Seasonal fish on the Christmas table

December 21st, 2009 § 0 comments § permalink

Last Saturday, while a frenzy of packing and last minute Christmas shopping was hitting my small household so that we could be ready to go for our flight to Morocco on Sunday, I had given up on publishing THE recipe I had wished to share with you before Christmas… That was without counting on the deep coat of snow that covered the Netherlands and neighboring countries on Sunday, plunging this part of Europe into chaos. No need to say that there was a long scary ride under the snow, a lot of queuing and waiting at the airport and of course no flight to Morocco or to about anywhere else that day.

Snow in Hoog Keppel (1)
Somewhere in Hoog Keppel, far, far away from the Moroccan sun…

Well we are still here in snowy Holland, but to see the things on the bright side: I had the occasion to enjoy a stroll in the untouched snow this morning, we managed to find another ticket for tomorrow (fingers crossed…), and I still get to share with you the perfect Christmas recipe for fish lovers. A fluffy fillet of monk fish*, my favorite fish, marinated in fresh herbs and wrapped in parma ham, roasted in the oven (inspired by a recipe from Masterchefs**) and served on a bed of red wine risotto.

Monkfish wrapped in prosciutto on a bed of red wine risotto

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Summer on the table

July 20th, 2008 § 2 comments § permalink

It’s raining again… Instead of biking in the dunes as I had planned, I’m squatting the couch under a thick plaid, enjoying my 4th cup of fuming mint tea while dreaming of the sun of my provence. 

No way I’m going to let this rotten weather get on my mood today! So here’s a simple fish dish full of sun and fragrant like a summer night in provence. Close your eyes, take a deep breath, there you are! Do you hear the song of the cigales, the friends playing jeu de boule while you’re sipping a pastis or a chilled rose, enjoying the sunset… That’s the spirit. Now hurry and serve everybody before it gets cold

 

Daurades royales en croute de sel
Summer on the table: Dorades royales en croute de sel anisee…

 

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Frost, defrost, no-frost… brunch?

October 22nd, 2007 § 0 comments § permalink

kwarktaart2appeltaart2croissants

While my dutchie is a cycling freak and could spend hours looking and shopping for fancy expensive cycling gear, I, as a lazy gourmande, have something for fancy kitchen equipment… six pit stoves, professional gas-ovens, or just the kitchen aid department  at my favourite cook shop make my eyes shine with envy. Fridges are no exception though they are a little bit lower on my excitement scale. I dreamt for the cool and airy space of a fridge and freezer large enough to handle my saturday morning market escapades and our returns from France and our unevitable stops at the king of the supermarkets, … Carrouf*.

We’ve had it with our small-ugly-old fridge. It helped us getting started, and we’re glad. But it had its time: all door handles are broken and the freezer compartment has turned in an ice generating machine. So, there we went and buy a new fridge. Given the size of our kitchen, the limitations were high… but we found it: a high aluminium one door fridge/freezer combination with temperature management and a no-frost system of course! 

Like a kid, my dutchie wanted to take it right away, but (luckily) they didn’t have it in stock so we had to wait a few more days for the delivery. The next friday, there it was at last. The small-ugly-old fridge was emptied and set to wait on the terrasse in no time. First cleaning up, power on… one hour waiting. We could see the led temperature quickly dropping to arctic temperatures. There we were. After the required indicated time we transfered our new food cargo recently acquired on our last trip to France back into the freezing cold. Happy like hippoes we feasted and celebrated our new fridge before falling into the arms of Morpheus with happy food dreams.

 

The next morning, my dutchie was up early to prepare a nice breakfast with croissants that he had prepared and frozen the week before. Berezina… For whatever reason our new acquisition revealed to be a defrost instead of a no-frost! It just didn’t work… After a whole night, everything was defrosted: the farm chicken, the charolais T-bone steak, the duck breasts, the croissants dough, the morrocan pancakes, the rolls of flaky pastry… We could have cried, (I would have if I was not under the schock)… we put the small-ugly-old fridge back on, right there on the terrasse and we decided to party! I spent the whole day in the kitchen, making stews of what could be stewed, tarts, quiches and terrines while my dutchie called around our closest friends to put a large improvised sunday brunch together….

brunch

That was a fun cooking frenzy weekend topped with a great sunday brunch shared with good friends… and I now have a whole set of new recipes to share with you: From home made croissants to salmon terrine passing by apple tarts, moroccan pancakes, chicory quiche, tarte au fromage blanc and a chicken and raisins tajine!

