Creole Crab & Corn Chowder – Let the Good Clichés Roll!

It’s so trite to say that something is only as good as the ingredients that go into it. Everyone knows that, right? It’s just common sense. Except, there I was, eating a very good bowl of crab and corn chowder that could have, should have, been very great; but it wasn’t because I didn’t remembered that old cliché.

As I mention numerous times in the video, this would ideally be made in the middle of summer, with ears of fresh, sweet-as-sugar corn. If that’s not seasonally possible (i.e., you’re doing a Mardi Gras themed recipe in winter), you can make a perfectly fine version using a premium-quality, extra-sweet, frozen corn. Or, you can do what I did.

I used an old bag of budget-brand corn I found in the freezer. The odd thing is, I’m not sure where it came from, or what it was purchased for. There are things like vodka and fair-trade coffee beans that somehow appear in my icebox as if placed there by invisible kitchen gremlins (btw, that would make a pretty cool name for a band), and I can only assume that’s how the corn got in there.

So, while I could have just walked two-blocks, and bought an expensive bag of something sweet and delicious, I instead went ahead and used a product that only a prison warden could love. The good news is that even with the almost-flavorless corn, this chowder was very good, so if you do as I say, and not as I clichéd, yours will certainly rock.

If you’re from New Orleans, I’d love to hear if they make anything similar to this. As I admit in the video, this is not my take on some iconic Creole recipe, but a simple soup inspired by those ingredients and style of cooking. Anyway, I hope you give it a try soon, and laissez le bon (corn) temps rouler!

Ingredients:

2 tablespoon melted butter

1/2 cup diced onion

1/2 cup diced bell pepper, or jalapeno, or combination of any sweet/hot peppers

1/2 cup diced celery

salt and pepper to taste

1/4 teaspoon cayenne pepper

1/2 teaspoon Old Bay

1 1/2 tbsp flour

3 1/2 cup water or stock, divided (2 1/2 for the pot, and 1 cup for the blender)

1 pound sweet corn kernels, divided
2 cloves peeled garlic

8 oz fresh crab meat, divided

1/4 cup cream

1 tsp sweet Spanish paprika, or to taste

green onion to garnish

Garlic Shrimp – Not Necessarily In That Order

The great thing about posting a recipe as generic as “Garlic Shrimp,” is that nobody can complain it’s not authentic. If it has shrimp and enough garlic in it, it’s authentic. Above and beyond that, just about anything goes.

The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here.

If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood.

By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain.

Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

1 1/2 tbsp olive oil

1 pound shrimp

salt to taste

6 cloves garlic, minced fine

1/4 tsp red pepper flakes

2 tbsp cold butter, cut in 4 pieces

3 tbsp lemon juice

1 tbsp caper brine

1/3 cup chopped Italian parsley, divided

water as needed to thin sauce

Broiled Herb-Crusted Salmon – Stop Staring at the Seafood Case, You’re Making the Fishmonger Nervous

I don’t generally talk to strangers – heck, I barely speak to my friends – but once in a while I’ll see someone staring so cluelessly at the fish case in the grocery store, that I just have to jump in and offer them some unsolicited advice – usually suggesting a recipe like this broiled herb-crusted salmon.

This method of broiling salmon, with its simple to make mayonnaise-based crust, produces a magnificently moist and flavorful piece of fish. It can be varied a thousand ways, and other than the actual mayonnaise, literally every other ingredient is optional.

I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

So, if you happen to be one of those people who get that deer in the headlights look when choosing seafood at the store, I hope you give this great recipe a try. Enjoy!

Ingredients for 2 Servings:

2 (8-oz) center-cut salmon filets

salt and pepper to taste

1 garlic clove, sliced

1/4 tsp kosher salt

1 tbsp chopped tarragon

1 tbsp chopped Italian parsley

1 tsp Dijon mustard

3 tbsp mayonnaise

pinch of cayenne

1 tsp fresh lemon juice, or to taste

Crostini with Scrambled Eggs, Avocado and Smoked Salmon

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.

