foodessa

Showing posts with label Fish. Show all posts

canned SALMON recipes with pizzazz

Transform the humdrum canned SALMON with enthusiasm.
From simple spreads, pattie cakes as well as into a versatile baked loaf.

Salmon loaf slices within an all dressed pita bread.

The holiday binging is finally done with and the sugar highs are starting to subside.
Well, at least I hope they have or else trouble will come knocking.
I for one have been having a difficult time getting back to a healthier routine.
The fridge has a few less vegetables, however, thank goodness the pantry…
is stockpiled with good intentions like holding canned salmon.

Due to high concentrations of omega-3 fatty acids…
salmon has become quite the popular protein.

Canned salmon offers an added benefit since the bones…
are left intact to deliver a generous dose of calcium.

Of course, it doesn't stop there…
vitamin B12, vitamin D, selenium and phosphorus chime in with a healthy dose.

With so many varieties out there, it becomes difficult to choose.
I tend to lean towards the 'Sockeye' variety, especially from the colder waters of Alaska.
In addition, I carefully select brands that package their salmon in BPA-free cans.

Canned salmon is not only easy to stock and use…
it's surprisingly welcomed as an added ingredient to several special meals.

A while ago, I had shared my canned Salmon pattie cakes:
FISH cakes ‘ Croquettes ’ with 2 optional Yogurt SAUCES

***

Salmon Avocado mousse on a bed of escarole and radicchio lettuce.

…and also shared my delectable:
Salmon Avocado mousse spread mix

PRINTER version

. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained
(or fresh cooked salmon~ 3/4 cup/ 210g)
. 1 ripe avocado
. 1 tsp. (5ml) rice vinegar (or lemon)
. 1 tsp. (5ml) Dijon mustard
. 1/8 cup (30ml) plain yogurt
. 1 Tbsp. (15ml) e.v.Olive oil
. 1/4 tsp. (1.25ml) each: sea salt and granulated garlic powder
. 1/4 tsp. (1.25ml) each of dried herbs: Basil, Marjoram, Tarragon

PREPARATION:
1. Mash all the ingredients together until a smooth consistency.
2. Serve in the center of the platter of mixed lettuce and fresh basil.

***

Also used the above recipe to blend into this:
Lentil Wild Rice Salmon mix
Note: skipped the avocado and added some cooked lentils and wild rice.

***

Here are more recipes that I tend to depend on frequently.

Salmon Wild Rice pattie cakes
‘Croquettes’... served with a Tartar style sauce
yields 8-9 medium patties

PRINTER version

INGREDIENTS:
(American measures)

. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained
(or fresh cooked salmon~ 3/4 cup/ 210g)
. 1-1/2 cups cooked, Wild rice*, packed
...
. 2 xLarge eggs
. 1 Tbsp. low-sodium Soy sauce
. 1 Tbsp. e.v.Olive oil
. 1/2 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/2 tsp. dried tarragon
. 1 small carrot, finely grated
. 1/4 cup fresh ‘Italian’ flat parsley leaves, chopped
. 1/4 cup fresh dill fronds, chopped
. 1/4 cup chickpea flour (regular flour is fine)
. 1/4 cup unsweetened, shredded coconut

* Rule of thumb: 1 cup of uncooked Wild rice renders about 4 cups cooked.
. Cooking method: In a medium saucepan, boil 5 cups of water. Add in the rice.
When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat.
Cover and let it rest for a little while. Drain and fluff with a fork.

PREPARATION:

Although, not absolutely necessary...it’s best to prepare this mixture ahead of time. The flavours and textures will bind better together.

1. In a large bowl, whisk together the egg, soy sauce, oil, seasoning, carrot and fresh herbs together.

2. Add in and mash the salmon into the egg mixture. Then, add in the rice and mix well.

3. Add in the flour and coconut. Combine fully and pat the mixture down into the bowl.

4. Cover with a plastic wrap and refrigerate for a minimum of 1 hour or overnight.

...Later:

. Pre-heat the oven at 375F. Position the rack on the 2nd level from the bottom. Prepare a large, silicone mat or parchment lined baking pan.

5. With the aid of a regular ice-cream scoop, make, packed and leveled portions. Gently, extract onto the pan. Lightly flatten into 3 inch medium patties.

