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Happy New Year! Hope everyone has a wonderful holiday season, spoiling your loved ones! Wishing you a new year filled with joy, good health, good friends and good food! Love from Éva

I do apologize for not being more present with my blogging buddies, but we’ve only just returned from our month-long sojourn in Arizona. We had three sets of dear friends visit us for 5-6 days each during our stay; it was a fun-packed time away, also enjoying our dear friends who currently live in Arizona.

I made this delicious winter stew for friends just before we left for Arizona. It was a perfect way to begin winter. The stew was filled with succulent seafood drenched in a creamy béchamel. And if you’re super hungry, you can eat the bowl, or part of it!

Seafood Stew in Sourdough Bread Bowls

Please click here for the original recipe.

Serves 4-6 depending on size of bowls.

Ingredients:

  • 1 tbsp grapeseed oil
  • 1/2 a sweet onion, finely diced
  • 2 celery ribs, diced
  • 1 carrot, diced
  • 8 mini potatoes
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme leaves
  • 1 tsp dried tarragon
  • 2 cups whole milk
  • 500 g mixed firm seafood — peeled shrimp, scallops, lobster meat, mussels, calamari or white fish (cubbed)
  • 1 cup shredded flavourful white cheese, like Gruyère and Asiago
  • Kosher salt (to taste)
  • 4 sourdough bread bowls

Directions:

  1. In a large Dutch oven, heat the oil and sauté the onions until translucent.
  2. Add the potatoes and carrots and sauté until about half-cooked. Add the celery and sauté for about 2-4 minutes.
  3. Lower the heat and add the butter and allow it to melt. Sprinkle the flour into the vegetables and mix well. Cook for a minute or so. Add the dried herbs. Slowly add the milk, stirring to mix into the floured vegetables and bring to a slow simmer, stirring and allowing the mixture to thicken. You may bring this to room temperature and refrigerate until required.
  4. If you have refrigerated the vegetable mixture, simmer on low until the vegetables are thoroughly cooked through. Add the seafood with the longest cooking first (shrimp, scallops, calamari and lastly, mussels). Cook the seafood through.
  5. Add the shredded cheese, mix well and taste for seasoning. Serve piping hot in hollowed out sourdough bread bowls.

Here is that gorgeous winter light again.

Notes:

  • I like to spend as much time with our guests instead of stuck in the kitchen cooking dinner so I try to make as much of the dishes in advance as possible so that my time spent in the kitchen is minimal while we have guests. Because I cooked most of the stew earlier that day, I was able to reheat it and cook the raw seafood quickly without missing too much of the evening.
  • I gently warmed the sourdough bread bowls so that they kept the stew warm a little longer, things cool down so quickly in the winter.
  • I used a mixture of Wild Argentinian Shrimp, Bay Scallops, Mussels, and Chopped Calamari for this dish but white fish would also work beautifully.
  • If the thought of adding cheese to a fish dish offends you, please omit it. The original recipe called for cheddar but I did not wish to add red cheese to discolour the sauce. The cheese adds a nice background flavour with a little body, it’s really not enough to make it stringy.
  • The smooth béchamel flavoured with the tarragon and thyme made a lovely background for the seafood. Our guests loved it, the homemade sourdough bread bowls helped! 😉
  • It’s a really heavy meal, I hollowed out the bread bowls so that there was only about 1 cm of the bowl all around, even so, most of us couldn’t finish it!

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We entertain a lot. I usually like to have a variety of small bites in the freezer to draw upon so I don’t have to think about one course. These shrimp cakes freeze beautifully and reheat very well, the perfect hors d’œuvres for a dinner party.

Vietnamese Seafood Cakes

For the original recipe, please click here.

Makes about 40 bite-size cakes

Ingredients:

  • 140 g “00” flour
  • 5 g baking powder
  • 5 g sea salt
  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 10 g fresh cilantro, chopped
  • 20 g green onions, finely sliced
  • 20 g sesame seeds, toasted
  • 350 g Raw Shrimp, scallops and clams chopped roughly in larger chunks
  • Grape seed oil for frying

Directions:

  1. Combine flour, baking powder and sea salt and mix well.
  2. Whisk eggs with water and ginger.
  3. Pour the wet ingredients into the dry and mix into a paste (about the consistency of pancake batter).
  4. Add the remaining ingredients (cilantro, green onions, sesame seeds and chopped seafood and mix well.
  5. Heat about 1 cm grapeseed oil in a pan. Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  6. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce) and a splash of honey.

