Scallops with Garlic Butter and Spinach
For 2 as a starter
Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper
Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.
Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.
Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.
Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.
Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.
Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Mozzarella with Anchovies
Ingredients
2 balls buffalo mozzarella
100 g rocket leaves
about 7 anchovies per person
extra virgin olive oil
salt and pepper
Method
Toss the rocket leaves lightly in a bowl with about 2 tablespoons olive oil and lightly season with salt and pepper.
Divide the rocket salad between 2 plates. Drain the liquid from the mozzarella balls and set them on top of the rocket.
Grind a little black pepper over each mozzarella and lay the anchovies on top. Finish with drizzle of olive oil and serve with some crispy bread.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Fried cod with lemon and capers
Ingredients
2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve
Method
Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.
Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.
Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.
Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.
Serve the cod with wilted spinach and the butter sauce spooned over.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Herring Tartare
Ingredients
2 Dutch new herrings
1 shallot
small bunch chives
125 g tub creme fraiche
1 lemon
50 g mesclun salad
1 pack mustard cress
Method
Finely chop the chives. Cut the herring into 1/2cm cubes and place all the ingredients is a bowl.
Cut the lemon in half and add a few drops to taste to the chopped herring. Add 1 tablespoon creme fraiche and season with salt and pepper.
Finely slice the shallot into thin rings. Snip the mustard cress and mix together in a bowl with the mesclun salad.
Line 2 cups or ramekins with cling wrap, divide the the herring tartare between the moulds. Add 1 tablespoon olive oil to the salad and season with salt and pepper.
Unmould the herring tartare and top each with a teaspoonful of creme fraiche.
Arrange the salad around the tartare and serve with a wedge of lemon.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Sardines in saor
Ingredients
12 fresh sardines
flour for dusting
salt and pepper
60 ml olive oil, plus extra
2 onions
2 bay leaves
150ml white wine or rice vinegar
30 g-40 g sugar, or to taste
handful toasted pinenuts
handful sultanas
pinch of ground allspice
Method
Get your fishmonger to fillet the sardines for you. If they are unable to, this is how to do it. Ensure that the guts have been removed. With the spine of the fish pointing up towards you, gently press the fish on a board to flatten. Now turn the sardine over and you should easily be able to pull out the centre bone. Try and remove any little pin bones. Rinse the fish under cold water and dry well on a clean tea towel.
Heat the olive oil in a frying pan over medium heat. Season the flour with salt and pepper. Dredge the sardines in the flour and fry in the hot olive oil until golden. Remove and drain on kitchen paper.
Slice the onions and fry gently with the bay leaves and allspice in a pan with 4 tablespoons olive oil for about 20 minutes until soft.
Add the sugar and vinegar to the onions, followed by the pine nuts and sultanas. Take a small dish and place a layer of the onions in the bottom. Then layer the sardines on top. Repeat the process finishing with a layer of onions.
It's best to let this marinate in the fridge for a couple of hours before serving.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours