespoon/15 ml olive oil
reserved tentacles
½ cup/125 ml dill sprigs

Clean the squid thoroughly and separate from the tentacles. Reserve the tentacles.  Wash the cleaned squid hood under cold running water.  Drain.  Remove and discard the clear, hard quill from inside the hood. Turn the tubes inside out (because the outside skin tends to curl outward, it will hold the stuffing better inside out), and put into a bowl.  Leave in the refrigerator until ready to use.

Heat the olive oil in a frying pan over medium heat, add the onions, garlic and salt and sauté until the onions turn translucent, about 1 to 2 minutes. Do not brown. Transfer the mixture to a medium mixing bowl and set aside to cool.

Place the prawns in a food processor and pulse about 4 times, then add the tomato, lemon zest, ginger, parsley and pepper and pulse until well mixed but not smooth. Add to the onion and garlic in the bowl, then add the bread crumbs and stir to combine well.
Place the mixture into a piping bag and pipe the stuffing into the tubes, (or use a small spoon) making sure that you do not over-stuff them. Seal with toothpicks.

Heat the butter in a frying pan, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic. Add the fish stock and cook for 5 minutes. Strain the stock and discard the solids.

Using the same pan, heat the olive oil and add the tomatoes, garlic, anchovies, black pepper and paprika. When the anchovies have blended into the sauce, add the stock and cook until the sauce thickens slightly. Remove from the heat, strain again if you want a smooth sauce and put aside.

Boil the pasta in salted water until tender but still have a bite to it, drain and return to the pan. Pour over the olive oil over and keep warm.

Heat the olive in a large frying pan. Fry the tentacles for about 3 minutes or until crisp. Remove and drain on paper towel.
Add the squid to the hot pan and cook for 3 minutes on each side. Remove from the pan and drain on paper towel.

Twirl the pasta around a fork and place in the center of a deep plate. Remove the toothpicks from the squid and place three on top of the pasta. Scatter the crispy fried tentacles over the squid. Drizzle the sauce around and garnish with a few sprigs of dill.

Categories
SOUPS/SAUCES/CONDIMENTS

Fish and prawn tempura with an Oriental dipping sauce


The tempura prawns can also be served on a potato cake, toast or rice cake; serve also with salmon roe, chopped chives and/or avocado.

SEAFOOD TEMPURAServes 4

The fish:
320 g /11 oz firm white fish, skin removed
8 tiger prawns, shelled and de-veined (always reserve and freeze prawn shells for later use to make seafood stock. )
flour for dusting
salt and freshly ground black pepper
oil for deep-frying

The tempura batter:
1 cup/250 ml self-raising flour
1 tablespoon/15 ml cornstarch
1 cup/250 ml soda water
a few blocks of ice

The dressing:
3 tablespoons/45 ml hot water
1 teaspoon/5 ml dashi granules
1-2 teaspoons/5-10 ml mirin
2 tablespoon/30 l soy sauce

The garnish:
fresh coriander leaves for serving
salmon roe or caviar

See the Glossary for safety tips on deep-frying.
  • Heat the oil in a deep frying pan to about 180°C/356°F.
  • Cut the fish in strips of 3 x 8 cm/1 x 3 in and butterfly the prawns.
  • For the dipping sauce, dissolve the dashi granules in the hot water and let it cool.
  • Add the mirin and soy sauce and mix well.
The mirin is quite sweet but after tasting the sauce you can decide whether you want to add more.
  • In a large bowl, mix the two flours with the or soda water until just combined, but still quite lumpy. Add the blocks of ice to keep the mixture cold.
  • Dust the pieces of fish and prawns lightly with flour and season well.
  • Dip the fish in the batter, gently shake off the excess and place in the hot oil (not more than four pieces at a time).
  • Deep-fry in batches until golden and drain on paper towel.
  • Before adding the next batch, make sure the oil is back to the correct temperature.
  • Keep the cooked fish uncovered in a low oven until you are ready to serve.
  • Serve immediately.

To serve:
Serve the fish tempura pieces stacked on each plate with garnishes of your choice, and the dipping sauce in a small bowl for each serving.