 

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 375 mL mousse

Ingredients for the Salmon Mousse:

  • 150 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 100 mL whole milk
  • 120 mL water
  • 2 g agar-agar

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.

 

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Happy New Year! These shrimp cakes are chuck-full of shrimp, in fact, they are more shrimp than cake! And they are packed with the fresh flavours of ginger, cilantro and green onions which work incredibly well with the sweet succulent shrimp! I had intended on freezing them, but they disappeared too quickly so unfortunately I have no idea how they would perform after being frozen. They really don’t take long to put together and they pan fry so quickly, you could make them up in the morning and hold them in the refrigerator until needed, then reheat them at 250F for about 30 minutes. These luscious babies are definitely going on my New Years Eve tapas menu.

Gluten-Free Vietnamese Shrimp Cakes

For the original recipe, please click here.

Ingredients:

  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 1/2 tsp baking powder
  • 30 g coconut flour
  • 1/2 tsp sea salt
  • 10 g fresh cilantro, chopped
  • 30 g green onions, finely sliced
  • 100 g celeriac, finely grated
  • 454 g Raw Shrimp, chopped roughly
  • Grape seed oil for frying

Directions:

  1. Whisk eggs with water and ginger.
  2. In another bowl, combine baking powder, coconut flour and sea salt and mix well. Pour the wet ingredients into the dry and mix into a paste.
  3. Add the remaining ingredients (cilantro, green onions, celeriac and chopped shrimp and mix well.
  4. Heat grape seed oil in pan (about 1 cm deep). Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  5. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce).

Notes:

  • You may use a blended gluten-free flour mix instead of just plain coconut flour, but I found the coconut flour flavour works really well here.
  • Don’t like frying? Try baking them in a 350F

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Late in the summer, I got together with a dear friend whom I haven’t seen in quite some time. We had a long lunch chatting about what’s going on in each of our lives and ended up reminiscing about wonderful vacations we have each had in Spain. Of course, my head goes directly to food and I had couldn’t stop thinking about a spectacular dish we had during one of our first meals in Almaria: a scallop wrapped in Iberian bacon bathed in a corn emulsion! It was out of this world. The delicate flavours worked so well together. I thought this dish could make a lovely starter or a beautiful amuse bouche, appetizer or light main course for the holidays; of course, I put my own little spin on it and it is equally as compelling. In the Notes area, I have made suggestions on how to make this dish vegetarian or vegan.

This scallop wrapped in Iberian bacon bathed in a corn emulsion is the artistic creation of Joseba Anorga Taberna, a contemporary restaurant rated as one of the top ten in Almeria.

Seared Scallops in Creamy Grilled Corn Velouté

A KitchenInspirations Original Recipe

Serves 4 as an appetizer or 2 as a main

Ingredients:

  • 300 g grilled corn (or frozen corn)
  • ~200 mL chicken stock
  • 20 g roasted almonds (with or without skins)
  • sea salt to taste
  • 20 g pancetta, cut into small bits
  • 15 mL grapeseed oil
  • 4-6 large scallops
  • butter
  • 45 mL white wine vinegar
  • Splash of water

Directions:

  1. Rince frozen corn, if using, to defrost. Purée the corn with almonds and the chicken stock until desired consistency is achieved (I used 200 mL for a thicker velouté). Press through a fine sieve to catch all of the corn skins, discard skins. Reserve the creamed corn at room temperature until required.
  2. In a small pan, fry the pancetta in the grapeseed oil until crisp; set on paper towel to remove excess oil. Reserve the pancetta fat (there isn’t much).
  3. Add the butter and reserved pancetta fat to a large cast iron frying pan. Dry the scallops well. When the oil is smoking hot, add the scallops and sear each side without turning or moving. The scallops will release from the pan when they are ready. Flip each scallop only once.
  4. Remove the scallops and cover to keep warm.
  5. Deglaze the pan with the white wine vinegar and splash of water, if using and reserve for drizzle (I did not need to add water).
  6. To serve, spoon the corn velouté into shallow bowls (I like a rimmed soup bowl for a main or a small shell dish as an appetizer. Add the hot scallops, sprinkle on the crispy pancetta and drizzle with the deglazing liquid. Serve immediately garnished with shallot curls.

