Mussels in a Tomato Broth with Rouille

One of my favourite seafood meals. Easy to prepare, light and delicious. Purchase clean mussels, there is a lot of waste so buy lots, they are relatively inexpensive. I usually allow five hundred grams per person. The rouille is also quickly made by using commercial mayonnaise, garlic and some hot smoked paprika. The broth and roiulle can be made in advance and stored in the refrigerator.

Tomato Broth

1 onion, finely diced

2 cloves garlic, crushed

1 large can diced tomatoes

1 red capsicum, small dice

1 pinch saffron

1/2 - 1 teaspoon chilli flakes

1/2 cup white wine

1 cup water.

Salt and black pepper

Use a large wide pan that will take the mussels in a single layer if possible. Soften the onion in a little oil, add garlic and cook for another minute. Add tomatoes, capsicum, saffron, chilli flakes, white wine, water and a generous grind of black pepper. Simmer for 10 minutes.

To Cook Mussels

Place cleaned mussels into hot broth, bring to boil and then turn heat down.. Cover with a lid and simmer for a couple of minutes. Turn off heat and let the mussels steam for a few minutes. They should open up, however, some may not. Some prefer to discard unopened mussels but I am not bothered about this and open them. 

Rouille Toast

Crusty bread, sliced and toasted

1/4 cup good quality egg mayonnaise

1 clove garlic, crushed

2 or more teaspoons hot smoked paprika

Combine the mayonnaise, garlic and paprika, mix well. Adjust flavour to taste, add more paprika or garlic as desired. 

Spread roiled mixture ont toasted bread.

To Serve

Ladle mussels into a bowl , pour over some of the broth. Top with chopped parsley and a slice of Rouille toast.

Fish with Caponata Style Sauce

This is the time of year when we ( and my friends) seem to have and endless supply of tomatoes, zucchini and eggplant in the garden.  They appear frequently on the menu - in, on and with just about everything. Caponata is a Sicilian dish that is very similar to the French Ratatouille and contains capers and a little vinegar and sugar to give a slightly sweet and sour flavour. I have had many versions of Caponata and Ratatouille and do not for a minute think this version is authentic. Leftover sauce is delicious with pasta or even as a base for baked eggs.

Follow my lead and create the version that you like using the proportions and combinations of flavour that you like.  Unlike most versions I steam or microwave the eggplant rather than frying as it absorbs a lot of oil and I prefer a less oily version, particularly when topping with the basil oil. I like more tomato, fresh at this time of the year and will use celery if I have some and sometimes a very finely chopped zucchini. I use dried salted capers soaked in a little water and then rinsed before chopping. Use whatever fish you like as long as it is a firm fleshed fish, I like Rockling and sometimes use salmon. This is served with some leftover rice that has chickpeas added to make enough for everyone, use plain steamed rice, couscous or even some cooked pasta.

If the fillets are thick you might like to 'butterfly' them. Slice through the middle but not all the way through and then open out.

Fish Braised in Caponata 

with Basil Oil

Caponata 6-8 tomatoes, diced into small pieces (400 g tin) 1 red onion, finely diced 1 eggplant, diced into very small pieces 1 stick of celery 2 cloves garlic , crushed Freshly ground black pepper 1 tablespoon oil 1 tablespoon capers, chopped finely 1 -2 tablespoons caramelised balsamic or substitute 1 -2 tablespoons vinegar and 2 teaspoons brown sugar Freshly ground black pepper Chopped parsley, optional

1 portion of fish per person Basil Oil 1 bunch basil – leaves only 1 clove garlic 1/2 cup olive oil or a little more Optional to serve Steamed Rice or Steamed rice with chickpeas Lightly steamed broccolini

Method

Place eggplant in a bowl with a little water and microwave on high for three minutes.

Heat oil in a saucepan, add onions and celery reduce heat to allow to soften. Add garlic and continue to cook a further minute.

Add tomatoes and eggplant and cook until all the vegetable are soft and the mixture is thick but not dry. Add some water if it is becoming too dry.

Add remaining ingredients and check flavour. Adjust flavour to taste with more vinegar or sugar.

Place fish portions on top of the Caponata. Cover and cook for  3-4 minutes, turn fish over and cook a further 2 -3 minutes or until fish is cooked.

