Cooking Recepies

Seared Scallops with Cabbage and Leeks

2009-02-26T19:59:00.000-08:00

Ingredients:
12 large sea scallops (about 1 pound), tough side muscles removed
1 large leek (white and pale green parts only)
1 lb green cabbage (about 1/2 medium head)
1/3 cup low sodium chicken broth
3 tablespoons olive oil
coarse salt
fresh ground pepper
sliced lemons (to garnish)

Preparation:
1. Half the leek lengthwise, thinly slice crosswise and rinse well.
2. Half the cabbage lengthwise, core it and thinly slice crosswise.
3. In a large non-stick frying pan, heat 4 1/2 teaspoons oil over medium high heat until hot (but not smoking).
4. Add the leek, cook until soft (about 1-2 minutes).
5. Stir in the cabbage, and add the stock.
6. Cook (stirring occasionally) until the cabbage is slightly soft (about 5 minutes).
7. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
8. Sprinkle the scallops with 1/4 teaspoon salt and season with freshly ground pepper.
9. In another large non-stick frying pan, heat the remaining 2 1/2 teaspoons oil over medium heat until hot (but not smoking).
10. Add the scallops and cook, turning once, until dark golden (about 4 minutes on each side).
11. Divide the cabbage mixture between four plates and top each serving with 3 scallops; garnish with lemon slices.

Nutritional information for one serving:
Calories: 173
Calories from fat: 97
Total fat: 10.8g
Cholesterol: 14mg
Total carbs: 10.8g
Protein: 9.9g

Spicy Thai Soup (Tom Yum)

2009-02-26T19:58:00.000-08:00

Ingredients:
1 lb shrimp or chicken, cut up
1 1/2 cups mushroom, sliced
1/4 cup tomatoes, chopped
4-5 tablespoons fish sauce
4-5 kaffir lime leaf
2 tablespoons red chili pepper (or to taste), freshly ground
7-8 tablespoons lime juice
1 stalk lemongrass, cut into 1/2-inch pieces
1 tablespoon chili paste, in soy bean oil
3 cups water

Preparation:
1. In a medium saucepan, pour the water and place over high head on stove; bring to a boil and add the kaffir lime leaves and lemon grass; cook for about 2 minutes.
2. Reduce the heat to low, add the fish sauce, chili paste in soy bean oil, fresh ground red chili and lime juice.
3. Add the mushrooms and tomatoes; cook for several minutes.
4. Add the shrimp or chicken; turn the heat to high (do not stir).
5. When the shrimp or chicken is cooked, continue to cook for about 2 more minutes.
6. Serve with hot rice.

Nutritional information for one serving:
Calories: 143
Calories from fat: 19
Total fat: 2.1g
Cholesterol: 172mg
Total carbs: 5.7g
Protein: 25.1g

Crab Rangoon

2009-02-26T19:57:00.000-08:00

Ingredients:
1 (3 5/8 ounce) envelope premium crabmeat, drained
14 wonton wrappers
1/8 teaspoon Worcestershire sauce
3 ounces reduced-fat cream cheese
1 green onion, chopped
1/8 teaspoon garlic salt

Preparation:
1. In a small bowl, combine the cream cheese, Worcestershire sauce and garlic salt until smooth.
2. Stir in the crab and green onion.
3. Place 2 teaspoonfuls in the center of each wonton wrapper.
4. Moisten the edges with water; bring the corners to the center over the filling, and press the edges together to seal.
5. Place on a baking sheet coated with nonstick cooking spray; lightly spray the wontons with nonstick cooking spray.
6. Bake at 425° F for about 8-10 minutes (or until golden brown). Serve warm.