The subtly sweet corn compliments the delicate sweetness of the scallop, and then there is the salty bacon and the acidity of the pan juices. Heaven!

Notes:

  • This dish can easily be made into a vegetarian or vegan by using King Mushrooms instead of scallops as I have done here (they have a similar texture to scallops and will sear just like scallops). Substitute a robust olive oil for the butter and vegetable stock for chicken stock. Obviously, omit the pancetta but sprinkle the finished dish generously with sea salt for balance.
  • Searing is possible only when the scallop or King Mushrooms are perfectly dry, so pat them dry before you cook them.
  • If you are using frozen corn, add a pinch of sweet smoked paprika to emulate the smokey flavour of grilled corn.

This was our actual dinner, it was very tasty indeed.

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Is anyone else’s mind-blown that it is 2018? Wasn’t it just yesterday that we were freaking out for Y2K? Now 18 years later, we are still here and I’m approaching my 11th year of blogging! Thank you all for your continued support, I feel so grateful to call all of you friends, all over the world. Heartfelt thank you.

Last summer, we visited our dear friends at their Wisconsin home. While we were there, one of the breakfasts we had were some delicious Sausage Crescent Roll Bombs, made super-easy by using regular store-bought crescent rolls! Their version had sausage, scrambled eggs, and cheese, so good. I have to admit, I haven’t had or made a crescent roll for more years than I wish to count but the breakfast idea stuck with me and I knew I wanted to make it for a special occasion. Fast forward to New Years Eve 2017 and we were having friends over for the night, but they are vegetarian so making the crescent rolls as our other friends’ recipe was out of the question, so I improvised and came up with this delicious alternative! Same store-bought crescent roll pastry, but with a twist: I used goats cheese, smoked salmon, caramelized onions, wilted spinach and scrambled eggs, topped off with a creamy Dijon and Dill béchamel sauce. Yup, it’s definitely a winner. And you can freeze them for future breakfasts or brunch! Easy-peasy!

A delicious combination of flavours that are so good, I’ve had the request to make them again and again!

You see how bright the eggs are, they are that way because of the gorgeous yolks!

Smoked Salmon Roll-ups

A KitchenInspirations Original Recipe

Serves 8

To print recipe, please click here.

Ingredients:

  • Olive oil
  • few handfuls of baby spinach
  • 1/2 sweet onion, like vidalia
  • 2 L eggs
  • 15 mL Greek Yogurt
  • 1 package crescent rolls ~235 g (I used this one)
  • 150 g goats cheese, room temperature, loosened with a bit of milk
  • 140 g smoked salmon
  • 5 g butter
  • 5 g flour
  • 125 mL milk
  • pinch of dill
  • 15 mL Dijon Mustard
  • splash of white vinegar

Directions:

  1. Pre-heat the oven to 375°F.
  2. Caramelize the onions in a splash of olive oil. Add the spinach and wilt. Remove from hot pan to cool.
  3. Combine eggs and yogurt and mix well. Add another splash of olive oil to the pan and heat, add the eggs and scramble until softly set. Remove from pan to cool.
  4. Open the crescent roll package according to directions (this was a bit of a challenge for me) and roll out flat. Ignoring the angled pre-cut lines, cut into 8 even strips.
  5. Spread equal amounts of goats cheese on each strip, top with smoked salmon, then the spinach and onion mixture and finally the eggs. Roll-up the strip.
  6. Spray 8-muffin cups with non-stick spray and place one roll into each cup. Repeat until all eight cups are filled. Bake for 15-20 minutes or until golden and pastry is baked through.
  7. Meanwhile, melt the butter in a small saucepan, whisk in the flour and slowly pour in the milk whilst whisking to create a smooth sauce. Whisk in the dill and the Dijon and a splash of white vinegar and cook the sauce until thick and creamy.
  8. Serve the baked roll-up on a warm plate drizzled with the Dijon-Dill Béchamel sauce.

