Crisp Pan-fried Fish With Anchovy Butter

Another fish recipe! Borrring! ;)) Followed from “Cooking for Two”, 1996 de Richard Olney and Simon Wheeler. The good thing is that is the last one from this book. The rest are from other sources. :))

Crisp Pan-fried Fish With Anchovy Butter

Serves 2

Ingredients:

• 4 small fish fillets
• plain flour
• 1 egg, lightly beaten
• 2 tbsp cream
• 2 tbsp oil

Anchovy Butter

Serves 2

Ingredients:

• 50 g soft butter (please go with at least 80% fat butter)
• 3 anchovy fillets, drained
• 1 clove garlic, crushed
• 2 tsp chopped fresh basil

Method:

• Toss fish in flour, shake away excess flour, dip fish in combined egg and cream.
• Heat oil in pan, add fish, cook until browned and crisp; drain on absorbent paper.
• Serve with anchovy butter and green salad, if desired. Serve with shoestring potatoes.

Method for anchovy butter:

• Combine butter, anchovies, garlic and basil in bowl; mixx well. Spoon mixture onto foil, shape into a log, roll up firmly. Refrigerate until firm.

Enjoy your meal!

• Butter can be made a day ahead.
• Storage: Covered, in refrigerator.
• Freeze: Butter suitable.
• Microwave: Not suitable.

Elena G

Spicy Stew Fish

It is a wonderful and sunny day today. It is a day that works very well with a stew…a fish stew. So in today’s menu there will be a light, spicy and easy recipe folllowed from “Cooking for Two”, 1996 by Richard Olney and Simon Wheeler. In a few minutes it is ready. If you cook a side dish, a little longer but not too long. 🙂

Spicy Stew Fish

Serves 2

Ingredients:

• 2 (about 650 g) firm white thick fish cutlets or fillets
• 1 tbsp turmeric
• 2 tbsp oil (cold-pressed suitable for cooking, preferable)
• 1/2 onion, chopped
• 1/4 tsp chilli powder
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tso garam masala
• 410 g can tomatoes
• 1/3 cup tomato puree
• 2 tbsp sour cream
• 1 tbsp chopped fresh coriander

Method:

• Cut fish into 3 cm cubes; toss fish in turmeric. Heat oil in pan, add fish; cook until lightly browned; remove from pan.
• Add onion and spices to pan, cook, stiring, until onion is soft. Stir in undrained crushed tomatoes and puree, simmer, uncovered, about 2 minutes or until slightly thickened.
• Stir in fish; cook, uncovered, until fish is tender; remove from heat, stir in sour cream and fresh coriander. Serve with nutty rice (or basmati rice).

Enjoy your meal!

• Freeze: Not suitable.
• Microwave: Not suitable.

Elena G

Lemon Pepper Grilled Fish

As I am on my way to finish all the fish recipes, here it is another one. I followed it from the already well-known book “Cooking for Two” , 1996,  writen by Richard Olney and Simon Wheeler. ;)) Is is an easy and fun recipe and I am sure you will like it too.

Lemon Pepper Grilled Fish

Serves 2

Ingredients:

• 1 lemon
• 1 (about 700 g) whole firm white fish
• 2 tbsp lemon juice
• 2 tsp oyster sauce (you can replace it with fish or soy sauce)
• 2 tbsp olive oil (you can replace it with any cold-pressed high-temperature friendly oil)
• 2 tsp seasoned pepper
• 1 clove garlic, crushed
• 1/2 tsp sugar
• 2 tsp chopped fresh mint
• 1/4 red pepper, finely chiopped

Method:

• Using vegetable peeler, peel lemon rind very thinly, cut rind into thin strips (imo, you can also grate lemon rind and use it as such); you need 1 tbsp rind.
• Make 3 cuts on each side of fish. Combine the 1 tbsp rind, juice, sauce, oil, seasoned pepper, garlic, sugar, mint and red pepper in bowl; mix well. Rub pepper mixture into both sides of fish, cover, refrigerate 2 hours.
• Drain fish from marinade, reserve marinade. Place fish on wire rack in flameproof dish, grill until browned and tender. If your cooker doesn’t have a grill, you can always use a grill pan. Heat reserved marinade in pan, bring to boil, remove from heat, pour over fish. Serve with risoni and wild rice salad.

Enjoy your meal!

• Recipe can be prepared 3 hours ahead.
• Storage: Covered, in refrigerator.
• Freeze: Not suitable.
• Microwave: Not suitable.

Elena G

Risoni and Wild Rice Salad

As you are already accustomed, here it is the original recipe that was translated before in Romanian. It is from a book called “Cooking for Two” , 1996 and writen by two chefs, Richard Olney and Simon Wheeler. I followed it years ago and I liked it. Simple. Now here it is.

Risoni and Wild Rice Salad

Serves 2 of course

Ingredients:

• 1/4 cup risoni (a form of short-cut pasta, shaped like a large grain of rice)
• 1/4 cup wild rice (you can replace it with other rice but remember the boiling time too)
• 2 tsp oil
• 4 green shallots, chopped (spring onions)
• 3 tsp chopped fresh lemon grass
• 1 tsp lime juice
• 1/4 tsp fish sauce
• 30 g butter

Method:

• Add risoni to a pan of boiling water, boil, uncovered, until tender; drain. Add rice to a pan of boiling water, boil, uncovered, about 40 minutes or until tender; drain.
• Heat oil in pan, add shallots and lemon grass, cook, stirring, until shallots are soft. Add risoni, rice, juice and sauce, stir until heated through; transfer to serving dish.
• Add butter to same pan, cook until butter is lightly browned, pour over nice mixture; mix gently.

Enjoy your meal!

• Risoni and rice can be cooked a day ahead.
• Storage: Covered, in refrigerator.
• Freeze: Not suitable.
• Microwave: Risoni and rice suitable.

Ps: writing this it felt like a broken English to me today. I don’t know why. I may be tired but I do not realize I am. 🙂

Elena G