Category: Fish

Roasted Skate Wing

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Very quick to prepare and a great fish for eating without the hassle of navigating fish bones!

Ingredients

  • 2 large Skate Wings
  • 1 lemon
  • Salt
  • Pepper
  • Paprika
  • 2 Onions
  • 2 Garlic cloves
  • 1/2 cup White Wine
  • Olive Oil

Season the skate stakes with lemon juice, salt and pepper and leave to rest for at least 30 minutes. Cut the onion into thin slices and the garlic into thick chunks. Cover the bottom of a baking tray with olive oil and place a layer of onions and garlic.

Place the skate on top of the onions and top with a few more onion slices. Pour the wine over the fish. Sprinkle with salt, pepper and paprika. place a small bunch of parsley on top of each steak and drizzle with olive oil.

Pre-heat the oven to 220°C. Put the tray in the oven and lower the temperature to 200°C. Cook for about 40 minutes or until golden brown on top.

Category: Fish

Monkfish Skewers

Monkfish Skewers

The perfect fish recipe for those who do not like “fishy fish”… delicate texture and amazing flavours!

Ingredients

  • 300 gr of Monkfish filets
  • 1 lemon
  • 1/4 cup of Soy sauce
  • Salt
  • Pepper
  • 1/2 Onion
  • 1 Red Bell Pepper
  • 6 Bay leaves
  • 2 tbsp of Balsamic Vinegar
  • 200 ml olive oil
  • Chives
  • Pepper

Cut the monkfish fillets into cubes. Place in a bowl and season with salt and pepper. Cover with the lemon juice and soy sauce. Stir gently, Cover with clingfilm and place in the fridge for a few hours or overnight.

Peel and cut the onions into thick cubes. Remove the seeds and white skin inside the bell pepper and cut into cubes. Arrange the vegetables and fish into the skewers. Start with an onion then one or two cubes of fish and a cube of bell pepper. In the middle fold a bay leaf in half and put through the skewer.

Place the skewers in a tray and prepare the marinade. In a bowl, whisk the olive oil and balsamic vinegar until it blends. Add some freshly grounded pepper and finely chopped chives. With a cooking brush lightly cover the fish and vegetable skewers on all sides.

Heat up the BBQ or grill pan. Spray or brush some oil so the fish doesn’t stick. Place the skewers and keep brushing with the marinade and turning until all sides are golden brown.

Category: Favourites, Fish

Balsamic Smoked Salmon

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Balsamic Salmon

Light and fresh, this salmon is perfect for breakfast or as an appetiser.

Ingredients

  • 150 gr of Smoked Salmon
  • 1 Coriander Bunch
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp of Balsamic vinegar
  • 1 tbsp of Balsamic glaze
  • 1 pinch of Salt
  • Pepper

Cut the salmon in small pieces. Season with salt and pepper. Chop the coriander. Pour the olive oil and balsamic over the salmon and sprinkle with the coriander.

Category: Fish, Gluten Free, Vegetarian Tags: , , , , ,

Pepper Tuna

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Pepper Tuna

Cracked peppercorns give and a great spicy taste and looks amazing on the plate.

Ingredients

  • 2 Tuna Steaks
  • 1 Lemon
  • 2 tbsp dark Soy sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1 pinch of Salt
  • 2 Egg whites
  • 4 tbsp of Red and Black Peppercorns

Prepare a marinade by mixing the lemon juice, soy sauce, rice vinegar, olive oil and a pinch of salt. Pour over the tuna steaks and leave for several hours. Whisk the eggs whites until they become foamy. Crack the peppercorns with a pestle and mortar and place in a plate. Drain the tuna from the marinate. Pat dry with kitchen paper. Dip in the egg whites. Place over the peppercorns and cover on both sides. Place in baking dish. Pre-heat the oven to 200° C. Bake the tuna for 15 to 20 minutes.

Category: Fish, Highlights, Vegetarian Tags: , , , ,

Potatoes and Tuna Salad

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Potatoes and Tuna Salad

A light meal that tastes as good hot or cold. A great choice for picnics and packed lunches.

Ingredients

  • 2 Tuna tins
  • 400 gr of Potatoes
  • 50 gr of Olives
  • 4 Eggs
  • 100 ml of Extra Virgin Olive Oil
  • 1 Lemon
  • 1 Parsley bunch
  • 1 tbsp of Flax Seeds
  • 1 pinch of Salt
  • Pepper

Boil a pot of water seasoned with coarse salt. Cook the potatoes for 15 to 20 minutes. Remove from the water and let it cool down. Cook the eggs in boiling water for 15 minutes. In a blender place the olive oil, lemon and season with salt and pepper. Blend until it becomes a thick sauce. Cut the potatoes into cubes and place in a bowl. Add the tuna in chunks and the olives. Peel and cut the egg into quarters. Place in the bowl. Drizzle with the sauce and stir gently. Sprinkle with the flax seeds and decorate with parsley.