Basil Oil

Combine basil leaves, garlic and oil in a food processor. Process until basil is finely chopped. Scrape into a clean plastic container. Adjust consistency with a little more oil. Unused oil can be frozen for another time.

To Serve

Place the rice and chickpea combination on the plate.

Top with broccolini.

Place the fish portion on the stack and then spoon over some Caponata

Top with the basil oil.

Beetroot Cured Gravlax with Cream Cheese, Onion and Dill Sauce.

From time to time I make gravlax, a Scandinavian cured fish that is an excellent alternative to smoked salmon. It is easy to make but is best made with a large piece or side of salmon. I particularly like adding Beetroot to the cure, the colour of the Beetroot seeps into the flesh of salmon and creates a lovely blush on the outside edges.

A side of salmon makes quite a large amount which makes it a good choice for Christmas or when you have large numbers or a number of events in a short period of time.

Every third year we host a breakfast on Christmas Day. It has been a long standing tradition between three families who take it turn about and we start early! I try to do something different each time we host, this year we had a bit of a Scandinavian theme and included the gravlax, some home made rye crispbread and cinnamon scrolls.

Gravlax is easy to make but you need to allow at least twenty four hours for the cure to work, a large piece of salmon needs a couple of days.

Beetroot Gravlax

1 side salmon (anywhere from 750 g, this piece weighed 1.5 kg but needed to be trimmed )
2 beetroot, washed and peeled
1 cup coarse salt
1/2 cup raw sugar
1 bunch dill ( keep 1/4 of the bunch for serving)
1 teaspoon ground black pepper
2 -3 juniper berries, crushed, can be omitted but add to the flavour.
1/3 cup vodka or gin

Technique

To make the cure blend all the ingredients together. If making by hand you will need to finely grate/chop the beetroot and dill.

Trim the salmon to fit your dish.

Remove the skin (optional) and pin bone or get the fish shop to do it for you.

The dish needs to be a non reactive dish like this pyrex dish. The side of salmon that I purchased was quite a bit bigger and used the excess in another meal.



Line the dish with a layer of cling film/ plastic wrap.

Place a layer of the cure in the bottom of the dish, add the salmon, skin side down and then cover with remaining cure.

Cover with another layer of clingwrap/plastic film, then with a cutting board. I use a sheet of plastic (from an old A4 Art Journal) that I have cut to fit the dish.

The salmon needs to be weighted. I use a brick contained in a plastic bag and place the brick in a tray that also fits in the dish with the salmon. Use tins of food or other heavy items. Stand on tray to collect any liquid that may ooze out of the dish. Refrigerate for at least 24 hours but longer if the salmon is thick. If possible leave for two days.

Remove salmon from the cure and discard the cure. Use paper towel to blot the salmon and remove cure from the surface. Some additional vodka may be used to rinse the surface but I never bother.

Using a very sharp, long thin blade knife slice the salmon diagonally into thin slices. Slice only as much as you need. Wrap unused gravlax in clingfilm and refrigerate. Use within a few days.  

Cream Cheese, Onion and Dill Sauce

250 g cream cheese
1/2 cup sour cream
juice of 1-2 lemons
1/2 red onion, very finely diced
1/4 bunch dill, finely chopped
2 tablespoons cornichons/dill pickles, finely chopped
a little freshly ground black pepper.

Combine all ingredients in a mixing bowl, mix well and check flavours. Add a little more lemon juice if needed.

Salmon with Sun Dried Tomato and Spinach in Puff Pastry

I make these quite often, they are a good for a simple lunch or dinner. The salmon parcels can be made in advance and kept refrigerated until required.The oilyness and robust flavour of salmon combines well with the earthiness of the tomato. The pastry keeps the fish moist and provides a contrasting crisp and flaky texture. Serve with a crisp salad for an easy and tasty meal. I use the semi sun dried tomatoes that are available in the delicatessen section of supermarket or food stores.

The flavours can be altered according to your preferences and what is in your fridge. A few olives, a little crushed garlic, sliced mushrooms or some julienned vegetables. For these I used semi sun dried tomatoes and baby spinach.

This is the process

Cut each fillet in half and open out to form a thinner piece, place the semi sun dried tomatoes on top

Add some baby spinach leaves and a little black pepper if desired

Cut a sheet of pastry in half and place the fish portion at one end of the pastry.

