Fish and Shellfish – Page 7

Charcutepalooza, Fish and Shellfish, one-pot, Soups and Stews

Smoking Hot: Salmon and a Smoky Chowder Recipe

April 15, 2011August 10, 2014by Lynda Balslev17 Comments

Smoked Salmon Chowder

This month’s Charcutepalooza challenge is smoking hot, all right. The instructions? To hot smoke pork or salmon. Last month I wined and brined a pork rib roast, so I decided to go fish this month. After all, who can resist a slab of succulent, smoky salmon? In our home it’s considered it’s own food group.

I made several filets, knowing that if I didn’t look out, the smoked salmon would be gobbled straight up before I could embellish or create a recipe with it. My strategy was to centrally place a finished piece in the refrigerator for sacrificial consumption – a decoy, if you will – while I stashed another couple of hunks in the crisper for later creative use.

First things first, the hot and smoking method is simpler than you may think. Methods abound using smokers, weber grills, woks, stovetop smokers. I have a weber kettle grill, which I’ve often used for smoking, so chose that method. The salmon should be brined first, which may be done in as little as an hour or over several days. The longer brine time results in salmon gravlax, which produces saltier, more flavorful results – perfect if you wish to enjoy the fish au natural. I didn’t want to wait, opting for a 2 hour brine, followed by air-drying and smoking the fish, all of which I accomplished within an entire day.

Fast forward a day, and, as expected, the decoy fish was quickly consumed. It’s been raining lately, and I have had a hankering for a creamy, smoky chowder. I make chowders all the time, and always include a smoky component – either in the form of smoked fish or bacon. In this rendition, the only fish I used for the chowder was the hot smoked salmon. The results were wickedly good.

Smoked Salmon Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium fennel bulb, fronds removed, cut in 1/2 inch pieces
Salt
2 tablespoons all-purpose flour
1/2 pound russet or yukon potatoes, peeled, cut in 1/2 inch pieces
4 cups water
2 pounds hot smoked salmon, broken in chunks (or 1 pound smoked salmon + 1 pound uncooked salmon filet)
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion becomes translucent and the fennel softens, 3 minutes. Add flour and cook, stirring, 1 minute. Add potatoes and water. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer 10 minutes.
Taste for salt – depending on how salty the salmon is, you may need more. Serve hot, garnished with fresh parsley or chopped fennel sprigs.

Fish and Shellfish, one-pot, Soups and Stews, Winter

Coconut Shrimp Curry

January 3, 2011November 20, 2019by Lynda Balslev25 Comments

Coconut Shrimp Curry

It’s that time of year again: the holidays have passed, the reality of winter sets in, and I have a bout of culinary wanderlust. Over-sated with the goodies of Christmas-past, it’s now time for comfort and heat. I crave stews and spice, at once hearty and exotic. The warmth of soup soothes the soul on a wintry night, while aromatic spices titillate the senses, hinting of sunny far flung destinations. Heady and satisfying, I can’t think of a better way to embrace the cold, grey January weather.

Coconut Shrimp Curry

This recipe may be easily prepared in 20 minutes – just enough time to cook the rice. Serves 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, stemmed and seeded, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups coconut milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound shrimp, peeled and deveined
1/2 cup cilantro/coriander leaves, coarsely chopped

Heat oil in deep skillet or soup pot. Add onion and sauté until soft but not brown, 2-3 minutes. Add garlic, jalapeno, ginger and sauté until fragrant, 1 minute. Add curry powder and continue sautéing, 1 minute. Add tomatoes, coconut milk, salt and pepper; simmer 5 minutes. Stir in shrimp and cook until they turn pink and are just cooked through. Stir in cilantro. Taste to adjust seasoning. Serve immediately in bowls with basmati rice.