Nutritional information for one serving:
Calories: 87
Calories from fat: 22
Total fat: 2.5g
Cholesterol: 14mg
Total carbs: 10.3g
Protein: 5.5g

Sushi Poppers

2009-02-26T19:47:00.000-08:00

Ingredients:
1 cup freshly cooked short-grain rice
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame seeds or black sesame seeds

- Assorted fillings
1/4 lb fresh small shrimp
1 large ripe mango
1 (7 1/2ounce) can of solid tuna in water
1/2 cup smoked salmon, chopped small
1 small fresh cucumber
wasabi paste

Preparation:
1. In a large shallow dish, spread the cooked rice and sprinkle with seasoned rice vinegar and sesame seeds.
2. Using a wooden spoon, toss gently to combine (do not stir, or the rice will clump).
3. Keep the rice covered with a damp cloth if not using immediately.
4. Using your wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
5. Make an indentation in the center with your finger.
6. Place the desired filling of your choice in the indentation.
7. Dip your fingers into water and pack the rice firmly around the filling, to make a small ball.
8. Repeat with the remaining rice and the filling of your choice.
9. Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste; place on a platter.
10. Cover with plastic wrap and keep at room temperature until ready to serve.

Nutritional information for one serving:
Calories: 52
Calories from fat: 8
Total fat: 0.9g
Cholesterol: 9mg
Total carbs: 7.3g
Protein: 3.6g

Salmon and Asparagus in Foil

2009-02-26T19:45:00.000-08:00

Ingredients:
1 lb asparagus
4 (5 ounce) salmon fillets
1 fresh lemon
lemon wedges (to garnish)
4 sheets aluminum foil, to wrap (12-inch by 18-inch)
salt (to taste)
black pepper (to taste)

Preparation:
1. Preheat the oven to 450 degrees F.
2. Snap the ends off the asparagus spears (they will break where tender) and divide into 4 equal portions.
3. Spray the center of each foil sheet with some non-stick cooking spray.
4. Place one salmon fillet in the center of each sheet, top with a serving of asparagus and drizzle with lemon juice.
5. Sprinkle with freshly ground pepper and salt (to taste).
6. Bring up the sides of foil and fold the top over twice.
7. Seal the ends, leaving room for air to circulate inside the packet.
8. Place the packets on a cookie sheet and cook in the oven for about 15 to 18 minutes (or until the salmon becomes opaque).
9. Serve with lemon wedges on the side.

Nutritional information for one serving:
Calories: 193
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 72mg
Total carbs: 7.6g
Protein: 31g

Cajun Halibut

2009-02-26T19:44:00.000-08:00

Ingredients:
4 (4 ounce) halibut steaks
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 teaspoon black pepper

Preparation:
1. In a small bowl, combine the ground red pepper, garlic powder, paprika, salt and black pepper; mix well and rub evenly over both sides of the fish.
2. Preheat a large non-stick skillet over medium-high heat and spray with cooking spray.
3. Add the fish, and cook for about 3-4 minutes on each side (or until the fish is cooked through and flakes easily with a fork).

Nutritional information for one serving:
Calories: 128
Calories from fat: 24
Total fat: 2.7g
Cholesterol: 36mg
Total carbs: 0.6g
Protein: 23.9g

Cajun Salmon Fillets

2009-02-26T19:42:00.000-08:00

Ingredients:
800 g boneless salmon fillet, whole, frozen, with the skin on
1 garlic clove, minced
1 tablespoon olive oil
1 pinch cayenne
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon dried mustard

Preparation:
1. Thaw the salmon; cut the salmon into the desired number of pieces; place the skin down on a large tray or baking sheet.
2. Combine the olive oil and spices, and spread the mixture on top of the salmon fillet.
3. Grill on the barbecue or bake in a 400 degrees F oven for about 15-20 minutes (or until done).
4. Remove the skin prior to serving.

Nutritional information for one serving:
Calories: 179
Calories from fat: 63
Total fat: 7g
Cholesterol: 69mg
Total carbs: 0.8g
Protein: 26.8g

Grilled Shrimp Skewers

2009-02-08T04:30:00.000-08:00

Ingredients:
24 large shrimp
2 garlic clove, finely chopped
1/2 cup light soy sauce
1 tablespoon ginger root, freshly grated
2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil
1/4 cup peanut oil, plus extra for drizzling
1 tablespoon fresh lime juice
2 tablespoons white wine vinegar
salt and pepper, to taste