... Baking method:

6. BAKE the patties for 20 minutes to then close the heat and leave them in for another 10 minutes. They are ready to eat right away.

……………………………….......................................

... OPTIONAL ... Cooking / frying method:

. 6 Tbsps. frying oil (divided in 2 portions):

. In a large skillet, heat a little olive oil combined with grapeseed oil at MEDIUM-HIGH. Add the patties and cook them about 3 minutes per side or until golden brown. Once cooked, transfer them on the prepared rack and paper towel to extract any undesirable grease. REPEAT with the remaining oil and patties.

. Serve as is or with your sauce of choice. These can be frozen and then re-warmed at very low heat.

***

Salmon Potato White Bean loaf
makes one (5x9 inch / 13x23cm) loaf

PRINTER version

INGREDIENTS:
(American / Metric measures)

Part-1
. 1 xLarge egg
. 1 Tbsp. (15ml) grain mustard
. 2 tsps. (10ml) Balsamic vinegar
. 1/2 tsp. (2.5ml) sea salt
. 1/4 tsp. (1.25ml) granulated Garlic powder
. 1/4 tsp. (1.25ml) each of dried herbs: Basil, Marjoram, Tarragon
Part-2
. 1 can ( 7.5 oz. / 213g) 'sockeye' salmon, drained
(or fresh cooked salmon~ 3/4 cup / 210g)
. 1 cup (210g) mashed potatoes
. 1 cup (200g) cooked white beans *
. 1 cup (60g) dry bread crumbs
. 1/4 cup (40g) roasted almonds, crushed
. 1/4 cup (40g) sun flower seeds
. 1/4 cup (15g) ground flaxseed or Chia or Hemp seeds

* The beans can be replaced by cooked, steel-cut oats.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Oil an oven-proof standard size loaf dish.

1. In a medium-large bowl, beat together the ingredients from Part-1.

2. Afterwards, add and combine the rest of the ingredients from Part-2.

3. Spoon the mix into the prepared, oiled oven-proof dish. Smoothen the surface and flatten to compress. Cover it with an aluminium foil.

4. BAKE for the initial 30 minutes. Then, remove the foil and continue baking uncovered for another 30 minutes.

5. Afterwards, let it cool for at least 15 minutes before passing a knife around the edges. Then, place a flat surface over top and flip it while the loaf slowly falls out. Slice thickly and serve.

. Can be enjoyed warm as well as cold. Keeps refrigerated for about 5 days. It can also be frozen in slices and plastic wrapped. Place into a freezer container.

Serving suggestion: Goes very well with any flavoured Onion jam or Yogurt based sauces.

Well, I guess after having put together this post, I could honestly say that...
I had not given enough credit to the simple canned salmon.
I hope you'll try some of these recipes and adventure out based on them as well.

May these meals bring you enough palate joy so that you won't need to raid the desserts table.
Yes, I will try to take my own advice ;o)

Have a lovely week everyone,

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Festive FISH and SEAFOOD salad

Mild white fish alongside delectably tender seafood opened up appetites.
A tangy sauce dressed up crunchy, complimentary vegetables to tie the bow.

For those like me that think ahead on what to plan around...
meals highlighting fish and seafood...
this one is a definite favourite for you to try.

I had concocted this entrée for a special occasion and it was truly a hit.
I'll most definitely want to make it again because I've been thinking about it since.

This is a recipe I can classify among the most loving creation I've put together.
With the right ingredients and a little dedicated time for a special occasion...here it is.

Festive FISH and SEAFOOD salad

Note: a lot of this recipe has averaged out ingredients.

Once you've made the dressing...adjust it to your taste.

Much of this recipe can be made ahead.

serves 4 entrées

PRINTER VERSION

INGREDIENTS:

(American measures)

Part-1: (pre-cooking the fish and seafood)

. 8 jumbo (or 24 small) scallops

.16 medium size shrimps, de-shelled with tails on

. 1 wing (about 1 cup) of ray fish (or other mild, white fish)

. 2 Tbsps. e.v.Olive oil

. 2 Tbsps. unsalted butter

. splash of fortified Sherry

Part-2: (Salad add-ins)
. 1 Tbsp. capers, crushed
. handful of fresh parsley, finely chopped
. 4 small, Lebanese type cucumbers* (or celery, avocado)

