Salmon for a Crowd

Most people like Salmon which makes it the perfect fish for a party or get together. In this recipe the fish is covered with a mustard, tarragon, and chive cream sauce and then roasted in the oven.

The dish can then sit in the fridge for a day and be served with some more sauce at room temperature. I wanted to see on which day the salmon tasted better, so I tried it right as I took it out of the oven and also on the next day. It was even more juicy and tender the next day!



Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce
(bonappetit)
serves 8


⅔ cup mayonnaise
½ cup spicy brown mustard (such as Gulden's)
6 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 3 1/2- to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)


Position rack in center of oven and preheat to 450°F.
Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Marinated Poached Fresh Tuna with Caper and Anchovy Sauce

Are you familiar with vitello tonnato? It is composed of cold, poached veal that is thinly sliced. Then it is layered with a sauce made of canned tuna, mayonnaise, anchovies and capers. It has to marinate for at least 24 hours, during which time the flavors of tuna and veal melt and produce something that is like no other dish of meat or fish in tenderness with a sweet and tangy taste.

This dish is very similiar, only that there is no veal. The tuna is marinated in a citrus vinaigrette and comes together in a snap! It almost melts in your mouth with a light and refreshing citrus flavor.

Marinated Poached Fresh Tuna with Caper and Anchovy Sauce

(from Marcella Hazan)

1 celery rib

1 medium carrot

½ medium onion

¼ cup wine vinegar

Salt

1 lb. fresh yellowfin tuna, cut about 1 inch thick

1 teaspoon finely chopped garlic

2 to 3 flat anchovy fillets, finely chopped

2 tablespoons finely chopped capers

¼ cup fresh lemon juice

⅓ cup extra-virgin olive oil

1 teaspoon mustard

Freshly ground pepper

1. In a deep-sided skillet, combine the celery, carrot, onion, vinegar, a pinch of salt and 1 1/2 inches of water. Turn the heat to moderately high, cover and boil for 10 minutes.

2. Put in the tuna steak; when the water in the skillet returns to a boil, adjust the heat so that it simmers gently. Cover and cook the tuna until it is still pink in the center, 5 to 8 minutes.

3. Meanwhile, in a bowl, combine the garlic, anchovies and capers with the lemon juice, olive oil and mustard. Season with salt and pepper and beat with a fork to combine.

4. Remove the tuna from the skillet and pat dry. Slice it 1/2 inch thick.

5. Choose a deep glass or ceramic dish that can contain the tuna in a single layer. Lightly spread some of the sauce over the bottom of the dish. Put in the tuna slices, laying them flat, and cover with the remaining sauce, spreading it evenly. Cover the dish with plastic wrap and let the tuna stand at room temperature for 6 to 8 hours.

Spaghetti Nizza

When I was looking for an easy and quick pasta sauce that didn't require too much preparation and that I hadn't made already a couple of times I stumbled upon this recipe from "On top of Spaghetti..."

Fresh tomatoes are combined with tuna, black olives, capers and herbs and the mixture is tossed with olive oil and lemon juice. The preparation was done in a couple of minutes and it tasted absolutely great. Just the right thing to cook on a day when you don't feel like preparing a complicated meal. 

Spaghetti Nizza

(serves 4)

2 T freshly squeezed lemon juice

1/2 cup extra virgin olive oil, plus more to toss with pasta

1 1/2 cups best-quality canned tuna packed in olive oil, drained

1 t dried oregano, crushed between your fingers

2 t finely chopped fresh oregano

1 to 2 fresh hot peppers, seeded and chopped, or 1/8 to 1/4 t cayenne

1 t capers packed in salt, rinsed, dried, and finely chopped

16 black oil-cured olives, pitted and chopped

2 T finely chopped fresh flat-leaf parsley

4 small cooked and peeled potatoes, cut into 1/4 inch dice (1 cup) (I left them out)

1 pound dried spaghetti

Lemon wedges (optional)

Whisk the lemon juice and olive oil together in a mixing bowl. Stir in the tuna, dried and fresh oregano, hot pepper, capers, olives and parsley. Add the potatoes and toss to combine. Set aside.

Bring a large pot of water to a boil for the pasta. Generously slat the water and drop in the pasta. Cook, stirring often, until al dente. Drain the spaghetti, reserving a scant cup of cooking water.

