Fish Archives - Pagina 3 van 4 - Amsterdam Flavours

Prawns with Sumac and Grilled Fennel - Persiana

Persiana has taken the culinary world by storm. Sabrina Ghayour grew up in an Iranian family and was brought up on Persian food. Through hosting supper clubs, at which she served her style of Middle Eastern cuisine, her first cookbook was born.

We absolutely adore this type of food. It's about bringing people together over large plates, helping themselves and interacting with others. The recipes make use of easily available ingredients but combining them in amway to achieve authentic flavours.

We cooked her recipe for Prawns with Sumac, Coriander, Lemon and Garlic. An absolute winner of a dish. We made a couple of adjustments - you'll find our feedback under the original recipe.

Prawns with Sumac, Coriander, Lemon and Garlic

Serves 4

Ingredients
6 tablespoons olive oil
grated rind of 2 lemons and juice of 1/2
2 tablespoons sumac
5 large garlic cloves, bashed, peeled and thinly sliced
1 x 20 g packet coriander, stalks and leaves finely chopped
sea salt and freshly ground black pepper
800 g large raw peeled tiger prawns

Method
Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.

Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).

Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.

Chefs notes: we adjusted the recipe a little to suit our tastes. We used 3 instead of 5 cloves of garlic, chopping them finely. We brought the amount of sumac back to a heaped teaspoon instead of 2 tablespoons and we served our prawns with grilled fennel, so that we had a vegetables accompaniment.

Publisher: Good Cook Publishing

Author: Sabrina Ghayour

Price: 24,95 euro

by Bernadette Evers

Potato Rosti with Poached Egg, Smoked Salmon and Hollandaise

This is our prefect recipe to make for that someone special in your life. We advise giving it a practice beforehand, so that you can execute all the elements perfectly.

Serves 2

Ingredients
Hollandaise Sauce
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
a little salt and pepper
200 - 250 g butter, chopped

Rosti
3 nicola potatoes
salt
pepper
olive oil
30 g butter

2 eggs
splash of white wine vinegar
1 pack smoked salmon
small bunch fresh chives, finely chopped

Method
Start by making the Hollandaise. Place the egg yolks in a Bain Marie pan or a small bowl. Beat well. Add the water, lemon juice and salt and beat together over hot water (au Bain Marie) until it thickens. Gradually beat in the butter, a couple small pieces at a time. Make sure to soften the butter slightly in your fingers before adding. Continue until all the butter is used and the mixture becomes thicker. If you feel the bowl is becoming too hot, remove from the heat for a short time to cool it down. It must be hot enough to cook the eggs and emulsify the butter, but not too hot so that the eggs scramble!

Season to taste with salt and pepper. Check the balance of flavour and add more lemon if desired. Keep warm over the hot water, but keep an eye on it. It might have to be stirred from time to time. If it gets too thick before serving, add a splash of cold water to thin it down.

Now for the rosti's. Peel the potatoes and coarsely grate them. Place the grated potatoes in a clean tea towel and squeeze out the liquid. Place the potato in a bowl and season with salt and pepper.

Heat a small frying pan with 2 tablespoons of olive oil and place the grated potato in the pan, pressing it down. Fry on a medium heat until golden brown. When the edges of the rosti begin to colour, add half the butter around the edges of the pan. Carefully flip the rosti over and continue frying until the other side is golden. Repeat with the remaining potato and keep both rosti's warm in the oven (100° C).

Bring a small pot of water to the boil. Add a splash of white wine vinegar and turn the heat down, so that the water gently simmers. Break the eggs into 2 cups. Use a whisk to stir the water vigorously, forming a 'whirlwind'. Carefully add the eggs to the pot so that the yolks become enveloped in the egg white. Cook the eggs for 2- 2 1/2 minutes. The yolks should still be soft.

To serve, place a rosti on each serving plate. Drape the salmon on top of each rosti. Remove the eggs with a slotted spoon and drain on a tea towel. Sprinkle each egg with a touch of salt and pepper. Lay the eggs on the salmon, spoon over the Hollandaise sauce and finish with the chopped chives.

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

by Bernadette Evers

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.

by Mischa de Winter

Chilled Oysters with Caviar

This is perfect to serve as a canapé or serve 3 to 4 as a starter.

