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Posts Tagged ‘arctic char’

Nothing says summer like seafood. It is a little bit of a luxury if you could go to the fisherman and get the fish just a few hours after it was caught. We are lucky here in New York. It is so easy to get hold of fresh seafood here. Either you fish it yourself or you go to any fish market. We have some great grocery stores with fantastic fish departments. There is one in particular that I like. They will steam your lobsters right there. No need to take it home and have a mess in the kitchen. I used to boil my lobsters, then I figured out that steaming them was better. But, now I am smarter. I just have the professionals do it in the store.

I don’t know about you, but I can get these “cravings” for a real luxurious fish platter. My friend Mika and I used to make fish stews and fish soups all the time. The base would always be heavy cream. I don’t do that anymore. I try to just stick to a fantastic broth that has a splash of wine and saffron in it.

Here is a great seafood indulgent;

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Seafood feast in Saffron wine broth.

For this recipe you could use any seafood and shellfish that you prefer.

It feels very luxurious if you use a couple of different kinds. You just need very little of each kind per person.

For 2 people I used;

I Lobster, steamed and into big chunks. Save the claws as decoration on the plates.

A handful of Clams.

A handful of raw Shrimps.

A few Scallops. I used the big ones.

I filet of Arctic Char.

A couple of fresh figs

1 baguette.

2 shallots.

1 tbsp. of butter.

1/2 c. (1 dl) good tasting white wine.

A splash of white Port (optional).

1 pinch (one small package) of Saffron.

A couple of cherry tomatoes. Any color.

1/2 a fresh pepper. Any kind. Thinly sliced.

Dill.

Salt & pepper.

Directions;

Cut the fish filet into 1″ strips (about 3 cm). Fry them in a hot skillet with skin side down first. Just a minute or so on each side (I rather under cook than  over cook fish). Set aside on a plate when done. Fry the scallops at the same time, also just for a few minutes on each side just so that they get a golden brown color.

Chop the shallots finely. Add to the skillet. Fry until translucent. Add the Saffron, salt and pepper. Fry for a couple of minutes. Add the wine (and port wine). If you would like to, you can add more vegetables. Just make sure it is very finely cut into slices (julienne the vegetables).

Add the shrimps & the clams. Let boil for a couple of minutes. If the clams do not open, throw them out. They must be opening up to be ok to eat. When the shrimp is turning pink they are done. Add the lobster meat, the scallops & thinly sliced pepper. When you plate this, add the fish on top. Divide the broth over the seafood. Cut a few slices of the baguette and place on the side of the plates. It is great to dip the bread in the broth.

Add the tomatoes and the figs (cut in halves or quarters). Put a little sprig of dill on top as a decoration.

You can serve a little Aioli to this (garlic mayo).

I really hope you will like this as much as we do.

Enjoy!!!

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A good friend of mine asked me how I would describe my food and cooking style. I had to think about it for a while,  since I cook anything & everything. But the answer is I cook “good” food made from great produce. I am very down to earth. I grow lot’s of vegetables in the backyard. I love fishing, going to the butcher to get meat, to the farmers market for vegetables, to my local ethnic stores for any kind of specialty items. I believe one should try to buy as much organic foods as possible, it tastes so much better and it is healthier for you. It can be expensive to buy organic. A tip would be to stay in the season to get a better  price.

Buying directly from the local farmer is a fantastic way of shopping, they need our support. You don’t have to go and buy “food” you could for example go apple picking. People who don’t eat apples, love going apple picking and coming home with bags full of apples not knowing what to do with them besides just eating them. It’s about the work & the experience and knowing where the food comes from that makes you feel good.

I also think that what you cook should be pretty. Have great colors and “style”. Whether you make a bowl of oatmeal, a fancy steak or a decadent dessert  “Make it look good.”  Tease those taste buds from the first second you lay your eyes on the food. I let the designer in me pull it all together on the plate.

Cooking should be easy and  the food should be “clean” not complicated and messy. Things aren’t as difficult to cook as we think and if it is, how can it be simplified?

The better the produce the less attention it will need.

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My absolute favorite fish is Char or Arctic Char as it also is called.

It is a relative to the salmon & Trout. It is called “redding” in Swedish. (The belly of the Char is bright red.) It is a cold water fish. You can fish it in Alaska, Canada and Iceland for example. It’s flesh is so pure and soft. Really delicious.

Char with home-made fries.

Char filets. You can also use salmon. or Trout. (Ask the vendor how much you need for the amount of people you are serving.  I usually buy my Char at whole foods.)

A pinch of salt & pepper.

Lemon or lime.

Idaho potatoes. One per person. (I prefer Idaho but you can use any kind.)

A couple of sweet potatoes.

A splash of oil.

Dried herbs.

Optional;

Dried coriander seeds. Crushed. (They give a little “lemony” taste)

Dill, chopped. For decoration.

Directions;

The fries.Put oven on 400 degrees. Scrub the potatoes. Don’t peel them, the nutrition is in the peel. Cut in approximately 1/2″ slices, Cut the slices into fries. Add to a cooking sheet. Poor over the oil. Add salt, pepper, herbs and spices. Mix with your hands. Spread them out over the cooking sheet so that they are more or less in just one layer. Put into the oven. Bake for about 30-40 minutes. Depending on what kind of potato you use and how thick they are. Check them now and them. Turn them once. When done, take out and sprinkle more spices over fries if needed.

* If you are in a hurry, microwave the fries for a few minutes before putting them into the oven. This saves time. (I do that with baked potato too.)

Plate the fries.

The Char. Salt and pepper the fish filets. Add to a medium hot pan. Skin down first (if the skin is still on.)

Fry for about 3-4 minutes per side. Check, you might just need a couple of minutes on the second side, since you only want a good color. Don’t over cook. Rather the opposite. The Char just melts in your mouth. Plate on top of the fries. finish off with a sprig with dill. Cut up the lemon. Put the lemon wedges on the side on the plate.

You can serve this with a mango chutney and a sour creme based sauce. For example with chopped onions, chopped fresh herbs , some salt & pepper.

Another alternative is to dip the fries in blue cheese dressing. It would be great to serve a side salad to this dish.

Enjoy.

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