Salmon Cream

Very simple and divinely delicious creamy dinner. It's even more delicious spread on natural toast or with a toasted butter garlic baguette. we can prepare the salmon ourselves, fried in a pan, but I'm a fan of simplicity and I bought the salmon flakes ready. 

Ingredients: 200g Salmon Flakes, 160g Soured Cream, 2tbsp Nature Soft Cheese, Chive - to taste.

I can actually skip the recipe, because it is so simple that even those who have no cooking skills can prepare it. And really, because you don't have to cook, unless you consider baking a baguette as such. Because we can also buy the baguette with butter in the store, right?  So...Mix the soured cream, lemon zest and finely chopped chives in a bowl, add the salmon flakes, season with salt and ground pepper and mix thoroughly. Put it in the fridge for half an hour before consumption so that the flavors can combine. Baking the baguette is also really simple.  I won't even write the amount, because everyone can add everything according to their taste. Mix the butter at room temperature with the grated garlic and finely chopped parsley and season with salt and pepper. Then spread it on the sliced baguette and bake it in a preheated oven  (180C/ fan )until golden brown.

Soy Fish with Creamy Miso Dressing

A wholesome dinner idea that can be made from any kind of fish, and can even be served without rice. I had a small head of broccoli at home, so I cooked that as well. And because there is never enough vegetables.

Ingredients ( for 4 person ): 4pcs Basa Fillet, 160g Blanches Edamame Beans, 100g Green Beans, 1cup Basmati Rice, 2tsp miso Paste, 4tbsp Mayonnaise, 2tbsp rice Vinegar, 2tbsp Soy Sauce, Crispy Onion - to taste.

Cut off the ends of the green beans - we don't need that - cut them in half. Heat a little olive oil in a pan. when hot, add the rice and fry until white, then add the green beans and cover with twice the amount of water. Season with plenty of salt and ground pepper, wait until it boils, then cover and cook at a low temperature for 13 - 15 min. When the rice has absorbed the water, take it off the heat, add the edamame beans and set aside, cover, until serving. Beat the miso paste, mayonnaise, 1tbsp of soy sauce and 1tbsp rice vinegar with 2tbsp of cold water. Season with salt and ground pepper. This creamy miso paste. Mix the remaining soy sauce and remaining rice vinegar with a little olive oil in a bowl. We can add a pinch of salt and ground pepper. Dry the fish fillets with a kitchen paper, lightly salt and pepper them and put them in the marinade. Let it marinate for about 10min. Heat a non - stick pan with 1tbsp of olive oil. If it is hot, put marinated fish in it, making sure to rinse off the marinade thoroughly, and fry for 4 - 6min, or until the fish is golden brown.

Fish Tacos

We love...Actually, we love all this type of food. so far I've always made it with chicken, but fish is also cool. I thought three tacos per person would be enough, but it was so filling that we were full with two tacos. Let me note that we eat very little compared to the average.

Ingredients ( for 4 person ): 4pcs Basa Fillets, 320g Carrot & Cabbage Slaw Mix, 4tbsp Chipotle Paste, 4tbsp Cornflour, 1tsp Chilli Flakes, 2tbsp Honey, 2pcs Gem Lettuce, 4tbsp Mayonnaise, 12pcs Plain Tortillas, 2tbsp White Wine Vinegar.

Dry the fish with a kitchen paper, add salt and pepper and grate a lime zest. For the spicy batter, mix the cornflour with 4tbsp of plain flour, the chili and 120ml of cold water in a bowl. Heat a non - stick frying pan with a little olive oil. Meanwhile, roll the fish in a little flour and then in the sicey batter. When the oil is hot, add the fish and fry for 5 - 7 min, or until it becomes a nice golden brown. Put the carrot and cabbage mix in a bowl with the cleaned and cut into strips lettuce, Add the mayonnaise, 1tbsp of vinegar, salt and pepper and mix thoroughly. ( You can make it sweeter with a little sugar. ) Put the chipotle paste in a bowl with a remaining vinegar and honey, season with salt and ground pepper, add a cube of butter and put it in the microwave for 20 - 30sec, until the butter melts in it. When ready, heat the tortilla in the microwave for a few sec, then fill it with the salad the fish cut into srips, and sprinkle with the honey chipotle sauce. And if we have tomatoes and pickled red onions, it makes our tacos even better.