*  Carrefour or Carrouf for the nostalgic expatriated french. The holy grail of the french supermarkets.

Hungry? here’s to begin with:

Salmon terrine with fresh herbs from the garden
Terrine de saumon aux herbes du jardin 

salmon_terrine1

serves 6 to 8
prep: 10 min cook: 30 min

Ingredients:
250g salmon fillet, roughly diced,
1 shallot, chopped,
3 eggs,
15cl liquid cream,
juice of 1/2 lemon,
2 Tsp olive oil,
1 handful chopped parsley,
1 handful chopped chives,
2 sprigs of basil, chopped,
a few mint leaves, chopped,

sea salt, pepper and chili pepper to taste

Preheat the oven at 180 deg C.
Put the diced salmon, chopped shallot and the 3 eggs in the bowl of a blender or food processor. Add the liquid cream, lemon juice, olive oil and season to taste with salt, pepper and chili pepper. Blend until liquid and smooth. Stir the herbs into the mixture.
Pour in a greased medium size terrine (~15cm) and cover with baking foil. Bake ‘au bain marie’ * in the oven for 30min.
Leave to cool completely at room temperature. Then, forget in the fridge for at least an hour. Serve cold as an aperitif with toasts or as a starter with mixed young leaves. You can serve it with lemon,  a homemade  mayonnaise, or a fresh tomato sauce made of thinly chopped fresh tomatoes, 1 small grated clove, fruity olive oil, a dash of lemon and basil.

Bon appétit!


**
“Au bain marie” is a french cooking term. It means putting the baking dish in a larger one partly filled with warm water right in the oven. It’s often used to bake terrine, mousses or cremes brulees.

Blog appetit #9: Tartelettes croustillantes aux sardines et tomates confites

August 23rd, 2006 § 0 comments § permalink

Today is the latest “Blog appetit” contest in the french culinary blogweb. This edition’s ingredients will probably seem less startling than the strawberries and asperges from the last edition (I had a lot of fun with them though), but they are worth a detour: Our stars of this month are sardines and tomatoes. I hope you will excuse me if the rest of this post is in french. I promise the translation will follow soon.

blogap9_sardinestomates_prep2

Lors de la derniere edition de Blog apetit, je me suis drolement amusee a concocter ma recette et je me suis promise de recommencer. Cependant, lorsque les ingredients de cette edition ont ete publies, j’ai d’abord penser a faire l’impasse… J’etais en pleine flemingite aigue apres un mois de travaux intenses a la maison. De plus, je n’avais jamais prepare de sardines fraiches et malgre mon amour du poisson, l’idee du nettoyage et de l’odeur de ces petites sirenes argentees ne m’ont guere enchantees… Et puis finalement, samedi dernier je me suis decidee d’un coup en faisant le marche: sur les etals, des petites sardines fraiches (J’ai fait du charme a tous les poissoniers du marche… mais j’ai finalement du les nettoyer moi meme. A ces hollandais!), des mini tomates roma bien rouges et parfumees. Pour ce qui est de la recette, j’ai improvise sur place, tout en arpentant les allees du marche:

Les sardines fraiches me rappellent le Maroc: Les sardines fraichement pechees degustees grillees sur le petit port d’Essaouira, ou marinees a la  chermoula (comme chez Requia) puis frites degustees chez une tante avec toute une flopee de cousins entre deux eclats de rire, ou crues, justes marinees preparees par ma maman et degustees sur la terasse avec un petit verre de rose. J’ai voulu reproduire ces saveurs dans ma recette et mettre les sardines en valeur, sans trop de fioritures.  Pour les tomates, ca faisait longtemps que j’avais envie de tenter de confire des tomates, l’association m’a tout de suite titille l’esprit et ma recette etait nee: Pour ce qui est de la touche “sardines grillees sur le port d’Essaouira”, j’ai decide de faire griller mes petites sardines tres brievement apres les avoir fait mariner dans une sorte de Chermoula simplifiee. Puis de les deposer sur un lit de tomates confites, le tout dans une petite fleur en feuilles de brick pour le cote croustillant….

Un samedi apres midi dans ma cuisine plus tard, voila le resultat:

bogap9_sardinestomates1

J’etais invitee a une soiree le soir meme, mes tartelettes n’y ont pas fait long feu…

Tartelettes croustillantes aux sardines fraiches et tomates confites 
(Cracky tartlets with moroccan style sardines and candied tomatoes)

pour 12 tartelettes.

pour les tomates confites:
prep. 5min. cuisson 1h35.