3 Large eggs 1 tbsp Sour cream 1 tbsp Fresh chives or green scallions, minced Salt and freshly ground black pepper 20 g Canola 1/2 Avocado, diced 1/2 tbsp Lemon juice 4 slice Smoked salmon 3-4 English muffins or wholewheat or pumpernickel bread, toasted

1. Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
   
2. Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Thai Style Salmon Fritters

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.

I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.

2 Eggs 150 ml Whole milk 1/2 tbsp Fish sauce 1/2 Lime, juiced 150 g All purpose flour 2 tsp Baking powder 1 tsp White pepper

1 tbsp Red curry powder 1/2 tbsp Lime zest 1 cup Frozen green peas, thawed and drained 1 tin /225 g Alaska redhead wild sockeye, drained and flaked 250 g Fresh salmon, sliced Oil for frying Some fresh celery leaves Salt and Cayenne pepper for dusting

1. Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
   
2. Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
   
3. Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
   
4. Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
   
5. Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Bay Scallops with Garlic Parsley Butter Sauce – I’ll Have the Nostalgia on Toast

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job.

Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans.

Anyway, there was a scallop dish on the menu, which consisted of 6 large scallops being placed in a small metal broiler plate, seasoned with salt and pepper, and then doused with wine, lemon, garlic, and butter. This was placed under the flame until the scallops were browned, and the sauce was bubbling below. It was finished with fresh parsley, and served with toasted Italian bread for dipping into the amazing juices.

(c) All rights reserved by John R. Stewart

The smell of that sizzling plate as it went by my station was almost too much to take, and once in a while, thanks to some kind of ordering mishap, I’d actually get to eat one. It was pure bliss, and a flavor combination I still love to this day.

By the way, unlike the large day-boat scallops you’re seen me cook before, these are way too small to worry about searing brown. In a restaurant kitchen, if we’re just cooking a couple ounces, we could get a decent sear and still finish the sauce without overcooking. But doing this many at home, all we really need to concentrate on, is not over cooking them. Besides, bay scallops are so naturally sweet, tender, and delicious, the sear is not as important as with the larger ones.

As I mention in the video, this makes a beautiful appetizer, but will also make a killer pasta sauce with some cream added in to stretch it. I hope you can find some small, wild scallops soon (frozen are great, as long as “Scallops” is the only ingredient listed on the bag), and give this a try soon. Enjoy!

Ingredients for 4-6 appetizer size portions:

1 1/2 tbsp olive oil

1 1/2 pound bay scallops

4-5 cloves minced garlic

1/2 cup white wine (NOT cooking wine)

2 tbsp fresh lemon juice

4 tbsp cold butter, cubed

cayenne, salt and pepper to taste

1/4 cup chopped Italian parsley

buttered and toasted Italian bread slices

*Note for pasta sauce, add a 1 1/2 cups of heavy cream with the wine, and proceed as shown. Should make enough sauce for about 4 portions of pasta)

Miso Maple-Glazed Salmon – Canadian Japanese Fusion Cuisine at its Finest

While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.

By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!

For the glaze (make enough for 1 large rounded tablespoon per piece of fish):

1 part yellow miso paste

1 part seasoned rice vinegar

1 part real maple syrup

hot sauce to taste

*you should taste and adjust these proportions to your liking

Gumbo a Go Go – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo

It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn’t have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.

Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I’d love to hear about any variations you may come up with. As you’ll see, the procedure is pretty straightforward, although you’re talking about a full day’s project. This is a dish that takes time, but I still hope you give it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish

Ham and Shrimp Gravy – Plus the Recipe for Marital Bliss

I didn’t call this ham and shrimp gravy recipe “shrimp and grits” for two reasons: One, because I’ve already done a video called “shrimp and grits;” and two, I don’t like this served over grits. So, why did I serve it over grits then? Well, you’ll have to watch the video to get that answer, as I divulge that in a little chestnut at the end of the clip

I much prefer this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system. I just don’t like how the gravy dissolves the grits, which then kind of runs through the tines of my fork. Having said that, it’s not like I’d ever turn down a plate of this because of such textural concerns.

