Sunday Brunch: Arctic Char with Tomatoes & Asparagus

Letting people serve themselves is the simplest way to host a sunday brunch. Preplanning the food table as well as the drinks makes for an event where you can actually sit down and enjoy your quests. After deciding on your menu, choose your serving platters and tools. Set up your buffet table starting with plates, utensils, and napkins, then lay out the food in the order you would like to serve it, savory dishes first, sweets and fruits at the end.

For drinks, set out glasses in a few different sizes, a bucket of ice, and selection of drinks. Have a bottle of champagne open and be sure to offer orange juice and a pitcher of water with lemon slices.

Blackened Shad Roe & Sautéed in Butter

Shad was known as elft, the eleven fish, to the early Dutch settlers. It was on the 11th day of March each year that the first shad were caught and cooked on a plank, a method the settlers learned from the Indians. Shad were so abundant in colonial days that it became quite fashionable among some of the well-to-do. Many of them ate shad on the sly, fearing others would think them unable to afford more expensive food.

Tuna & Potato Fishcakes

These fishcakes are delicious, no matter how many you are going to make they will disappear in front of your eyes. Usually I have a few photographs for a recipe, but today I have only two photos for you, you know why? I have started eating the cakes from my photo shoot-)) They are great for a party, your friends are going to love it. You can make the tuna cakes few hours before the meal, but before serving put them in the oven preheated to 375F for about 10-15 minutes. The fishcakes will be hot and crispy, and ready to be eaten-)) Serve them with tartar sauce or Country Rémoulade sauce.

Broiled Salmon Wrap with Mustard

This is a probably the last recipe that I am going to post for next few weeks. My dear readers, after six month of planning, calculating, drawing and thinking, we have finally started to renovate our kitchen. Let me tell you, it is a very hard process and we are only at the beginning stage.

Russian Monday: "Ukha" - Fish Soup

“Ukha” is Russian word used to name fish broth or fish soup. In this meaning it exists in the language for about 250 years or so, but before it was used for any fish or meat based soup, pea soup or sometime even sweet soup served with sugar. In the dictionary “Lexicon” published in 1704, “ukha” is defined as synonym for “gravy”.

Old-Fashioned Stuffed Baked Clams

This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.

Russian Monday: "Riba pod Marinadom" - Pan Fried Fish with Warm Carrot Sauce "Marinade"

This warm, spicy marinate with its rich partnership of flavors is perfect complement to lightly fried fish, such as cod, basa, sea bass or tilapia. “Marinade” is a carrot-onion sauce that the fish is covered and served with. These dish can be served hot with mashed potatoes or at room temperature as an appetizer. And the good thing is - you can make it day before serving! Try it, you'll thank me later-)

Russian Monday: "Pirozhki" - Baked Stuffed Pies

Homemade Pirozhki are supposed to be hot and rosy. Word “pirozhki” means “small pies”. These are small crescent or oval shaped baked goods usually made from yeast based dough. Pirozhki remember whole history of the culinary development of Slavic nations and they are part of many Russian traditions. For generations, pirozhki recipes have been passed from mother to daughter as methods of preparing the dough were getting more sophisticated and variety of stuffing has been growing.

Flounder with Grapes, Raisins & Marsala Wine

The inspiration for this recipe came from South African cuisine, where they tent to marry fish with fruit a lot. The sweetness of the fruit is offset by sharpness of the balsamic vinegar. This is a really light, well-balanced dish, which tastes particularly fine when served with an arugula salad.

Pan-fried Lemon Bluefish with Caper-Tomato Salsa

Pan-fried Lemon Bluefish with Caper-Tomato Salsa & Thyme - a simple, yet colorful presented recipe with enough acidity of lemon juice and white wine, to cut the richness and enhance the flavor of the bluefish.

Salmon Tartare with Sesame Crackers in Blue Ice

Salmon is such a versatile fish and makes an expensive but impressive dish to prepare for family and friends. You can, of course, buy ready-made sashimi from local Japanese restaurant, but I think making salmon tartare yourself is what makes this dish special. You can serve it on a plate using a pastry ring, or serve in glasses on ice for more sophisticated look. I colored regular ice with blue food coloring for "blue ocean" effect.

Pan Fried Sesame-Walnut-Crusted Orange Roughy

The mild flavor of the Orange Roughy is complemented by the sesame-walnut crust and the sweet-citrus sauce.

Salmon & Cauliflower Soup with Egg

"In the hands of an able cook fish can become an inexhaustible source of perpetual delight," wrote Brillat-Savarin.

