- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
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Category Archives: Seafood
Bouillabaisse is the fish lovers favorite soup and is from Marsailles Southern France. It is a combination of the fresh fish filets with some shellfish i.e. shrimp, mussels and some vegetables. I have created my own recipe and it is a simplified version of the regular Bouillabaisse recipe. I hope you will enjoy it too!
For the Soup:
(***All the fish ingredients can be altered according to what type of fish or shellfish you like, only important note is that the fish fillet that I enjoyed using each time is a white fish i.e. Halibut, red fish, grouper and as shellfish I like to use shrimp, and mussels but not too crazy about scallops, so please use the ones that you like with this recipe.)1 1/2 cup small colorful potatoes ( aprx. 10 of them or fingerling potatoes/washed and no need to peel!) 14 oz./or 2 medium size filet of White Fish ( Halibut is very fresh right now it is the season, or grouper, sea bass can be a good choise too) prepared ( cleaned, and cut into 2 inch strips) 4 scallops 6 large shrimp ( peeled and cleaned) 8 black fresh mussels ( optional/ washed, brushed and cleaned) 3 garlic ( peeled and crushed) 3 tbsp Olive Oil 1/3 cup white wine 5 medium size tomatoes ( peeled and chopped) Salt to taste 2 tbsp chopped Basil 2 tbsp chopped chives 1 1/2 tbsp of Cream ( heavy Cream or optional Milk)
Prep Time : 25min Cook Time : 40min
Ready Time : 65 min
Servings : 6 servings
Clean the fish and prepare it into strips or medium size chunks.
Wash the potatoes.
Peel and wash tomatoes. Place 3 tbs olive oil on a small pan and add 3 crashed garlic cloves. After sauteing add the tomatoes and wine, salt and pepper as well. On low medium heat boil the sauce slowly until everything is well cooked for about 10-15min add the 1 1/2 tbsp heavy cream as well ( or fat free milk if you are dieting!).
On a deep dish (that can be used in the oven), place the fish fillet, along with the potatoes. (Note: Do not place the shellfish, we are going to add the shellfish at the last 10 minutes to avoid overcooking of the shellfish!)
Pour the tomato sauce on top of the fish. Add the basil as well and place in the oven at 350F.
Bake the fish for 20 minutes and add the shellfish by mixing in to blend with the sauce, (shrimp, mussels, and scallops) for about 10-15minutes more.
After it is cooked, place some more fresh basil on top of the dish.
Serve on an individual deep dish with chives!
This dish is great to prepare for a party dish, for an evening dinner, or just as a side for a salad dish. Simple, elegant and very tasty!
Details:Prep Time : 20min
Cook Time : 8-10 min
Ready Time : 30
Servings : 12 skewers ( 6 servings)
1 Lb Salmon with(clean, pull out any pin bones, trim the fat and skin the fish using the filleting knife or can ask the fish department at your local store to prepare for you).
For Marinade:3 tbsp Shoyu ( Japanese soy sauce) 1 1/2 tbsp sugar 1 tsp Rice Wine Vinegar 3 tbsp Sake ( if not use Vodka)
For the Ginger Soy Dressing:1 1/2 tbsp fresh ginger ( peeled and minced) 2 1/2 tbsp chives ( or scallions fine part/ finely sliced) 2 tbsp lime juice 7 tbsp shoyu ( Japanese soy sauce) Extra Equipment:
12 wooden skewers presoaked in cold water
Cut salmon into 48- 1 inch cubes.
For the marinade, place soy sauce, sugar, sake, vinegar in a small pan and boil over medium heat. Simmer for 10 minutes until the syrup is thick and cool.
For the ginger soy dressing, mix ginger ( that has been finely chopped), chives ( minced), lime juice, soy sauce together and let it stand in room temperature to allow the flavors to blend.
Mix the marinade that has cooled with the salmon in a deep dish for at least 15 minutes.
Place the salmon cubes on the skewers 4 piece at a time and broil in medium heat for 4 minute each side or until golden color.
Place them on a serving dish and serve with rice or grilled vegetables Japanese style. Place the ginger dressing on the side of the serving plate, and use it for the salmon as dipping sauce.
“Grilled Whole Branzino Fish/ European Sea Bass”
Branzino is also known as European Sea Bass. It is among the most popular fish from Mediterranean Sea. It has a mild flavor with very little bones to remove and it is easy to cook because it holds its shape after we grill it. It is a great light dish and can be served with salad, baked potatoes or just with grilled vegetables.
I will also suggest other Fish choices for this dish i.e.: Dorado, Red Fish,