by Unknown
2 cloves of garlic
300 g/10 oz mushrooms
150 g/5 oz tomatoes
4 teaspoons butter or margarine
salt
freshly ground pepper
grated nutmeg
1 large salmon trout, 1.3 kg/23⁄4 lb, or 2 small salmon trout, each about 600 g/11⁄4 lb
75 g/3 oz smoked, streaky bacon
1 bunch parsley
1 lemon (untreated)
6 thin slices streaky bacon
Per serving:
P: 48 g, F: 10 g, C: 5 g, kJ: 1311, kcal: 312
1. Remove any yellow, wilted leaves of the spinach including the thick stems. Wash carefully in plenty of water and leave to drain. Peel the shallots and cloves of garlic. Cut half the shallots into eighths and finely chop the rest with the cloves of garlic. Wipe the mushrooms clean with kitchen paper, slice off the base of the stalks or remove entirely if they are tough and woody. If necessary rinse and pat dry. Slice half the mushrooms and chop up the rest finely. Wash the tomatoes, wipe dry, remove the stalks, cut into quarters and dice.
2. Melt the butter or margarine in pan. Add the shallots, cut into eighths, the garlic and sliced mushrooms and braise briefly. Add the spinach and braise briefly, but sufficiently to make it “collapse”. Season with salt, pepper and nutmeg. Stir the diced tomatoes into the spinach.
3. Preheat the oven. Rinse the sea trout under cold running water inside and out, then pat dry. Rub with salt both inside and out. Chop the bacon finely. Rinse the parsley, pat dry, remove the leaves from the stalks and chop finely. Wash the lemon in hot water, grate the zest, cut the lemon in half and squeeze. Mix together the diced bacon, chopped mushrooms and shallots, parsley, grated lemon zest and juice and stuff this mixture inside bacon the abdominal cavity of the trout.
4. Arrange the spinach in a large rectangular soufflé dish or roasting pan. Place the stuffed trout on top and perhaps garnish with remaining stuffing. Arrange the slices of bacon on the trout and put the soufflé or roasting pan in the oven on the third shelf from the bottom.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Cooking time: about 35 minutes (small trout), about 55 minutes (large trout).
Accompaniment: Boiled potatoes or rice.
FISH & SEAFOOD
72 | Plaice with bacon
For guests
Preparation time: about 30 minutes
4 prepared plaice, about 300 g/10 oz each
salt
freshly ground pepper
40 g/11⁄2 oz (6 table spoons) plain (all purpose) flour
about 150 g/5 oz lean, streaky bacon
2–3 tablespoons cooking oil, e.g. sunflower oil
lemon segments
some sprigs of dill
Per serving:
P: 36 g, F: 9 g, C: 6 g, kJ: 1039, kcal: 248
1. Rinse the plaice under cold running water, pat dry, rub with salt and pepper and coat in flour. Dice the bacon. Heat the oil in a large pan and fry the diced bacon so that the fat runs out. Then remove from the pan and keep in a warm place.
2. Depending on the size of the pan, brown the plaice on both sides in the bacon fat for about 15 minutes, one after the other. Add a little more fat if necessary. Arrange the plaice on a preheated dish and keep warm until all the plaice are cooked.
3. Sprinkle the diced bacon over the plaice and garnish with the lemon segments and sprigs of dill.
Accompaniment: Boiled potatoes and lamb’s lettuce.
Tip: You can also brown 150–200 g/6–7 oz crabmeat in the bacon fat and sprinkle over the plaice with the bacon.
FISH & SEAFOOD
73 | Caprese fish
Easy
Preparation time: about 55 minutes
4 tomatoes
2 small courgettes
250 g/9 oz mozzarella cheese
salt
freshly ground pepper
2 teaspoons dried Italian herbs
2–3 tablespoons olive oil
4 pieces rosefish or pollack fillet, 130 g/41⁄2 oz each
a few basil leaves
In addition:
fat for the dish
Per serving:
P: 38 g, F: 27 g, C: 4 g, kJ: 1717, kcal: 410
1. Wash the tomatoes, wipe dry, remove the stalks and cut into slices.
2. Wash the courgettes, wipe dry, trim off the ends and cut into slices about 5 mm/3⁄16 in thick. Drain the mozzarella and cut into 12 slices.
