Trout with Bacon Cubes and Capers

 

All Ingredients are ready

 

           

 

 

 

 Preparation: 20 min         Cooking time: 20 min          Servings: 2-3

Ingredients:

  • 4 Pcs trout filets with skin. ( 250 – 300g ) ( 0,55 – 0,66 lb )
  • 2 Large potatoes in thin slices ( 3 – 5mm ) ( 0,1 – 0,2 inch )
  • Bacon in cubes  ( 100 – 150g ) ( 0,22 – 0,33 lb )
  • 3 stem scallions
  • 4 garlic gloves, diced
  • 1 tbsp olive oil
  • 2 tbsp capers
  • 1 tbsp mixed homemade seasoning, see recipe
  • 3 tbsp lemon juice, freshly squeeze, or by bottle
  • 2 tbsp butter, softened

How to do:

1.  Season the fish with the home-made mixed seasoning and salt.

2.  In a big frying pan, heat only 1 tablespoon oil (salmon is fatty and will release its own oil)  on medium heat, but not smoking, and fry the salmon for 1 – 2  minutes each side.

3. After frying, remove them from the heat and cover the pan and let it sit for 5-10 minutes until they become flaky & cooked completely. Remove from the pan carefully and set aside in a plate.

4.  In the same pan using the same oil, fry the potatoes for 4 minutes then add the bacon and garlic and fry for another 4 minutes then add the capers, scallions and lemon juice and drizzle them with mixed seasoning before adding 2 tablespoons  of butter, off the heat, stir until butter melts then return to the heat.

5. Put back the fish to the pan and spoon the sauce over the fish and serve with green salad.

Homemade Seasoning:
1 tsp Oregano
1 tsp Dill
1 tsp Thyme
1 tsp Lemon Pepper

Enjoy your dinner!

The food is served

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Oven-Baked Cod with Spicy Paprika Salad

THIS RECIPE IS COPIED FROM Norway’s Seafood Council which has an outstanding amount of fish recipes.

Oven-Baked Cod with spicy paprika salat goes well together. It give a asian flavor. Here are the accessories that give taste and color.

Ovnsbakt torsk med paprika

 

 

 

 

Ingredienser:

1,8 lb  (800g) Cod filets with skin
2 tbsp salt
2 tbsp butter

Paprikasalat: ( Bellpepper salat )

1 pc  paprika  ( bell pepper ), yellow
1 pc  paprika  ( bell pepper ), red
1 pc  paprika  ( bell pepper ), green
2 pcs  chili, red
1 stem  lemongras
4 tbsp  lime juice
2 tbsp  brown sugger
2 tsp  Soy Sauce

How to do

1.    Preheat oven to 392°F  (200°C.)

2.   Sprinkle salt over the cod and leave it for 10 minutes.

3.   Rinse off the salt in cold water, dry the fish lightly with a paper towel, and cut it into nice serving pieces.

4.   Add the cod pieces with skin side down on a baking tray covered with baking paper.

5.  Spread butter over the pieces and fry in the middle of the oven until it is well done, 6-8 minutes.

 

Paprikasalat

1.  Increase oven to 437°F  (225°C.)

2.  Cut paprika in two half and place them skin side down on a baking tray covered with baking paper.

3.  Bake peppers in the oven until the skin bubbles and get brown spots.

4.  Take them out, cool and peel off the skin and cut the pepper meat into rough strips.

5.  Clean chili for seeds and partitions, and finaly chopped.

6.  Cut lemon grass in fine strips and squeeze the juice of lime.

7.  Mix the chilli, lemon grass, lime juice and sugar and stir the sugar into solution.

8.  Stir in the sauce and pour it over the pepper strips.

9. Serve oven baked cod with pepper salad.

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Sablefish in a Tomato Bowl

Before Baking

Servings: 4       Time: 40 – 60 min.      Difficulty: Easy

Hello!
First I like to give you some small information about the Sablefish, (Gindara as I know it.)

Sablefish, (Anoplopoma fimbria) dear child has many names: Gindara, Beshow, and Skilfish (CA), Black Cod (UK, USA, CA), Blue Cod (UK), Bluefish (UK) Butterfish (USA), Candlefish (UK), Coal Cod (UK), Coalfish (CA), and others.
The sablefish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (980 to 8,860 ft)
In the USA, the FDA accepts only “sablefish” as the Acceptable Market Name if not changed lately.
The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi. Sablefish flesh is high in long-chain omega 3 fatty acids, EPA and DHA. It contains about as much as wild salmon.

My first meeting with Sablefish (Gindara) was in The Philippines where it was served boiled.
Later I have tried it fried and I must say both dishes tasted very good.Then I found out that I like to bake the fish in the oven, so here we go.Try this recipe with Gindara ( Sablefish ) in tomato bowl with potato, garlic, chilli and onion. The only thing that takes time is the time it needs in the oven.

Ingredients for Gindara

 

 

 

 

 

Ingredients:
700 g (25 oz) Gindara filet fresh, bone and skinless ( If not finish cutted from the shop.)
6 PCs. Potato
1 PC Yellow Onion
1-2 Cloves Garlic
1 PC Chili, red
400 g (14 oz) Canned tomatoes, rough chopped
2 PCs.Tomato
1 tbs Olive oil
1 tsp Salt
Pepper ( As you like )
Parsley

How to do:
1.  Preheat the oven to 200°C ( 392°F )
2. Cut the Gindara into nice serving pieces, ( if not finish cut from the shop.)
3. Peel the potato and cut into thin slices with cheese razor or a potato peeler.
4. Cut the onion into thin slices, and finely chop the garlic.
5. Cleanse chilli for seeds and dividers, and finely chop it.
6. Pour olive oil into a casserole dish, and place in a layer of potatoes and onions. Sprinkle with a little salt.
7. Add fish pieces on top ( sprinkle a little pepper on top of the fish ) and a new layer of potatoes and onions. Continue until all are used.
8. Add the garlic and chilli on top.
9. Pour in the canned tomatoes and add tomato slices at the top.
10. Bake in the oven for about 50 minutes.

Gindara Plate

 

Bon Appetite!

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