Lemon Fish with Spinach Sauce

You should know about me, that I love spaghetti. When we go out to eat,no matter what delicius food is on the menu, I always choose spaghetti. Can be simple carbonara or shrimp spaghetti, the point is that it should be spaghetti. This now I made it with spaghetti for myself, I baked potato slices for the boys. Can be made with any fish.

Ingredients ( for 4 person) : 4 Slices of Fresh Fish, 2pcs Lemon, 4pcg Garlic Clove, 150gr Spinach, 50gr Italian Cheese.

If you make it with pasta be sure to set aside 3dl of the pasta cooking water, because you will need it for the sauce. So, wash and dry the fish with a kitchen paper, then season with salt and pepper. I have fish seasoning, so I seasoned it with that. Grate the lemon peel and half of the garlic, then sprinkle it on the fish and set aside. Heat 2tbsp of butter in a pot, then add 1tbsp of flour and toast it, stirring constantly. Add 3dl of milk, the grated italian cheese and the washed and chopped spinach. Pour in the pasta cooking water set a side, grate the remaining garlic, season with pinch of salt and ground pepper, and cook until the sauce thickens. Finally, heat a large pan 1tbsp of olive oil, once hot, add the fish and fry for 3 min per side.

Miso Salmon with Avocado and Sriracha Mayo

Very simple salmon recipe, maybe slicing the vegetables took the longest. It was originally supposed to be made with sushi rice, but we don't like that, so we made basmati rice for it instead. I think it's a really relaxed, lighting - fast dinner even without a side dish.

Ingredients ( for 4 person ): 4pcs Skin On Salmon Fillets, 2pcs Avocado, 1pcs Cucumber, 3tbspWhite Miso Paste,4tbsp Mayonnaise, 1tbsp Sriracha Hot Chilli Sauce, 10gr Black Sesame Seeds, Spring Onion, Dill, Parsley - to taste.

So, I will not describe how to prepare the rice. I've made it countless times and it's up on the blog, so it's a bit boring. The bottom line is that I cooked the salmon, sliced the vegetables, mixed the sauce and it was done. Don't forget to wash and dry the salmon. So, mix the miso paste with about 2tbsp olive oil in a bowl. Add a little black pepper as a seasoning, then turn the salmon in the marinade and set aside. While the salmon is marinating, cut the avocado in half, remove the seed and scoop it out with the help of a spoon. Slice it put it in a bowl, then sprinkle a little lime or lemon juice on it so that it doesn't brown, then cover it with foil and set it aside until ready to serving. Cut the cucumber in half, no need to peel it, then scrape out the seeds with a teaspoon. Slice thinly, place in a bowl, season with a pinch of salt, ground pepper, sugar, mix and set aside until to serving. Put the mayonnaise and chili sauce in a bowl, add 3 - 4tbsp of cold water, mix up, then set aside. Cut the spring onion into rings, and chop the parsley and dill into small pieces. These are only needed for decoration. Heat a non - stick pan with a little olive oil. when hot, add the salmon skin side down and fry for 3min, then turn it over and fry the other side for another 3min. When ready, pile the sliced avocado and cucumber on top of the side dish, put the salmon on top, then sprinkle with the spicy sauce and sprinkle the top with sesame seeds.

                         

Spicy Buffalo Fish

After a lot of pasta and meat, I brought a light fish meal. Not buffalo fish, just a simple basa fillet with salad and delicious sauce. I just made corn rice with it, but it's a great little dish for almost any side dish.

Ingredients ( for 4 person): 4pcs Basa Fillets, 15ml Cider Vinegar, 30gr Crispy Onions, 1tsp Dried Oregano, 2pcs Garlic Clove, 2pcs Lettuce, 1pcs Carrot, 1pcs Red Onion, 2tsp Ground Smoked Paprika, 100ml Mayonnaise, 50ml Sriracha Hot Chilli Sauce, 8tbsp Cornflour.

Wash the fish and dry it with a kitchen paper, then season and set aside. I have fish spice mix at home, I sprinkled it with this, but it is enough to season it with salt and ground pepper. While the fish is marinating, pick the lettuce leaves, wash them thoroughly and dry them, and finely chop. Peel and grate the carrot, peel the red onion and cut it into strips. When we are done with this, put the salad, carrot and red onion in a bowl, then put it aside until serving. Prepare the sauces. Put 20gr of butter in a small bowl with the sriracha chili and half vinegar, season with ground pepper and sugar, then put it in the microwave for 1min. When the melted, add 1tbsp of cold water and mix thoroughly, and set aside. Put the mayonnaise in a small bowl, the crushed garlic, the oregano and the other half of the vinegar. Season with salt and pepper, add 1tbsp of cold water and mix. Put the corn flour and smoked paprika in a bowl, sprinkle salt and pepper and mix. Heat a non stick pan with a little olive oil. When it's hot, roll the fish in the spicy flour, then fry for 6 - 8 min or until it's not crispy. When serving, sprinkle with the dressing and sprinkle with the crispy onion.