Categories
SOUPS/SAUCES/CONDIMENTS

Seafood cakes with a caper sauce and mixed herbs


The fishcakes can be made with any leftover fish from a previous meal.

Serves 4
SEAFOOD CAKES

The mashed potatoes:
300 g/0.5 oz potatoes, peeled
2 tablespoons/30 ml créme fraîsche (make your own)
2 tablespoons/30 ml milk, heated
salt and freshly ground white pepper

The seafood:
1 tablespoon/15 ml olive oil
8 medium prawns, shelled, deveined
200 g/7 oz firm white fish OR 100 g/3.5 oz  salmon and 100 g/3.5 oz
firm white fish
100 g/3.5 oz smoked salmon
1 medium shallot, finely chopped
1 small mild red chili, finely chopped
1 tablespoon/15 ml lemon juice
1 egg lightly beaten
1 tablespoon/15 ml parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
salt and fresh ground black pepper
Japanese breadcrumbs (Panko)
oil for deep-frying

The sauce:
2 hard-boiled egg
½ teaspoon/3 ml Dijon mustard
salt and freshly ground black pepper
½ cup/125 ml peanut oil
2 teaspoons/10 ml white wine vinegar
1 tablespoon/15 ml capers, drained, rinsed and roughly chopped
2 tablespoons/30 ml gherkins (cornichons), finely chopped
1 tablespoon/15 ml of each of parsley, tarragon, chives and chervil, finely chopped

The garnish:
a mixture of fresh herb leaves
paprika for sprinkling

Cut the potatoes into even chunks and boil in salted water until tender (about 15 minutes). Drain and return to the pan and over gentle heat, reheat the potatoes until any excess moisture has evaporated.  Push the potato chunks through a potato ricer.  In the meantime, slowly add the heated milk to the potatoes whilst whisking it with a fork. Mix in the créme fraîsche, salt and pepper to taste, then cover and set aside in a warm place.

To get the potato mash even smoother, push it through a drum sieve.

In a frying pan, heat the oil and lightly fry the prawns for 1 minute.  Remove with a slotted spoon and drain on kitchen towel.  Then fry the fish until just cooked – about 2 minutes.  Remove with a slotted spoon and drain on kitchen towel.  When the prawns and fish have cooled completely, roughly chop all of it and put in a bowl.  Cut the smoked salmon into small pieces and add to the fish and prawns.  Add the rest of the ingredients and the mashed potatoes, except the crumbs and oil, and mix well.  Put in the refrigerator for about 15 minutes to set, then remove and form the cakes.  Divide the mixture into 8 equal sized cakes.  (If you find that the cakes are too big, make smaller ones to get 12 cakes.)

To make sure that all the cakes are the same size, weigh them!

Heat the oil to about 170°C/335°F. (See safety tips for deep frying.)

Roll each cake in the crumbs, making sure the crumbs stick well, then fry in the oil – about 1-2 minutes on each side until they are golden brown.  Drain on kitchen towel and keep warm until ready to serve.

Put the yolks of the boiled eggs with the mustard and salt and pepper in a blender and blend well until a smooth paste forms.  While mixing, add half the oil, drop for drop, until all the ingredients amalgamated well.  Carry on mixing and add the vinegar, then slowly add the rest of the oil.  Transfer the mixture to a bowl and mix in the rest of the ingredients except the paprika.  Check the seasoning and adjust if necessary.  The paprika will be sprinkled over the sauce once it has be spooned onto the serving plates. Keep the sauce refrigerated until ready to serve.

To serve:
Place two or three fishcakes in the center of each serving plate, then put a posy of herb leaves on top or next to the cakes, and drizzle the sauce around.  Lightly sprinkle some paprika onto the sauce.

Categories
MAIN COURSE

Deep-fried fish, mixed seafood and onion rings



Served on a bed of noodles and cucumber ribbons with a creamy caper mayonnaise dressing
BLOCK HORIZONTAL LINEServes 4

The best way to complete a successful deep-fried meal is to prepare all the ingredients in advance and have the salad and dressing ready before cooking the fish and seafood.