Appetizers, Christmas, Denmark, Fish and Shellfish

Holiday Timeout: Shrimp and Dill Open-Face Sandwich

December 27, 2010August 8, 2014by Lynda Balslev11 Comments

Are you suffering from a food hangover? No worries. You’ve made it this far, cruising through Thanksgiving, holiday parties, and now Christmas. Just a few more days to go before the New Year, and then you can look forward to a diet respite. In the meantime, here is a quick fix: a Danish-inspired open-face sandwich. Clean, fresh and minimal, this is Danish design on a plate. It’s a perfect antidote to holiday excess, yet sufficiently decorative and pretty to look at during the festive season.

Not only is this open-face sandwich healthy and low in fat, it’s seasonally appropriate. The Danes are famous for smørrebrød, or open-face sandwiches. Eaten year round, smørrebrød makes a special appearance at the Danish holiday table, where they are an important first course in the culinary marathon otherwise known as the Christmas Lunch. Christmas Lunch is a bit of a misnomer, as it applies to multiple days preceding and following Christmas Day and may happen at lunch or dinner. Whenever it may fall, rest assured there will be numerous courses accompanied by beer and shnapps and no room for any more food that day.

Now, don’t be afraid. While the Danes view smørrebrød as one course of many, for our sake, I present you with a Shrimp and Dill Open-Face Sandwich as a light and refreshing dietary interlude. Enjoy this for lunch or as light dinner while you pace yourselves to the New Year. And if you must accompany it with a jigger of akavit, go ahead. After all, it’s the holidays.

Shrimp and Dill Open-Face Sandwich

Bay shrimp are a good substitution for the tiny fjord shrimp typically used for this recipe in Denmark. Makes 2 smørrebrød.

2 slices french loaf bread, 1/2 inch thick
Lightly salted European-style butter
2 large Boston lettuce or romaine lettuce leaves
1/4 pound bay shrimp
4 tablespoons creme fraiche or Greek style whole milk yogurt
Dill sprigs
Sea salt
Freshly ground black pepper
Lemon wedges

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1-2 tablespoons yogurt over shrimp. Sprinkle with salt and pepper. Garnish with dill sprigs and serve with a lemon wedge.

Appetizers, Christmas, Denmark, entertaining, Fish and Shellfish, holiday, Parties

Holiday Entertaining: Salmon Gravlax

December 7, 2010August 8, 2014by Lynda Balslev16 Comments

You say Christmas, and I say Gravlax. The holiday season is not complete without executing a recipe for home-cured salmon gravlax. Don’t be daunted. This is an entertainer’s dream. The salmon is easily prepared in advance and stowed in the refrigerator to cure for 2 days. All you need to do is unwrap and remove the spice cure, slice and serve. The results are the essence of Nordic cuisine: minimal and elegant. Fennel, dill and pepper fleck the meltingly soft salmon which tastes of the sea. How can you argue with that?

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole. During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays it’s not necessary to bury salmon in sand, but, rather in salt and sugar and banish it to the refrigerator. The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Salmon Gravlax

Serves a party.

Salt and sugar are necessary ingredients for curing, while fresh or dried herbs, peppercorns, citrus or spirits are frequently added to the brine for additional flavor. This recipe adds dill, fennel, peppercorns and akavit for flavor and spice. Choose a fish which is very fresh with a firm consistency. I use an Atlantic fish, such as Loch Duart Salmon.

One side of salmon, about 3 pounds (1.5 kg) with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon fennel seeds
10 ounces (350 g) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs, chopped
1 cup fennel fronds, finely chopped
1/4 cup Akavit or vodka

Lightly toast the peppercorns and fennel seeds in a dry skillet over medium-high heat until aromatic, about 1 minute. Transfer to a mortar and finely ground to a powder. Transfer to a bowl and mix in the salt and sugars. Rub the fish all over with the spices mix.

Line a long baking pan or dish with plastic wrap. Place half of the dill sprigs and half of the fennel fronds over the plastic wrap. Arrange the salmon, skin-side down on the herbs. Sprinkle the Akavit over the salmon. Top with the remaining dill and fennel. Cover with additional plastic wrap, sealing the fish. Place a heavy pan or tray on the fish. Weigh down the pan with cans or bottles. Refrigerate for 2 to 3 days.

