Pasta with Sardines and Fennel

Pasta with Sardines and Fennel

  1. Main course
  2. Serves 2
  3. Fish
  4. Ready in about 35 minutes

Equipment

- Chef’s knife

- Chopping board

- Pan

- Frying pan

Pantry

- Olive oil (4 tablespoons)

- Salt

- Pepper

Ingredients

1 onion

1 clove garlic

1 red chilli

2 fennel bulbs

30 gr pine nuts

60 gr raisins

6 fresh sardines

3-4 anchovy fillets

400 gr spaghetti

10 threads of saffron

2 tomatoes

Method

1

Finely chop the onion, garlic clove and chilli pepper. Finely slice the fennel and cut the tomatoes into cubes. Bring a pan of salted water to the boil.

2

Place the saffron in a small espresso cup with luke-warm water. Clean the sardines; cut the heads off the sardines, flatten them with the palm of your hand and pull out the bones in one piece, cut them off by the tail (leaving the tail on). Rinse in cold water and dry them on a piece of kitchen paper.

3

Heat a frying pan over medium heat with 3 tablespoons olive oil, add the onion and sweat for 5 minutes. Add the garlic, pine nuts, anchovies and chilli pepper to taste and fry for 1 minute. Add the fennel and fry for 5 minutes.

4

Cook the spaghetti for about 7 minutes. Add the saffron, raisins and tomatoes to the fennel and fry for 3 minutes. Drain the spaghetti, reserving a cup of the cooking liquid. Return the spaghetti to the pan and add the fennel mixture, adding enough of the cooking liquid so that it’s not too dry. Season with salt and pepper.

5

Heat the frying pan over medium heat with 1 tablespoon olive oil. Season the sardine fillets with salt and pepper and fry for 30 seconds on each side. Divide the spaghetti between 2 plates, lay the sardines on top and serve immediately.

 

 

Pasta met sardientjes en venkel

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vis
  4. Bereidingstijd: ca. 35 minuten

 

Benodigdheden

- Koksmes

- Snijplank

- Pan

- Koekenpan

 

Voorraadkast

- Olijfolie (4 eetlepels)

- Zout

- Peper

 

Ingrediënten

1 ui

1 teentje knoflook

1 rode chilipeper

2 venkel

30 gr pijnboompitten

60 gr rozijnen

6 verse sardientjes

3  ansjovisfilets

400 gr (spelt)spaghetti

10 draadjes saffraan

2 tomaten

 

Bereiding

1

Snijd de ui, knoflookteentje en rode peper fijn. Snijd de venkel in dunne reepjes en tomaten in blokjes. Breng een pan met water en zout aan de kook.

2

Doe de saffraan in een klein espressokopje met lauwwarm water. Maak de sardientjes schoon. Snijd de koppen van de sardientjes af, druk ze plat met je vlakke hand, trek de graat er in een keer uit en snijd graatje voorzichtig los bij de staart

(laat staartje zitten). Spoel ze af met koud water en dep ze droog met keukenpapier.

3

Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie, voeg de ui toe en smoor 5 minuten. Voeg knoflook, pijnboompitjes, ansjovis en chilipeper naar smaak toe en bak nog eens 1 minuut. Voeg de venkel toe en bak nog eens 5 minuten.

4

Kook de spaghetti in 7 minuten beetgaar. Voeg de saffraan, rozijnen en tomaten toe aan de venkel en bak 3 minuten. Giet spaghetti af en bewaar een kopje kookvocht.

Doe spaghetti terug in de pan en voeg venkelmengsel toe, voeg indien nodig wat kookvocht toe en breng op smaak met zout en peper.

5

Verwarm de koekenpan op mediumvuur met 1 eetlepel olijfolie, bestrooi de filets van de sardientjes met zout en peper en bak ze 30 seconden aan elke kant.

Verdeel de spaghetti over 2 borden, leg de sardientjes er bovenop en serveer direct.