Ingredients
1 cucumber, cut into thin julienne
2 slices of smoked salmon, cut into thin julienne
2 shallots, finely chopped
12 sprigs of dill, finely chopped
375ml crème fraiche
salt and pepper
lemon juice, to taste
24 Gironde oysters
1 pot Avruga caviar

Method
Gently mix the julienne of cucumber and smoked salmon with the shallots and dill. Season the crème fraiche with salt and pepper, add just enough of the crème fraiche to bind the cucumber mixture. Add a little lemon juice to taste.

Open the oysters and clean the deep half shells. Place the shells on four oyster plates and fill with the cucumber and salmon mixture.

Place the oysters back in their shells and add a teaspoon of caviar to each. Serve immediately.

For an alternate presentation, or if you don’t have any oyster plates, serve the oysters on a bed of very fine julienne of carrots, leeks and beetroot.

by Mischa de Winter

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

by Bernadette Evers

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.

by Bernadette Evers

Thai Style Mussels

Serves 4

Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced

Method
Place the mussels in a bowl of cold water. Discard any open ones.

Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic, ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.

Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.

Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.

Delicious served with crispy bread or rice to mop up the juices.

If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.

Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken

by Bernadette Evers

Sea Bream with Anchovy-Tarragon Dressing and Beetroot

Serves 4

Ingredients
750g cooked beetroot (try and get an organic brand if you can)
salt and black pepper
olive oil, for dressing
4 Sea Bream fillets (Dorade), about 150g each, skin on
2 packs mixed cresses (shiso purple, pea tendrils)

Anchovy Dressing
6 anchovy fillets, drained
1-2 cloves garlic, peeled and crushed
1-2 Tablespoon white wine vinegar
150 ml olive oil
1 Tablespoon chopped tarragon

Method

Cut the beetroot into cubes. It can be gently heated up in a pan with 2 tablespoons olive oil, salt and pepper.

For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the chopped tarragon.

Remove the pin bones from the sea bream fillets. Heat a frying pan till hot and add a little olive oil. Season the fish fillets with salt and pepper and place them in the hot pan, skin side down. Cook for 3-4 minutes until the skin is crisp. Turn over in the pan, turn the gas off and allow to cook through in the residual heat, about 2 minutes. Alternatively, transfer to a greased baking sheet and finish off in a 180° C oven for a couple of minutes or until the fish is opaque.

To serve, spoon the beetroot around the plates. Place a fish fillet on top and scatter the mixed cresses around. Spoon over the anchovy dressing and serve.

Wine advice: Centanni - Il Borgo

by Bernadette Evers

Salmon Ceviche with Fennel Salad

Serves 2

Ingredients

For the ceviche
250g salmon fillet, skinned
2 tbsp rock salt
1 tbsp red chillies, finely diced
75ml pink grapefruit juice
1 tbsp lime zest
150ml lime juice (about 5 limes)
20g caster sugar
30 coriander leaves, finely chopped

For the salad
1 fennel bulb, finely sliced (using a mandolin if possible)
110g rocket leaves

Method
For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

Slice the salmon at an angle - each piece needs to be about 2-3mm thick.

Lay four slices evenly in a straight line onto each serving plate.

Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

Place the fennel salad on top of the salmon and serve.

by Mischa de Winter

Spaghetti Vongole

Serves 4

Ingredients
400 g spaghetti
1 kg vongole or clams
1 red chilli pepper
3 cloves garlic
1 bunch parsley
olive oil
120 ml white wine
salt and ground black pepper

Method
Place the vongole in a bowl of cold water to soak. Bring a pot of salted water to the boil for the pasta. Remove the seeds from the chilli and chop finely together with the garlic.

Place the pasta in the pot of boiling water and cook for about 10-12 minutes until al dente.

In the meantime, begin with the sauce. Drain the water from the vongole. Heat a pan with 4 tablespoons olive oil over medium heat. Add the chilli and garlic and fry for 1 minute, being careful not to burn the garlic. Add the vongole and white wine. Mix well, bring to a boil and cover the pan with a lid. Cook the vongole for about 3-5 minutes until they have all opened, shaking the pan every so often.

Finely chop the parsley and stir through the vongole. Season with salt and pepper. Drain the spaghetti and combine with the vongole. Divide between 4 plates and finish with a good drizzle of olive oil.

by Bernadette Evers