While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading
As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published almost 3 years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring.
As I’ve just bought a new tin of wonderful Spanish saffron, I’ve decided to go with a Mediterranean inspired sauce and combine it with tomatoes.
Soon, capers, anchovies, almonds, cooked chickpea, raisins, lemons and honey showed up on the working table; the sauce pretty much created itself and a wonderful aroma filled the kitchen…
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Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke. Continue reading
These fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet. Continue reading
Good quality smoked salmon is a true delicacy that can be used and served in numerous ways. Here is a recipe for a tasty and easy to prepare smoked salmon mousse, with two serving suggestions: served as is, or wrapped in smoked salmon. A third option of serving the mousse is to pipe it on crackers or sliced cucumbers, and serve as finger-food.
Any way you choose to serve it, I’m sure you’ll enjoy the results.
When I saw this beautiful fresh piece of Chilean Sea Bass at the store, I knew it will result a wonderful dish. This fish has such a rich sweet flavor, and a silky yet firm texture, that can be best described as “buttery”.
Coming back from a vacation is harder than I thought… So I will once again use the option of re-blogging a post from the beginning of the blog. See you next week with new posts. :)
I have created this dish for my book, which is all about quick and easy meals. The dish here has an added bonus – you can prepare it in advance and bake just before serving.
In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, the breadcrumbs add a nice crunch and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine.
* The portion size in the photos is small, as I was preparing the dish for a buffet dinner. You can do the same, or use 5 larger portions to serve as a main course.
* To prepare in advance: spread the fish with…
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I find salmon and Asian flavorings to be a great match, and here is a dish that demonstrates this. The same goes for eggplant, and the combination of both created a quick, tasty and light dinner. However, you can choose to serve each part of the dish on its own. Another option is to serve the dish with white rice or Soba noodles.
So, I’ve decided to honor this tuna steak with a vinaigrette based on Asian ingredients from different cuisines, that compliments its flavor and texture. Continue reading
Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. Continue reading