Archives For FISH

Quick Trout Curry

11 October, 2014 — 2 Comments

It was me, myself and I at lunch the other day and I wanted fish but craved curry, so in a fast and hungry manner I made this dish.
I think it`s a winner – how about you?

This recipe serves 1.


* 150g trout, cut into smaller pieces
* 1/5 a leek, sliced in strips
* 1 handfull kale, sliced in strips
* 1 handfull fennel, cut in smaller pieces
* 1 garlic, minzed
* Juice from 1 lime
* 1 can of coconut milk
* 1 topped tsp vegetable stock powder
* 1 small piece of ginger, grated
* Maldon salt
* Chili flakes
* 1 tsp Anapurna Curry


Start with sliced leek, minded garlic, cut fennel and kale with a dash of oil in a hot pan.
Let it get tender.

Mix in the stock powder and grated ginger and then add the lemon juice.

Let the vegetables soak up the fluid before adding the coconut milk.

Add two pinches of, my favorite, Maldon salt and a pinch of chili flakes.

When you`re happy with the taste of your sauce (if it`s too sour for your taste just add a little sugar), add the pieces of fish and let it simmer of the heat for about five minutes.

Sprinkle a bit of fennel herbs over the fish and serve with basmati rice.


Monkfish in puff pastry

19 September, 2014 — 2 Comments

Monkfish, also known as frog-fish, sea-devil and poor man`s lobster, is a firm-textured and meaty white fish.
With it`s flat and huge mouth it`s not a pretty fish, but a very tasty one.

I made this dish yesterday with my youngest daugther, Ella.
I cut the fish in suitable pieces and she seasoned and wrapped them in the puff pastry dough. Good team work.

This recipe serves 4.


* 600 g Monkfish
* 2 puff pastry rolls (I prefer to get the pre-rolled ones)
* Thyme
* Rosemary
* Salt
* Pepper
* 1 egg for brushing the dough


Pre heat the oven to 180 C (convention).

Cut the fish into eight equal pieces.
Cut the rolled out puff pastry also into eight equal pieces.
Place the fish on to the puff pastry.
Season well with salt, thyme, rosemary and pepper.
Roll the pastry to cover the fish and make small packages in any shape you like.

Place the packages on a baking tray and brush well with the beaten egg.

Cook in oven for about 15 minutes.

While you wait for the fish to get ready, you can toss together a salad with mixed salad leaves, yello pepper bell, cucumber, leek and mozzarella.
A quick salad dressing can be made from olive oil, balsamic vinegar, mustard, salt, pepper and garlic.



A feast for the eyes and mouth!
It basically makes itself in the oven so you can do other things like set the table or play a round of cards with the kids.

This recipe serves 4.

What you need:

* 500 g Salmon
* 1 big broccoli, brake of the bouquets and slice up the stem.
* 10-12 cherry tomatoes (or how many as you like)
* 1 lemon, juice
* 2 dl Crème fraîche
* Freshly chopped green herbs like dill or cilantro or thyme.
* Salt & Pepper

What you do:

Cover bottom of a big baking pan with aluminum foil (leaving extra foil to cover the dish).
Place the rich in the middle of the pan and add the broccoli and tomatoes around it.
In a  smaller bowl mix the crème fraîche, lemon juice and herbs. Pour it over the fish.
Sprinkle salt and pepper over it all.
Place for 20 minutes in preheated oven 200 ° C (see Conversion Table for F and Gas Mark).

Serve with wild rice or quinoa.


Summer Fish Pie

This tasty pie can easily be pre made, so if you have guests coming over this weekend just prepare the pie (uncooked) earlier in the week, freeze and warm up for dinner.

Remember to take it out of the freezer about one hour before you want to place it in the oven for a quick warm-up – it needs to be fully defrosted.

Oh, and also remember to cover top with aluminum foil if the crust is getting too dark/burnt.

Serve with a big green salad topped with lemon vinaigrette and garlic bread.

What you need:

* 75g butter
* 75g plain flour, plus extra for dusting
* 600ml full-fat milk
* 2 bay leaves
* 1 generous tsp strong mustard
* 50g watercress (Brunnenkresse), woody stalks removed, finely chopped
* 200g large, raw, peeled prawns
* 800g skinless, boneless salmon filets, cut into cubes
* 100g frozen peas
* 500g shortcrust pastry (Mürbeteig)
* 1 medium egg, beaten

What you do:

Melt the butter in a pan, add the flour and stir until smooth. Cook for 2 minutes, add a little milk and stir until smooth. Gradually add the rest of the milk, stirring, then add the bay leaves. Simmer for 5 minutes, remove from the heat, season and stir in the mustard and watercress.

Scatter the prawns, salmon and frozen peas in a 1.5-litre pie dish. Pour over the sauce and leave to cool completely.

If you want a fully pastry covered pie or just strips in pattern is up to you.
This is how to do the strips in pattern:
On a lightly floured surface, roll out the pastry so it’s larger than the pie dish, then cut into 2cm-thick long strips. Brush the rim of the dish with egg, then place half the strips, at intervals, all going in one direction. Cross with the remaining strips to make a lattice, lifting and weaving them in and out of each other.

Preheat the oven to 200°C/fan180°C/gas 6. Brush the top with beaten egg, then bake for 25 minutes until the pastry is golden brown on top and the sauce is bubbling.

A lighter Chardonnay would go perfectly to this dish.



I found this recipe on a Martha Stewart site and with a few side dish adjustments made it my own. I recommend that you try it too – with your own adjustments.

What you need:

* 1 large skinless salmon fillet
* Coarse salt and ground pepper
* 1 tablespoon unsalted butter
* 2 teaspoons all-purpose flour
* 1 cup dry white wine
* 1 clove of garlic, thinly sliced
* 1 tablespoon chopped fresh tarragon
* Pinch of sugar

What you do:

Preheat oven to 220° C (See conversion table for Gas and Fahrenheit). Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour while whisking and cook for about 1 minute. Add the white wine and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half (takes about 8 to 10 minutes). Stir in tarragon, garlic and season with sugar, salt and pepper. Serve the salmon topped with white-wine sauce.

My preferred side dishes to this are lightly cooked fennel and wild rice.
Chop the cooked fennel in smaller pieces and mix under the rice right before serving.