mat osv.

lobster tail, lobster oil, lobster roe powder, orange beurre blanc, compressed fennel, braised fennel, pickled persimmon wedges, persimmon, fennel potato puree, fennel fronds

källa

60g brown rice
40g wild rice
1 medium avocado, peeled and diced
2 x 130g fillets Atlantic or Tasmanian salmon (I used frozen)
2 tspns grapeseed or olive oil
Good handful snow peas or sugar snap peas, topped, string removed and sliced open
A bunch asparagus spears, woody ends discarded and sliced into bite sized pieces
1 x 15ml tblspn unsalted butter
A few sprigs Continental parsley and mint, roughly chopped
60g watercress or baby spinach
A few small radishes, thinly sliced

Creamy lemon dressing:
25mls extra virgin olive oil
15mls lemon juice
Sprinkling lemon zest
1/4 tspn raw caster sugar
Sprinkling sea salt and black pepper
2 x 20ml tblspns sour cream
15mls Dijon mustard

Preheat oven to 180C fan forced.

Rub oil and seasoning over each frozen salmon fillet and bake in shallow baking tray for around 20-22 minutes or until rare in the middle and crisp around the edges.  Once cooled a bit, flake bite sized pieces into a bowl and set aside.

Add wild rice to medium sized saucepan, fill 3/4 with water then bring to boil, cover and turn down to low for 12 minutes.  Add brown rice and cook for a further 25 minutes or until both rices until tender.  Drain and set aside.

Add dressing ingredients to small bowl and whisk quickly until combined, creamy and pale coloured.  Set aside.

Meanwhile, slow saute asparagus pieces in butter on lowish heat for 2-3 minutes, or until crisply tender and still bright green and remove off the hotplate.  Toss through snow peas and season.  Set aside.

Add halved snow peas, asparagus, herbs, greens and sliced radish to rice and mix gently in a large salad bowl.  Add salmon and avocado pieces and gently toss through.  Place on serving plates and drizzle dressing over.

källa

 

 

källa

2 frozen Tilapia pieces (or fish of choice)
oil for cooking
1 onion, sliced into strings
4 garlic cloves
1 tsp ginger
½ of a green chile pepper, including seeds, diced
3 medium-sized tomatoes, diced into 1” chunks
½ tsp cumin
¼ tsp garam masala
1 tsp vinegar
⅓ cup cream
¼ stick butter (25 grams)

 

Saute onions in a little oil until soft. Add minced garlic, diced jalapeno and tomatoes. Saute for 2-3 minutes. Add ½ cup water if dry.
Push the onions, garlic, jalapeno and tomatoes to one side of the pan and make a little pool of oil. When oil is hot, add spices and mix. Once spices are fully integrated into the oil, stir spices into the sauteed vegetables. Add ½ cup of water, vinegar, cream and butter, stirring for about one minute.
Place fish fillets into the pan and cover with sauce and vegetables. If your sauce doesn’t fully cover the fish, flip the fillet after 4 minutes. Cover the pan and cook for 8 minutes total.
Spoon fish and sauce into a bowl and enjoy with some hot Indian Naan!
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Makes: 2 servings

(källa)

I salladen : champinjoner, nektarin, gröna/gula vaxbönor & räkor.

Marinera i ingefära/chili/sambal oelek/lime, toppa med färsk koriander & sesamfrön.

Dressing på tahini, citron & yoghurt, om man vill så klart.

Detta använde jag:
1 laxfilé
1 liten morot
1 dl matlagningsgrädde
1/3 paket saffran
1 liten klyfta vitlök
2 baby plommontomater
1/2 ekologisk citron + skalet

Steg 1. Sätt ugnen på 225 grader.
Steg 2. Skala och skiva morot i tunna skivor, lägg i en ungsäker form. Placera laxfilé ovanpå.
Steg 3. Tvätta citronen och riv sedan skal över laxen. Salta och peppra.
Steg 4. Hacka vitlök och plommontomater, lägg i en kastrull och tillsätt matlagningsgrädden. Häll i önskad mängd saffran, salt och peppar. Pressa citron i såsen och låt puttra några minuter.
Steg 5. Häll saffransgrädden över laxen och ställ in i mitten av ugnen, sänk värmen till 210 grader och låt stå i 13 minuter.
KLART!
Ät med couscous kokat med sambal oelek i vattnet och sallad!

• French or green lentils, dried – 1 cup
• Garlic, minced – 4 cloves
• Onions, diced – 1
• Canola oil – 1 tbs.
• Chicken / vegetable broth – 2 cups
• Dried thyme – 1 tsp.
• Frozen peas – ~4 oz. (1 cup)
• Baby spinach – 4 oz.

• Shallots, minced – 2 tbs.
• Any type of fish (e.g., tilapia, halibut, salmon) – 4 4 to 6 oz. fillets
• Dried thyme – ½ tsp.
• Lemons, juice & wedges – 1
• Capers (opt) – 1 tbs.
• Dijon mustard – 1 tbs.
• Crème fraiche – 2 tbs.

 

→  Blanda samman allting och forma till biffar. Stek på relativt låg värme under rätt lång tid tills de ser färdiga ut.