Fold the sheet over so that the fish is enclosed, press the pastry together. Leave a border of pastry, trim away  the excess and then roll the edges of the pastry over. Place on a tray lined with baking parchment. Brush with milk or an egg wash and sprinkle with sesame seeds. Bake in a hot oven (200 deg C) for approximately twenty minutes or until the pastry is puffed, flaky and golden brown.

Steamed Salmon with Coriander Oil

This is a really quick dinner, it is easy to cook just one portion or make a a family sized meal. The dish has an Asian influence with the green ginger and garlic marinade. The fish can be steamed or cooked in the microwave. The salmon will cook in five minutes and the coriander oil can be made whilst the the fish is steaming. The oil can also be made in advance and kept in the fridge for up to a week, it is also good with many other dishes. Marinate the salmon if you have time, the flavour will be better. Serve with steamed greens and some rice if desired.

To Make the Coriander Oil

Blend one bunch of coriander, a clove of garlic and three tablespoons of oil or enough oil to make a paste, add more oil to make a spreadable or spoon able sauce. The oil is necessary to prevent the coriander from oxidising or discolouring. 

To Prepare and Cook the Salmon

Finely grate a little green ginger and combine with a clove of crushed garlic. Rub the ginger mixture over the salmon and sprinkle with a few drops is sesame oil.

Place salmon on a plate covered with baking paper.

Steam for approximately five minutes or until fish is cooked, larger or thicker pieces will take longer. If microwaving the fish follow the instructions for cooking fish or cook in one minute intervals.

To Serve

Carefully lift each portion of salmon of the salmon and place on a bed of steamed greens. Spoon a little coriander oil over each portion.

Salmon and Semi Sun Dried Tomato Bake

A simple and tasty way to cook salmon with a delicious tomato sauce. It can be baked in the oven or in the microwave and as it is baked for a short time does not create a 'fishy' smell.






















Semi sun dried tomatoes are best for this dish, they have a more intense flavour than fresh tomato and are soft enough to purée into a paste. I purchase them from the deli and usually ask for a small container. The paste will make enough sauce for four portions, however, it is easily divided and can be frozen. I also make a Spanish style version of this dish which needs more time for the flavours to develop. 

Semi Sun Dried Tomato Paste

200 g semi sun dried tomatoes, approximate amount.

1/2 red onion

1-2 cloves garlic

A little water/white wine/sherry.

Combine all ingredients in a food processor or blender and blitz until a paste. Add more water if you like a thinner sauce.

The paste is placed in the ceramic baking dish and the salmon placed (skin side down) on top of the paste.

Add a generous grind of black pepper and if desired, a little lemon olive oil. Bake in a hot oven (180 - 200 deg C) until fish is cooked, approximately 15 - 20 minutes. Alternatively, microwave on high in one minute increments.

Serve each fish portion with a spoon of the tomato sauce, a drizzle of lemon olive oil and some finely grated lemon zest if available.

For the Spanish version marinate the salmon in a smoked paprika spice mix,  add a (generous) pinch of saffron threads and dried chilli flakes to the sun dried tomato paste, the paste will have a slightly more yellow colour. Serve with chopped green olives.

 Marinate the salmon portions in a mixture of hot smoked paprika (2 teaspoons), garlic powder (1 teaspoon) and a little olive oil, overnight in the fridge if possible.









Put salmon portions on the tomato paste, pour any remaining marinade over the salmon and bake.

Squid Ink Pasta with Seafood

My favourite seafood and pasta combination. Baby octopus are reasonably priced and create a delicious sauce for the pasta. The octopus reduction is very flavoursome and makes a sauce that lightly coats the the pasta without being too wet. Adding some seared scallops and prawns just before serving will make the meal that little more luxurious and avoid tough and overcooked seafood. Any spaghetti can be used, however, I like the dramatic colour contrast of the squid ink pasta with the seafood. The garnish of parsley, lemon and garlic can be adjusted, I like fresh garlic and lots of lemon zest, however, for a more delicate finish just use chopped parsley or parsley and some zest.

The baby octopus and sauce can be cooked ahead of time and reheated. The remaining seafood will cook quickly and should be seared as the pasta is cooking.

Squid Ink Spaghetti with Seafood

500 g squid ink spaghetti

1 kg baby octopus, defrosted if frozen

18 scallops

12 green prawn tails, sliced in half lengthwise

2 tablespoons of oil

1 onion diced

3 cloves of garlic, crushed

1 chilli, finely diced

Freshly ground pepper and salt

To Garnish
Chopped parsley
zest of 1-2 lemons
1 -2 cloves garlic, crushed

Here's How

Heat a little oil in a pan, add onion, garlic and chilli. Reduce heat and cook gently until the onions soften.