 

 

 

 

 


Thai Steamed Fish

A healthy and flavourful way of cooking fish. Steaming in a parcel retains all the flavours and freshness without the addition of extra fat.

English

Serves 2

Ingredients
2 haddock fillets of 150g each
10g minced ginger (about a 4 cm piece of fresh ginger)
1 garlic clove
1 red chilli
1 lime
3 baby bok choy
160g basmati rice
2 tablespoons soy sauce
olive oil, a drizzle

Method
Preheat an oven to 180 °C. Finely chop the garlic and red chilli.

Tear 2 large pieces of aluminium foil. Grease each with a little olive oil and lay the fish fillets on top. Scatter with the ginger, garlic and chilli. Grate the lime zest. Sprinkle the lime zest and juice over the fish.

Cut the bok choy in quarters and lay around the fish. Pour the soya sauce over and seal the foil forming a loose package.

Bring a pan of water with some salt to the boil. Scatter in the basmati rice and cook for 8-10 minutes. Drain the rice and leave to stand, covered, to steam.

Transfer the foil packages to a baking tray and place in the oven for 15-20 minutes.

Divide the rice between 2 plates. Remove the foil packages from the oven and open carefully. Lay the fish fillets on the rice, arrange the boy choy around and spoon the juices over.

Delicious served with crispy prawn chips.

Nederlands

voor 2 personen

Ingrediënten
2 schelvisfilets a 150 gr per stuk
10g gemberpuree (een stukje gember van 4 cm)
1 teen knoflook
1 rode chili peper
1 limoen
3 baby paksoi
160 g basmati rijst
2 eetlepels soja saus
olijfolie, een scheutje

Bereiding
Vewarm een oven voor op 180 ° Hak de knoflook en rode chili peper fijn.

Neem 2 grote stukken aluminiumfolie. Invetten met een beetje olijfolie en plaats de visfilets erop. Bestrooi de filets met de gember, knoflook en chilipeper. Rasp de schil van de limoen erover heen. Druppel limoensap erover heen.

Snijd de paksoi in vieren en leg het rond en op de filets. Giet de soja saus over de paksoi en vouw het aluminiumfolie losjes dicht.

Zet een pan water met wat zout op voor de rijst. Strooi basmati rijst in kokend water voor ongeveer 8 min. Giet de rijst af en laat afgedekt staan.

Zet de pakketjes op een bakplaat en vervolgens in de oven voor 15 -20 min.

Verdeel de rijst over twee borden. Haal de pakketjes uit de oven en maak voorzichtig open. Leg visfilets op de rijst, verdeel de paksoi over de borden en giet de heerlijke sappen erover heen.

Heel lekker geserveerd met kroepoek.


Salmon with Basil Aioli, Green Asparagus and Purslane

A wonderful date night dinner. Serve with a glass of chilled white wine and the evening is set.

English

Serves 2

Ingredients
2 salmon fillets
10 green asparagus
50g purslane
1 small bunch  basil
1 clove garlic
4 tablespoons olive oil
4 tablespoons mayonnaise
salt and pepper

Method
Place the mayonnaise in a small bowl with the basil leaves. Finely chop the garlic clove, also adding it to the bowl and blend with a stick blender until smooth (alternatively, finely chop the basil and stir through the mayonnaise). Season with salt and pepper.

Discard the hard ends of the asparagus. Heat a grill pan on medium heat. Drizzle the asparagus with 2 tablespoons olive oil, salt and pepper and lay in the grill pan. Grill for about 5 minutes turning every so often.

Heat a frying pan with 2 tablespoons olive oil on medium-high heat. Season the salmon fillets with salt and pepper and fry for 3 minutes on each side until golden brown.

Mix the purslane through the warm asparagus. Divide between 2 plates, placing the salmon on top. Serve the basil aioli on the side.