If you only remember one thing from this video, besides the priceless advice regarding the secret to a happy marriage, it’s my “don’t buy cooked shrimp” advice. If you look at the shrimp section at the grocery store, it’s usually dominated by bags of already cooked shrimp. It may seem a lot easier, but it’s not.

You can now get raw, peeled and deveined shrimp (ideally from the Gulf Coast), which takes almost the same time to cook, as the precooked shrimp does to heat through. When you used cooked shrimp, all those sweet juices that should be running into your gravy have been lost in some processing plant months ago.

In case you can’t find frozen, raw, peeled and deveined shrimp, I believe I shown how to prep those in previous videos. I just can’t remember which ones! Maybe it’s time for a new video tutorial. Anyway, I hope you give this a whirl soon. Enjoy!

Ingredients:
4 tbsp butter

6 ounces smoked ham

4 green onions, chopped (the light parts)

1/2 cup small diced celery

1 red bell pepper, small dice

1 large jalepeno, small dice

2 cloves minced garlic, optional

2 tsp Cajun seasoning, or to taste

3 tbsp flour
3 1/2 cups chicken broth

1/4 tsp Worcestershire sauce (I forgot to add, but you should with the broth)

1 pound small, frozen, raw, peeled and deveined shrimp

salt, pepper and cayenne to taste

chopped green parts of onions to garnish

Mahi Mahi Ceviche Ceviche

The last time I posted a ceviche recipe video, I almost had to hire a security detail to protect me from angry Peruvians. I'd done a bay scallop and mango ceviche, and within minutes of uploading, highly annoyed South Americans were demanding I change the name, since what I had made was NOT a ceviche.

It seems as though there are some very strict views on what may and may not go into a ceviche, which is too bad, since the technique begs for accessories. Thankfully, I'm no fundamentalist, so I was free to make this version.

One traditional ingredient I omitted was the sliced onions. Personally, I don't like the sharp bite of the raw onion in this recipe, so I decided to use chives instead. I'm pretty sure I'm in a very small minority, as most people consider the sliced onions an absolute necessity, so feel free to add those in.

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

By the way, sorry about that extra "ceviche" up there, but it's not often you get the chance to publish a symmetrical post title. Enjoy!

Ingredients:

3/4 to 1 pound fresh mahi mahi

1 tablespoon minced jalapeño

1/2 teaspoon salt, or to taste

pinch of dried oregano

pinch of cayenne

2/3 cup equal parts fresh squeezed lime and lemon juice

1/2 cup diced cucumber

1/2 cup orange segments

1/2 cup thinly-sliced red or white onion (or chives instead)

2 tablespoons julienne radish

1 tablespoon chopped cilantro

Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad - The End of a Great Recipe

This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there won't be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.

This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as you'll see and hear in the video, the procedure could not be simpler.

There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

I hope you give this a try while cherry tomatoes are at their peak ripeness. Below you'll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!

Ingredients:

6 slices French bread, brushed with olive oil

For the fish:

2 swordfish steaks

1 teaspoon grapeseed oil

salt and fresh ground black pepper to taste

* For the tomato salad:

1 cup cherry tomato halves

salt and fresh ground black pepper to taste

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 tablespoons freshly sliced basil

pinch of cayenne

* Mix and let sit out for at least 30 minutes

Fennel-Smoked Salmon – Over the Top Was Not Over the Top

As I was eating this fennel-smoked salmon recipe, I was also enjoying a baseball game on the radio. During a critical point in the game, one of the players was thrown out trying to take an extra base; a major blunder, which the announcer blamed on, "trying to do too much." I had to chuckle, since I had just done the same thing with the salmon.

We've done a hot-smoked salmon video before, using a simple foil tray to hold and protect the fish, but his time I wanted something more aromatic and edible. It worked like a charm. This was one perfectly cooked piece of salmon.

As I say in the video, had I just served the fish over the simple, yet wonderful tomato salad, I would have had a winner, but I tried to do too much. I thought adding the smoky, caramelized remnants of the fennel would elevate the dish to even more epic levels, but that did not happen.

