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Enjoy a refreshing brunch with this light, healthy salad, featuring slices of smoked marlin, plump cherry tomatoes and sweet corn kernel from 4 Hour Body Meal!

SMOKED MARLIN SALAD

Ingredients:

150g smoked marlin

1/4 cup corn kernels

1/2 English cucumber

4-5 baby tomatoes

1/4 cup pitted olives

1/2 Romaine lettuce

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 medium lemon

1 teaspoon light soya sauce

Lemon slices, to garnish

Method:

  • Slice cucumber thinly and cut baby tomatoes into halves. Separate lettuce leaves into smaller pieces.
  • To prepare dressing, mix olive oil, lemon juice and soya sauce in a bowl. Season with salt and pepper.

  • Arrange ingredients starting with lettuce, corn, cucumber, olives and baby tomatoes in a salad bowl.
  • Top it with pieces of smoked marlin. Add the lemon slices as garnish and drizzle it with the dressing.

  • This salad will keep well in the refrigerator for few days, just add the dressing to salad before serving.
  • Another great way of storing this salad would be in a mason jar to take to work or on picnic. Serves 2.

Smoked Marlin Salad

Waking up early on Sunday to make crêpes or pancakes for breakfast is something of a ritual at my place. Crêpes are and still remain in my belief, delicate, lacy creations that one can gracefully flip over on a crepière until they are just golden and ready to be served with a spoonful of pineapple jam. The idea of savoury crêpes struck me as being absurd and I was never tempted to try one till I was pleasantly surprised by a salmon filled crêpe at the Pancake Festival held at Grain d’Sel restaurant years ago. In a feeble attempt to recreate this rich gastronomic experience, I managed a close replication of the flavours as I remember them using a basic crêpe recipe from Nigella and deliciously creamy seafood filling from Kraft Cheddar cheese. Not all crêpes have to be sweet, right?

SEAFOOD CREPES

Ingredients:

For the Crêpes

30g unsalted butter, melted

150g all purpose flour

375 ml full cream milk

1 egg, room temperature

For the Filling

3/4 cup cooking cream

150g Cheddar cheese, grated

2 teaspoons finely grated lemon zest

100g smoked salmon, sliced

300g peeled shrimp, cooked

1/4 teaspoon fresh ground pepper

2 tablespoons spring onions

Method:

  • For the crêpes, put the flour, milk and egg into a blender and whiz to amalgamate.

  • Pour the mixture into jug and stir in the melted butter. Heat a seasoned crêpe pan.

  • Ladle 1/4 cup batter into pan, then quickly hold it up and swirl it around carefully.

  • The batter should form a thin pancake covering base of the pan. Cook for 1 minute.

  • Flip crêpe over and cook for another 20-30 seconds on the other side, then remove.

  • Stack the crêpes between layers of baking paper on a hot plate until ready to serve.

  • For the filling, place cream in a small saucepan and heat gently over medium heat.

  • Stir in grated cheese and stir until smooth. Stir in lemon, pepper and spring onions.

  • Gently fold seafood through sauce. Place a spoonful of seafood sauce on each crêpe.

  • Fold in half, then in half again and serve immediately with extra cheese. Serves 5-6.

Seafood Crêpes

SPAGHETTI WITH SMOKED MARLIN & ROCKET

Ingredients:

250g spaghetti

125g smoked marlin

1 garlic clove, finely chopped

1 small red chilli, finely chopped

Zest of 1 lemon, finely grated

2 tablespoons capers

4 tablespoons olive oil

30g breadcrumbs

Method:

  • Soak spaghetti in a large pan of boiling water and cook for about 9 minutes until al dente.

  • Drain cooked pasta in a colander and drizzle lightly with olive oil. Season with salt to taste.

  • In a small frying pan, toast breadcrumbs with 1/2 tablespoon olive oil till golden and crisp.

  • In a larger pan, heat the remaining oil. Add chopped garlic and chilli. Sauté until aromatic.

  • Add the lemon zest and capers and remove from heat. Pour this mixture over the spaghetti.

  • Toss it well to coat. Add marlin, flaked into large pieces, and rocket leaves. Mix to combine.

  • Serve immediately topped with the toasted breadcrumbs in hot plates. Serves 2-3 persons.

Simple & Easy Pasta Dinner

About Me

PrerrnaMirchi
Mauritius

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