This one of our family favorite soup recipes.

Pan-fried Basa with Tomato & Mango Sauce

I love cooking with fruit, especially mango, and Basa cooked like this is fantastic. I am thinking about Caribbean Islands. Where would you like to go on your next vacation? Hopefully, this recipe will bring a little sunshine to your table -)

Rustic Winter Cod Soup with Vegetables

I picked this recipe up on holiday in Main and was inspired to make my own version of it. I hope you enjoy making it for family and friends - it's superb for Sunday lunch.

From Garden to Table - Spinach and Basil Smoked Salmon Roll

I cook a lot lately with basil and I love it. Here is a little history lesson from The Spice Book, 1964.

BASIL Cut with a Golden Sickle

"Cooks gifted with a flair for seasoning have ever treasured basil as one of the most savory of culinary herbs. More delicate than some of the lustier herbs, like oregano, it may be used generously in a variety of vegetables to lend a subtle, if entirely distinctive, flavor.

The word basil stems from two possible origins. One is from the Greek for "royal" or "kingly"; the other, from a tongue-twister, also Greek, meaning "lizard". In Greek mythology this was indeed a very special lizard, a basilisk, which needed only to look at or breathe upon his victim to kill him.

The Greeks believed that only the sovereign himself should be allowed to cut the basil, using a golden sickle. Yet, according to history, basil was a symbol of hate; why this was so is open to conjecture.

On the other hand, in Italy, basil has always been a token of love, and is called "kiss-me-Nicholas" in some of its regions. Any girl who wears a sprig of basil is suggesting to hear beau, and not too subtly, that there is no need for him to keep his distance. In Romania, however, things are some-what more definite: hewn a boy accepts a sprig of basil from his girl, it means he is engaged!

In its native India, basil, called tulasi, is considered a holy herb and grown in pots near every temple and dwelling of devout Hindus. Though especially sacred to Vishnu, Krishna, and Lakshmi, all the other gods esteem it. too.

Throughout the ages, doctors and herbalists have basil in medicine and magic, although there seems to have been a happy lack of agreement as to its merits for either. "This is the herb which all authors are to-gether by the ears about, and rail at one another like lawyers," wrote herbalist Nicholas Culpeper in 1652. "Galen and Dioscorides hold it not fit to be taken inwardly, and Chrysippus rails at it with downright Billingsgate rhetoric. Pliny and the Arabian Physicians defend it."

That this fragrant herb aroused controversy add to its interest. John Gerard, Shakespeare's contemporary, was enthusiastic, saying: "A smell of Basil is good for the heart and head-cureth the infirmities of the heart, taketh away sorrowfulness which cometh of melancholia and maketh a man merry and glad."

Whatever its merits or failures may be as a remedy for physical ailments, basil is a delightful contribution to a variety of dishes. Since, as mentioned earlier, it is one of the most delicate herbs, it may be used more generously than lustier ones. Basil blends tastily with tomatoes, but also enhances vegetables such as eggplant, green beans, zucchini, peas, or cooked cucumber dishes. Basil is often used with, or as a substitute for, oregano in pizza topping, spaghetti sauce, or a macaroni and cheese casserole".



Ingredients:

• 2 cups fresh spinach
• 1 cup fresh basil 
• 3 eggs, separated  
• 1 Tbsp. fresh dill, chopped 
• 1/3 pound light cream cheese   
• grated zest and juice of one 1/2 lemon
• 2-3 Tbsp. capers 
• 1/2 pound smoked salmon 
• salt and freshly ground black pepper

Directions:

Preheat oven to 350F. Put the spinach into a pan with a little of water, cover and bring to boil and cook for two minutes, then drain and refresh under cold water. Squeeze spinach dry.

Place spinach, egg yolks, basil, salt and pepper into a food processor. Pulse to a smooth paste.
Whisk egg whites until they hold soft peaks then fold into the basil-spinach mixture. Spread this mixture on a baking tray lined with buttered parchment and bake for 15 minutes or until set.Turn baked roulade out onto another sheet of parchment and leave to cool.

For the filling combine cream cheese, dill, lemon zest and juice. Season with salt and pepper to taste.
Place the spinach roulade onto a piece of plastic wrap. Spread the filling evenly over the spinach leaving a side border of 1 cm. Sprinkle with capers, more dill if you like and black pepper. Cover the filling with the salmon slices. Roll up with the help of the plastic wrap. Twist the ends to secure.

Refrigerate for few hours or overnight.

