2 fillets of fish per person
1 small tin of crab meat
crème fraîche 1/2 small pot
salt and pepper
white wine 1glass
I love fish dishes because they are so healthy and quick to prepare that I can be slapdash with a clear conscience. Unlike baking, it is not about quantities but proportions when preparing a savoury dish. Ask your fishmonger to fillet the fish for you: you can choose any white and firm fleshed fish but Plaice is a nice tasty choice and it is inexpensive.
Mix the crab meat with a spoonfull of cream and season with salt and pepper. Put a big spoonful inside each fillet and roll on itself. Place each roll next to each other in an earthenware dish. Mix some cream with the white wine and pour over the fish. Put in the oven for 10 min at 180 degree.
Eat with a crunchy salad. Choose the best quality crab meat you can – fresh, if you are by the seaside! The quality of each ingredient is paramount in such a simple dish. You can’t go wrong with this is you stick to that rule!
Posted in spring
Tagged fish, seafood
>Soba salad with king prawns
Soba noodles (1 bunch for each guest- love the way they’re tied with a paper ring…)
A few handfuls of baby spinach
3 or 4 sliced Parisian mushrooms
2 shredded spring onions (I have a great little Japanese tool for that with tiny blades that do the job itself very quickly)
1 handful of frozen peas
1 handful of king prawns (frozen or fresh)
1 handful of frozen pacific scallops
1 dash of soya sauce
1 crushed bite-size chunk of fresh ginger
1 dash of rapeseed oil
A few cashew nuts
Oyster sauce , Japanese pickled ginger and wasabi to serve.
This I made twice today for lunch (for me) and for my daughter after school so this recipe is twice tried and tested! Soba is made with buckwheat and a very healthy alternative to wheat pasta.
Put the soba noodles 4 min in boiling water. Drain and rinse under a cold tap. Put aside.
Put some oil in a thick-bottomed pan and quickly fry the parsley and shallots. Turn down the hob and add the other ingredients. Cover and cook for another 4 to 5 minutes on slow heat. The natural juice of the spinach will be released and the other ingredients will be steamed in the pan. All the flavours mingle at once and the slow cooking keeping all the goodness of the food inside the pot. I am a big fan of slow cooking and I need to write about it soon as it is so good for the health as well.
Serve the salad at room temperature with the pickled ginger and the oyster sauce on the side. A pinch of wasabi will make it more real but it is up to your own taste. I love its bite and freshness and would put it on every single seafood if I let myself!
This was fresh and healthy and delicious, hence perfect to open the new season with, in the first days of spring. And to celebrate the first camellia bloom in my garden! Rather later than usual…
Wine note: Riesling, I am told, goes beautifully with exotic food… Any other suggestion welcome, please!