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Fish mornay
A delicious creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions are great for families.
Ingredients
40 g butter
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
Directions
Very lightly fry or grill fish fillets and dice
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Notes
For more portions increase the amount of ingredients accordingly
This recipe is…
Nut-free Egg-free Pregnancy-safe
Prep Time: 15 minutesThis recipe is…
Nut-free Egg-free Pregnancy-safe
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 1
Yield:
Style: American, West Coast
Gomes de Sá Cod Fish (Bacalhau à Gomes de Sá)
The easy way of the most famous Portuguese recipe
Ingredients
500 grams of dried salted cod
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
Directions
Soak the cod, place in a pan and add boiling water to cover it.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Notes
Serve while hot.
I prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Prep Time: 3 hours, 20 minutesI prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Cook Time: 10 minutes
Total Time: 3 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Homemade Salmon Patties
It's my own recipe I've used for years and never heard any complaints as yet.
As you can obviously tell I have three cooling in the baking pan and three more patties cooking on the right side.
Ingredients
Depending on the size of patties that you want I generally use two cans of Salmon crumble saltine crackers and add two to three eggs.
Directions
Drain two cans of the salmon into a bowl,Crumble some saltine crackers in your hands and drop them over the salmon.Also if you like you may also use bread crumbs instead.
Then I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Prep Time: 60 minutesThen I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 8
Yield: Each can usually yields about four patties.
Style: American
lets dash
Well I have been looking at some recipes about sixteen to be exact and oh my only two had comments and between the two of them the comments was just three
I love to cook and try different recipes
But growing up whenever things don't work out we call it slobber dash
The old saying that the way to a man heart is through is stomach so for all chefs cooks the one who can help themselves around the kitchen and those who can't and trying you of to use your judgment here because if you don't your mate will be dashing to the bathroom so lets dash
Ingredients
Egg noodles
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
Directions
Wash fish in vinegar and season
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Notes
Dash for a plate and serve
This meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Prep Time: 30 minutesThis meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 2
Yield: 3-4
Style: Asian, Chinese
fish Cakes
I got this recipe from my mother who created it herslef ! She changed it a few times but the way it's done now makes them absoluty gorgeous! So crunchy on the outside and soft and delicious on the inside! You must give them a go!
Ingredients
X 3 tins of red salmon ( you can use fresh salmon , but the juice from the tin really helps to not make them dry )
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
Directions
Peel and steam your potatoes
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Notes
You can add what fish you like but try have more potato than fish
You can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Prep Time: 30 minutesYou can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: 6-8 serving , depending on size
Style: European, UK and Ireland
Shrimp Diablo Tortellini
My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Ingredients
12 oz shelled and deveined medium shrimp, no tails
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
Directions
Boil, peel, core and mince the tomatoes reserve the juices for the sauce and set aside. Dice onion and bell peppers into 1/2 inch piece's and place it into a large bowl, mince the garlic and add it to the bowl, thinly slice the celery and add it to the bowl then add olive oil, parsley, basil and oregano, mix it until everything is evenly coated, preheat the oven to 400° for about 10 minute's then cover a cookie sheet with foil and spread the veggies into a single layer and place the cookie sheet on the center rack, roast this for 20-30 minutes or until the bell peppers are tender.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
Notes
I updated this recipe cause I found that it dried out if you mix the tortellini into the Shrimp Diablo.
For mild spicy heat adjust the chili to taste and don't add Sriracha.
Prep Time: 30 minutesFor mild spicy heat adjust the chili to taste and don't add Sriracha.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
Oven-Baked Fish with Bread Crumbs (Peixe frito com migas)
Easy and tasty
Ingredients
400g/14oz skinless white fish fillets (such as cod, haddock or pollock)
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Directions
To make the fresh bread crumbs, take 4-5 slices of white bread, crusts removed and place them in a food processor. Pulse until mixture resembles coarse crumbs. Mix the bread crumbs with 3/4 stick of melted butter. Season each fillet moderately all over with salt and pepper.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Notes
Fish fillets make a perfect baked fish recipe.
This recipe is great for all types of fish.
Prep Time: 10 minutesThis recipe is great for all types of fish.
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 4-6 servings
Style: European, Portuguese
Crispy sardine cakes (Bolinho de sardinha)
Cheap, quick, delicious
Ingredients
2 cans sardines (4-5 ounces each) packed in water or olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
Directions
Drain sardines and place in a bowl. Mash with a fork.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Notes
Kids will love it.
Prep Time: 8 minutesCook Time: 12 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 servings
Style: European, Portuguese
online today!
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
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