DEEP-FRIED FISH AND SEAFOOD PASTA SALAD

The batter:
½ cup/125 ml cream
1 clove garlic, creamed
3 egg yolks
2 tablespoons/30 ml Parmesan cheese, finely grated
1 tablespoon/15 ml plain flour
1 tablespoon/15 ml cornstarch
½ cup/125 ml beer
pinch of salt and freshly ground black pepper

 The fish and seafood:
120 g/4 oz firm white fish, skinned
120 g/4 oz prawns,
120 g/4 oz squid with tentacles
2 large onions, cut into 1 cm/0.4 in rings
flour for dusting
salt and freshly ground black pepper
oil for deep-frying

The caper mayonnaise:
2 hard-boiled eggs
½ teaspoon/3 ml Dijon mustard
salt and freshly ground black pepper
½ cup/125 ml peanut oil
2 teaspoons/10 ml white wine vinegar
1 tablespoon/15 ml capers, drained, rinsed and roughly chopped
2 tablespoons/30 ml gherkins (cornichons), finely chopped
1 tablespoon/15 ml of each of parsley, tarragon, chives and chervil,
finely chopped
paprika for sprinkling

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The noodle salad:
250 g/9 oz noodles
1 tablespoon/15 ml olive oil
1 cucumber

For the batter:  In a large bowl mix cream, garlic, egg yolks, cheese, flour and cornstarch, then add the beer to make a smooth batter (you may not need all the beer).   Season with freshly ground black pepper.  It is important to be aware of the danger of working with hot oil.  See the safety tips for deep-frying.

Heat enough oil to 180° C/356° F in a pan suitable for deep-frying.
Cut the fish into 3 x 3 cm/1 x 1 in pieces, and peel and devein the prawns (reserving the shells for later use).  Remove the tentacles from the squid body (remove the beak from the tentacle), cut the squid open lengthwise, score on the inside.  

Working in batches, dust the fish and seafood with the seasoned flour and  shake off the excess.  Starting with the fish, dip into the batter, coating it all over, letting the excess batter drip off, then deep-fry for 2-3 minutes until golden brown.  Drain on kitchen towel and set aside in a  warm oven with the door ajar.  Repeat with the prawns but cook for 1 minute only.  Repeat with the tentacles, which will need to cook for only about 30 seconds. (Let the oil come back to the right temperature before frying each batch.)

Break the onion rings up and repeat the process for deep-frying, drain and set aside with the seafood.

Heat about ¼ cup/60 ml of oil in another frying pan and quickly fry the squid.  Keep warm.

For the caper mayonnaise: put the yolks of the boiled eggs with the mustard and salt and pepper in a pestle and mortar or blender and mix well until a smooth paste forms.  While mixing, add half the oil, drop by drop, until all the ingredients amalgamated well.  Carry on mixing and add the vinegar, then slowly add the rest of the oil.  Transfer the mixture to a bowl and mix in the rest of the ingredients except the paprika.  Check the seasoning and adjust if necessary. The paprika will be sprinkled over the sauce once it has be spooned onto the serving plates. Keep the sauce refrigerated until ready to serve.

Cook the noodles in salted water, until they still  have a bite to it.  Drain and toss with the olive oil.

On a mandolin, cut the cucumber into ribbons, sprinkle with salt, sugar and rice wine vinegar.  Set aside.

By the time you are ready to deep-fry, everything else must be prepared and ready for use as the crispiness of the batter will spoil if it sits for too long before serving.

To serve:
Serve the seafood and onion rings on a bed of noodles with the drained cucumber ribbons.  Drizzle the mayonnaise around and sprinkle the paprika over the mayonnaise.