Preparation:
1. Soak 8 4-inch wooden skewers in cold water for about 1 hour.
2. Thread the shrimp onto each skewer so that the it lies flat.
3. In a small bowl, whisk together the soy sauce, sesame oil, peanut oil, lime juice, white wine vinegar, garlic and ginger.
4. Place the shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
5. Season with salt and pepper to taste.
6. Heat the grill and grill the shrimp for about 2 minutes on each side (or until just cooked through).
7. Place the shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

Nutritional information for one serving:
Calories: 124
Calories from fat: 93
Total fat: 10.4g
Cholesterol: 32mg
Total carbs: 2.5g
Protein: 6g

Cornmeal Fried Oysters

2009-02-08T04:22:00.000-08:00

Ingredients:

Fried oysters:
12 shucked oysters
1/2 cup cornmeal
vegetable oil (for frying)
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon paprika
salt, to taste
freshly ground black pepper, to taste

Chipotle mayonnaise:
1 teaspoon chopped chipotle chile
1/2 cup mayonnaise
1 teaspoon adobo sauce
2 tablespoons chopped coriander
salt, to taste

Preparation:
1. In a dish, combine cornmeal, flour, thyme, paprika, salt and pepper. Toss the oysters in the cornmeal mixture.
2. Heat enough oil to film the base of a skillet on high heat. When the oil is very hot, add the oysters (without crowding the pan).
3. Sauté the oysters for about 1-2 minutes (or until the coating is browned). Remove immediately to a serving dish. Add more oil as needed to fry the remainder.
4. To make the chipotle mayonnaise: combine the mayo, chipotle peppers and adobo sauce. Season with salt and stir in the coriander.
5. Serve the hot fried oysters with chipotle mayonnaise.

Nutritional information for one serving:
Calories: 116
Calories from fat: 42
Total fat: 4.7g
Cholesterol: 27mg
Total carbs: 12.9g
Protein: 5.8g

Roasted Sea Bream

2009-01-22T17:35:00.000-08:00

You will need:

- 1 Sea bream weighing around 600g
- 1 orange
- 1 tbsp rosemary
- 2 tbsp black olives
- 1 onion, sliced
- 2 tbsp coriander, chopped
- 1 garlic, sliced
- 4 tbsp olive oil
- half tsp cumin
- salt and pepper
- chopped coriander for garnish

Step 1:
Set the oven to 250ºC or gas mark 9

Step 2:
Take your sharp knife and first top and tail the orange. Standing the orange upright, slice the peel off making sure that no white pith is visible. Slice into segments and place them into a bowl. Squeeze the remaining part of the orange into the same bowl.

Step 3:
Into the bowl of orange add the black olives, rosemary, onion, garlic, cumin, coriander and olive oil. With your spoon mix it all together well.

Step 4:
Using a sharp knife score the fish. This simply means making slits into the skin of the fish. We are making 4 deep diagonal slits on each side of our fish.

Step 5:
Place the fish into a baking tray. Then season with salt and pepper, turn the fish over and season once more. Then spoon the orange mix all over the fish. It is now ready to cook.

Step 6:
Place the baking tray into the centre of the preheated oven and roast for 10-15 minutes.

TIP :
To tell if your fish is cooked, take a knife and insert it into the slits. If it is all white it is ready.
Once cooked remove from the oven.

Step 7:
Garnish with coriander and now it is ready to serve.
This dish goes with any type of potato.

Roast Salmon Fillet with Clams

2009-01-22T17:19:00.000-08:00

You will need:

- 170 g salmon fillet
- 400 ml vegetable stock
- 3 medium baby leeks
- 2 tbsp vegetable oil
- 5 medium fresh clams
- 100 ml white wine
- 1 medium tomato
- a little olive oil
- salt and pepper
- 15 chives
- and a little flour

Step 1:
Put a non-sticky pan on a moderate to high heat. Add 2 teaspoons of vegetable oil and warm for about a minute. Season with pepper and salt. Dab the skin-side of the salmon fillet in a little flour. This will stop it from sticking to the pan. Carefully place the salmon in the pan skin-side down. Seal both sides for about a minute. Then turn it back over and place it and the pan in an oven that has been preheated to 160 degrees Celsius.

