Plaice in Polish Sauce

Hi! Today is about fish again. It is a recipe followed from “The Practical Encyclopedia of East European Cooking” 1999, by  Lesley Chamberlain as are these many other recipes, in case you feel like cooking more:

• Mixed Vegetable Casserole
• Bavarian Cream
• Cold Cucumber and Yogurt Soup/ Tarator
• Baklava
• Layered Pancake Gâteau
• Beef Stroganov
• Baked Peaches

The recipe mentions Polish sauce and also that it is only in name not in origin, so don’t get fooled. It is an easy recipe and for this time of year when Orthodox are fasting for Christmas, there are lots of days when you can have fish. In case you don’t know how to cook it, here is another idea.

Plaice in Polish Sauce

Serves 4

Ingredients:

• 4 plaice fillets, about 225g/ 8 oz each
• 75 g/ 3 oz/ 6 tbsp butter
• 2 eggs, hard-boiled and finely chopped
• 30 ml/ 2 tbsp chopped fresh dill
• 15 ml/ 1 tbsp lemon juice
• salt and freshly ground pepper
• lemon slices, to garnish
• boiled baby carrots, to serve

Method:

• Put the fish, skin down, on a sheet of greased foil or baking paper (healthier option) on a grill rack. Melt the butter in a small pan and brush a little over the fish. Season with salt and pepper. (If you don’t have a grilled oved, you can fry the fish in a pan)
• Grill the fish under a  moderate heat for 8-10 minutes, or until just cooked. Transfer to a warmed plate.
• Add the eggs, dill and lemon juice to the melted butter in the pan. Heat gently for 1 minute. Pour over the fish just before serving. Garnish with lemon slices and serve with boiled baby carrots.

Enjoy your meal!

Elena G

Salmon With Sizzling Coriander

As the author says, it is a superb salmon dish from America. And in case you did not know, coriander is known as cilantro there. The recipe is from the book “Coriander – A Book of Recipes”, 1997, written by Hellen Sudell. I followed it years and years ago and it was good. You can check another recipe from this book, fragrant coriander rice and hopefully will tempt you to follow it too.

Salmon With Sizzling Coriander

Serves 4

Ingredients:

• 4 salmon steaks, about 175/ 6 oz each
• 4 tbsp/ 60 ml chopped fresh coriander
• 3 tbsp/ 45 ml grated fresh root ginger
• 3 spring onions, finely chopped
• 4 tbsp/ 60 ml soy sauce, plus extra to serve
• 5 tbsp/ 75 ml olive oil (or cold-pressed sunflower oil if you don’t have olive oil, like me ;)) )
• salt and ground black pepper
• lettuce and coriander sprigs, to garnish

Method:

• Season the salmon steaks on both sides with salt and pepper. Prepare a steamer, add the salmon steaks, cover and steam for 7-8 minutes until the fish is opaque throughout. Imho, if the steaks are too thick, may be you should check the salmon after that time and leave it a few more minutes.
• Place the steamed salmon steaks on warmed plates. Divide the chopped coriander among them, mounding it on top of the fish. Sprinkle with the ginger and then the spring onions. Drizzle 15 ml/ 1 tbsp of soy sauce over each salmon steak.
• Heat the oil in a small heavy-based saucepan until very hot. Spoon the hot oil over each salmon steak and serve immediately, with more soy sauce, if you like. Garnish with lettuce and coriander sprigs.

Cook’s Tip: If you don’t own a steamer, cook the fish steaks on a lightly buttered plate over a pan of simmering water. Cover the fish with greaseproof paper or invert a second plate on top.

Enjoy your meal!

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