This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.

I made this dish a couple of times because the first time the mashed potatoes didn’t brown on the top, and since you should never over cook fish I was afraid to leave it in the oven any longer. So the second time I made it I just put it under the broiler and it came out perfect. This recipe was adapted from The Newlywed’s Cookbook.

 

This recipe was very easy and makes a nice presentation for entertainment. With this heatwave I’ve been looking for outside grilling recipes. This is from The Joy of Grilling from Joe Famularo. It makes 6 servings.

 

 

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This recipe was so easy and delicious that I made this twice for dinner in the past few weeks. Do follow the directions and cut out the red part of the fish, it’s a bit tougher than the rest. You may want to use plum tomatoes cut in half and possibly quartered into thick slices or they may fall off.  It can served along with any rice dish. Courtesy of Culina Mundi.

I’m always looking for new ways to cook salmon so when I came across this pamphlet for honey recipes I was inspired. The glaze was delicious but felt the fennel spice was too strong for my taste so I would either eliminate or the reduce the amount next time.

For the orange honey glaze:

3/4 cup orange juice

1/4 cup honey

2 tablespoons lemon juice

1 teaspoon of grated ginger

1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoon of water

salt and pepper

For the salmon:

2 egg whites

2 tablespoons cumin seeds

2 tablespoon whole coriander

2 tablespoons fennel seeds

2 tablespoons vegetable oil

4 4oz wild Alaskan salmon or halibut filets with skin on

In a small saucepan whisk together orange juice, honey, lemon juice and ginger. Bring to a simmer over medium heat; whisk in the cornstarch mixture and simmer for 1 to 2 minutes whisking constantly, until the mixture  thickens. Season with salt and pepper and keep warm.

In a shallow bowl, lightly whisk the egg whites until foamy.  In an electric spice grinder or blender, grind all the spices to a coarse powder and spread on a plate.

Dip the flesh side of the filet in the egg whites and then the spice mixture. Cook in a saute pan heated with the oil over medium heat with skin side up. Careful not to burn the spices. Serve on a plate and drizzle with the glaze.

Cuban styled shrimp served over white rice. This is a meal my mother used to make for us. However, she didn’t use recipes so here’s one courtesy of Ana Quincoces Rodriquez, Cuban Chicks can Cook.

2 pounds medium peeled and de-veined shrimp

1/2 cup olive oil

1/2 cup dry cooking sherry

1 1/2  tomato sauce

1 medium green pepper finely diced

1 large Spanish onion finely diced

4 garlic cloves minced

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon oregano

1/2 cup fish or vegetable stock

In a large heavy pot heat the oil over medium heat. Add the garlic, onions, and pepper and saute for 5 to 10 minutes. add the tomato sauce, wine, stock, bay leaf, salt and spices and bring to a boil.  Cover and reduce heat and simmer over low heat for about 30 to 40 minutes.

Adjust the seasoning by adding salt if necessary and bring to a boil again. Add the shrimp while stirring frequently till it turns pink for about 5 to 10 minutes. Allow the shrimp to sit for a few minutes to allow the flavor to penetrate fully.

I found this recipe on the internet but it stated that it came from Julia Child. It was slightly different so I incorporated  both. I would hold off on adding the cream until you see the consistency in the mousse and make sure the stock is really simmering before you place the scoop in.

Here’s what you need;

Pate a choux (see recipe)

white wine sauce (see recipe)

1 1/4 pounds of )2 1/2 cups packed) well chilled skinless and boneless halibut, monkfish.gray sole or winter flounder

1/2 teapoon of salt

1/4 teaspoon of white pepper

4 to 8 tablespoons chilled heavy whipping cream

2 tablespoons of chopped truffle or a large pinch of nutmeg

6 cups of homemade fish stock or store bought

3 tablespoons of grated Swiss cheese

1 tablespoons of butter cut into pea size pieces

For the Pate a Choux;

1 cup of water

1 teaspoon of salt 4 tablespoons of butter or 1/2 of stick

3/4 cup of flour

2 large eggs

2 egg whites ( 1/4 cup)

For the white wine sauce;

5 tablespoons of butter

7 tablespoons of flour

1 1/2 cups of boiling milk

1 1/2 cups of boiling fish stock ( I substituted the  1/2 cup with white wine)

1/8 or about a  teaspoon white pepper

3/4 to 1 cup of heavy whipping cream

1/4 teaspoon of lemon juice

Prepare the Pate a choux:

In a saucepan, bring water to a boil with the salt and butter. A soon as the butter melts remove the pan from heat and add all the flour at once a beat with a wooden spoon. Then beat over medium high heat several minutes until it forms a mass. Remove from the heat and one at a time beat in the eggs, then the egg whites.

Set the saucepan over a bowl of ice water to cool down. Leave it there while you prepare the fish. Make sure it well chilled before combining the two.

Prepare the white wine sauce;

Cook the butter and flour together slowly about 2 minutes, not letting it turn color. Remove from heat and beat in the boiling milk, oiling stock and salt and pepper. Bring to a boil and cook for 1 minutes more. Sauce will be very thick. Reduce the heat and add very slowly add the cream. Adjust salt and pepper and add lemon to taste.

Cut chilled fish into 1 inch pieces and place in a food processor along with the chilled pate a choux, salt pepper and 4 tablespoons of cream. Process for 30 seconds and  stop and scrape the sides with a spatula. If mixture is too stiff add more cream however it should hold its shape.

Using a 12 inch skillet with high sides pour in the stock. It should be at least 2 inches deep. Bring to a simmer, don’t boil or you’ll overcook the quenelles. You can test it by dropping a dollop in the stock and taste. Blend in the truffle or nutmeg.

Using a wet spoon dip it in the mixture to create a rounded mass. Using the back of another wet spoon to smooth out and then slip it under it to loosen it up and drop in the liquid.

Poach uncovered for 15 to 20 minutes. They are done when they double in size and turn over quickly.

Remove with a slotted spoon onto a rack or towel. To assemble, pour 1/4 inch of the white wine sauce in a 13 by 9 baking dish. Arrange the drained quenelles on top, then spoon the rest of the white wine sauce over each one and sprinkle with the cheese and dot with the butter. About 15 minutes before serving place in the oven 350f for 10 minutes or heated through. Julia Child’s recipe called for the broiler so I did both in order to get the top a little golden.