3. Preheat the oven and arrange half the sliced tomatoes, sliced courgettes and mozzarella slices overlapping in a shallow, greased soufflé dish. Sprinkle with salt, pepper and half the herbs, and pour 2 tablespoons oil on top.
4. Rinse the fish fillets under cold running water, pat dry, sprinkle with salt and pepper and arrange on the vegetable and cheese mixture. Cover with the rest of the sliced tomatoes, courgettes and mozzarella slices, arranged to overlap.
5. Sprinkle with salt, pepper and the rest of the mixed herbs and pour the remaining oil on top. Put the dish in the oven without a lid.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Cooking time: 25-30 minutes.
6. Rinse the basil, pat dry, remove the leaves from the stems, chop finely and sprinkle over the fish gratin.
Accompaniment: Rice or potato purée.
FISH & SEAFOOD
74 | Rosefish casserole with shrimps
Quick
Preparation time: about 35 minutes
600 g/11⁄4 lb rosefish fillets
200 g/7 oz mushrooms
2 cloves garlic
4 teaspoons cooking oil, e.g. sunflower or olive oil
300 g/10 oz prepared shrimps
30 ml/1 fl oz (2 table spoons) brandy
salt
freshly ground pepper
150 g/5 oz crème fraîche
1–2 tablespoons chopped parsley
Per serving:
P: 44 g, F: 23 g, C: 3 g, kJ: 1711, kcal: 410
1. Rinse the rosefish under cold running water, pat dry, remove any remaining bones and cut the fillets in cubes of about 3 cm/11⁄4 in.
2. Wipe the mushrooms clean with kitchen paper, rinse if necessary and pat dry. Trim the stalk ends, remove any bad parts and slice thinly. Peel the cloves of garlic and chop coarsely.
3. Heat the oil in a pan. Add the sliced mushrooms and chopped garlic and fry lightly.
4. Add the fish and fry briefly with the mushrooms and garlic. Now add the shrimps, heat up again, cover and braise for about 5 minutes.
5. Season with brandy, salt and pepper. Stir in the crème fraîche. Sprinkle with parsley and serve immediately.
Accompaniment: Rice with wild rice or noodles tossed in butter and mixed green salad.
Tip: You can also use monkfish (angler fish) or sea bass (loup de mer) instead of rosefish.
If you use deep-frozen shrimps, rinse them briefly under cold running water and pat thoroughly dry.
Instead of parsley you can use dill and add 2–3 peeled, chopped tomatoes together with the shrimps.
FISH & SEAFOOD
75 | Herring fillets, home-made style
Good for preparing in advance
Preparation time: about 30 minutes, excluding marinating time
8 pickled herring fillets (Matjes, about 600 g/11⁄4 lb)
250 ml/8 fl oz (1 cup) water, salt, 3 onions
400 g/14 oz apples
150 g/5 oz pickled gherkins (from the jar)
375 ml/12 fl oz (11⁄2 cups) whipping cream
2 tablespoons lemon juice
salt, pepper, some sugar
Per serving:
P: 30 g, F: 53 g, C: 15 g, kJ: 2767, kcal: 660
1. Rinse the herring fillets under cold running water, pat dry, remove any bones that may still remain and cut the fillets in cubes of 2 cm/3⁄4 in.
2. Bri
ng water to the boil in a pan. Add some salt. Peel the onions, cut in half, slice and blanch briefly in the boiling salted water, then leave to drain.
3. Wash the apples, peel, cut into quarters and remove the cores. Drain the pickled gherkins. Slice the apples and pickled gherkins.
4. Mix the lemon juice and cream together, season with salt, pepper and sugar, and stir in the sliced onions, apples and pickled gherkins. Put the herring fillets in the sauce, cover and leave in the refrigerator for about 12 hours to marinate.
Accompaniment: Boiled potatoes and fried onion rings, green beans with bacon or fried potatoes.
FISH & SEAFOOD
76 | Smoked fish mousse
For guests
Preparation time: about 15 minutes, excluding cooling time
2 smoked trout fillets, about 125 g/41⁄2 oz each
30 g/1 oz (2 tablespoons) soft butter
2–4 teaspoons sour cream
1–11⁄4 teaspoons lemon juice
salt
freshly ground pepper
some lamb’s lettuce
1⁄2 teaspoon pink pepper berries
Per serving:
P: 14 g, F: 9 g, C: 0 g, kJ: 591, kcal: 141
1. Chop the trout fillets coarsely, remove any bones that may be left and purée the fillets with butter, sour cream and lemon juice.