Roasted Whole Red Snapper, Healthy and Easy Recipe

"There are as many good fish in the sea as ever came out of it"

Red Snapper found all over the world. This fish has a firm texture and an almost nutty flavor. When buying look for clear, red eyes and bright red skin that fades toward the belly. Make sure the skin is not marked or broken. When you press down on the skin, the flesh should feel firm and not soft. Buy the whole fish to help retain the flavor of the fish. Red snappers are fantastic for roasting and grilling whole.



Preparation time: 5 minutes
Cooking time: 25 minutes

Ingredients:

• 1 medium whole fish, about 2 1/2 to 3 pounds, cleaned and scaled 
• 2 Tbsp olive oil, divided
• sea salt and fresh ground pepper to taste
• 3 cloves crushed or sliced garlic
• fresh thyme
• fresh lemon mint or favorite herbs 
• 1 lemon, sliced
• 1/4 cup dry white wine

Directions:

In a large baking dish, add 1 tablespoon olive oil and spread around dish. Place fish in dish and coat with remaining tablespoon olive oil, salt, and pepper. Insert garlic, lemon, thyme, other herbs to cavity of fish. Pour white wine over the fish.

Bake, uncovered, at 400°F for about 25 minutes or until skin is browned and fish flakes easily.



I am sorry I don't have any photos of the cooked fish, I deleted them by accident -))
Here are a few photos of something very unique and beautiful - my neighbor drying his garden herbs. He is a doctor by profession, but I think he is truly a great artist -))

Smoked Rainbow Trout and Mushrooms Quiche

Perfect for picnics, parties or family suppers, this tasty quiche celebrates a timeless combination: cheese, smoked trout and mushrooms. The ingredients in this light but richly flavored quiche perfectly complement the melt-in-the-mouth pastry, which is made with potatoes.



Ingredients:

For the pastry:

• 1 floury potato, about 4 oz, roughly diced
• 2 cups plain (all-purpose) flour, sifted
• 1/2 cup butter, diced
• 1 small egg, beaten
• about 2 tsp chilled water

For the filling:

• 10 oz hot smoked trout, flaked
• 2 cups mushrooms, roughly chopped
• 1 onion, finely chopped
• 2 Tbsp butter
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 eggs
• 1/2 cup grated Gruyère cheese
• Salt and freshly ground black pepper, to taste

Directions:

To make the pastry, cook the diced potato in a pan of lightly salted boiling water for about 15 minutes, or until tender. Drain well through a colander and return the potato too the pan. Mash until smooth and set aside to cool while you make the pastry.

Place the flout in a large bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed. Roll out the pastry on a lightly floured surface and use to line a deep 9in round, loose-based, fluted flan tin (quiche pan). Chill for 1 hour.

Position a rack in the lower third of an oven and preheat to 400ºF.

To make the filling, roughly chop the smoked trout into bitesize pieces and set aside. Heat the butter in a large, deep frying pan and add the onions and mushrooms. Cook slowly, stirring occasionally for about 7-10 minutes. Mix with smoked trout and put into the prepared pastry shell.

In a bowl, combine the cream, milk and. Using a whisk or fork, beat until well blended. Stir in some of the cheese and season with salt and black. Pour into the pastry shell and sprinkle the top lightly with remaining cheese.

Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 35-40 minutes. Remove from the oven and let stand for several minutes before serving.

Mediterranean Fish Stew - Bouillabaisse

Different variations of bouillabaisse abound along the Mediterranean coast - every village seems to have its own version - and almost any combination of fish and shellfish can be used.

It helps for people to know that bouillabaisse du pecheur was originally prepared using sea water, which was boiled up on the beach while the fishermen were untangling their nets. When the water boiled, in went the fish that were destined for the soup, along with fennel, tomatoes and so on, to cook. Once the work of untangling the nets was done, the bouillabaisse would be ready and the fishermen and their families could sit down and eat. It was only later that the original bouillabaisse underwent the various refinements that we use today.

It is worth pointing out that spiny lobster can never be seen as an essential ingredient of bouillabaisse, because it was originally a very simple dish to use up the fish that were either damaged or had not been sold. It might be stretched to feed all the family by adding potatoes.



There are certain ground rules that must be adhered to:

• The freshness of the fish is the prime rule.
• The variety and quantity of fish contributes decisively to the quantity of the stock on which the soup is based. All the fish are cooked fresh to order.
• Pure, genuine saffron is essential (strictly speaking, neither paprika nor herbs of Provence add anything of benefit to a bouillabaisse).