500g  de mini tomates roma bien charnues (des tomates cerises c’est bien aussi)
1/2 cc de paprika
1 Cs de sucre roux
2 Cs d’huile d’olive

fleur de sel, poivre du moulin

Prechauffer le four a 150 deg. Lavez les tomates et faite une incision a la base de chaque tomate. Disposez les dans un large plat a four anti-adhesif. Rajouter 1Cs d’huile, secouer legerement pour huiler les tomates. Enfournez pour 20min. En dehors du four, rajouter le paprika, le sel, le poivre, la moitie du sucre et le reste de l’huile d’olive. Secouer a nouveau le plat pour bien repartir l’huile et les epices sur les tomates. saupoudrer du reste de sucre et oubliez au four.  Au bout d’une heure, retourner les tomates delicatement une a une et remettre au four pour 15 min.  A la sortie du four, laisser refroidir dans le plat a temperature ambiante.

pour les sardines:
prep. 5min (+ 30 min  pour le nettoyage) cuisson. 6 min

500g de petites sardines bien fraiches (~ 15 pieces)
1 cc de paprika
1 petit piment fort,
4 ou 5 graines de cumin,
4 ou 5 grains de poivre,
1 petite poignee de coriandre fraiche
1 trait de jus de citron
5 Cs d’huile d’olive
fleur de sel

Pendant que vos tomates ce dorent la pilule, vous avez tout le temps de vous occuper de la cure thermale de vos princesses argentees… laver ces demoiselles a grande eau en les brossant avec les mains, des pieds a la tete pour eliminer les ecailles. Retirer la nageoire dorsale d’un coup sec. Inciser les au niveau du ventre, dans toute la longueur et vider les. Enfin, couper la tete, enlever l’arete centrale et ouvrez les comme des papillons. Sechez  vos papillons  d’argent du papier alu et disposez les dans un tupperware. Vous avez fait le plus dur!

Dans un mortier, pilez toutes les epices, le sel et le poivre. Melangez les dans un petit bol avec le jus de citron, l’huile d’olive, la coriandre fraiche hachee et la demi gousse d’ail pressee. Verser le melange sur les sardines. Melangez et laisser mariner pendant au moins 30 min.

blogap9_sardinestomates_prep1

pour les fonds de tartelettes qui croustillent:
prep. 10 min. cuisson. 5 a 10 min

6 grandes feuilles de brick (ou 12 petites)… histoire de faire 12 x 6 ronds
20 g de beurre
1 Cs d’huile d’olive
moules a tartelettes (J’ai utilise une plaque de 6 empreintes en silicone)

Une fois vos tomates confites, prechauffez le four a 200 deg. Decoupez 12 x 6 rondelles de feuille de brick a l’aide d’un emporte piece legerement plus large que vos moules a tartelettes. Faites fondre le beurre et y rajouter l’huile d’olive. A l’aide d’un pinceau trempe dans le melange, beurrer tous les ronds de pates, puis les empiler 6 par 6. Garnir les moules a tartelettes beurres de ces piles de feuilles de brick en froncant bien chaque moule. Haricots secs ou autres galets sont les bienvenus pour empecher les fonds de tartes de gonfer a la cuisson. Faire cuire en une a deux fournees de 5 min suivant le nombre de moules a votre disposition.  Surveiller bien la cuisson… 1 minute de trop et pfft vous aurez du charbon! Demouler et disposer sur un plat de service.

Dressage des tartelettes:
prechauffez le four au maximum, position grill. Disposer vos sardines recomposees (refermer les papillons!)  sur une grille allant au four. Les faire griller 3 a 4 minutes de chaque cote puis les mettre de cote. Pendant ce temps, couper vos tomates en 2 dans la longueur et garnir chaque fond de tartes de 4 a 6 demi tomates. Avec un pinceau, vous pouvez ajoutez un peu de leur jus de cuisson. Deposer une sardine grillee sur le dessus, et ainsi de suite… Saupoudrer l’ensemble des tartelettes avec un peu de paprika. Vous pouvez servir de suite voir quelques heures apres le dressage en les rechauffant legerement avant de servir. Vous pouvez aussi preparer tous les elements a l’avance et faire le dressage au dernier moment (faites griller les sardines au moment du dressage)

Blog appétit!