Toss the pasta in a large, warmed bowl with 1 to 2 tablespoons olive oil. Add enough water, a tablespoon at a time, to moisten and coat the spaghetti. Add to potato-tuna mixture and toss well. Serve right away in warmed bowls. Pass lemon wedges at the table to spritz more juice over the spaghetti if you like

Indian Fishcakes with Indian spiced Potatoes

Made from cooked fish and chickpea flour these fish cakes come together really quickly. They don't contain eggs which makes them really light and tender and the indian spices give them a certain warmth but are not overpowering. I served them with Indian spiced Potatoes, also a very easy and healthy dish.

The long list of ingredients might turn you off, but you don't actually need all the spices listed in the recipe. Just take whatever you have in your cabinet or a mix of the spices you like and they will still taste great.

Paneer Fish Cakes
(adapted from Bal Arneson)
makes 6 to 8 cakes)

• For the Fish Cakes
• 1 (6 ounce) cooked salmon or other flaky fillet, skin removed
• ½ cup paneer
• ¼ cup plain yogurt
• 2 tablespoons minced red onion
• ½ cup chickpea flour
• 1 teaspoon coriander powder
• 1 tablespoon fenugreek leaves ( I used toasted and grinded coriander seeds)
• 1 teaspoon turmeric
• Pinch kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed oil

• Apple and Fig Chutney  (I used store bought Mango Chutney, but this sounds really good)
• 4 cups whole milk
• ¼ cup vinegar
• Apple and Fig Chutney
• 1 cup chopped gala apples
• ¼ cup dried figs, roughly chopped
• ¼ cup slivered almonds
• ¼ cup raisins
• 1 teaspoon ground cardamom
• 1 teaspoon ground fennel seed
• 2 cups water
• 
  

Fish Cakes


Mash the salmon with the paneer in a large bowl and then add the yogurt, onion, chickpea flour, spices, salt and pepper and mix well. Form the mixture into small patties about 1 to 2 inches in diameter. 
Heat the oil in a large non-stick skillet and begin to fry patties for about 2 to 3 minutes on each side, or until golden brown. Serve the patties with Apple and Fig Chutney.

Apple and Fig Chutney

Mix the apples, figs, almonds, raisins, cardamom, fennel seed, and water in a medium saucepan and simmer on low heat for 30 minutes. Let the mixture cool, and then place the mixture in a food processor and puree to a paste. Store the chutney in an airtight glass container in the refrigerator until ready to use.

Spiced Indian Potatoes

adapted from "Show me the Curry"

serves 2

Boiled Potatoes – 3-4 med., cubed (1/2kg/1.13lb) 

(You can cook them, already cubed, in a microwave friendly dish, covered, on high heat for about 4 - 7 minutes)

Amchur/Dry Mango Powder – 1/4 tsp

Garam Masala – 1/4 tsp

Cumin Powder – 1/2 tsp

Coriander Powder – 1/2 tsp

Red Chilli Powder – to taste

Salt
Oil 2 Tbsp
Mustard Seeds- 1 tsp
Dry Red Chili – 1 or to taste

Asafoetida – 1/8 tsp 
Turmeric Powder/Haldi – 1/4 tsp
Curry Leaves – few leaves
Green Chillies – to taste, finely chopped

Lemon Juice – to taste

Cilantro – 1/2 bunch, finely chopped

Sprinkle the dry spices (Garam Masala, Mango Powder,Cumin Powder, Coriander Powder, Red Chilli Powder) over the cooled potatoes. 

Mix well but gently. 

Add in Salt, a lot of dry spices have salt so do the taste test and mix. 

In a pan, heat Oil on medium heat. Once the Oil is hot, add in Mustard Seeds and allow them to pop. 

Add in the Dry Red Chili (optional). 

Add in Asafoetida, Turmeric Powder, Curry Leaves, Green Chillies in that order. 

Add in the Potatoes and Mix well. 

Sprinkle some Lemon or Lime Juice and Cilantro. Mix well. 

Cook the Potatoes till they are heated all the way through and further if you want them caramelized. 

Serve as a side dish or as an appetizer.

Clams and Potatoes

This wonderfully flavored stew is a must for seafood lovers. Clams meet potatoes and two kinds of red peppers, and are served in a saffron flavored white wine-fish broth. The saffron contributes a pungent flavor and intense yellow color. The dish is finished with a tasty garlic-parsley mixture. Serve it with lots of rustic bread to soak up the lovely juices.