Part-3: (dressing mix). 1/4 cup e.v.Olive oil
. 1/8 cup white balsamic vinegar (or lime)
. 1 tsp. Dijon mustard
. generous sprinkle of both sea salt and granulated garlic powder

PREPARATION:
Make up to a day ahead:
1. Wash and pat dry all the fish and seafood before cooking.
2. In a large skillet, heat the oil and butter. Start with placing the slices of ray fish. Next add the scallops and lastly the shrimps. Careful not to overcook.
3. Splash in the Sherry and cook a few more seconds. Remove all the fish and seafood to place into a glass bowl which will be going into the refrigerator. Don't forget to flake off the fish off the Ray's wing cartridge. Only leave the fish out for no more than 30 minutes. Place the bowl (lightly uncovered) and onto a pad in the refrigerator to completely cool.
Assembly -- Hours later or the next day:
4. Keep aside 4 whole shrimps for decoration. Poke the 4 shrimps through with a small decorative skewer or toothpick.
5. Slice the remaining shrimp lengthwise. Cut the scallops into small chunks.
6. Remove the remaining refrigerated fish and seafood. Add all to a medium sized bowl.
7. Mix and combine the salad add-ins from Part-2.
8. Whisk together the dressing mix from Part-3 and combine it thoroughly into the salad.
. Serve: evenly separate the quantities into decorative bowls and top it off with the prepared shrimp decoration.
...........
* Side cucumber with smoked salmon: (optional)
. Pre-cut both ends as well as cutting out a V-shaped lengthwise piece. Sliver away the bottom in order for the cucumber not to roll away.
. Add a few small slices of smoked salmon. Remember to do this just immediately before serving or else the salmon will start to quickly dry out.

Go ahead and set your table with pride...

this entrée will surely become the star of the show.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Tortilla Corn Chip crust FISH fillet

Outside my comfort zone, fishing and my home shores brought on an inspired dish.

Sweet and sour marinade with a crispy Tortilla coating highlights baking fish fillets.

By the shores and river dam of Rivière-des-Prairies, Québec...

our month of May brings on a slew of amateur and professional fisherman alike.

After having lived in this specific area for the last two years...

I've become quite curious as to what fish swim through our slightly murky rivers.

Especially in the month of May when the sport of fishing takes place by these shores.

Several species of fish visit within this small, seasonal window.

This scenery from my balcony has excitedly become a sight I look forward to.

In our unfortunately not so clean riverfront waters, fish like...

Sturgeon, Perch and Pike bless our shores and feed the fishing enthusiasts.

Many fishermen (birds too) sport their gear and the race is on!

My curious nature got me digging more info on this popular sport around the Montreal island.

I found out that there's at least 100 fishing spots which surround our attractive island.

Our waterways seem to be filled with a great diversity of fish. Who knew?!?

Due to the confluence of the St. Lawrence, Ottawa river and nearby lakes, our rivers have been...

blessed with a trail of Bass, Carp, Perch, Pike, Trout, Sturgeon, Walleye, and Muskie fish.

I was actually truly surprised to learn this...and quite pleased as well ;o)

Now, admittedly not having tasted all of the above species...

I have dabbled in the kitchen with several varieties of fish fillets.

Although I have fished before, I think my talents are best left in the kitchen.

As a child, my uncle Tony brought me to catch what seemed to me to be an unattractive fish.

I later found out it was from the catfish species.

The whiskers kind of turned me off...it actually scared me a little as well.

Although I was trilled to have finally caught a fish, I soon after felt terrible.

I then immediately begged my uncle to put the fish back into the lake.

Since then, I've only fished twice, whereby, I became slightly challenged with the wise river trout.

Now, that was thrilling...

especially since I was the only one to have caught trout after 20 minutes of patience.

Later, a camping expedition brought me back to my humble start of...

catching nothing more than a tiny fish for which I again had no desire to keep.

I think my fishing days were over at that point.

I decided then to let the real anglers enjoy this sport and I rushed back to the grill.

Here's a delicious way to prepare a crispy coated fish filet in the oven in very little time.

Hopefully this easy recipe will introduce you to baking fish more often.

Fried fish is certainly popular...

but please bake as often as you can...you'll be surprised at the result.

