Recipes and Rantings from a Self-Confessed Foodie
Fish Main Dishes
We have tried fish recipes from around the world and have shown you our take on these recipes.
We show you how to make Moules Provençale, the tomato-based cousin of the internationally-famed Moules Marinière. Deliciously tasty, it is best accompanied by fries and/or crusty bread, to soak up any left-over sauce.
We also show you how to cure fish. Our incredibly simple Cured Salmon recipe shows you a super-tasty alternative to using shop-bought smoked salmon. It has a beautifully subtle salmon flavour that can be used as a main course, or as a snack, with savoury biscuits and cream cheese.
On the smoking front, we give you an insight into hot smoking with our Smoked Hake Kedgeree recipe. Smoked fish has a much deeper flavour than that of cured fish. Furthermore, it also takes on a different smoky flavour depending on the type of wood chips used. In a future post, we will be giving you further information on which “flavour” of wood chip to use, according to the recipe. This particular recipe uses turmeric, cumin and Parmesan cheese, to give you a simply mouth-watering accompaniment to the creamy basmati rice.
All of our recipes can be used at home. I hope you enjoy our fish recipes!
Lobster tail is a wonderfully indulgent dish, with creamy, meaty lobster, dressed to impress, served with vegetables of your choice. A wonderful dish for any special occasion, it´s my absolute favourite crustacean. Ingredients (Serves 2) 2 lobster tails 1 large sweet potato, peeled and cut (read more…)
Who doesn´t love a tasty paella? Currently living in Spain, it was pretty easy to find a good supplier of “paelleras” (paella pans). Pairing the right-sized pan with a good “paellero” (twin-ringed gas burner) helps to ensure the ingredients are cooked evenly, resulting in perfectly (read more…)
I have recently become increasingly interested in Japanese culture and gastronomy, so thought I would have a go at one of the dishes we in the West associate most with Japan. Sushi, or more correctly, Maki Sushi. I have included my simple take on this (read more…)
This Salmon and Lemon Quiche is deliciously light and fluffy. You could substitute the salmon with any fish, and for a stronger flavour, you could use a smoked variety. Ingredients (serves 4) Pastry Case 175 g plain flour a pinch of salt 40 g butter (read more…)
Who doesn´t love one of France´s signature dishes, moules frites? Hot, steaming mussels, accompanied by delicious French fries! Personally, I prefer moules Provençal to the more popular moules marinière, as I´m a huge fan of Mediterranean flavours. When my wife and I took summer holidays (read more…)
In a previous post, An Introduction to Smoking Foods, I covered the subject on how to hot-smoke food. In this post, I´d like to take a look at an alternative method of preparing food for consumption. An Introduction to Curing investigates the use of salt (read more…)
The flavours in this smoked hake kedgeree dish go so well together. Be patient when cooking the rice, as you´re looking for a creamy consistency. This is simply one of my favourite fish meals of all times! If you enjoy this recipe, why not try (read more…)
Having tried my new smoker once already, I thought it time to give it another try, this time with salmon. The resulting smoked salmon was perfect for a creamy smoked salmon pasta dish. The fish didn´t need brining as it is such an oily fish (read more…)