Category: Fish, Gluten Free, Potatoes, Salads, Vegetarian Tags: , , , , ,

Salmon Omelette

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Salmon Omelette

A quick option for a light dinner or Sunday brunch. You can use roasted salmon leftovers or canned salmon.

Ingredients

  • 4 Eggs
  • 1 Salmon tin
  • 1 shallot
  • Salt
  • Pepper
  • 1 bunch of Parsley
  • 2 tbsp of Extra Virgin Olive Oil

Whisk the eggs. Season with salt and pepper. Add the chopped parsley. Heat the olive oil in a shallow pan. Pour in the eggs. Swirl the pan to spread the eggs. Slowly cook until the sides separate from the pan easily. Place the salmon in the middle and gently fold over one side and then the other side. Let it cook for a couple of minutes and turn around. Cook until both side are golden brown and serve hot.

Category: Eggs, Fish, Gluten Free, Side Dishes Tags: , , , ,

Stir-fry Fish and Stick Chips

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Stir-fry Fish and Stick Chips

Quick and easy recipe for busy days or unexpected visitors for dinner. You can prepare your own fries or use packed ones.

Ingredients

  • 200 gr of cooked Fish
  • 2 Onions
  • 2 Garlic cloves
  • 1 Coriander Bunch
  • 2 tbsp of Extra Virgin Olive Oil
  • 200 gr of stick fried Potatoes
  • 1 Bay leaf
  • 1 pinch of Salt
  • 1 pinch of Pepper

Shred the cooked fish and put aside. Slice the onions very finely and chop the garlic. Heat up the olive oil and add the onions, garlic and bay leaf. Stir-fry until golden brown. Add the fish and stir for a couple of minutes. Add the potato fries and stir until they soak in all the liquid. Remove from the heat and sprinkle with some chopped parsley.

Category: Fish Tags: , , , ,

Nordic Fish Soup

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Inspired by tradicional Nordic fish soups. A few twists make this soup as delicious as the original but more nutrionally balanced.

Ingredients for the Fish stock

  • 100 gr of white Fish
  • 500 ml Water
  • 2 Garlic cloves
  • 1 Bay Leaf
  • 1 Celery stalk
  • 1 pinch of Salt
  • 1 tbsp Pepper corns

Ingredients for the Soup

  • 1 Red Onion
  • 1/2 Fennel bulb
  • 2 Celery stalks
  • 1 Bay Leaf
  • 2 tbsp of Extra Virgin Olive Oil
  • 200 gr baby Potatoes
  • 2 Carrots
  • 4 Tomatoes
  • 200 ml Fish stock
  • 1 Parsley bunch
  • 50 ml Crème Fraiche
  • Dill

Start by preparing the fish stock. Pour 500 ml of water in a pan. Add a bay leaf, the garlic, one celery stalk, one carrot, a handful of peppercorns, a pinch of coarse sea salt and bring to boil. When the water is boiling add the fish and cook for 10 minutes. Remove the fish, strain the stock liquid and reserve. Peel the onion, carrots, potatoes and tomatoes. Cut the onion, celery and fennel in big chunks. Heat up the olive oil. Add the onion, fennel and bay leaf. Fry until the onions turn golden. Add the potatoes and carrots cut into small cubes. Stir fry for a few minutes. Add the chopped tomatoes and carry on stiring for another 5 minutes. Add the wine an the fish stock and let it cook until the potatoes are ready. Remove from the heat. Add the creme fraiche and sprinkle with chopped parsley. Stir well and add the spinach leafs. Plate the fish and pour the soup over it. Top with a dill stalk.

Category: Fish, Soups Tags: , , , ,

Salmon Spaghetti

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Salmon Spaghetti

Smooth creamy sauce and al-dente spaghetti makes this a delight for most most pasta lovers.

Ingredients

  • 200 gr of Spaghetti
  • 100 gr roasted Salmon
  • 3 Garlic cloves
  • 1 tsp Chilli flakes
  • 1 tsp black Pepper flakes
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp chopped fresh Coriander
  • 1 Bay leaf
  • 1 pinch of Salt

Boil a pot of water seasoned with coarse salt. Cook the spaghetti for 10 to 13 minutes. Remove from the heat, drain and rinse with cold water. Chop the garlic and in a shallow pan heat up the olive oil. Place the garlic and bay leaf on the hot oil and fry until golden. Add the salmon and stir for a few seconds. Stir until its all nicely mixed. Turn off the heat and season with the chilli and pepper. Sprinkle with the coriander and serve immediately.

Category: Fish, Pasta Tags: , , , , , ,