Saffron-flavored Clams and Potatoes
(The New Spanish Table)
serves 4 as a main dish

4 tablespoons extra-virgin olive oil
2 large garlic cloves, minced, plus 5 small whole garlic cloves
1/2 large white onion, finely chopped
1 Italian (frying) pepper, cored, seeded, and diced
2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
1 large, ripe tomato, cut in half and grated on a box grater, skin discarded
1 1/2 cups bottled clam juice (I used fish stock)
1 large pinch of saffron, pulverized in a mortar and steeped in 3 tablespoons very hot water
2 medium-sized roasted bell peppers, chopped (I took them out of a jar)
Coarse sea salt and freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
2 pounds small Manila clams, scrubbed well

1. Heat 3 tablespoons of the olive oil and the minced garlic in a heavy 4- to 5-quart pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the potatoes and cook, stirring, for 2 to 3 minutes. Add the tomato and continue cooking, stirring occasionally, until the juices thicken slightly, 5 minutes. Add the clam juice of fish broth or stock and enough water to cover the potatoes by 1/2 inch and bring to a boil, skimming. Stir in the saffron, the roasted peppers, and salt and black pepper to taste. Reduce the heat to low, cover the pot, and simmer until the potatoes are very soft but not quite falling apart, about 20 minues. Stir lighthly skim the mixture occasionally, adding a few tablespoons of water if necessary to maintain the level of liquid in the pot.

2. While the potatoes are cooking, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the 5 whole garlic cloves and cook until the garlic is golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the garlic to a mini food processor and add the parsley. Pulse until finely chopped, but not pureed.

3. Place the wine in a wide pot and bring to a boil over medium-high heat. Add 2 teaspoons of the parsley-mixture and the clams. Cover the pot and let the clams steam until they open, 4 to 7 minutes. Discard any unopened clams.

4. Stir the remaining parsley mixture into the potato mixture. Gently stir in the clams and their liquid, taking care not to crush the potatoes. Cook over medium heat until the flavors meld, 1 to 2 minutes. Spoon the stew into bowls and serve at once.

Fideua - Toasted Spaghetti with Seafood

We love to spend our summer vacation in Spain and do it almost every year. I love the weather, the people, and especially the food in Spain. Last year I stumbled over the cookbook "The New Spanish Table" from Anya from Bremzen and was happy to learn that it contains recipes of all my favorite Spanish food. But it gets better. It is written for people who don't have access to Spanish ingredients and replaces it with ingredients easily found in local supermarkets.
One of the recipes I adore is Fideua. Fideua is a dish similar to a Paella but cooked with Pasta instead. The Pasta is toasted first and then finishs cooking in a flavorful broth on the stovetop.

Fideua

(The New Spanish table, Anya von Bremzen)

6 tablespoons extra-virgin olive oil

About 1 pound fideo noodles or thin spaghetti, broken into 2-inch length (it is easier to put them in a ziploc bag to brake them into pieces)

4 cups bottled clam juice diluted with 2 cups water (or 6 cups fish stock, or shrimp shell stock)

1 medium size pinch of saffron, pulverized in a mortar

2 tablespoons finely minced garlic

1 pound small shrimp, shelled

2 teaspoons sweet (not smoked) paprika

Sofregit (recipe follows)

3 tablespoons minced fresh flat-leaf parsley

12 to 16 jumbo shrimp, shelled and deveined

Lemon wedges, or serving

Optional: Allioli for serving

Quick Sofregit 

Make a quick sofregit by cooking 1 chopped medium-size onion and 4 cloves of crushed garlic in 2 tablespoons olive oil in the paella pan for 7 to 8 minutes. Add 1 large grated tomato and cook the sofregit until it is darkened and reduced, about 5 minutes

Fideua

1. Toast the noodles: Heat 3 tablespoons of the olive oil in a 15- or 16-inc paella pan or a very large skillet over medium heat. Add half the noodles and cook, stirring, until nicely browned, 4 to 5 minutes. Watch the noodles closely, as they tend to burn in not time. Using a slotted spoon, transfer the noodles to a large bowl, making sure none remain in the pan. Add 1 tablespoon of the olive oil to the pan and toast the remaining noodles in the same fashion, transferring them to the bowl when browned. Wipe the paella pan clean. (The noodles can also be toasted in a 425 F / 225 C oven without oil: Just spread them on tow large-rimmed baking sheets and toast them until nicely browned, stirring often, about 5 minutes.)

2. Place the shrimp stock in a medium-size saucepan and bring to a simmer. Add the saffron and keep at a simmer until ready to use.