To serve, remove the fish from refrigerator. Remove the plastic wrap. Pour off the collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet.

Fold a slice of gravlax on toasted brioche bread or white bread. Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard on the fish. Garnish with a dill sprig.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk the mustard and vinegar together in a small bowl. Slowly whisk in the oil to emulsify. Stir in the dill, pepper and salt.

Fish and Shellfish, gluten-free, Main Course

Oven Roasted Opah Fish with Provençal Vegetables and Basil Coulis

September 16, 2010September 4, 2019by Lynda Balslev14 Comments

Lately, Opah filets have been frequenting the fish counter at our local shop. There are many things I like about Opah including its name, which should not be confused with a Greek dance or a celebrity talk show host. Native to the waters of Hawaii, the Opah fish (also known as Moonfish, Kingfish or Sunfish) is striking. It resembles an enormous silver-blue and rose hued sphere with white spots and crimson fins, tail and snout, and it grows to an average of three feet in size. Its flesh is firm and mildly flavored, with a rosy pink color, and, during the cooking process, it will turn white. Happily, Hawaiian Opah is not overfished, which makes it a good substitute for swordfish and halibut. It’s also predictably healthy: rich in fish oil, and a good source of protein, phosphorus, and selenium. You can read more about Opah on Seafood Watch.

This recipe is a healthy, flavorful, and colorful way to serve any firm-fleshed fish, including Opah. At this time of year, peppers are running rampant at our farmers market, so I happened to have a selection of bell, gypsy, and Fresno peppers on hand – but feel free to use sweet bell peppers for this recipe.

Oven Roasted Opah with Provençal Vegetables and Basil Coulis
Serves 4.

4 opah filets, each about 1-inch thick
Salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 garlic cloves, coarsely chopped
2 red or yellow bell peppers, stemmed and seeded, cut in bite-size pieces
2 medium shallots, quartered
1 dry pint grape tomatoes
1/2 cup Kalamata olives
3 sprigs fresh thyme, or 1 teaspoon dried
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper
1/2 lemon, plus 4 wedges for serving

Basil Coulis:
1 cup basil leaves
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
Pinch of freshly ground black pepper

1. Preheat the oven to 350°F.
2. Lightly season the fish with salt and black pepper. Pour 1/4 cup olive oil into a rectangular baking dish. Arrange the fish in one layer in the dish, turning to coat in the oil.
3. Combine the garlic, peppers, shallots, tomatoes, olives, thyme, oregano, lemon zest, and red pepper flakes in a large bowl. Add the 1 tablespoon oil and 1/2 teaspoon salt and toss to coat. Scatter the vegetables around the fish. Squeeze the juice of the lemon half over the fish and vegetables. Transfer to the oven and roast until the fish is just cooked through, about 30 minutes.
4. While fish is baking, prepare the basil coulis: Combine the basil, olive oil, salt, and black pepper in the bowl of a food processor and process to a chunky salsa consistency. If too thick, add additional oil, 1 tablespoon at a time, to achieve a looser consistency. Taste for seasoning.
5. To serve, top each filet with a generous spoonful of basil coulis. Serve with the lemon wedges.

Fish and Shellfish, Main Course

Oven Roasted Colossal Shrimp

August 19, 2010March 11, 2019by Lynda Balslev13 Comments

I went to the store today to buy salmon and came home with colossal shrimp. It was impossible to resist them. They looked pristine and, well, colossal, artfully arranged on ice in the fish case – and they were on sale. How could they be ignored? I didn’t know how I would prepare them and was open to suggestions. The man who sold me the shrimp recommended shaking them in a plastic bag with oil and a spice mix from Emeril Lagasse. I posed the question to my foodie facebook friends and received an answer which made me laugh, since it called for stuffing the shrimp with crab, but due to a typo, it read “with crap”, which fleetingly caused me to reflect upon the importance of deveining the shrimp. Meanwhile, the afternoon was nearing its end; I didn’t have any fancy spice mixes or, unfortunately, any fresh crab on hand. So, this is what I came up with, and the results were delicious.

