Cod with Tomato, Egg and Parsley Sauce
I can't really call this a recipe, it just an idea, but a flavourful one with a pleasing texture.
Actually the sauce, if kept quite thick, makes a wonderful sandwich filling. This serves 2.
2 cod loins, about 300 g
Small knob of butter
3 medium tomatoes
2 hard boiled eggs
small handful parsley, chopped
1.5 tbsps. double cream
Melt a small knob of butter in a frying pan or saute pan with a lid. Slip in the cod and clamp on the lid.
Cook gently on the hob for 4 to 5 minutes, then set aside in a warm place
Meanwhile quarter the tomatoes and scoop the pips into a sieve set over a bowl to collect and save the juice. (I like to skin the tomatoes as well, but it is completely unnecessary).
Dice the tomato flesh, pop it into a small saucepan and warm it through briefly
Add the cream to the pan and bubble. It will thicken almost immediately. Remove from heat.
Chop up the hard boiled eggs and carefully add the crumbly egg to the tomato and cream mixture
Now return the pan to a gentle heat and add enough of the reserved tomato juice to bring it to the consistency of sauce you prefer. (I like mine quite thick). This process should only take you a very few moments moments.
Stir in the parsley and spoon over the sauce over the cod.
Salmon and Smoked Salmon Stuffed with Paprika Prawns with a Paprika Creme Fraiche Sauce
This is my new favourite dish; excellent hot, warm or cold; quick and easy not only to prepare but also to cook, pretty on the plate and the sauce, which could hardly be easier, is good hot and brilliant cold too.
2 boneless, skinless salmon fillets
40ml full fat creme fraiche
40g peeled prawns
Half tsp. paprika
2 slices smoked salmon
Paprika Creme Fraiche Sauce:
150ml full fat creme fraiche
1 tsp. Dijon Mustard
Half tsp. paprika
2 tbsps. dry Vermouth (or white wine)
Ready for the oven
Begin by patting the prawns dry with kitchen paper
Put the 40ml creme fraiche in a small bowl, mix in the paprika and then stir in the prawns
Put the salmon fillets on a baking tray lined with baking parchment and with a knife make a cut horizontally across the top of each fillet. Do not cut all the way through the salmon and leave a 1 cm margin on either side of the cut so that a small pocket is formed in each fillet.
Press the creme fraiche and prawn mixture into the pocket and mound it on top of the fillet too
Drape a slice of smoked salmon over the top and tuck it underneath the salmon to create a small parcel, as in the photo.
Bake in the oven for 12-15 minutes or until the salmon is opaque but slightly underdone because residual heat will continue to cook it after it comes out of the oven.
Paprika Creme Fraiche Sauce
Put the teaspoon of Dijon mustard into a small saucepan with the half teaspoon paprika, the creme fraiche and the dry vermouth. Stir together, warm on the hob to simmering (about 30 seconds) and serve with the salmon.
Both the fish and the sauce are very good hot, warm or cold so perfect for entertaining.
If serving cold I would probably throw a few more prawns over the top of the salmon and stir in some chopped fennel fronds from the garden (or dill would be good) to give the dish an extra lovely fresh look
Salmon and Prawn Fishcakes - Two Ways
The problem with so many fishcakes is the potato. It's tedious to add and it spoils the texture, taste and waistline. These little treasures are light, healthy and quick to prepare and no carbs are involved at all.
I give two different ways to prepare them; both could hardly be simpler. Serve with Watercress Mayonnaise (cheat's method)
For 2 people
250g boneless, skinless salmon fillets
120g small prawns, thawed and patted dry with kitchen paper (160g frozen weight)
Method 2 only:-
1 des. spoon good quality mayonnaise from a jar
Half. tsp. English Mustard
Method 1, Fishcakes on right of picture
Put the salmon and prawns into a food processor and pulse until the texture is sticky (this happens quickly). Try to stop before the mixture becomes paste
Scrape out of the processor and form into patties using wet hands.
Method 2, Fishcakes on left of picture
Sit the raw salmon fillets on baking parchment on a baking tray and cook, oven 180c for about 10 minutes, or until just done. Cool. Roughly flake the fish.
In a smallish bowl mix together the mayonnaise and
English mustard, add the flaked salmon and the prawns (chop them up a bit if you feel it's necessary but I like to be able to see them). Stir vigorously for a moment
Form into patties using wet hands
Wipe a frying pan over with very little oil and fry two to three minutes each side. Serve with Watercress Mayonnaise
Chop (or use a food processor to do so) a very large handful of watercress (if you have to wash it, pat it dry). Use all of it, including the stalks and stir into about 3 tablespoons of good commercial mayonnaise - I like the mayonnaise to look very green so add more watercress if necessary. Add the finely grated zest of a lemon and just a squeeze of it's juice, taste and season. I like it quite peppery to accentuate its pepperiness
I quite like the clean flavour of the salmon and prawns together, particularly as the prawns somehow let down the fishy taste of the salmon. However, you could add many fresh herbs, etc., perhaps:-
chopped parsley, chopped dill, finely chopped chilli, finely grated lemon rind, a little grated root ginger, ground paprika