3. Preheat the oven to 425 F.

4. Heat 1 tablespoon of the olive oil in the paella pan over medium-high heat. Add half of the garlic and stir until fragrant, about 30 seconds. Add the small shrimp and stir until they turn opaque, 1 to 2 minutes. Add the paprika and stir for a few seconds. Add the sofregit and cook until it is warmed through. Add the toasted noodles and stir to coat with the pan mixture. Pour in 3 cups of the simmering stock, keeping the remaining stock simmering. Set the paella pan over two burners and stir in the parsley. Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has been absorbed and the noodles begin to soften,  about 5 minutes. Periodically move and rotate the pan so that the liquid boils evenly. Add another 2 cups of the stock and continue cooking in the same fashion until most of the liquid is absorbed and the noodles are cooks but a little al dente, another 5 to 6 minutes. If the liquid is absorbed too fast and the noodles are still hard, add some or all of the remaining 1 cup of stock. Transfer the paella pan to the oven and bake until the noodles are soft and the liquid in the pan is syrupy, 7 to 8 minutes.

5. While the noodles are baking, heat the remaining 1 tablespoon olive oil in a large skillet or wok over high heat. Stir-fry the jumbo shrimp, a few at a time, adding some of the remaining garlic to each batch, until bright pink and just cooked through, about 3 minutes per batch. Transfer the shrimp to a bowl and keep warm.

6. When the noodles are done, change the oven setting to broil. Pass the noodles under the broiler until the noodles on top are lightly toasted, 2 to 3 minutes. Let the noodles stand for 5 minutes. Arrange the jumbo shrimp decoratively over the noodles. Serve the dish straight from the pan, accompanied by lemon wedges and Allioli.

Serves 8 as a first course, 6 as a main course

Basic Allioli

2/3 cup extra virgin olive oil

1/3 cup peanut or canola oil

4 large garlic cloves, minced

2 large very fresh, organic, egg yolks

4 teaspoons fresh lemon juice, or to taste

coarse sea salt

Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems to thick, thin it out with a little water before using. 

Makes just over 1 cup

Crab Cakes

Little Crab Cakes are one of the most delicious appetizer, but they have to be made the right way.
I like them juicy and full of chunky crabmeat. They should not contain to much mayonnaise and I don't like it if you can taste the egg... it's not an omelette after all. These crab cakes are binded with mashed potatoes and breaded with Panko (Japanese Bread Crumbs), which are lighter and less dense than traditional bread crumbs. I served my crab cakes with tartare sauce instead of the recommended Pistachio Aioli (just because I was lazy and love tartar sauce).

Crab Cakes with Spiced Corn and Pistachio Aioli 
(Marcus Samuelsson "New American Table")
makes 2 crab cakes

3 Yukon Gold potatoes, peeled and cut into quarters (about one pound)
2 garlic cloves, peeled
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1 teaspoon mild chili powder
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
2 teaspoons chopped cilantro
2 teaspoons chopped mint
Salt and freshly ground black pepper
2 tablespoons cornstarch
¼ cup panko bread crumbs
6 tablespoons olive oil
Spiced corn
Pistachio Aioli
3 limes, cut into quarters

Preheat oven to 400F

To make the crab cakes, place the potatoes in a medium pot, cover with salted water, and bring to a boil. Add the garlic, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Strain the liquid. Transfer the potatoes to a large bowl and mash the potatoes and garlic with a fork. Set aside to cool. ( I didn't use the whole amount  of the potatoes- it seemed too much) Mix in the crabmeat, chili powder, mustard, mayonnaise, cilantro and mint, breaking up any large clumps with your hands. Season with salt and pepper. Form into 24 crab cakes, each about 1 inch in diameter and ½-inch thick.

Combine the cornstarch and panko in a shallow bowl. Dredge each crab cake in panko, pressing to make sure the crumbs stick and coat the crab cakes.

Heat 3 Tbsp of olive oil in a large sauté pan over medium-high heat. Working in two batches to prevent overcrowding the pan, add the crab cakes and sauté until the crust is crisp and golden, about 3 minutes on each side. Heat the remaining 3 Tbsp olive oil and continue with the second batch. Transfer to a baking sheet and bake for 5 minutes. Serve with the spiced corn, pistachio aioli and lime wedges.