Allez, une petite derniere pour la route:

blogap9_sardinestomates2

Ah et puis j’ai failli oublie, la suggestion vin de mon dutchie: un pouilly fume, ou pour les indecrotables du rouge un brouilly leger legerement frais!

Fish! I like it RAW! (3)

August 18th, 2006 § 0 comments § permalink

Last week, I was almost finished with the 3rd opus of my raw fish special… I was talking about raw fish of course, but I also allowed myself in alyric prose about my addiction to the covered market “Les Halles” in my home town and all its marvels. I was about to press the “post and publish” key when I saw a typo. And then, everything just disappeared: I pressed backspace  instead of delete and my post was gone… pfffuit! Impossible to get my post back. I was so upset that I didn’t find the courage to post again until now. I don’t feel the mind of a poet today, so you’ll have to wait for another time to hear abouty my love for “Les Halles”. However, we never know, there might still be a few hot summer nights to come (maybe not in Holland this year but we never know), and this last recipe might tempt you.

I improvised this 3rd recipe during a trip in my hometown Nimes in the hottest month of the summer 2005… It makes a fresh apetizer or starter for the hot summer nights in betwen two games of petanque. Take a glass of pastis or a chilled rose and enjoy!

last_summer_cod

Cod fish and fennel carppacio

4 to 8 pers. prep: 10 min

Ingredients:
600g fresh cod fish filet
1 small fennel bulb

1/2  lemon

1 lime
4 Tsp. olive oil (fruity but not too strong)
2 Tsp. of pastis

a small handfull of dill
sea salt, pepper

Clean your cod fish and put it in the freezer for at least half an hour. Wash and slice the fennel: get rid of the damaged first leaves cut in two and remove the hard part of the hart with a small knife. slice very thinly (a few mm) with a mandoline. Slice the lime in very thin slices too (with a mandoline). Finally cut the fish in thin slices with a sharp knife (1/2 cm or thiner if you like). In a deep and large serving dish, lay down the fish, if possible in one layer and put the fennel and lime over it. Add the dill and Season with sea salt (preferably “fleur de sel”) and fresh grounded peper. Prepare your marinade: mix the juice of half of a lemon with the olive oil and pastis. Pour over the fish, and forget it in the fridge while you enjoy the summer sun or the shade of an old tree, a glass of pastis, a siesta… Serve as an apetizer or starter. 

Bon appétit!
 

Fish! I like it RAW! (2)

July 29th, 2006 § 0 comments § permalink

As promised in my previous post, here is my second of this summer “raw fish” special coming right out of the kitchen…

cod_passion

Fresh cod fish in passion fruit marinade

2 pers. prep: 10 min

Ingredients:
300g fresh cod fish filet

1/2  lemon

1 Tsp. olive oil (fruity but not too strong)
a few leaves of fresh basilic
1 or 2 chili peppers
a pinch of sugar
sea salt, pepper

Wash your cod fishand put it in the freezer for at least half an hour. Prepare your marinade: mix passion fruit flesh withe juice of half of a lemon in your kitchen processor. Pass the juice through a thin sieve, to eliminate the seeds from the passion fruit. Mix the juice, olive oil and the pinch of sugar. Cut your cod fish in slices (~1/2 cm). Put the fish and lemon slices in a tupperware and cover with the marinade, add the chili pepers and chopped basil. Season with sea salt (preferably “fleur de sel”) and fresh grounded peper. Close your tupperware, and here you go again: shake it, baby shake it! and forget it in the fridge while you enjoy the summer sun, a glass of chilled rose, a siesta, I think you know what I mean … Dispose the fish in a nice plate or terrine. Serve as an apetizer or starter. 

Bon appétit!

Fish! I like it RAW! (1)

July 28th, 2006 § 0 comments § permalink

Have you ever had the impression of working in a sauna or should I say in hell? Well, today I did…  we have no airco at work and the sunscreen of my office just broke down: the thermometer often exceded the 31 C inside today! All that to say, that when I came home, I hardly felt like eating and especially not something warm. Luckily, I’ve become a master at gazpacho’s, fresh salads, carpaccio’s and other fresh recipes. Among my favourites: raw fish! sashimi from my local sushi bar Kiraku* is one of my treats and I’m a fan of the holland’s new herring, eaten right at the fish stall with raw chopped oignons… Please don’t look disgusted, I swear, it’s heaven! and it’s full of Omega 3 as my mum would not fail to highlight. Now, I know not everybody can handle it… so I often indulge my fish in savoury marinades. I’m sure that, that, you can handle! Here is a couple of this summer creations and one of last summer…

