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Poached Hoki portions with butterbaked potatoes,
squash, beetroot shoots and vegetables
Steam the portions of hoki in a stock of 1 dl. water, lemon, white wine and salt until the fish is milk-white (about 6-8 min. from thawed condition). Slice boiled potatoes, dip slices in clarified butter and bake in oven for about 20 min. Served with seasonal vegetables and a sauce of melted butter mixed with herbs (dill). Salad of beetrooth shoots: Grill 2 slices of squash and flavour with salt and pepper. Mix the beetroot shoots with a little lemon juice. Roll the squash and fill with beetroot shoots.
Grill Salmon with potatoes with thyme and
sauce with parsley chopped in oil
Grill the thawed salmon for 2 min. on each side in a grill pan. Finish them in an oven at 180°C for about 4-6 min. Serve with raw marinated vegetables and mixed with lemon peel and salt, and boiled for 1 min. Potatoes with thyme: Dice boiled potatoes and mix with 1 egg, ½ dl. milk, thyme, lemon peel, salt and pepper. Bake in a form coated with butter and bread crumbs at 180°C for 15 min. Sauce: Reduce by boiling 3 dl. chicken bouillon and 1 dl. white wine. Add 1 dl. 9% cream. Simmer for 10 min. Flavour with salt and lemon juice.Thicken it and serve it with parsley chopped in oil.
Barbecued salmon with honey-roasted vegetables. Serves two.
250 g. salmon steak
Barbecue sauce: 5 cl. sesame oil, 15 ml. Thai fish sauce, 10 ml. soy sauce, 15 ml. concentrated tomato puree. Mix ingredients together, brush the salmon pieces with the mixture (preferably several times) and place in fridge for about 1 hour. Sprinkle a few sesame seeds on the marinated salmon and pan fry, grill or oven bake. Cooking time – 4-5 minutes. Honey-roasted vegetables, sauce: 1 carrot, 1 stalk celery, ¼ fennel, 50 g. mange tout, ½ shallot, 2-4 baby corn cobs. Sauce: Juice of an orange, 50 g. finely chopped fresh ginger, ½ finely chopped Chinese garlic,
1 tablespoon honey. Cut vegetables into suitably sized pieces (not too large). Put orange juice, ginger, garlic and honey in a saucepan, boil it up a little, turn the vegetables in it, starting with carrot and shallot. Stir until tender but still crisp.
Fillet of Alaska Pollock with a mild mustard dressing
Turn the fillets in sesame seeds, season with salt and pepper and fry until golden on a hot pan in half-and-half butter and oil (about three minutes on each side). Cut the leeks into rings and fry lightly in oil. Add the lightly fried diced bacon. Mustard dressing (for two): reduce 1 dl. each of fish stock and cream to a suitable consistency and season with fish mustard, salt and pepper. Serve with boiled potatoes or rice.
Oven-baked Alaska Pollack wrapped in bacon with hot salade niçoise. Serves two. 300 g. Alaska Pollack. 2-3 slices bacon. Salade niçoise: 100g. green beans, 1 carrot chopped into sticks, 6 small potatoes, lightly boiled and sliced, ¼ fennel in strips, 8 mange tout, 8 black olives, 4 cocktail tomatoes, 1 hard-boiled egg in quarters, 5 cl. olive oil, 50 g. basil pesto.
Roll the bacon slices around the Alaska Pollack fillets and bake in an oven at 180o C for about 6-8 minutes. Heat olive oil and add the various vegetables, starting with those requiring most cooking and ending with the olives. Add about ½ of the pesto and season with salt and pepper. Serve on heated plates with the hot vegetables as a base. Add the fish and garnish with the egg quarters, tomatoes, rest of the pesto and a little watercress or parsley.
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