Serves: 4-6

Ingredients:

• 2-3 pound white fish, such as sea bass, basa, snapper, or monkfish filled and skinned (choose thick fish)
• 3 tbsp extra virgin olive oil
• grated rind of one orange
• 1 garlic clove, very finely chopped
• pinch of saffron threads
• 2 tbsp Pernod (or other anise flavored liqueur)
• 1 small fennel bulb, finely chopped
• 1 large onion, finely chopped
• ½ pound small new potatoes, sliced
• 1 pound mussels
• 1 dozen small clams
• croutons, to serve

For the stock:

• 2-3 pound fish heads, bones and trimmings
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 onion halved and sliced
• 1 red bell pepper, cored and sliced
• 1 ½ ponds ripe tomatoes, cored and quartered
• 4 garlic cloves, sliced
• bouquet garni
• rind of ½ orange, removed with a vegetable peeler
• 2 or 3 pinches of saffron threads

For The Rouille:

• 2/3 cup soft white breadcrumbs
• 1 or 2 garlic cloves very finely chopped
• ½ red bell pepper roasted
• 1 tsp tomato paste
• ½ cup extra virgin oil

Directions: 

Cut the fish fillets into serving pieces, then trim off any thin parts and reserve for the stock. Put the fish in a bowl with 2 tbsp of the olive oil, orange rind, garlic, saffron, and liqueur. Turn to coat well, cover and chill.

To make the stock: Mix the fish heads and bones under cold running water. Heat the olive oil in a large, preferable stainless steel, saucepan or flameproof casserole. Add the leeks, onion and pepper and cook over medium heat for about 5 minutes until the onion starts to soften, stirring occasionally. Add the fish heads, bones, and trimmings, with any heads or shells from the shrimp. Then add the tomatoes, garlic, orange rind, saffron and enough cold water to cover the ingredients by 1 inch.

Bring to a boil, skimming any foam that rises to the surface, then reduce the heat and simmer, covered for ½ hour, skimming once or twice more. Strain the stock.

To make the rouille: Soak the breadcrumbs in water then squeeze dry. Put the breadcrumbs in a food processor with the garlic, roasted red bell pepper and tomato paste and process until smooth. With the machine running, slowly pour the oil through the feed tube scraping down the sides once or twice.

To finish the bouillabaisse: Heat the remaining 1 tbsp of olive oil in a wide fireproof casserole over a medium heat. Cook the fennel and onion for about 5 minutes until the onion just softens then add the stock. Bring to a boil add the potatoes and cook for 5-7 minutes. Reduce the heat to medium and add the fish, starting with the thickest pieces and adding thinner ones after 2 or 3 minutes. Add the mussels and clams and continue simmering gently until all the fish and shellfish are cooked.

Salmon Rice Soup with Seaweed

In our home we love salmon soups. I have already two recipes here; it’s Salmon Vegetable Soup with Barley and Coho Salmon and Autumn Vegetables Soup with Turmeric.

If there is a more perfect fish soup than this one, I cannot think of it at the moment. Succulent pink salmon in clear broth with rice and seaweed seasoned with the white vine and served with lemon slice and fresh dill.

Some facts about salmon: Oily fish as salmon are generally very popular as they are healthy and readily available. Salmon is good for the brain and great at helping to prevent heart attacks and strokes; it can also help make your skin look younger. Salmon is a great source of protein, rich in magnesium, zing, selenium, and vitamin A, plus B vitamins, and – most importantly-it is a good source of omega3 fatty acids, with make the blood less “sticky,” thus helping to reduce the risk of blood clots that could cause heart attacks.

Ingredients:

• 2 1/2 quarts fish stock or water
• 1 medium onion, diced
• 1 cup potatoes, peeled, cubed 
• 2 middle sized carrots, diced
• 2/3 cup cooked white rice
• 1 Tbsp olive oil
• 2 Tbsp dry seaweed  
• 1 lb. skinless boneless wild salmon fillet, cut into 1" cubes 
• 1 bay leaf
• 1/2 cup white vine
• freshly ground pepper, to taste 
• salt, chopped dill
• lemon slices for serving

Directions:

Heat the olive oil in a 6-quart pot over medium-high heat. Add carrots, onion, cook until vegetables are soft, about 10 minutes. Add potatoes, bay leaves and 6 cups fish stock or water and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until potatoes and carrots are tender, about 15 minutes.

Add salmon to soup; simmer until just cooked through, about 5-10 minutes. Add cooked rice, white vine and seaweed and season generously with salt and pepper. Cook another 5 minutes.

Divide soup between bowls; garnish with lemon and fresh dill.