2. Season the mixture with salt and pepper and refrigerate for about 60 minutes.
3. Cut off the root ends of the lamb’s lettuce in such a way that the leaves still hold together. Remove yellowing, wilted leaves, wash the lettuce thoroughly, spin dry and arrange on 4 plates.
4. Shape the smoked fish mousse into balls using 2 tablespoons, dipped in hot water, and arrange on the lamb’s lettuce salad. Garnish with pink pepper berries before serving.
Accompaniment: Ciabatta (Italian white bread), wholewheat bread or black bread.
Tip: The smoked fish mousse can also be served as a starter.
FISH & SEAFOOD
77 | Marinated salmon
Good for preparing in advance (8 servings)
Preparation time: about 25 minutes, excluding marinating time
1 kg/21⁄4 lb fresh salmon
3 bunches dill
40 g/11⁄2 oz salt
30 g/1 oz (2 tablespoons) sugar
For the dill sauce:
1 bunch dill
2 tablespoons strong mustard
2 tablespoons medium mustard
3 rounded tablespoons sugar
2 tablespoons white wine vinegar
3 tablespoons cooking oil, e.g. sunflower oil
Per serving:
P: 24 g, F: 15 g, C: 12 g, kJ: 1144, kcal: 274
1. Rinse the salmon under cold running water, pat dry, cut in half lengthways and remove the bones, using tweezers if necessary.
2. Rinse the dill, pat dry, pull the leaves off the stems and chop finely. Mix the salt and sugar together and sprinkle on the two salmon halves, then sprinkle the chopped dill on top.
3. Place one salmon half with the skin downwards in a large shallow dish that is larger than the fish and a chopping board that will weigh it down. Put the other salmon half on top with the skin facing upward and cover with clingfilm. Put a small chopping board (which should be larger than the fish) on top and weigh it down with 2 or 3 weights or full, unopened cans. Keep the salmon refrigerated for 2–3 days, turning it periodically two or three times and basting it with the marinade.
4. Cut the salmon into thin slices at an angle towards the skin side and arrange on a dish.
5. For the dill sauce, rinse the dill under cold running water, pat dry, pull the leaves off the stems and chop finely. Stir the two kinds of mustard, sugar and vinegar together and little by little whisk in the oil. Stir in the dill and serve the sauce with the salmon.
Accompaniment: Black bread or farm-baked bread with butter.
Tip: Before marinating the salmon, sprinkle with 1–2 tablespoons crushed white peppercorns and/or 1 tablespoon crushed juniper berries.
Variation: For marinated salmon trout, rinse 1 prepared salmon trout (about 1 kg/21⁄4 lb) under cold running water, pat dry and cut in half lengthways. Remove the backbone and the rest of the bones. Then follow the instructions above from stage 2 onwards.
FISH & SEAFOOD
78 | Scampi brochettes
A little more expensive
Preparation time: about 40 minutes, excluding defrosting time
12 large frozen prawns, shelled with heads removed
4 cocktail tomatoes
1⁄2 yellow and 1⁄2 green pepper
4 cloves garlic
8 small mushrooms
For the mixture:
2 cloves garlic
30 g/1 oz (2 tablespoons) butter or margarine
2 teaspoons lemon juice
salt
freshly ground pepper
1 pinch sugar
In addition:
8 wooden or metal kebab skewers
Per serving:
P: 4 g, F: 7 g, C: 4 g, kJ: 385, kcal: 92
1. Defrost the scampi following the instructions on the package. Then rinse the scampi under cold running water and pat dry.
2. Wash the cherry tomatoes, pat dry, cut in half and remove the stalks. Remove the stalks, white skin and seeds of the pepper halves. Wash the peppers and cut into large pieces. Peel the cloves of garlic and cut in half. Wipe the mushrooms clean with kitchen paper, rinse if necessary and pat dry. Cut off the stalk ends, remove any bad parts and slice. Thread all the ingredients alternately on wooden or stainless steel skewers.