Step 2:
Pour in 400 millilitres of vegetable stock and leave to boil. Trim both the ends of the leeks and peel off any rough outer layers. Then add the whole leeks to the pan of boiling stock and cook for about 3 minutes. Turn off the heat and leave to one side until needed.

Step 3:
Slice the tomato into quarters and cut out the seeds. This will leave you with 4 petals. Then finely dice and put to one side for later.
Finely chop the chives until you have about a tablespoons worth.

Step 4:
Put another saucepan on the hob and turn the heat up high. Put 5 clams in, together with 100 ml of white wine. Place on a lid, or cover with tin foil if you don't have a lid, and steam the clams until they open. This should take around 2 minutes. Once they have opened, remove from the heat.

Step 5:
Place a leek and the salmon fillet on a plate. Arrange the clams, the other 2 leeks and tomato on top. Sprinkle over some chopped chives, and drizzle on a little of the stock from the leeks and some olive oil.

Fish in Garlic and Chilli

2009-01-20T22:57:00.000-08:00

You will need:

- 1 whole fish or two smaller fish, cut into large chunks, head and tail removed
- 400 ml fish stock, or meat stock
- salt , to taste
- 1 tbsp sugar
- 500 ml vegetable oil
- 1 ½ tsp soy sauce
- 2 garlic cloves, minced
- 1 tbsp rice wine
- 1 red chilli, stem removed and chopped
- 1 tsp vinegar
- 1 tsp ginger root, chopped
- 1 tsp corn flour, dissolved in 5 ml water
- 5 tsp sesame oil
- 1 handful of fresh coriander, chopped

Step 1:
Cut the fish into steaks and rub each one with salt. Leave them to marinate for at least fifteen minutes.

Step 2:
In the meantime, pour the oil into the wok and heat it until very hot, but not quite at the stage where it starts to smoke.

Step 3:
When the oil is ready, add the fish steaks and deep-fry them in batches until they are browned. Then remove, draining off any excess oil, and set them to one side on a paper towel.

Step 4:
Remove most of the oil from the wok leaving about one centimetre to continue cooking the other ingredients.

Step 5:
The garlic, the red chilli and the ginger go into the wok next. Stir-fry for one minute.

Step 6:
Next, combine the stock, sugar, soy sauce, rice wine, and finally the fish with the oil and leave everything to simmer over a low heat for fifteen minutes.

Step 7:
When the time is up remove the fish and place it in the serving dish.

Step 8:
Now, add the vinegar and the corn flour to the wok and raise the heat, stirring constantly until the sauce thickens.

Step 9:
Finally, add the sesame oil and the chopped coriander, give the sauce one last stir, and then pour it over the fish. Serve.

Lobster with Summer Vegetables

2009-01-20T21:05:00.000-08:00

You will need:

- 1 lobster , (alive)
- 2 ltr bouillon , (or 2 litres of water)
- 35 g butter
- 2 small cauliflower florets
- 1 carrot , cut into small cubes
- 6 asparagus spears , (tops only)
- ½ nectarine , cut into cubes
- 2 cloves of garlic, minced , crushed
- few sprigs of thyme
- salt
- pepper
- 40 ml chardonnay wine
- 1 tbsp lemon juice
- few parsley leaves

Step 1:
Begin by bringing a saucepan of court bouillon (or water) to the boil. Add the live lobster and cook for 2 minutes until orange (this is the most humane way of cooking a live lobster). Remove from the heat and allow to cool.

Step 2:
Remove the claws from the body by twisting them. Remove the meat from them by using the blunt side of the knife. Continue by cutting the tail into 2 halves. Reserve the head for soups and sauces.

Step 3:
Into a heated frying pan add ½ of the butter, lobster tail, claws, garlic, cauliflower, carrots, nectarine, thyme, asparagus and salt and pepper. Cook for 2 minutes before turning the meat over. Add wine, butter, lemon juice and parsley.

Step 4:
Remove the saucepan from the heat and transfer the lobster pieces to a plate. Heap over the cooked vegetables and drizzle over with some sauce.