Nederlands

voor 2 personen

Ingrediënten
2 zalmfilets
10 groene asperges
50g postelein
1 klein bosje basilicum
1 teentje knoflook
4 eetlepels olijfolie
4 eetlepels mayonaise
zout en peper

Bereiding
Doe de mayonaise in een kommetje met de basilicum blaadjes. Hak het knoflookteentje fijn, voeg toe aan het kommetje en pureer met een staafmixer (of hak de basilicum fijn en meng dit door de mayonaise heen). Breng op smaak met zout en peper.

Verwijder de harde eindstukjes van de asperges. Verwarm een grillpan op medium vuur. Besprenkel de asperges met 2 eetlepels olijfolie, wat zout en peper en leg ze in de grillpan. Grill ze voor 5 minuten en keer ze af en toe om.

Verhit een koekenpan met 2 eetlepels olijfolie op medium hoog vuur. Bestrooi de zalmfilets met zout en peper en bak de zalm in 3 minuten aan elke kant goudbruin.

Meng de postelein door de warme asperges. Verdeel over 2 borden en plaats de zalm er boven op met een lepel basilicum aioli er naast.


Spanish Sea Bass

The deep flavours of red wine and citrus pair beautifully with sea bass, one of the most versatile and highly-regarded fish.

English

Serves 2

Ingredients
2 sea bass fillets of 150g each
200g cherry tomatoes
1 lemon
2 cloves garlic
1 sprig thyme
600g roseval potatoes
50g black olives
1 bay leaf
1 red onion
1 orange
5 tablespoon olive oil
100ml red wine
salt and pepper

Method
Finely chop the onion and garlic. Peel the potatoes and cut into chunks. Slice the cherry tomatoes in half.

Using a vegetable peeler, slice 3 pieces of zest from both the lemon and orange.

Heat a frying pan with 2 tablespoons olive oil and sweat the onion, garlic, potatoes and bay leaf, covered with a lid until the potatoes begin to soften. Deglaze with 100 ml red wine and the juice from half the orange. Reduce by half, then add the tomatoes, thyme, lemon and orange zest. Mix well and cook for 1 minute. Season with salt and pepper.

Remove the pin-bones from the sea bass with a fish tweezer and season the fillets with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the sea bass, skin-side down for 3 minutes. Turn the fish over a fry for a further 1 minute.

Divide the potatoes between 2 plates. Lay the fish on top, drizzle with a little extra olive oil and serve.

Nederlands

voor 2 personen

Ingrediënten
2 zeebaarsfilets  a 150 gram per stuk
200g cherry tomaatjes
1 citroen
2 teentjes knoflook
1 takje tijm
600g roseval aardappeltjes
50g zwarte olijven
1 laurierblad
1 rode ui
1 sinaasappel
5 eetlepels olijfolie
100ml rode wijn
zout en peper

Bereiding
Snijd de ui en de knoflook fijn. Schil de aardappelen en snijd ze in grove blokjes. Snijd de tomaatjes in tweeen.

Trek 3 schilletjes van de citroen en de sinaasappel met een dunschiller.

Verwarm een koekenpan met 2 eetlepels olijfolie en smoor hierin het laurierblad, de ui , knoflook en de aardappels zachtjes, afgedekt met een deksel totdat de aardappelen gaar zijn. Blus af met de rode wijn en wat sap van ½  sinaasappel, kook voor de helft in. Voeg dan de tomaatjes, tijm, schilletjes van de sinaasappel en citroen toe en schep voorzichtig alles door elkaar, verwarm 1 minuut.  Breng op smaak met zout en peper.

Verwijder de graatjes van de zeebaars met een pincet en bestrooi met zout en peper. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de zeebaars, vel kant naar beneden 3 minuten. Draai om en bak nog 1 minuut.

Verdeel de aardappelen over 2 borden. Leg de vis er bovenop, druppel er wat olijfolie overheen en serveer direct.


Fish in Parmesan Crust with Courgette and Spinach Salad

A really light and satisfying dinner using only just a few basic ingredients.