3. For the mixture peel the cloves of garlic and push through a garlic press. Melt the butter or margarine. Add the garlic, lemon juice, salt, pepper and sugar, stir well and coat the brochettes with this mixture.
4. Heat a non-stick pan without fat. Place the brochettes in the pan, add the scampi and cook for 2 minutes on each side.
Accompaniment: Risotto, rice or baguette and mixed green salad.
Tip: The brochettes can also be grilled. Put them on aluminium foil under the preheated oven grill for about 5 minutes.
FISH & SEAFOOD
79 | Mussels cooked in wine
Classic
Preparation time: about 60 minutes
2 kg/41⁄2 lb mussels
2 onions
1 bunch soup vegetables
50 g/2 oz (4 tablespoons) butter or margarine
500 ml/17 fl oz (21⁄4 cups) dry white wine
salt
freshly ground pepper
Per serving:
P: 10 g, F: 12 g, C: 2 g, kJ: 1027, kcal: 245
1. Wash the mussels thoroughly in plenty of cold water and brush each one individually until they no longer feel sandy (any mussels that open while being washed are not edible). Remove filaments if there are any.
2. Peel the onions and cut in rings. Prepare the soup vegetables: peel the celeriac and remove the bad parts, peel the carrots and cut off the green leaves and the tips. Wash the celeriac and carrots and leave to drain: Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Coarsely chop the vegetables.
3. Melt the butter or margarine in a pan. Add the onions and soup vegetables and fry briefly while stirring. Add the white wine, season with salt and pepper and bring to the boil. Put the mussels
in, cover and heat them without boiling until they open up (about 10 minutes) stirring occasionally. (Any mussels that have not opened during cooking are not edible).
4. Remove the mussels from the cooking liquid with a skimming ladle and put in a preheated bowl. Strain the cooking liquid through a sieve, season with salt and pepper and serve with the mussels.
Accompaniment: Wholemeal bread with butter.
Variation: For mussels Livorno style, prepare the mussels as indicated in point 1. Peel 6 tomatoes and chop into cubes. Peel 2 onions and chop finely. Peel 2 cloves of garlic and push through a garlic press. Finely chop 2 preserved c
hillies. Heat 8 tablespoons olive oil in a large pan. Add the onions, garlic and chillies and braise, stirring continuously. Add the chopped tomatoes and 200 ml/7 fl oz (7⁄8 cup) vegetables stock or white wine and bring to the boil. Add the mussels and braise for about 10 minutes, stirring now and again. Season with salt and pepper and garnish with lemon quarters before serving.
ADVICE
Sauces
A good sauce should complete and emphasize the taste of a dish without dominating it. Many dishes produce roasting juices or stock during the cooking process which can then be used to make a sauce. On the other hand, some dishes, such as fried or grilled meat or fish or vegetables, do not produce any juices or stock that could be used as a base for a sauce. In this case you can either use deep-frozen home-made stock, for instance, brown beef stock or white poultry stock, or bought ready-made products such as instant stock cubes or granules.
Stock
A stock is a concentrated liquid which is used when boiling, braising, frying or roasting meat, poultry, game, fish or vegetables.
To make a white stock, cook bones, meat, fish trimmings (the pieces left over after filleting), fish or soup vegetables for a long time (2–3 hours, fish about 1 hour) in water seasoned with spices and herbs. Stocks which are made from meat, bones and gristle set as jelly when they cool down. The cold set stock can then be spooned out like jelly.
To make a brown stock, add a little water, stock or wine to the roasting or braising juices of beef, veal, poultry, bones and vegetables. The liquid is boiled in order to reduce it and small amounts of liquid are then added. The more often this process is repeated the stronger and tastier the stock will be.
Types of sauces
1. Basic white sauces
A basic white sauce is based on a roux made from flour fried until light yellow. White sauces can easily be varied by adding cheese, capers, herbs, curry powder, lemon juice, white, horseradish or mustard.
2. Brown gravy
A dark basic sauce is based on a roux made from flour fried until light or dark brown. Brown gravy can be varied by adding red currant jelly, cranberry jelly, orange juice, sour cherries, orange marmalade, green peppercorns, red wine, Madeira, sherry, cognac, mustard or crème fraîche.