But before I go further I will, if you allow me, open a little hygienic parenthesis: It’s no problem to eat raw fish (except maybe if you are pregnant) as long as your fish is of the best quality and as fresh as can be: Choose a fish that smells of the sea. If it’s smells of fish, pass your way! Fish like tuna and salmon may have some parasits. Out of precaution I always put the fish I want to eat raw in the freezer for at least half an hour. My dutchie thinks I am paranoid… but well, I feel better like that and the fish is then easier to cut neatly.

Now, here we go…

salmon_tuna_duo

Tuna and salmon duo in ginger and wazabi marinade

2 pers. prep: 10 min

Ingredients:
200g salmon fillet
200g tuna fillet

1 (bio) lemon

2 Tsp. (japanese) soja saus
2 Tsp. thai fish saus
1 Tsp. sesam oil
1 tsp. wasabi paste (you can put more if you like)
2 Tsp. fresh grated ginger
1 tsp. sugar or honey

sea salt, pepper

Wash your salmon and tuna fillet and put them in the freezer for at least half an hour. Prepare your marinade: mix the soja saus, fish saus, sesam oil, sugar, wasabi paste and ginger. Add the juice of half of a lemon. Cut the rest of a lemon in very thin slices (a couple of mm) using a mandoline. If your lemon is treated brush it well under warm water before use (I use a potato brush). Cut your salmon and tuna in slices, I usually like the pieces to be slightly thick (1/2 to 1cm). Put the fish and lemon slices in a tupperware and cover with the marinade. Close your tupperware, shake it, baby shake it! and forget it in the fridge, time to enjoy the sun in the garden, have an aperitif or for longer. Dispose the fish in a nice plate or terrine with the lemon on top.

Bon appétit!

* Kiraku sushi bar:
Toussaintkade 31
Den Haag
070-3454288
www.kiraku.nl

Somewhere between Morocco and Portugal!

July 17th, 2006 § 0 comments § permalink

Unfortunately, as I speak, I’m not on a cruise somewhere around the strait of Gibraltar. This post is not about geography, but once again about food! As if you had still any doubts about that. More precisely, it is about my latest culinary experiment: let me explain….

A few weeks ago, I discovered a new shop in my neighbourhood: Casa Bocage*. It is a shop specialised in portuguese and bresilian food: from fish to chourizo and local wines. Perfect for the homesick portuguese or brasilian expat or the rare curious dutch locals. Entering the shop filled me with memories. Two years ago, I was sharing an appartment with a portuguese housemate and friend. She is a very good cook and she introduced me to many portuguese delicacies. Whenever I see salted cod fish or chourizo, I cannot refrain nostalgic souvenirs of the animated dinners we would have at our house. I used to help her preparing the dish: cutting the onions and peeling the potatoes… but I never really took part in the most mysterious part to me: the “desalting” of the cod fish! My friend is now back in portugal and I haven’t eaten this typical portuguese fish since. I wanted to try cooking it for myself, but I never dared. However, since I have turned into an active foodblogger, I have also become more daring… So, after 20 minutes of exploration of the  whole assortment, I finally decided myself and bought some salted cod fish! Now, all I had to do was decide on which way to prepare it. I spent hours reading the precious tips and mouthwatering recipes of Elvira and Papilles&Pupilles.

Still, I was hesitating… and then I got hold of some filo pastry. In morroco, ‘brick’ or filo sheets are widely used for the preparation of many sweets and aperitive snacks. It is also the base of one of my favourite morrocan dishes: the pastilla or “bastella”. The most famous is the one with pigeon and almond, but lately, the shrimp and fish “bastella” is a must for any trendy wedding. It is a long time I wanted to try cooking one of those, but once again I didn’t dare. Why not unite portugal and morocco and portugal at once! And there it was, I had my recipe… It will make a main dish for 6 and an apetizer for 8.

pastilla1

Bacalhau bastella
(Pastilla with cod fish)

6 to 8 pers. prep: 40min cook.:20 min
+ 24hrs for desalting

Ingredients:
600 g salted cod fish
300 g spinach
3 oignons
2 shallots
3 dl. fish stock
2dl. low fat milk
1 dl, white whine
30g+10g butter
30g flour (1 full Tsp.)

sea salt, pepper

For the bastella:
~15/20 sheets od Filo pastry
30g melted butter or a mix butter/olive oil (this a minimum. Most recipes use at least 100g butter… but I’m trying to watch my line)
1 egg yolk
 

24 hours before, cover the fish with cold water in a large bowl. Change the water regularly until the fish is completely desalted.