Serves 2

English

Ingredients
60g finely grated Parmesan
2 plaice fillets of 150g each (or other white fish)
1 egg
1 red chilli
1 lemon
2 courgettes
75g baby spinach
3 tablespoons sunflower oil
2 tablespoons olive oil
4 tablespoons flour salt and pepper

Method

Finely chop the red chilli. Using a vegetable peeler, pull thin ribbons from the courgette, making sure to stop once you reach the seeds. Place the courgette ribbons in a bowl.

Place 4 tablespoons flour on to a plate and mix salt and pepper through. Crack an egg on another plate and beat to loosen. Plaice the grated Parmesan on a third plate.

Heat a frying pan over medium heat with 3 tablespoons sunflower oil. Dust the fish through the flour, then dip in the egg and finally in the Parmesan. Fry the fish on both sides until golden.

Dress the courgette with 2 tablespoons olive oil, lemon juice and chilli to taste, salt and pepper. Mix through the spinach. Divide the salad between 2 plates, lay the fish on the side and serve.

Nederlands

voor 2 personen

Ingrediënten
60g fijn geraspte Parmezaan
2 scholfilets a 150g per stuk (of een andere witvis)
1 ei
1 rode chilipeper
1 citroen
2 courgettes
75g jonge spinazie
3 eetlepels zonnebloemolie
2 eetlepels olijfolie
4 eetlepels bloem
zout en peper

Bereiding

Snijd de rode chilipeper fijn. Trek met een dunschiller lange slierten van de courgettes totdat je bij de zaadjes komt en doe ze in een kom.

Doe 4 eetlepels bloem op een bord en meng er wat zout en peper doorheen. Breek het ei in een ander bord en klop het los. Doe de geraspte Parmezaan op een derde bord.

Verwarm een koekenpan op medium vuur met 3 eetlepels zonnebloemolie. Haal de vis door de bloem, vervolgens door het ei en daarna door de Parmezaan. Bak de vis, aan elke kant goudbruin.

Maak de courgette aan met 2 eetlepels olijfolie, citroensap en chilipeper naar smaak, zout en peper. Meng de spinazie erdoorheen. Verdeel over 2 borden, leg de vis er naast en serveer.


Cod with Tahini

A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.

Serves 2

Ingredients
1 onion
4 tomatoes
1 cod fillets of 150g each
1 red chilli
1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
60ml tahini
75g rocket
4 tablespoons olive oil
salt and pepper

Method
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.

Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.

Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.

Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.


Friese Palingroker

Down the lengths and breadths of the Amsterdam Canals, cruises a man selling his wares. Bas Oosterbaan, aka de Friese Palingroker (Eel smoker from Friesland) is a colourful, passionate and genuine character who exudes warmth and excitement for what he does.

From his tiny boat, which is more equipped than you think, he sells his extraordinary home-smoked products. It naturally started with eel, which he is most famous for. It's delicate in flavour, not over seasoned or smoked.

Then there's cured and smoked gravadlax, hot smoked salmon, smoked goose breast, rilette (pulled goose) and confined goose leg.

Certainly a man of many talents. Look out for him on the Amsterdam Canals every Thursday, Friday and Saturday.

www.friesepalingroker.nl 

 


Sole and Scallop 'Roulades' with Samphire and Beurre Blanc

Serves 4 as a starter

Ingredients
4 sole fillets, skinned and cleaned (ask your fishmonger)
4 scallops, cleaned
200 g samphire, rinsed
small pot caviar (we use herring caviar)
salt and pepper
extra splash of white wine for cooking the roulades

Beurre Blanc
150 mlwhite wine or ½ white wine and ½ white wine vinegar
1 shallot, finely chopped
1 piece of mace
2 cloves
1 bay leaf
2 tablespoons cream or crème fraiche
150-200 g butter

Method
Heat a frying pan over medium high heat with 2 tablespoons olive oil. Season the scallops lightly with salt and pepper and fry for about 1 minute on each side until golden. Remove from the pan and allow to cool.