The fennel was tough and stringy, and after a couple bites it was pushed aside so I could concentrate on how great the rest of the plate was. Not only did the heat seem to toughen the vegetable, but also the fact I'd sliced it with the grain made things even worse. In hindsight, the grilled fennel should have been discarded and some fresh, raw fennel should have been shaved into the salad.

I hope you give this a try, especially if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile. Enjoy!

Ingredients:

2 salmon filets

salt and fresh ground black pepper to taste

1 fennel bulb (aka root, although I don't believe it's actually a root)

cold water plus a teaspoon of vinegar

For the salad:

1 cup quartered cherry tomatoes

salt and fresh ground black pepper to taste

pinch of sugar

juice from 1 lemon

3 tablespoons olive oil

fennel tops for garnish

Grilled Tuna with Freshly Grated Horseradish Sauce – Giddy-Up, Taste Buds, Giddy-Up!

Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I think to myself, yeah, but that's how I like it. Sometimes I just don't care about "overpowering the natural flavors," and this grilled yellowfin tuna with freshly grated horseradish sauce recipe is one of those times.

I saw a nice piece of fresh horseradish root on a recent trip to the market, and since I love the combination of salty soy sauce and searing, nasal-clearing wasabi, I decided to try a similar preparation with a couple grilled tuna steaks.

The recipe is very straightforward, and the only piece of special equipment you will need is a microplane-style grater, so you can turn the aromatic radish into a fine, white snow. As is custom, I've listed my best guesses on the ingredient amounts below, but consider everything in this, "to taste." I didn't use citrus, as I went with the tomato slices, but that would surely work too.

By the way, I did a little research (very little), and read that some believe the term "horseradish" comes from the fact that horses were once used to crush the spicy roots under-hoof before being grated. Unless those were some very well-trained (and regular) horses, and they were wearing some kind of sanitary horse slippers, I'm not sure that was such a great method.

If you don't find fresh horseradish, give this a try with finely grated ginger. I can't believe that wouldn't work quite well. Also, as I mentioned in the video, this same condiment would be lovely with all kinds of fresh grilled seafood. Enjoy!

Ingredients (for 2):

2 (8-oz) tuna steaks, lightly oiled

2 tablespoon soy sauce

2 tablespoon seasoned rice vinegar

1/2 teaspoon sambal chili sauce

1-2 tablespoons freshly grated horseradish root, plus more as needed

4 sliced sweet cherry tomatoes

1 tablespoon minced green onion to garnish

Spicy Coconut Shrimp Bisque – It's the Besh!

This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival. As I watched him make it, I couldn't wait to get back to San Francisco to give it a try.

How close is this to his version? I have no idea, as I was drunk on tequila. Besides the coconut milk, I can barely remember what he put in it. After doing a pre-show shot with his assistants, Besh jokingly instructed the floor staff to pour the audience a shot. Minutes later, much to his delight, shots of tequila were distributed throughout the room.

Just that would have made for an amusing anecdote, but it didn't stop there. By the time the demo ended 45 minutes later, we had enjoyed five rounds of drinks, with Besh and his sous chef more than keeping pace. Remarkably, when the show ended, the well-oiled chef had managed to produce a seriously delicious looking bisque with dumplings. What a show off.

Anyway, I know it's been a while since I posted a real video recipe, but I really think this one will have been worth the wait. I loved how this turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes. Cheers! Err, I mean, enjoy!

Ingredients:

1 pound shrimp, shells reserved

2 1/2 cups water

4 tablespoons butter, divided

1/3 cup chopped green onions

1/3 cup diced celery

1/4 diced jalapeno

1/4 cup flour

2 cups prepared tomato soup

1/2 cup coconut milk

1/4 teaspoon red curry paste, or to taste

salt and/or fish sauce to taste

basil chiffonade

rice crackers

Pan Seared Prawn Salad with Avocado

As the worst of the E.coli out break is over, and the cucumbers, tomatoes and lettuce were given an official all-clear by German authorities. Finally I can buy again what my appetite tells me and enjoy without worrying about the salads.