The pastry is slightly sweet which balanced the slightly tart bechamel sauce.

You’ll just have to take my word for it that the recipe makes 8! I freeze them in muffin cups and later transfer them to a zip-lock bag.

Notes:

  • We buy these eggs because they have had the most consistently orange (note pale yellow) yolks with great flavour.
  • For New Years’ Day, I served them on a bed of butter-wilted spinach and garnished with finely chopped green onion.
  • This is a versatile recipe, you can easily make your own version like the original or with ham and cheese, philly steak, etc., you get the drift!
  • Freeze extra roll-ups unbaked in a lightly sprayed muffin tin and when frozen, transfer to a zip-lock bag. To bake, no need to defrost, simply return to a lightly sprayed muffin tin and bake at 375° F in a preheated oven for about 30-40 minutes (or until internal temperature is around 180° F).
  • Have a large group for brunch? Make the roll-ups the night before and store in the refrigerator. Bake in a preheated oven as per instructions.

This is the actual dish I served for breakfast on New Years Day. I put the roll-up on a bed of butter-wilted spinach.

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Although I am not a huge fried food fan (I know, I’m weird), JT loves the stuff. I don’t even like the way it stinks up the house, so if I do pull out the deep fryer, I usually set it up on top of the BBQ outside, sorry neighbours!

Recently, I’ve been experimenting using coconut flour instead of regular white or whole wheat flour in the breading process because I discovered that coconut flour draws moisture out, so it actually makes a fabulous base for a truly crispy coating, much like that of the unhealthy deep frying method. The first time I made this dish, I just eyeballed everything and hoped for the best. I received a lot of mmmmm, yummmm and best of all, JT said, “please make this at least once a week.” If that isn’t the top accolade, I am not sure what is. A week later, I got out my scale and measuring cups to document the recipe. If you like crispy breaded, deep fried-like things, I would encourage you to try this healthier alternative.

I can see using this method to “un-deep fry” many things in the near future!

Crispy Unfried Breaded Fish

A KitchenInspirations Original Recipe

Makes 2, 100 g portions

Ingredients:

  • 200 g firm white fish, like tilapia
  • 40 g (1/3 cup) coconut flour
  • 125 mL (1/2 cup) egg whites
  • 30 mL (2 tbsp water), plus a little more near the end of the breading process
  • 45 g (1/2 cup) whole wheat panko bread crumbs
  • Salt, to taste

Directions:

  1. Cut the fish up into smaller, one to two bite portions, about the same thickness.
  2. With a whisk, beat the egg whites with the salt until frothy.
  3. Dredge the fish in the coconut flour, then dip it into the egg whites until entirely covered. Place the fish back into the coconut flour and coat again, and dip it into the egg white for the last time.
  4. Toss the wet fish pieces into the panko until entirely covered, shake excess off. Place onto a parchment-lined baking sheet. Continue with steps three and four until all of the fish is coated evenly and lined up on the baking sheet. You may need to add a bit more egg or water into the egg white mixture as it thickens with the coconut flour near the end. Discard unused coconut flour, egg whites and panko.
  5. Cover with plastic wrap and allow to rest for thirty minutes to two hours.
  6. Preheat the oven to 200° C (400° F). Bake fish, turning once until both sides are golden and the fish has an internal temperature of 63° C (145° F). Serve immediately with Romesco sauce.

You may toast the panko, like my friend Sissi does, but I find using the whole wheat panko gives it a head start to a gorgeous golden colour.

Notes:

  • Use this recipe in the popular fish tacos (like my friend John’s recipe), but these are much healthier.
  • These fish pieces would also make a delicious hors d’œuvres, serve with tartar sauce.
  • The facts below do not include the frying process.
  • Recently, I have been adding about a tablespoon or so of toasted black and white sesame seeds and it really enhances the crispy texture as well as adds lovely flavour (I wish I had taken a quick pic of it, they are truly fabulous).

This is the nutritional breakdown of the coconut flour breading.

All purpose flour and whole egg breading.

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