Poach the fish for 10 min in boiling water or a mix of milk and water. Let it cool down, remove the skin and bones, while separating the fish flakes.

Then prepare a sort of bechamel: In a pan on low fire, mix the 30 g of butter with the flour. Then pour the fish stock, lowfat milk and wine. Stir regurlarly with a wooden spoon until the sauce thickens.  It takes about 10min.  Set aside to cool.

In the mean time clean the spinach and chop the shallots thinly. Blanch the spinach 1 minute in salted boiling water and drain them well. In a pan, melt 10g of butter, add the chopped shallots and leave to melt for a couple of minutes, then add the fish. Stir and leave for a few more minutes before adding the spinach. Season to taste with salt and pepper (go easy on the salt as the fish might still be a bit salty). Stir and leave a few minuts more on the fire. Finally, remove from the stove and mix the fish and spinach with the fake bechamel. The filling is ready.

To prepare the bastella, warm up the oven at 200 C. melt 30g of butter and beat the egg yolk. Keep your filo sheets in a damp cloth so that they don’t dry out. With a brush, oil a deep (5cm at least) 28cm diameter teflon round baking form. Brush each filo sheet with butter on one side before use. Dispose the filo sheets in a flower shape, well overlaping each other, buttered side towards the baking form. They should come out of the baking form. Then dispose 2 filo sheets on the bottom to consolidate the bastella. Then add the filling in a regular layer. Cover up with the parts of filo sheets that are coming out of the form. Dipose another set of overlaping buttered filo sheets (again in a flower shape). Brush with egg yolk and delicately set the filo parts that are coming out of the shape under the bastella in order to form a neat and round border. Brush 2 mores filo sheets with both butter and egg yolk and dipose them on top of each other on top of the pastilla to smooth up the shape of the cake. Bake for 15min and baste regurlarly with melted butter (depending on how much butter you fill like using… I simply brush with the remaining butter a couple of times) both on top and underneath. Turn the cake over and bake for 5 more min.

Serve warm, smooth side up. In Morrocco, most bastella’s are decorated with Icing sugar and cinnamon, but I didn’t think it would marry well with the filling so I skipped that part. It was nicely golden and crispy anyway. I just added a couple of chive sprigs for the color… Oh! and if you are patient and courageous (I am not) you can make individual ones. They really look great for a fancy dinner.

Bon appétit!

pastilla_morue2

Moroccan style mackerel!

May 1st, 2006 § 1 comment § permalink

Smoked mackerel is one of the food delicacies in holland. Often, on “fish days” at our cantine (wednesday) I treat myself with a Mackerel broodje*… The last time I was at the market, I realised that I had never tried cooking fresh mackerel. I decided to give it a try. I chose a couple of small mackerels that I could easily accomodate for lunch. The next day, I improvised my first mackerel for a quick lunch: morrocan style, in a papillotte. Not bad at all for a first, the seasoning did marvels to the mackerel and reminded me some of my favourite fish tajines back in morocco, but next time I will skip the papillotte and just put in an open ovendish. The recipe is for one as my dutchie was not there for lunch, but you can easily adapt it for more.

*broodje: small bread roll

morrocan_style_mackerel

Moroccan style mackerel papillote. 
(papillote de maquereau a la marocaine)

1 pers. prep: 5 min, cooking: 15 min

Ingredients:
1 mackerel (~180g)
1 small grape tomato
a small handful flat parsley
a splash of lemon
1 pinch of paprika
1 small pinch of cumin
cayenne pepper to taste
sea salt, pepper
olive oil
aluminium peper
Pre-heat your oven at 200C. Clean your mackerel and put it in a big sheet of aluminum paper. Roughly chop your tomato and your parsley. Dispose them inside and ove rthe fish. Season with the spices, sea and salt (both inside and outside). If you happen to have a mortar and some cumin seeds, grind the seeds with some sea salt flakes and the rest of the spices, it will taste even better. Finally, add a splash of lemon and olive oil. Close your papillote so that no air can escape and put in the oven for 10 to 15 min. Bon appétit!

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