Oven Roasted Colossal Shrimp
serves 4

16 colossal shrimp
1/3 cup olive oil
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
3/4 teaspoon sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1. Carefully loosen the shrimp bodies from their shells without disconnecting the tail and devein the shrimp with a paring knife. Return the shrimp to the shell (this allows the marinade to permeate all around the shrimp) and place in a bowl. Combine the olive oil, lemon, and lime juice in another bowl. Add the remaining ingredients to the oil and stir to combine. Pour the marinade over the shrimp, and with your hands, gently coat the shrimp with the marinade. Refrigerate for at least 30 minutes or up to one hour.

2. Preheat the oven to 400°F (200°C). Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in one layer in a baking dish. Roast the shrimp in the oven until the shells brighten in color and the shrimp are just cooked through, about 15 minutes. Serve the shrimp with rice.

Barbeque, Denmark, entertaining, Fish and Shellfish, Grilling, Marinades

Grilled Soy and Mustard Marinated Fish Kebabs

July 16, 2010August 7, 2014by Lynda Balslev2 Comments

This weekend we are hosting my husband’s extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It’s easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty soy sauce and sharp mustard. Simple, fresh and a little different – this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs

This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2″ chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1 inch pieces
Italian flat leaf parsley for garnish

Pre-soak 12 bamboo skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 3 hours.
Prepare grill for medium-hot heat or broiler. Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using. Discard marinade. Grill over direct heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.

Fish and Shellfish, gluten-free, Main Course

Baked Salmon and Kale Wraps with Dill and Harissa

June 24, 2010August 7, 2014by Lynda Balslev11 Comments

Beautiful green Tuscan kale and fresh atlantic salmon from the market along with deliriously happy dill growing in the garden were the inspiration for this recipe. The salmon fillets are wrapped in kale leaves with a little lemon and dill and then baked on a bed of more dill. To top off the salmon, a spoonful of homemade Harissa is added as a garnish. This dish is simple, fresh, delicious and healthy.

Baked Salmon and Kale Wraps with Dill and Harissa
Other herbs or a combination may be substituted for dill; try parsley, mint or coriander. Fennel is another good substitute. Makes 8.

8 large kale leaves
Salt
Extra-virgin olive oil
1 large bunch dill sprigs with stems
1 lemon
4 thick salmon fillets, halved
Freshly ground black pepper
Harissa (or sriracha)

Bring a large pot of salted water to a boil. Add kale leaves, and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly on a kitchen towel.
Preheat oven to 350 F. Coat bottom of a baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan.
Cut lemon in half. Set one half aside. Remove the skin, pith and pits from the remaining half and cut in 4 slices. Cut each slice in half so there are 8 segments.
Brush salmon filets with olive oil. Sprinkle all over with salt and pepper. Top each filet half with a dill sprig and lemon slice. Place salmon on kale leaf. Wrap leave around salmon and place on dill in baking pan, seam side down. Repeat with remaining salmon and kale. Brush Salmon and Kale wraps with olive oil. Squeeze the reserved lemon half over each wrap. Sprinkle with a little salt and pepper.
Bake in preheated 350 oven until salmon is cooked through, about 30 minutes.
Garnish salmon with a spoonful of harissa. Serve with rice and additional sauce on the side.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Pasta

Spaghetti with Shrimp, Broccolini and Basil

May 23, 2010February 21, 2020by Lynda Balslev1 Comment

Light, fresh and bright, this dish sings spring. Shrimp, broccolini and plum tomatoes have a turn in a skillet with a little olive oil, garlic and crushed red pepper. All the ingredients are united in a bowl with spaghetti and fresh basil leaves, then tumbled with freshly grated Parmigiano-Reggiano cheese. I am thinking of Italy – are you?