Lobster Salad with Sweet Basil Vinaigrette

2009-01-20T21:02:00.000-08:00

You will need:

- 1 lobster, (cooked and shelled and separated into 2 claws and the tail cut in half)
- 1 bunch of lamb's lettuce
- 1 bunch of red lettuce
- 1 lime
- 1 mango , peeled
- A few sprigs of coriander
- salt
- pepper
For the vinaigrette:
- 1 large bunch of basil
- 2 tbsp sugar
- 100 ml water
- 4 tbsp olive oil

Step 1:
Bring water to a boil. Into the boiling water add the basil leaves and cook for 2-3 minutes stirring occasionally. Using a slotted spoon, remove and place onto a tray.

Step 2:
Put the water and sugar into a small saucepan and bring to a boil. Once boiling, remove from the heat.

Step 3:
Into a blender add the cooked basil leaves and half of the syrup. Blend together until a purée is formed. Add the remaining syrup, the olive oil and finish by seasoning with salt and pepper. Blend once again to combine the ingredients.

Step 4:
Cut it in half and then into thin slices (be sure to discard the stone). Set aside for later.

Step 5:
Remove the top and bottom from the lime. Peel and slice it into segments.

Step 6:
Put the lamb's lettuce, red lettuce, coriander, lime segments and mango slices in a bowl. Drizzle over 2 tablespoons of basil vinaigrette and season with salt and pepper. Mix well.

Step 7:
Heap a generous portion of the salad onto a serving plate. Add half a lobster tail, more salad and top with a little claw meat and a slice of mango. Finish by drizzling over a little more vinaigrette.

Seafood Salad

2009-01-20T20:58:00.000-08:00

You will need:

- 150 g shrimps cleaned
- 250 g calamari cleaned
- 100 g mussels cooked and shelled
- 75 g octopus cooked
- 500 ml water
- juice of 1 orange
- juice of half a lemon
- a few sprigs of thyme
- 2 bay leaves
- 150 g green beans cut into strips
- 4 celery stalks sliced
- 100 g cherry tomatoes halved
- 2 tbsp basil chopped
- 2 tbsp coriander chopped
- salt and pepper
- 1 pinch of cayenne pepper
- 4 tbsp lime juice
- 2 cloves of garlic, minced
- 50 ml olive oil

Step 1:
Pour 500ml of water into a saucepan. Add the orange juice, the lemon juice, the bay leaves, the thyme and season with salt. Heat it up and bring to the boil. Then put in the calamari and the shrimps and give them a quick stir.
Turn the heat off and remove from the hob but leave them to cook in the hot liquid for five minutes more. Then using a the slotted spoon, drain & transfer onto a tray.

Step 2:
Add a little salt to a saucepan of boiling water. Then put in the beans and allow them to come back to the boil. Cook for one minute before transferring them into a bowl of iced water.
This stops the cooking process and keeps the vegetables nice and crisp. They can be drained after a few minutes, when the beans have cooled.

Step 3:
Pour the lime juice into a small bowl. Add the garlic and the olive oil. Then mix it all together thoroughly.

Step 4:
Place the green beans into a large bowl then add the tomatoes, the celery, the basil, the coriander, the parsley, the octopus, the mussels and the shrimps and calamari. Season with salt then pepper and add the pinch of cayenne.
Stir the vinaigrette, and spoon it over the salad. Then thoroughly combine it all together.

Step 5:
Place the salad into a large bowl and it is now ready to serve.

Salmon Cakes

2009-01-20T20:56:00.000-08:00

You will need:

- 450 g salmon fillet , cubed
- 1 large egg
- ½ cups (120ml) cream
- 1 garlic clove , chopped
- 2 tbsp green onion , chopped
- 2 tbsp parsley , chopped
- 1 tbsp Anaheim chile , diced
- 240 g bread crumbs
- Cayenne pepper , to taste
- garlic aioli , to taste
- lemon juice , to taste
- olive oil
- salt , to taste

Step 1:
In a food processor, add 1 lb (450 g) salmon fillet cut into cubes. Season the salmon with salt and Cayenne pepper. Continue by adding 1 chopped garlic clove and 2 Tbsp chopped green onion. Blend until incorporated. Add 1 egg and 1/2 cup (120 ml) of cream which will help bind the ingredients together. Blend until smooth.