Tortilla Corn Chip crust FISH fillet

serves 2

Printer version

INGREDIENTS:

(American / Metric measures)

. 2 large, mild fish fillets of choice

Marinade:

. 1/4 cup (50ml) plain 2% yogurt

. 1 Tbsp. (15ml) tomato paste

. 1 Tbsp. (15ml) Dijon mustard

. 1 Tbsp. (15ml) Maple syrup (or other liquid sweetener)

. pinch of sea salt

. pinch of cayenne pepper

Coating:

. 1 cup (225g) unsalted, Tortilla corn chips, coarsely crushed

. handful of fresh, flat parsley, chopped

PREPARATION:

. When ready to bake, pre-heat the oven to 375F/170C/Gas5

. Prepare a grill or cookie rack on top of a pan.

. Position oven rack on the second level from the bottom

1. Marinate the fish fillets in the yogurt mix. Refrigerate for at least 30 minutes before coating.

2. Coat the fillets completely with the crushed chips and chopped parsley.

3. Gently place the fish onto the grill.

4. Bake for about 15 minutes.

. Serve with your preferred vegetable side dish. Enjoy

I can only assume most have been looking for different ways to...
blend more fish recipes onto their menu.

I can assure you that this creation is most certainly a keeper.
The whole family will want you to make this repeatedly.

The added bonus that it's baked, not fried...
goes without saying how happy our insides will appreciate this small and tasty effort ;o)

Have a wonderful week and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few other fish and seafood dishes:

- Asian style Salmon sauté

- BASA fish fillet stuffed Pindjur rolls

- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini

- Caper - Yogurt coated - Tomato Pesto Salmon fillets

- Dijon Maple syrup and Olive Salmon fillets

- FISH cakes CROQUETTES and SAUCES

- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO

- MUSSELS fennel Sambuca ROQUEFORT

- SCALLOPS on SQUASH web

- SEAFOOD Splurge with ARTICHOKE Salad

- Shrimp_Baked COCONUT Maple Syrup SHRIMP

- Shrimp Mushroom Crepe with Cheese sauce

- Tomato Parmesan Salmon fillets

Feast on FISH and SEAFOOD recipes

Delightful Fish and Seafood dishes...

created for their memorable flavours.

A re-vamped, delectable menu for those who desire to...

improuve on some traditional dishes served on Christmas Eve.

As incredibly appetizing as these dishes turned out...

they'll surely grace your table any other time of the year also.

Raised by parents who originated from the mid-Southern parts of Italy...our customs, although finding ourselves living in North America, did not sway much from what they experienced growing up.

My Father got his way for his ' cena della Vigilia Natale ' Christmas Eve supper while Mom and her parents feasted us their traditional way on Christmas day.

In general, this seemed to work out quite well. You see, in general means, there were some things not so cherished at the table...more specifically the supper on Christmas Eve. Sure, after Mommy and I had finished baking all the festive desserts...she then dedicated herself to our special evening meal. As so many Italians from the Southern regions, she prepared several fish dishes, including ' Linguini pomodoro alle vongole ' clam tomato linguini pasta... some ' pesce fritto ' fried fish mix (calamari, sardines, shrimp), in addition to some amazing ' calamari ripieni ' stuffed squid to be accompanied by ' insalata di Pesce ' a cold fish salad.

As much as there are several more selections which some traditionally name ' la Festa dei sette Pesci ' the " Feast of the Seven Fishes ", it's the main dish which displeased all my senses.

Due to the fact ' Baccalà ' (a salted cod fish), was attributed to my Father's roots...he always made sure it honoured our menu as it did his table growing up in a household where budgets were slightly restrained due to raising a large family in difficult times. My only objection was...couldn't they have chosen another inexpensive fish other than ' Baccalà '? I do apologize to those who actually do not mind this fish...I mean no disrespect...but come on...cod fish, really?
Terribly, in a way, I used to dread this upcoming Christmas Eve supper. Unfortunately, my taste buds fervently fought back from the first bite of this salty codfish. Hence, for every Eve that went by throughout the younger part of my life...I was required to suck it up and be grateful I had something so wonderfully symbolic in my plate. If one considers all the hunger in the world...one could only reason that I was slightly ungrateful. In my defence, I was very young. In those moments of life it's not about the others, it's about you and what you're feeling.