Cod with Quick Hollandaise and Butter Rice

The essence is not in the kale and rice, but in the fish and the sauce. I suddenly noticed that dinner was ready, so quick and easy.

Ingredients ( for 4 person): 4 Slices Cod Fillet, 2pcs Smoked Garlic Clove, 300gr Basmati Rice, 240gr Shredded Kale, 100ml Mayonnaise, 30ml White Wine Vinegar, 2tsp Sweet Mustard,  Dill - to taste.

First, we melted about 50gr of butter, and 2 tbsp of olive oil in the pot. Once hot, add the rice, fry for 1- 2 min, then pour 500ml of water. Season with salt and pepper, and cook covered on low heat, until the rice absorbs the water, and the rice is soft. Set aside until serving. Wash the kale thoroughly and dry it. Heat a little olive oil in a large pan, then add the crushed smoked garlic and fry for 1 - 2 min. Add the kale, season with salt and pepper, and sprinkle with a little water and cook until the kale is soft. Dry the fish with kitchen paper, and season with a pinch of salt, pepper and little fish with spices. Heat a non stick pan with a drizzle of olive oil over a high heat. Once pan is hot, add the fish, and cook for 4 -5min, on each side it until cooked through. Melt 80gr butter in a pot, over a low heat. Once melted, remove the pot from the heat, and add mayonnaise, mustard and vinegar, and chopped dill. Season wit salt and pepper, and stir until the sauce thickens.

Peri - Peri Spiced Fish Cakes with Parsley Potato and Spicy Peas

The fish and green peas go well together. We love them very much.

Ingredients( for 4 person): 4pcs Basa Fillets, 320gr Green Peas, 1tsp Dried Chilli, 2pcs Garlic Cloves, 100ml Mayonnaise, 60gr Panko Breadcrumbs, 2tbsp Peri - Peri Spice Mix, 2pcs Sweet Potato, 6pcs White Potato,10gr Vegetable Stock, Menta and Parsley - if desired.

Peel and chop your sweet potatoes into small bite size pieces. Add to a bowl, then cover the bowl with cling film and put in the microwave for 6 - 8 min, or until the potato are fork tender. Meanwhile cut your white potatoes (skin on) into small bite pieces. Add to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10min or until fork tender, then drain and cool. Pat your Basa fillets dry with kitchen paper, and chop into small bite sized pieces. Once sweet potato is done and cooling, add the chopped Basa with your vegetable stock and half your peri - peri spice mix and 2tbsp flour and mix it all together. Add your panko breadcrumbs to a plate with a generous drizzle of olive oil and pinch of salt and pepper. Divide the fish mixture equally and shape into 1 fish cake per person, then press into the panko breadcrumbs firmly to evenly coat. Heat a large wide based pan with plenty of olive oil over a medium heat. Once hot, add the fish cake in the pan and cook for 12 -15 min or until cooked through. While the fish is cooking, heat a large pan with 2 tbsp olive oil and a knob of butter. Once hot add the chopped parsley and the cooked white potato, season with plenty of salt and everything good mix up. Finally, heat a pot with a knob of butter over medium heat. Once butter is hot add the chopped garlic and your dried chilli and cook for 1 min or until fragrant. Add your green peas and chopped mint with pinch of salt and ground black pepper, and splash of cold water and cook for 10 -13 min, or until the peas is soft. 

Herb - Crusted Fish with Russian Potato Salad

 In Hungary, this salad is called a French salad. Instead of eggs, apples are added.

Ingredients (for 4 person): 2pcs Egg, 4pcs Basa Fillets, 300gr Green Peas, 2pcs Carrot, 1pcs,Cucumber, 60ml Cider Vinegar, 150ml mayonnaise, 60gr Panko Breadcrumbs, 2pcs Shallot, 6pcs White Potato, Dill and Parsley - if desired.