A delicious combination of pan seared herbs-marinated prawns, fruit and vegetable. It's perfect as an appetizer or a light dinner on its own. If possible try to cook the prawns with the shell intact, as this will keep their flavour and helps in reserving the moisture.

	Herb Marinade
12 Giant prawns, deveined 80 g Bio arugula 1 Avocado, peeled and sliced 1 Bio carrot, peeled and thinly shredded 8 Bio baby roma tomatoes, cut into wedges 1 Red onion, peeled and sliced into rings or Crispy onion rings 1 tbsp Vegetable oil Lime wedges to serve	1 tsp Dijon mustard 4 tbsp Dry white wine 1 tsp Dried herbes der Provence 1/2 tsp Dried tarragon 1 clove Garlic, pressed Salt and freshly mulled black pepper 2 tbsp Olive oil

1. Combine mustard, white wine, and herbs in a pan. Cook the mixture over lower-medium heat until the wine has almost been absorbed, stirring constantly. Remove from the heat and stir in pressed garlic, season with salt and pepper. Finally stir in olive oil and mix until well blended. Add the prawns to the marinade and mix well. Cover with a cling film and refrigerate for 1 hour.
   
2. In a pan, heat the oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
   
3. Mound the salad on two plates. Add avocado slices, carrot shreds, tomato wedges, onion rings and the prawns. Drizzle the salad with a bit of balsamic cream and serve with lime wedges if desired.

Spice Crusted Cod Fillets with Zucchini Salad

Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.

	Zucchini Salad
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Sweet paprika 1/2 tsp Garlic salt 3-4 (about 150 g each) Cod fillets(or any white fish) 1 tbsp Corn oil Lemon wedges, to serve Some yoghurt dressing, to serve	180 g Green zucchini, trimmed and cut into 1cm pieces 1 tbsp Red onion, finely chopped 1 Tomato, halved, deseeded, cut into 1cm pieces 1 tbsp Finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 tbsp Olive oil 1 tbsp Fresh lemon juice Salt & freshly ground black pepper

1. Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
   
2. To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
   
3. Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
   
4. Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.

Smoked Salmon Salad with Potatoes and Crispy Capers

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
  
• 1 tbsp Olive oil
  
• 1 tbsp Capers, drained
  
• 30g Arugula
  
• 100g Smoked salmon
  
• 2-3 tbsp Tzatziki
  

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
   
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
   
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

• 2 Cod or walleye fillets
  
• Salt and pepper to taste
  
• 25 g Herb butter
  
• 25 g Cornflakes, crushed
  
• 25 g Breadcrumbs
  
• 2 tbsp Olive oil, plus extra for greasing
  
• 1 tbsp Fresh parsley, chopped
  
• 1 tsp Dill
  
• 2 clove Garlic, minced
  
• 2 tbsp White wine
  
• Lemon wedges, for garnish

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
   
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
   
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Cod with Creamy Red Lentils

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

• 100 g Onion, diced
  
• 150 g Carrot, peeled and diced
  
• 100 g Broccoli stem, peeled and diced
  
• 2 tbsp Olive oil
  
• 1 clove Garlic, minced
  
• 200 g Red lentils
  
• 400 ml Vegetable stock
  
• 200 g 10% Sour cream
  
• 1 tbsp Fresh dill, chopped
  
• 1 tbsp Butter
  
• 4 Cod or sea bass fillets
  
• Salt and freshly ground black pepper
  

1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
   
2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
   
3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
   
4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

Spicy Fish Sticks

Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.

	Sauce
2 Cod fillets Salt and white pepper to taste 3 Garlic cloves, chopped 1 Chilli, seeded and chopped 1 stalk Spring onion, chopped 2 tbsp Sweet potato flour Vegetable oil Handful of arugula to serve	1 tsp Szechuan pepper powder 1 tbsp Chilli oil 1 tbsp Rice wine 1 tbsp Light soya sauce 1 tsp Roasted sesame oil

1. Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
   
2. Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
   
3. Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.