Step 2:
Enhance the texture of the mousse by adding 2 Tbsp chopped parsley, 1 Tbsp diced Anaheim chile and a squeeze of lemon juice. Mix thoroughly and incorporate.

Step 3:
Dip your fingers in water to prevent the salmon mousse from sticking to them. With a small handful, roll the mousse into a ball then press firmly on the top and bottom while holding the mousse between your thumb and index finger. Dip the cake into 2 cups (240 g) of bread crumbs and coat all sides.

Step 4:
Coat the bottom of the pan with olive oil. Place each salmon cake into the oil and sauté on medium heat for 3-5 minutes on each side. When the salmon cakes are firm to the touch remove them from the pan.

Step 5:
Squeeze lemon juice on the tops of the salmon cakes. If you prefer, you can drizzle some garlic aioli on top as well to add to the flavor. Serve and enjoy!

Scampi

2009-01-20T20:26:00.000-08:00

You will need:

- 1 kg prawns, peeled with tails left on
- 1 ltr vegetable oil
- 380 ml milk
- 220 g flour
- 2 eggs
- 2 lemon wedges
- salt and pepper

Step 1:
Into the bowl add the flour, eggs and milk. Season with salt and pepper and whisk until it becomes smooth and lump free.

Step 2:
Run a knife down the centre of the prawns back. With the tip of the knife, gently pull out the dark vein that runs down the middle.

Step 3:
Fill the pan with the oil, place it on a medium heat and allow it warm through. This will about 5 minutes.

Step 4:
To check that the oil is hot enough place a little batter into the oil. If it starts to fry then it's ready. Dip a prawn into the bowl of batter and put it in the hot oil. Fry a quarter of the prawns in exactly this way for a couple of minutes. Remove them with a slotted spoon and place onto a plate lined with kitchen towel to drain. Repeat the dipping, frying and draining in batches with the remaining prawns.

Step 5:
Transfer the cooked prawns into a serving bowl. Sprinkle over some sea salt and serve hot with some lemon wedges.

Salmon Teriyaki

2009-01-20T20:24:00.000-08:00

You will need:

- 4 salmons fillets
- 3 tbsp vegetable oil
- salt and pepper
- 4 spring onions, chopped
- 4 radishes, chopped
- the juice of a lime
- 2 tbsp olive oil
- ½ tbsp fresh coriander, chopped
For the sauce:
- 1 x 750 ml bottle of saki
- 4 tbsp honey
- 100 g sugar
- 220 ml soy sauce
- 2 tsp balsamic vinegar

Step 1:
Start by putting in a bowl the spring onions, radishes, coriander, lime juice and olive oil.

Step 2:
Now mix the ingredients together thoroughly and leave to one side.

Step 3:
Put the saki, sugar, soy sauce, balsamic vinegar and honey into the medium-sized pan and stir them all together.

Step 4:
Simmer the sauce over a medium temperature until it reduces by half and becomes thick. Once the sauce has thickened, remove it from the heat and leave to one side.

Step 5:
Next, heat the vegetable oil for the salmon in the large frying pan over a high temperature.

Step 6:
In the meantime, season the salmon fillets with salt and pepper.

Step 7:
Once you see that the oil is very hot, pan fry the salmon for approximately 2 minutes on each side and take out.

Step 8:
Using a cooking brush, coat the salmon generously with the sweet sauce.

Step 9:
Serve immediately with the ready-prepared spring onion and radish garnish.

Fried Trout with Garlic and Bacon

2009-01-20T20:22:00.000-08:00

You will need:

- 1 trout weighing 200g
- flour , for dusting
- 1 small knob of butter
- 50 ml olive oil
- 2 rashers of bacon , cut into strips
- 2 garlic cloves , chopped
- 25 ml red wine vinegar
- 1 shallot , peeled and finely chopped
- 1 tsp parsley , chopped
- salt and pepper

Step 1:
Season inside and the outside of the fish with salt and pepper then dust it with flour.

Step 2:
Melt the butter with the olive oil in the frying pan. Add the bacon and then the trout and fry for about 5 minutes on each side.

