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by Sous Chef

Salmon & Horseradish Fish Cakes

13 November 2012 in Easy to prepare, Seafood

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This is my second entry into the Sea Harvest Cooking Challenge. In my previous entry of Quick and Easy Salmon with a Crispy Parmesan Crust I only used two of the portions in the box, which left 3. These fish cakes were a hit with Himself, great for a meal or a starter.

The packet of Sea Harvest salmon cost R79.99 but considering what I was able to do with the 5 steaks it contained I think it went quite far, I fed the two of us 3 meals from one box.

5 medium potatoes peeled and diced (they made just over 400g of mashed potato)

1 medium onion peeled and diced

3 portions Sea Harvest Salmon Steaks

5 tsp (25 ml) horseradish sauce (see my guide below)

1 TBSP (15 ml) parsley chopped

1 TBSP (15 ml) cream cheese

1 TBSP (15 ml) cake flour

Seasoning to taste

2 eggs beaten

Breadcrumbs

Oil

***

Cook the potatoes until soft and mash, do not add any butter or milk.

Gently fry the onion until soft.

Cook the salmon steaks as per the instructions on the box that suit you. I placed the steaks in a dish, brushed them lightly with olive oil and baked for 18 minutes @ 200c.

Cool the fish, peel off the skin and flake.

Into a large bowl put the mashed potato, cooked onions, flaked fish, parsley, cream cheese and a couple of teaspoons of horseradish (best to start off with a little and add more according to your taste)

Mash everything together, add seasoning and taste (remember everything is cooked)

When you are happy with the taste then add a little beaten egg (about 1/3 of 1 egg) you don’t want the mixture too mushy,  the remainder of the beaten eggs is used for the coating.

Place in the fridge for 15/20 minutes, then using floured hands form the mix into fish cakes.

In a bowl place the remaining beaten egg, in another put the breadcrumbs.

Dip the fish cakes into the egg mixture first and then into the breadcrumbs.

Put back into the fridge to firm before cooking.

I like to fry my fish cakes in a little oil, quickly browning both sides then I transfer them to the oven where I cook them on 180c for about 15 – 20 minutes until golden brown all over.

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by Sous Chef

Quick & Easy Salmon with a Crispy Parmesan Crust

4 November 2012 in Easy to prepare, Seafood

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I’m the first to admit that I am not very good with fish, which, when you consider my maiden name was Gill makes me want to hang my head in abject shame! I blame my school days personally, years of being known as Fish Face has to leave it’s mark! :)

I go into panic mode, convinced I am going to over or under cook it. This recipe that I got from my Mum is very easy to prepare and cook, it hasn’t let me down once.

This is my entry into the Sea Harvest competition, click the link to read more about it.

2 Sea Harvest Salmon Steaks

A grind of pepper

2 TBSP Cheese

Lemon rind from 1/4 of a lemon grated

1 TBSP thinly sliced spring onion (the green part)

1/2 clove of garlic grated

60 ml fresh breadcrumbs

30 ml Parmesan grated

1 TBSP parsley chopped

1 TBSP coriander chopped

Paprika to dust

***

Preheat oven to 200c.

Grease/spray an ovenproof dish, I prefer to use a metal dish as it conducts the heat better.

Defrost two portions of salmon.

When defrosted remove from plastic wrapping, pat dry with kitchen towel and season with pepper.

Mix the cheese, garlic, grated lemon rind and sliced spring onions in a small bowl.

Then mix the fresh breadcrumbs* grated Parmesan, parsley and coriander in a second bowl.

Spread the cheese mixture onto the salmon steaks and then sprinkle with the breadcrumb mix, dust with a little paprika.

Place in the oven for 15 – 20 minutes tops.

Serves 2

 

* To make fresh breadcrumbs all you need to do is tear a slice of bread up, pop it into your blender or processor and blitz until you have crumbs.

 

 

 

 

 

 

 

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by Sous Chef

Easy to make, not-so-fattening, baked crumbed prawns

12 June 2012 in Easy to prepare, Seafood

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I love shellfish,  so when a local cash & carry had prawns on special for R49.00 a packet I couldn’t resist….I stocked up!

I got the idea of baking the prawns rather than deep frying them from a book called Take a Biscuit  that I received in my goodie bag at last years Food Bloggers Indaba (I’m counting the sleeps to the next one on 24th June). Not only is it a very useful cookbook it was written by our very own Anne Meyers!

I made this as a starter for Himself & I and the lemon flavour came through beautifully, next time I am going to add a little garlic as well. We enjoyed them just as they were but you could serve them with some tartar sauce.

12 prawns deveined and butterflied

2 TBSP mayonnaise

1 TBSP fresh lemon juice

breadcrumbs ( I used the breadcrumbs you can buy from the bakery at the supermarket)

Heat your oven to 200 degrees and grease a baking tray.

In a bowl mix the mayo and the lemon juice.

In another bowl place the breadcrumbs

Dip each prepared prawn into the mayo mix and then into the breadcrumbs.

Place onto the baking tray and bake for 5 minutes depending on the size of your prawns.

Serves 2 as a starter or you could serve them on chinese spoons as a snack with drinkies!

Styling idea shameless poached – thanks Anne *winks*

 If you would like to see some photographs and read a little about my trip to the Food Blogger’s Indaba last year click here,  also featured is a really good recipe from Take a Biscuit for chocolate mint ice cream using bought ice cream, biscuits and peppermint crisp chocolate.

 

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