Yes, I was told countless times the endearing story about the celebration commemorating the waiting of baby Jesus to be born. However, in all honesty...Santa Claus was the main man on a child's mind. I was certainly no different than any kid believing that this bubbly man was coming down our chimney overnight to bring me a few well deserved gifts. The excitement alone kept me well behaved at the table.
Note about this photo: Every year, my step-Dad's childhood tradition is to meticulously and lovingly put together this charming festive scenery. This is his biggest thrill.

Therefore, if I didn't want coals and onions for gifts, I'd better behave or else Santa was not coming for my cookies in exchange for my wish list ;o)
If I were in Italy or back under my parents roof, it would be certain that this custom of having cod fish as the finishing meal would still be enforced.
Now, that I'm much older and capable of running my own show...I'll eat what pleases me so that I could actually look forward to the supper that takes place on Christmas Eve.
It's now my roof, my kitchen, my table...and of course my rules. ;o)
Hubby and I have also decided that Christmas Eve was to be quietly and peacefully enjoyed together and Christmas day is to be spent in a big family way. Now, the situation has become much more manageable ;o) which is what fuels me within this holiday period.

Throughout the years, I've made a few changes to what constitutes...

reasonable amounts of food all by creating appealing and refined selections.

With my enthusiastic willingness to always make...

Fish and Seafood dishes as attractive and flavourful as possible...

here are a few choices to pick from for a splendidly successful menu.

A few recipes are from past posts as well as...

two new recipes I‘ve had the pleasure to create lately.

***

Shrimp Avocado, roasted Pepper

Bruschetta

A blended mix consisting of: chopped baby cooked shrimp, avocado,

roasted red pepper, olive oil, zested orange zest, parsley,

Asiago and Parmiggiano grated cheese.

Presented with: lightly spiced, marinated oyster mushrooms...

along with a few robust green ’ Cerignola ‘ olives.

***

Once the appetite has been opened...

an enticing entrée with a splendid mini-feast:

SEAFOOD Splurge with ARTICHOKE Salad

***

One could also choose to make this exceptionally tantalizing shellfish entrée...

MUSSELS fennel Sambuca ROQUEFORT

***

As alluring as it is to continue having appetizers and entrées...

could I tempt you with a melt-in-your-mouth...

' calamari ’ (squid) linguini pasta?

I’ve got to tell you how impressed we were with the ultimate result this dish offered.

Honestly, Hubby and I would have had another plate if...

it weren’t for the next elaborate stuffed fillet rolls that were in the oven.

The aroma alone had to discipline us into not taking one more fork to these linguini.

Calamari (Squid) Olive Cremini Tomato Linguini

serves 4 entrées

Click HERE for a clear PRINTER version

Ingredients:

(American / Metric measures)

. 3 tbsps. (45ml) olive oil

. 3 tbsps. (45ml) grape seed oil (canola is fine)

. 1 big sweet onion (Spanish or Vidalia)
. 10 small cremini mushrooms
. 1 big red bell pepper
. 5 medium baby squids (or cuttlefish)

. 1/4 cup (60ml) Sherry (or white wine + 1/4 tsp. (1ml) of sugar)

. 1 can [13oz/(398ml)] diced tomato, (Italian Roma or San Marzano ‘Pezzetoni’)

. 1 can filled of water
. 1 tbsp. (15ml) capers (crushed)
. 20 whole black olives (Kalamata type)
Seasonings: 1 tsp. (5ml) each sea salt and garlic powder

. a pinch of cayenne pepper (to taste)

. 1 tsp. (5ml) each dried herbs: basil, marjoram, oregano, sage, tarragon

. 1 tsp. (5ml) ‘fleur d’ail’ (or 1 minced garlic clove)

. 1 lb (450g) dry Linguini pasta

Preparation:

1. In a large deep skillet, heat the oils on medium-high heat and add the thinly sliced onions.

2. Meanwhile, thinly slice mushrooms as well as the red pepper. Add both to the onions. Caramelize the vegetable mix by lowering the heat slightly and covering with a lid ajar.

3. While the vegetables are tenderizing, give a good cleaning and pat dry the squids. Slice them thinly. Note: make sure any hard nodules are snipped off. Set aside while the heat is raised back to medium high for the skillet to receive the squid.

4. Make a well and toss the vegetables aside to get ready to incorporate the squid into the skillet. Sautée quickly by flipping them as they cook for 1 minute. Once turned over, add the salt and garlic powder, wait another minute and pour the Sherry wine over top.