Categories
MAIN COURSE

Poached salmon in a seafood broth with fennel and tomato


Serves 4

Salmon

The stock:
1/3 cup/80 ml olive oil
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
1 tablespoon/15 ml orange zest
8 ripe tomatoes, skinned and chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped
1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprigs of thyme
4 cups/1 liter fish stock, heated

15 g/½ oz butter
2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
¼ cup/60 ml white wine
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 Norwegian salmon fillets, the skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced chopped
1 teaspoon/5 ml  Pernod
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fennel seeds and garlic until soft.  Add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme, and fish stock and bring to the boil.  Boil for 15 minutes, then remove from the heat and set aside.
In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic.  Deglaze the pan with the wine and reduce until half the wine has evaporated.  Add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
Strain the thoroughly and discard the solids. Add the liquid to the prepared stock.

In a saucepan big enough for the fish, prawns and broth. pour the prepared broth and bring to a gentle simmer.  Add the diced tomatoes and Pernod and, if desired, thicken slightly with the cornstarch. Let it simmer for a few minutes longer until slightly thickened, the add the  salmon to the broth.  Poach for about 4 minutes, then add the prawns and poach 4 minutes more or until you are satisfied that the prawns are cooked.  Check seasoning, then turn off the heat and prepare the serve.
For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running.  Continue until all the oil is incorporated. Check the seasoning.
(See the Glossary on the use of excess egg whites.)
This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls.  Carefully pour the broth around the salmon, add three prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
MAIN COURSE

Chicken and seafood pilaf


Serve with Chorizo sausage, tomatoes, green beans and almonds

chicken-and-prawn-pilaf4.jpgServes 4

Mussels are a delicious added ingredient, but as I am allergic to these mollusks (and so are many people), I cook them separately by adding the raw mussels to some garlic fried in butter and white wine, then I add them to the individual plates of the other guests.

The  chicken:
2 tablespoons olive oil
8 free-range chicken thighs, deboned, meat cut in bite-size pieces (reserve the bones)
1 cup brut  champagne
salt and freshly ground pepper
1 cup chicken stock
10 tarragon leaves

The mushrooms:
2 tablespoons olive oil
2 rashers of bacon, finely diced
½ onion, finely diced
2 large garlic cloves, crushed
8 fresh shiitake mushrooms, thinly sliced

The stock:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, keep shells and reserve prawns for later use
1 cup fish stock, heated

The rest of the ingredients:
375 g/13 oz fine green beans, topped, and cut into 6 cm pieces
2 cups Basmati rice
1 tablespoon olive oil
the peeled and reserved prawns, deveined
4 Chorizo sausages, sliced 5 mm/¼ in thick

The garnish:
6 spring onions, cut into 3 cm pieces
½ cup slithered almonds, roasted
1 large tomato, peeled, seeded, and diced in small pieces
½ cup Parmesan cheese, finely grated
¼ cup chives, finely chopped

  • In a cast-iron pan, heat the oil then add the chicken meat and bones and fry until golden brown all over. 
  • Add the champagne, seasoning and half the tarragon and cook until all the alcohol has evaporated. 
  • Add half the stock, cover the pan and simmer gently for another 30 minutes. Discard the bones.
  • Meanwhile, heat some oil in a frying pan and add the bacon, onion and garlic and cook until translucent, then add the mushrooms and cook gently until tender.
  • Remove from the pan and set aside in a warm place.
  • Wipe the frying pan and heat the butter, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic.
  • Add the rest of the chicken stock and cook for 10 minutes.  Strain the stock and discard the solids.
  • Blanch the beans in boiling salted water, refresh in iced water, drain again and set aside in a warm place.
  • Cover the rice with cold water, add salt and bring to the boil.  Cook until all the water has evaporated and the rice is tender.  Keep warm.
  • Heat a large frying pan, wok or paella pan, add 1 tablespoon olive oil and fry the peeled prawns for about 2 minutes.  Season well then remove with a slotted spoon and reserve.  In the same pan, lightly fry the Chorizo sausages, and set aside.

Assemble the dish:

  • Heat the same pan and add a little oil, add a third of the rice and spread over the bottom of the pan, then scatter over a third of the cooked and reserved ingredients.
  • Scatter over half the Parmesan cheese and chopped chives.
  • Then with two forks, lightly stir the mixture. Repeat the whole exercise. Lastly sprinkle the rest of the Parmesan cheese and chopped chives over and serve.