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
salt
extra-vrigin olive oil
crushed red pepper flakes
3/4 pound medium shrimp, peeled with tails intact, deveined
3/4 pound broccolini, ends trimmed, cut in 1 inch pieces
1 large garlic clove, minced
1 – 28 ounce can Italian plum tomatoes, drained
freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup whole basil leaves

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and return to pot. While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate. Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Sauté until crisp tender. Transfer broccolini to another plate. Add one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 5 minutes, breaking tomatoes apart with a spoon. Return shrimp and broccoli to skillet and toss to combine. Remove from heat. Add to spaghetti. Add cheese and basil and toss to combine. Serve with extra Parmigiano-Reggiano cheese.

Farmers Market, Fish and Shellfish, Main Course

Baked Salmon with Baby Fennel, Mustard and Tarragon

May 12, 2010May 15, 2020by Lynda Balslev9 Comments

I love it when I can go to the farmer’s market on a Sunday and come home with …. fish. And not just any fish, but fresh-off-the-boat fish that tastes of the sea. Call me provincial European or mentally land-locked, but fresh fish on a Sunday? At a Farmer’s Market?

Mind you, this is no ordinary farmer’s market. The San Rafael Farmer’s Market is one of the largest open air markets in California. Each Sunday, farmers, purveyors and artisans gather in the shadow of the Marin County Civic Center, a stunning Frank Lloyd Wright construction, and sell their goods. Open from 8 a.m. to 1 p.m. you can easily pack a full day into several hours. Arrive early before the crowds, and enjoy a cappuccino or latte with an authentic Belgian Waffle or flaky French croissant. Then wander through the stalls and purchase seasonal vegetables and fruit, local cheese, meat and, of course, fish. It’s easy to overload on purchases and nibbles, freely offered throughout the market. Feeling tired? Take a break and listen to live music and enjoy a mid-morning snack of dim sum or artisanal pastry. Kids antsy? Give them a pony ride or a jump on a bouncy castle. If that’s worked up another appetite, finish with pizza or grilled organic sausages, falafel or panini. Then head home with your goodies, and plan your dinner.

Dinner on Sunday is always fun. Inspired by our purchases, a meal is created, usually simple, always seasonal and fresh. Which brings me to the fish. In the past 2 weeks we have twice been served gorgeous salmon filets by friends who have also been to the farmer’s market. Each time it has been so delicious and fresh that this Sunday we craved more and made a beeline for the fish stall. The salmon we purchased was so pristine, I didn’t even want to grill it and introduce any charred flavor to its buttery flesh. When we came home, I decided to marinate and bake it with fresh tarragon and baby fennel, which I also bought at the market. So, yes, we can get fresh fish at the Sunday Farmer’s Market. And, yes, we are very lucky.

Baked Salmon with Fennel, Mustard and Tarragon

The licorice flavors of the tarragon and fennel combine beautifully with fresh salmon in this easy and elegant spring dish. This recipe can easily be expanded to feed a crowd. Serves 4-5.

1 garlic clove
1/4 cup tarragon leaves
1 teaspoon sea salt
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest

2 pounds salmon filets, pin bones removed
2 to 3 baby fennel, bulbs thinly sliced

Smash the garlic clove with the salt in a mortar with a pestle. Add the tarragon and bruise with the pestle. Whisk in the olive oil, lemon juice, mustard, zest and a small bunch of the reserved fennel fronds. Arrange salmon filets in one layer in a baking dish. Place fennel halves around the salmon. Pour the tarragon oil over the fish and fennel and spread to cover evenly. Cover and refrigerate 1-2 hours. Remove from refrigerator 20 minutes before baking. Bake in a preheated 350 F. (180 C.) oven until fish is just cooked through, about 25 minutes. Serve immediately.