Add your eggs to a pot of boiled water with pinch of salt and bring to the boil over a high heat. Once boiling, cook for exactly 8 min for a perfect, mid - boiled egg, then fill a bowl with very cold water, add the cooked eggs to the bowl and set aside. Reserve the pot. Top, tail, peel and chop your carrots into bite sized pieces. Chop your potatoes into bite sized pieces. Add the chopped potato and carrot to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10- 12 min, or until fork tender. When is ready, dry and set aside and cool. Add the cucumber discs to a bowl with cider vinegar, chopped dill, a pinch of salt, pepper and sugar, and 2 tbsp boiled water and set aside to pickle. Combine the chopped parsley with your panko breadcrumbs,2 tbsp olive oil and generous pinch of salt and pepper. Pat your Basa fillets and dry with kitchen paper. Then add to a baking paper lined baking tray and sprinkle over the parsley breadcrumbs. Put the try in the oven ( 200 C ) for 12 - 15 min or until cooked through. While the fish is cooked, add your blanched peas to a colander and pour boiled water all over them to refresh them. Transfer the cooked and cool potato and carrot to a bowl with the peas and sliced shallot. Add your mayo with a pinch of salt and pepper and give everything a good mix up. Finally peel the cooled eggs and cut into wedges.

Buttery Paprika Basa With Tomato Basmati Rice and Shreded Kale and Cruton

Here is another fish recipe,which is made even more delicious by the paprika and butter spice.

Ingredients(for 4 person): 4pcs Basa Fillets, 2 pcs Ciabatta, 2 tsp Dried Oregano, 4pcs Garlic Clove,  2tsp Ground Paprika, 2pcs Lemon, 240gr Shredded Kale, 4pcs Tomato, 210gr Basmati Rice,

Add the chopped tomato and crushed garlic to a food processor with 3tbsp olive oil.Season with a generous pinch of salt,a few grinds of black pepper and a pinch of sugar and blitz until smooth - this is tomato dressing. Heat a large pot with 2 tbsp olive oil over medium high heat. Once hot,add your basmati rice and cook for 1 - 2 min. Add your tomato dressing with 500ml water,and bring to the boil over a high heat. Once boiling,reduce the heat to very low and cook,covered for 15 - 20 min or until all the water has absorbed and the rice is cooked. Once done,remove from the heat and set aside lid on to steam until serving. Tear your cibattas roughly into bite - sized pieces.Add to a baking paper - lined baking tray,with a drizzle of olive oil and a generous pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 160 C 10 - 15 min, or until is golden. Dry the basa fillets with kitchen paper. Heat a large wide - based pan over a medium - high heat with a large knob of butter. Once melted,add your ground paprika and dried oregano with a pinc of salt and pepper,and mix everything together. Add your basa fillets to the pan with the juice of half your lemon,and cook for 3 - 4 min on each side. Wash the shreddad kale thoroughly,and dry with kichen paper. Heat a large pan over medium high heat a large knob butter. Once hot add, your shredded kale,season with very generous pinch of salt and pepper,and add splash of water,and cook for 5 - 7 min,or until beginning softened.

Basa Fillets with Mixed Potato Mash and Green Peas and Curry Ketcup.

We love fish, This is why we eat it 1 or 2 times a week, however it is prepared.

Ingredients (for 4 person): 4 Basa Fillets, 30ml Henderson's Relish, 320gr Green Peas, 1tbsp Curry Powder, 2tsp Ground Paprika, 120gr Panko Breadcrumbs, 4 pcs Sweet Potato, 4pcs White Potato, 60ml Ketchup.

Peel the sweet and the white potatoes, cut them into small pieces and cook them in salted water for 4-5 minutes after the water is boiling. When ready, pour off the water, add a little butter and cream then crush and mix everything until its creamy. Add a handful of flour to a plate and a splash of milk to a small bowl. Add your panko breadcrumbs to another plate with your ground paprika. Coat the basa fillets in the flour, tap off any execs then add it into the milk and finally press it into the breadcrumbs firmly to evenly coat all over. Heat a large wide - based pan with a very generous drizzle of olive oil over a high heat. Once hot, add the coated basa fillets, and cook for 3  min, on each side or until golden and crispy. Heat another pan with a little butter, add the green peas, season with salt, ground pepper, sugar and add a little water and simmer for 10-15 minutes. Finally, combine your ketchup in a bowl with your curry powder and henderson's relish and a pinch of salt and ground pepper. This is your curry ketchup.