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

Peste pentru doi 3

Cu aceasta reteta termin ce am cules din cartea “Cooking for Two”, 1996 de Richard Olney si Simon Wheeler. Mai urmeaza retete de peste dar nu din aceasta carte. Pfiu! Ma bucur cand termin ce imi propun pentru ca atunci cand incep ceva, sunt setata sa termin. Doar ca nu neaparat cand vreau eu. Si sa fim sinceri, nu e sfarsitul lumii la o postare, insa sunt lucruri importante pe care daca nu le termini, te termina ele pe tine. Prioritizarea e musai. Oricum, sunt incantata. Astazi va fi o reteta la fel de usoara ca majoritatea retetelor de peste, daca ai observat. Pestele, pe langa ca e foarte sanatos, se gateste mai repede si usor. Si asta imi place foarte mult. Va fi un peste cu bonus. Citeste sa descoperi.

Peste prajit cu unt cu ansoa

2 portii

Ingrediente:

• 4 bucati mici file de peste
• faina
• 1 ou, batut
• 2 linguri smantana
• 2 linguri ulei (presat la rece)

Unt cu ansoa

2 portii

Ingrediente:

• 50 g unt moale (de cel putin 80% grasime)
• 3 file ansoa, strecurate bine de ulei
• 1 catel usturoi, zdrobit
• 2 lingurite busuioc proaspat, tocat

Preparare:

• Da pestele prin faina, scutura-l de exces si baga-l in oul batut cu smantana. Incalzeste uleiul din tigaie si prajeste pestele pana se rumeneste. Scoate-l apoi sa se strecoare intr-o farfurie intinsa cu servetele. Serveste-l cu unt cu ansoa si salata. Si cartofi.

Preparare unt cu ansoa:

• Combina intr-un bol untul cu ansoa, usturoiul si busuiocul. Amesteca bine. Pune-l intr-o folie de aluminiu sau plastic, aranjeaza-l ca pe salamul de biscuiti si strange-l bine de tot cu folia. Pune-l la frigider pana se intareste. Avand in vedere ca nu e cantitate mare, in aproximativ 1 ora e gata. Sau poate si mai putin.

Pofta buna!

• Untul poate fi facut cu o zi inainte.
• Pastrare: Acoperit, in frigider.
• Congelare: Doar untul.
• Microunde: Nerecomandabil.

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

Peste pentru doi 2

Incep sa ma amuz cu titlurile astea. Pana nu am scris, nu mi-am dat seama ce fun sunt. (titlurile, eu?) Hai, ca ma laud singura. :)) Azi urmeaza a doua reteta de peste din aceeasi carte “Cooking for Two”, 1996 de Richard Olney si Simon Wheeler. Cand am citit-o prima data, m-am gandit ca seamana cu un curry de peste. Datorita ingredientelor, nu e prea departe. Iti trebuie condimente destule dar se face repede si usor si se mananca la fel de repede si usor. Asta daca iti place mancarea mai picanta. Adica sper sa iti placa. Eu o ador insa stii cum se spune, sau cum spune Epictet, “daca intreci masura faci din lucrul cel mai dorit cel mai nesuferit”. Asa ca gaseste un echilibru. Nu exagera ca ajungi sa o urasti. Echilibru, domle, echlibru. Daca stau si ma gandesc bine, este, pentru ca demult nu am mai scris despre o reteta picanta si cade bine acum. Yummy! Sa nu uit sa mentionez ca am urmat-o, asa ca daca mi-a placut, a ajuns pe aici, pe blog.

Tocana picanta de peste

2 portii

Ingrediente:

• 2 (cca 650 g) file/ sau bucati peste alb ferm
• 1 lingura turmeric (sau curcumin, cum mai e cunoscut)
• 2 linguri ulei (presat la rece daca poti – uleiul de floarea soarelui e cel mai accesibil si foarte gustos)
• 1/2 ceapa, tocata
• 1/4 lingurita ardei iute pudra (chilli)
• 1/4 lingurita coriandru macinat
• 1/4 lingurita chimion macinat
• 1/4 lingurita condimente garam masala
• 410 g conserva rosii intregi sau bucati (sau ce cantitate asemanatoare se gaseste la noi, ca difera cateodata)
• 1/3 cana piure de rosii
• 2 linguri smantana
• 1 lingura coriandru proaspat, tocat