5. Once the alcohol has evaporated, add the capers, olives, ‘fleur d’ail’ and the rest of the herbs .

6. Add the diced tomato and also add the equal amount in water from using the can as measurement. Bring everything to a boil and then lower the heat to medium as all the ingredients come together.

7. Meanwhile, in a medium-large pot, boil water with a generous pinch of salt in order to receive the linguini. Note: ONLY start cooking the pasta when the tomato sauce has substantially reduced (about 10 minutes).

8. Make sure that once the pasta is cooked VERY ‘al dente’ (3 minutes) ...reserve a full cup of its boiling water.

9. After you’ve reserved the boiling pasta water, go back to the sauce and raise the heat to medium. Now, quickly strain the pasta to then add it to the tomato sauce.

10. Pour the reserved cup of hot water and stir into the pasta. Cook the whole mix for another 5 minutes on medium heat. Cover the skillet for 5 more minutes on very low heat so that the flavours amalgamate further.

. If desired...a sprinkled garnish of chopped parsley may be added. Buon appetito.

***

Lastly...for the main part of this Fish and Seafood feast...

a festively stuffed fish fillet roll with excellently paired ingredients.

FISH stuffed FILLET rolls

with goat CHEESE roasted TOMATO

serves 2 persons

Click HERE for a clear PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 long Basa fish fillets * (large and long)

CHEESE mix:

. 3-4 oz (~100g) creamy Goat cheese

. 1/2 cup (100g) cooked, small beans (Lentils or Mung are preferred)

. 1/4 cup (30g) walnuts (chopped)

. 2 tbsps. (30ml) olive oil

. 1 tsp. (5ml) ‘Fleur d’ail’ (or 1 small crushed garlic clove)

Seasoning:

. pinch of sea salt

. 1/4 tsp. (1ml) each of dried basil, oregano and tarragon

. 6 slices of roasted Roma tomatoes (or de-hydrated sun-dried tomatoes)

. a small handful of fresh, Italian parsley

. 1/8 cup (25ml) Sherry (or white wine + 1/4 tsp. (1ml) of sugar)

* Basa fish alternatives (a.k.a. PANGASIUS or BOCOURTI or even COBBLER ): Catfish, Flounder, Sole and Tilapia.

PREPARATION:

Preheat the oven to:

375F/190C/Gas 5.

. Oven rack to be placed on the bottom level

...Cheese mix:

1. Mash and stir together the goat cheese, beans, walnuts, olive oil, ‘fleur d’ail and seasonings.

...Assembling:

2. On a flat surface...lay the fish fillets one next to each other.

3. Spread the cheese mix in the center of each fillet and making sure to leave spaces on all edges.

4. Throughout each fillet...place three roasted tomato slices evenly across with the parsley spread over top.

5. Carefully start rolling from the narrow end of the fillet. Finish off by pinning them with a thick toothpick.
6. Prepare a pan (Pyrex glass dish type)...pour the Sherry wine on the bottom and place the rolls with the fillet tips downwards.
7. Bake in the pre-heated oven for about 25 minutes. Leave another 5 minutes while the oven is turned off.

Plating and Presentation:

. Each plate can be garnished with a few leaves of lettuce along with...

half of a fresh greenhouse tomato quartered and separated per plate.

Buon appetito.

Here's another Fish fillet recipe to enjoy:

BASA fish filet stuffed Pindjur rolls

***

If like myself, you’ve been seeking different recipes...
to spruce up your dish and please your palate...

hopefully with this menu, you’ll have been inspired...

to shake things up a little also.

***

Growing up, one of the best parts of Christmas Eve was the anticipation of what could possibly be found the next day under the tree ;o)

Now, I'm little older, wiser and much more spiritual about...

the meaning of what these holidays truly represent.

The real gift, is the love I'm largely capable of giving with no expectation of it in return.

Of, course, great food and

fabulous company

makes life all that more precious.

(This photo was taken last year at my parents.)

Happy Holidays going forward.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Other FISH and SEAFOOD recipes that may be of interest:

- BASA fish fillet stuffed Pindjur rolls

- FISH cakes CROQUETTES and SAUCES

- MUSSELS fennel Sambuca ROQUEFORT
- SEAFOOD Splurge with ARTICHOKE Salad