Cod with Tomato-Saffron Sauce

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.

Tasty Eats

Cod with Tomato-Saffron Sauce Ronit Penso

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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Fried Fish with Agristada – Sephardic Lemon and Egg Sauce

Fried fish with Agristada Ronit PensoAgristada, 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

Smoked Salmon Mousse

Smoked Salmon Mousse Ronit PensoGood 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.

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Salmon Fillet with Dill-Mustard-Honey Topping

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. :)

Tasty Eats

Salmon with dill mustard topping Ronit Penso

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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Asian style Salmon with Steamed Eggplant Cubes

Asian style Salmon with Steamed Eggplant Ronit PensoI 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.

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Tuna Tartare with Asian Vinaigrette

Tuna Tartare with Asian Vinaigrette Ronit PensoWhen I get my hands on such a beautiful fresh piece of Ahi Tuna as shown here, the last thing that I want is to cook it. It is so wonderful and succulent as is, that cooking will only ruin it.

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