Preparare:

• Taie pestele in cubulete de cca 3 cm latura. Tavaleste-le prin turmeric. Incalzeste uleiul in tigaie si pune pestele; prajeste-l pana se rumeneste frumos si scoate-l.
• In aceeasi tigaie pune ceapa si condimentele si gateste-le pana se inmoaie ceapa. Ce arome minunate se elibereaza acum. Mmmm! De multe ori mi se face pofta doar scriind, si tare as mai manca acum! :)) Daca mi-ar face altcineva ar fi bonus. Adauga conserva de rosii cu tot cu suc (daca sunt rosii intregi, zdrobeste-le), piureul de rosii si lasa neacoperit la foc mic-mediu cca 2 minute sau pana cand se ingroasa un pic.
• Pune acum si pestele prajit si lasa pe foc, fara capac, pana se inmoaie pestele. Da tigaia la o parte de pe foc, adauga smantana si coriandrul proaspat tocat. De-lic-cios de aromat! Serveste acum cu orez cu nuca sau orice alta reteta de orez asiatic. If you ask me, basmati!

Pofta buna!

• Congelare: Nerecomandabil.
• Microunde: Nerecomandabil.

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

Peste pentru doi 1

Urmeaza acum o mica nebunie: cateva retete doar de peste din aceeasi carte simpatica, “Cooking for Two”, 1996 si scrisa de cei doi sefi bucatari deja cunoscuti ;), Richard Olney si Simon Wheeler. Pentru ca zisesem in urma cu cateva postari ca voi reveni cu o reteta principala care se potriveste la salata de risoni si orez salbatic , sa stii ca nu am uitat.  Azi o vei descoperi. Reteta nu imi apartine, dupa cum ai citit mai sus insa am gatit-o, mi-a placut si m-am gandit sa o scriu aici, pentru a fi de folos si altcuiva. Tot se apropie postul Craciunului, in care sunt foarte multe dezlegari la peste, iata inca o idee, in caz ca nu mai stii cum sa il prepari. Reteta e foarte usoara, dupa cum vei descoperi.

Peste marinat cu lamaie si piper la grill (gratar)

2 portii

Ingrediente:

• 1 lamaie
• 1 (aprox. 700 g) peste intreg, cu carne alba si ferma (conform autorilor)
• 2 linguri suc lamaie
• 2 lingurite sos stridii (daca nu ai, il poti inlocui cu sos de soia sau de peste)
• 2 linguri ulei masline (si el poate fi inlocuit cu alt ulei, de preferat presat la rece si care se poate gati la temperaturi inalte)
• 2 lingurite piper
• 1 catel usturoi, zdrobit
• 1/2 lingurita zahar
• 2 lingurite menta proaspata, maruntita
• 1/4 ardei rosu, maruntit

Preparare:

• Cu un curatator de legume, taie coaja de lamaie in felii subtiri. Sau poti razui coaja de lamaie. Cantitatea sa fie o lingura.
• Fa 3 taieturi pe fiecare parte a pestelui. Amesteca bine intr-un bol 1 lingura de coaja de lamaie, cele 2 linguri de suc de lamaie, sosul de stridii (peste/ soia), uleiul, piperul, usturoiul, zaharul, menta si adeiul rosu. Adica toate ingredientele. ;)) Freaca bine pestele pe ambele parti, acopera-l si lasa-l la frigider 2 ore.
• Strecoara pestele din marinada (a nu se confunda cu marinata, vezi dex) si pastreaz-o. Pune pestele pe un gratar care se potriveste cu un vas termorezistent si aseaza-l sub grill in cuptor, pana se rumeneste si se inmoaie. Daca nu ai grill la cuptor atunci apeleaza la gratar. E ok. Incalzeste marinada intr-o tigaie, adu-o la punctul de fierbere, ia-o de pe foc si pune-o peste peste. :)) Serveste cu salata de risoni si orez salbatic.

Pofta buna!  

• Reteta poate fi facuta cu 3 ore inainte.
• Pastrare: Acoperit, in frigider.
• Congelare: Nerecomandabil.
• Microunde: Nerecomandabil.

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