Spiced Corn

1 tablespoon olive oil
1 cup corn kernels, preferably cut from 2 ears fresh corn
2 garlic cloves, chopped
2 tomatoes, chopped
Juice of 2 limes
2 tablespoons soy sauce
1/2 teaspoon mild chili powder
Salt and freshly ground black pepper
2 scallions, white and light green parts, chopped
1 tablespoon chopped cilantro

Heat the olive oil in a large pan over medium heat. Add the corn and garlic and sauté until the garlic is golden, about 4 minutes. Add the tomatoes, lime juice, soy sauce, and chili powder and season with salt and pepper. Cook until heated through.
Remove from the heat and fold in scallions and cilantro. Set aside to cool.

Pistachio Aioli

3 small Yukon Gold potatoes
1/4 cup red wine vinegar
Juice of 1 lemon
2 garlic cloves, chopped
2 tablespoons natural pistachios
2 large egg yolks
1/2 cup olive oil
1 teaspoon pistachio oil (see tip)
1 teaspoon yellow mustard
1 tablespoon heavy cream
1 teaspoon chopped tarragon
Salt and freshly ground black pepper

Place the potatoes in a small saucepan, cover with salted water and bring to a boil. Reduce the heat to a simmer and cook until tender, about 15 minutes. Let cool and peel.
In a separate pot, combine the vinegar, lemon juice and garlic and simmer until 2 Tbsp of liquid remain.
Heat a small sauté pan over medium heat. Add the pistachios and toast until they start to color, about 2 minutes.
Combine the pistachios and the potatoes in a blender. Add the egg yolks, vinegar mixture, olive oil, pistachio oil, mustard and 2 Tbsp water and puree until smooth. Transfer to a bowl.
Stir in the cream and tarragon and season with salt and pepper.

Tip: pistachio oil has a stronger flavor than most nut oils, making it a wonderful addition to vinaigrettes. It's also a great way to dress up a simple grilled meat or fish - for instance elegance, just drizzle a bit of oil over the meat or fish when you remove it from the grill. Look for pistachio oil un upscale food markets, or order it online. 

Crab Salad

If a recipe calls for only a few (of my favorite) ingredients it will for sure make it on my "to do" list. Mangos and Crab meat in it I thought it has to be good. For all these special recipes, you have to buy the best quality ingredients that you can afford and find. The mango should be ripe to the point and the crab meat chunky and flavorful.
This is a crab salad that has been served at JG Vongerichtens restaurants for years. I added a splash of Tabasco to get some heat in this otherwise very mild salad and it tasted wonderful.

Crab Salad

(Jean-Georges Vongerichten)

1 garlic clove

1 shallot

1 medium tomato, peeled, seeded, and cut into chunks

about 5 large basil leaves

2 tablespoons sherry vinegar

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

1 pound picked-over crab meat

1 mango, peeled and cubed

1. Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree. Add salt and pepper to taste. You may set this dressing aside for 2 or 3 says before using it.

2. Add enough of the dressing to the crab to moisten it (you will probably not need all of it, use the rest within a day or two as a salad dressing). Taste and correct the seasoning, if necessary. (You may prepare the recipe in advance up to this point, refrigerate in a covered container for up to a day.)

3. Serve the crab with the mango, and with Cumin Crisps and Mustard Butter or bread and butter (I used regular crackers instead of the Cumin Crisps)

Quick Seafood Stew

This is a beautiful Dinner for Family or Company. The sauce can be prepared in advance and stored in the fridge. 10 minutes before you are ready to serve - just add the fish and/or seafood (you can choose any firm fish you like) and let it cook for a couple of minutes.

Seafood Stew

(Blanchard's Table)

1/4 cup olive oil

4    scallions, thinly sliced

1    large yellow onion, cut in half and thinly sliced

1    red bell pepper, seeded and coarsely chopped

2   14 1/2 oz cans Italian stewed tomatoes (or 1 big can)

2    cups bottled clam juice or fish stock

1    teaspoon dried oregano

1    teaspoon dried basil

12  shrimp, peeled, deveined, and tails left on

12  sea scallops

12  littleneck clams, scrubbed

3/4 pound firm white fish (Swordfish, Mahi Mahi, Cod, etc.)

3   Tablespoons chopped fresh parsley

Salt & Pepper

Parsley

Heat the oil in a large pot over medium high heat, and add the scallions, onion and pepper.

Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and break them up slightly with a spoon. 

Ad the clam juice, oregano, and basil: then cover and bring to a boil.

Uncover and simmer for 10 minutes, or until slightly thickened.

Add the fish and seafood, cover and simmer until the fish and shellfish are cooked through and the clams have opened, 5 to 10 minutes. Taste for salt and pepper and ladle into shallow bowls. Sprinkle with parsley and serve immediately.