Lay the sole fillets on a work surface and season lightly. Roll a cooled scallop in each and place in a roasting dish (This can be done ahead of time and placed in the fridge). Preheat the oven to 180 C.

Make the beurre blanc. Pour the wine into a thick-based pan. Add the shallot, mace, cloves and bay leaf and bring to the boil. Allow to simmer until reduced to about 2 tablespoons.

Add the cream and allow to cook for a moment, lower the heat slightly and “mount” the sauce by whisking in the cold butter in small pieces, moving the pan from the heat when necessary so that the butter thickens and emulsifies. Season with salt and pepper, strain the liquid through a fine sieve and return to the pan. Leave in a warm place till needed.

Pour a splash of white wine around the fish and cook in the oven for about 10 minutes until the sole fillets are just cooked and the scallop warmed through. In the meantime, stir fry the samphire in a frying pan with a splash of olive oil for about 3 minutes until it still has a little bite and is bright green.

To plate, place a 'nest' of samphire on each plate. Set a roulade in the middle of each, top with a small teaspoonful of caviar and spoon the beurre blanc around.

NOTE: It’s best to finish the sauce with the butter just before you need it.

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


Halibut with Seaweed Salad

Serves 4 

Ingredients
4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing
salt
pepper

Method
Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.

Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.

Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.

Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.

Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.

Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.

Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have      puffed up and become crispy.

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


Homemade Pasta with Shellfish

This is so indulgent and special that we've decided to give a large recipe as it should be enjoyed with special people.

Serves 8

Ingredients
Pasta
500g pasta flour, typo ‘00’
5 eggs
40ml olive oil
pinch of salt

Shellfish
2 x 450g lobsters, cooked for 7 minutes
500g vongole or clams
8 scallops or other shellfish available
8 razor clams
1 tablespoon fresh flat leaf parsley, finely chopped
6 fresh basil leaves, finely shredded

Sellfish sauce
45ml olive oil
30g butter
1 onion, finely diced
1 stick celery, trimmed and finely chopped
1 small carrot, peeled and finely chopped
1 clove garlic, crushed
30g flour
1 tablespoon tomato puree
the pounded shells form the lobster
60ml brandy
300ml chicken or fish stock (or a shellfish stock if you have)
salt and pepper
a little cream, to finish

Method
Put the flour, along with the salt in a food processor. Add the olive oil and eggs and pulse until it resembles breadcrumbs. Remove from the machine and knead to a dough. Allow to rest under an up-turned bowl for about 30 minutes. Roll through a pasta machine, until lovely and thin and cut into tagliatelle. Leave to air-dry on a lightly floured surface.

Prepare the lobster by removing the meat from the tail and claws and finely slice, ready to top the final dish. Set away in the fridge to keep cool. Save the shells for the sauce.

To make the sauce, heat the olive oil and butter in a saucepan. Add the onion, celery, carrot and garlic and cook over a low heat for about 10 minutes until soft. Stir in the tomato puree and allow to fry for a couple minutes. Then add the flour and pounded lobster shells and cook for a further 5 minutes, stirring constantly.

Flambé with the brandy. Once the flame has subsided, add the stock and allow to reduce to a coating consistency. Pass through a fine sieve and season to taste. Reheat the sauce gently, adding a little cream.

Grill the razor clams for a couple of minutes. Toss with olive oil. Steam the clams open in white wine for about 3 minutes. The juices can be strained into the shellfish sauce for added flavour.

Season the scallops with salt and pepper and pan-fry in a hot non-stick pan with a little olive oil for 1½ minutes per side until beautifully coloured and still slightly rare in the middle.

Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle. Once the it rises to the surface, cook for 1 more minute then drain and mix with the shellfish sauce.

Serve the pasta in bowls, topped with some lobster meat, a couple of clams, a razor clam and a seared scallop. Sprinkle with the parsley and basil and serve immediately.

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