Step 3:
Remove the fish from the pan and keep it warm. Turn down the heat, add the garlic and shallots and cook for about 1 minute, then add the vinegar and bring to the boil, add the chopped parsley and stir.

Step 4:
Place the trout on a plate and pour over the shallot and vinegar sauce. Serve with new season baby potatoes or a crispy green salad.

Salmon Salad

2009-01-20T20:20:00.000-08:00

You will need:

- 700 g fillet salmon
- 4 shallots
- 16 new potatoes with skin, washed and halved
- 600 g watercress
- 1 bunch of chives
- 1 egg yolk
- 1 tbsp red wine vinegar
- 3 tbsp dijon mustard
- 1 tbsp salt
- ½ tbsp freshly ground black pepper
- 300 ml sunflower oil

Step 1:
Put the potatoes into a heavy pan with plenty of water and season generously with salt. Bring them to the boil, skimming off any scum that rises to the surface. Simmer for a further 10 minutes. Check with a knife that they are soft.

Step 2:
In a bowl, mix the egg yolk, red wine vinegar, Dijon mustard, salt and pepper. Slowly add the sunflower oil and whisk briefly until you achieve the desired consistency.

Step 3:
Thinly cut the shallots and add to the dressing.

Step 4:
Drain the potatoes with the colander and whilst still warm add them to the bowl of dressing.

Step 5:
Brush the salmon with olive oil and season with salt and a touch of black pepper. Put the salmon into a frying pan, skin-side up and place on a high heat for 4 minutes.

Step 6:
Put the salmon on a baking tray, skin-side up, a place it under a high grill – approx 200ºC. Let it cook for 4 minutes until the skin blackens and bubbles. Remove and peel away the skin. The bloodline - or brown part on top - has to be scraped away. This can be done using a spoon.

Step 7:
Take the chives and chop them finely.

Step 8:
Mix the watercress and chives into the potatoes and dressing.

Step 9:
Take a handful of salad mixture and place it on the middle of the plate. Carefully break the salmon into quarters and gently place one quarter on top of the salad. You can finish it off by slowly drizzling some olive oil around the plate.

Fish Fingers

2009-01-20T20:15:00.000-08:00

You will need:

- 400 g fillets of white fish, partially thawed
- 120 g breadcrumbs
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tsp grated lemon peel
- ½ tsp paprika
- ½ tsp dried thyme
- ¼ tsp garlic salt
- 150 ml double cream
- 1 egg
- 100 ml plain flour
- 100 ml vegetable oil
- freshly ground pepper
- salt

Step 1:
Cut the cod fillets into strips and set aside.

Step 2:
Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3:
In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4:
Put the flour in a bowl ready to coat the fish.

Step 5:
Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6:
Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7:
Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8:
Place on plates and serve with lemon wedges and chips.

Roasted Salmon with Sweet Mustard Sauce

2009-01-20T17:04:00.000-08:00

You will need:

- 2 salmon fillets , approx 150g
- 2 tbsp vegetable oil
- some salt and pepper
- assorted fresh herbs , for garnish
For the sauce:
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 4 tbsp honey
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tbsp olive oil

Step 1:
Set the oven to 150°C (300ºF/ gas mark 2)

Step 2:
Spoon the Dijon mustard into a bowl. Add the whole grain mustard, honey, soy sauce, black pepper and the olive oil. Mix it all together well with a whisk and set it aside.

Step 3:
Season the salmon with salt and with pepper on both sides.
Heat the frying pan over a medium high heat and add a little oil. Place the fillets into the frying pan, flesh side down. Sear them on one side for about a minute. Flip them over to the other side with your spatula, skin side down in preparation for roasting in the oven.

Step 4:
Place the frying pan into the centre of the preheated oven. Remove the fillets when they have turned a pinkish colour. Use your finger as a test to see if they are done. They need to be firm to the touch, but still soft and springy on the inside. Let them rest for another minute in the pan before serving.

Step 5:
Serve both fillets onto a plate. Drizzle some of the mustard sauce over it. Garnish with a generous heap of herbs and serve. This recipe goes equally well with rice, potatoes, or pasta salad.