Add baby octopus and continue cooking until octopus are tender, approximately fifteen minutes. The octopus will change colour and shrink, releasing liquid that will be used for the sauce.

Remove the cooked octopus and reduce the liquid until approximately one cup remains. Taste and add pepper and salt as necessary.

Place pasta into boiling, salted water, stir and cook until al dente. Follow cooking time on the packet.

Heat a little oil in a pan and quickly sear the baby octopus. If cooked previously allow time for the octopus to heat through. Remove and keep warm.

Repeat the searing process with the scallops and prawns.

Combine the seafood.

Drain the pasta and add the octopus reduction.

Plate the spaghetti into bowls and then distribute the seafood evenly across each bowl. Garnish with chopped parsley or a combination of parsley, lemon zest and crushed garlic.

Pan Fried Spanish Mackerel with Ponzu Glaze

I usually purchase fish and seafood from a specialist fish supplier and spend quite a bit of time looking at all the types available, however, I seem to nearly always buy salmon or rockling or flathead tails. This time the Spanish Mackerel caught my eye.

The Spanish Mackerel cutlets were a nice shape and size, the flesh firm looking and the bones big enough to be easily picked when it came time to eat it.  The fish was marinated in a little oil flavoured with some garlic powder for an hour or so before pan frying. The glaze is commercial Ponzu sauce, a Japanese citrus flavoured soy with a little sherry added. 

It was served with sweet potato mash flavoured with some miso paste, some thickly sliced tomato pan fried with the fish and a bowel of steamed greens.

The Process

Mix a tablespoon of oil (grape seed) with a teaspoon of garlic powder. Coat both sides and the skin of each cutlet with the oil. Cover and refrigerate for at least an hour.

Heat a pan ( I like a non stick pan) until hot, add a little oil and then the fish cutlet. Cook until golden brown, approximately five minutes and turn. Cook a further three to five minutes. Using tong, rotate the skin around the hot pan to ensure that the skin is crispy. Remove fish from the pan and keep warm.

To make the glaze mix equal quantities of Ponzu with dry sherry. Pour the glaze into the hot pan and bring to boil. Remove from the heat and add a few drops of sesame oil. Pour a little warm glaze over each cutlet. 

Kingfish with Sherry Reduction and Vegetable Salad

There was a new man working at the seafood supplier, he was keen to talk about the fish on offer and equally keen to talk about how I was planning to cook the fish. On his recommendation I purchased Kingfish cutlets.  I had intended to purchase rockling fillets but was very pleased with the suggested Kingfish. My plan was to dust the fish with some spiced flour, lightly pan fry and then simmer it in sherry. I thought it would go nicely with a salad made with the last of the zucchinis, kale and cherry tomatoes from the garden.

The Salad

The salad vegetables should be at room temperature and are placed underneath the fish and the sherry reduction poured over the fish and drips down into the salad so that it acts like a warm dressing. 

The salad is a combination of zucchini, shredded kale or silver beet, chopped cherry tomatoes, finely chopped chopped parsley and mint with some toasted almonds for crunch.  As a guide a large zucchini, a punnet of cherry tomatoes, half a bunch of Tuscan kale,  a quarter cup of almond slivers and about a third of a cup of chopped parsley and mint will serve four.

The Kingfish

I like to use a deep pan with a lid.

Coat each cutlet with the spiced flour. 

Spiced flour

1 tablespoon plain flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon Ras el Hanout or Middle Eastern Spice or other spice blend 

Generous grind of black pepper and pinch of salt.

Mix all ingredients together

Heat a small amount of oil in a non stick pan, add the fish and cook for five minutes or a bit less if the cutlets are not very thick. These were approximately two cm thick.

Turn the fish over and cook for a minute.

Pour sherry into the pan, it will bubble up so cover with a lid and allow fish to cook a few minutes. The sherry will reduce and the sauce will thicken slightly. I use enough sherry to come approximately halfway up the sides of the fish.

Place a pile of the salad in the middle of each plate, top with a Kingfish cutlet and spoon over a little of the sherry reduction. Garnish with chopped parsley.