Spinach Swirl

This looks pretty for guests, and is so simple.

 

Ingredients:

2 shallots or 1 onion

2 cloves garlic

olive oil

2 cups spinach

1 tin salmon or 1 package tofu

onion seeds

smoked paprika

pepper

salt

1 package phyllo dough

 

Instructions:

1. Peel and chop the shallots and garlic. Fry lightly in oil.

2. Add the spinach and defrost if frozen or wilt if fresh.

3. Mix in the salmon or tofu.

4. Season with the onion seeds, paprika, pepper, and salt.

5. Place half of the phyllos sheets out. Spread the top one with half the spinach mixture.

6. Place the rest of the sheets on top and spread with the remainder of the mixture.

7. Roll from one end to the other and then fold in the ends of the sheets.

8. Brush lightly with oil.

9. Bake at 200 C for 20 minutes, until golden.

Fish Chowder

This is a dish that’s really easy to vary. Use different types of fish or vegetables. I might make it if we have fish-eaters over for dinner.

Ingredients:

100 g (or more) potatoes (I used Jerusalem artichokes once for a very different flavour and it turned out well, with a hint of sweetness)

olive oil

1 vegetable stock cube

2 stalks of celery

1 cup other vegetables (carrots, corn, peas, onions, whatever you like)

water (about 3 cups)

2 fish fillets (haddock, cod, salmon) and/or 1 bag frozen prawns (about 300 g)

smoked salmon (about 50 g)

milk (about 1 cup; I used rice milk)

herbs (mint, thyme, tarragon, parsley)

paprika and/or black pepper

Instructions:

1. Scrub and/or peel the potatoes (or Jerusalem artichokes), rub with oil, then roast for 20-30 minutes at 200 C.

2. Put about 1 tbsp of oil in a large pot and add the stock cube. Warm gently.

3. Wash and chop the celery and other vegetables. Add them to the pot and fry lightly.

4. Boil the water and add it.

5. Remove the bones and skin from the fish and break the fillets into pieces. Add the fish (and/or prawns) to the pot. Cook for 5-10 minutes.

6. Add the potatoes (or Jerusalem artichokes) and cook for another 5-10 minutes.

7. Break/cut the pieces of smoked salmon and add it and the milk, herbs, and paprika and/or pepper. Cook for another 5 or so minutes.

8. Stir and serve.

Fish Stew

You can vary this according to what you have on hand (for example, use coriander but not lime or curry paste) or which type of fish you like. You can also add prawns. I made this spicy for me by adding dried chilli and Tabasco, but I left it milder for my sweetheart.

Ingredients:

around 6 waxy potatoes

1-2 carrots

a couple of small pieces of lemongrass

water

one head of spring greens or a similar amount of spinach

oil

around 200 g fish (I used coley)

lime leaves

curry paste

coriander

black pepper

1 tin coconut milk

Instructions:

1. Wash and slice the potatoes. Wash, peel, and slice the carrots.

2. Put them and the lemongrass in the water and boil for about 10 minutes, until the potato has softened. Drain.

3. Lightly steam the greens and the oil.

4. Remove the skin and bones from the fish and chop it into pieces.

5. Put the greens, potatoes, carrots, and fish in a pot and season/spice according to taste. Add the coconut milk and cook, covered, for about 15 minutes.

Mackerel Soufflé

This was inspired by a recipe I saw in Delicious magazine. Smoked mackerel is a pretty cheap fish that you can use in a number of dishes, such as salads, omelettes, and this soufflé.

Ingredients:
15 g butter, plus more for the dish.
1/8 cup flour (about 15 g)
2 tbsp hot horseradish
1 cup milk
250 g smoked mackerel
black pepper
3 eggs

Instructions:
1. Grease an oven-safe dish. Melt the butter over low heat, then add the flour and the horseradish.
2. After another couple of minutes, add the milk until it gets warm.
3. Remove the skin and bones from the mackerel and then flake it into small pieces. Add it to the milk. Season with black pepper.
4. Separate the eggs. Add the yolks to the mackerel and mix. Whisk the egg whites.
5. Carefully mix the two mixtures together, then put them in the dish.
6. Bake at 200 C for 15-20 minutes.

Creamy Smoked Salmon Pasta

Since my partner isn’t a vegetarian, I do sometimes make fish dishes at home for her (I haven’t cooked any meat since I lived with my parents as a teenager). Trimmings of fish are much cheaper than regular fish and can be used in pies, flans, pasta, and many other dishes.

Ingredients:
1 onion
oil
honey or sugar
75 g green peas (frozen is fine)
pasta (about 75 g per person)
water
150 g smoked salmon (I used trimmings, which are cheaper and taste just as good)
soy cream (regular is fine too)
pumpkin seeds
chives

Instructions:
1. Dice the onion and fry it in the oil. After a few minutes, add the honey or sugar, so the onion turns brown and caramelises.
2. Add the peas to the onion. Set the pasta to boil (depending on the type of pasta, this could take 2-10 minutes).
3. Mix the salmon and cream in with the onions. Stir and cook while the pasta is boiling.
4. Sprinkle pumpkin seeds over the salmon, then chop fresh chives and add them as well.
5. Serve the pasta with the creamy salmon sauce over it.

Creamy Salmon Flan

Any fish can be used instead of the salmon, as could prawns or tofu. I used this filling in the lemony pie crust I wrote about in my last post.

Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice

Salmon and Prawn Stew

This is another easy dish that you can use when cooking for those who eat fish and/or seafood. Other fish and types of seafood can be used, so play around with this.

Ingredients:
rice
water
olive oil
2 tsp parsley
about 200 g prawns
about 300 g salmon
3-5 tomatoes
1 stock cube
½ cup water
½ - ¾ cup cream or soy cream
black pepper
smoked paprika

Instructions:
1. Rinse the rice and boil it in the water for about 15 minutes.
2. Warm the olive oil in a sauce pan and add the parsley. If the prawns are frozen, add them to the pan now too.
3. Chop the salmon into small cubes and remove the skin. Wash and chop the tomatoes. Add the salmon and the tomatoes to the pan and if the prawns are fresh, put them in now too.
4. Add the stock cube and water and cream.
5. Cook, covered, over medium heat for about 10 minutes.
6. Season with pepper and paprika and serve over rice.

Earl Gray-Poached Salmon

Yes, another fish recipe. Well, sometimes it can’t be helped; such are the compromises we must make. This is a fun, flavourful way to make fish – you poach it in tea. Served with vegetables, it’s a light meal.

Ingredients:
3 cups boiling water
2 Earl Gray tea bags (or other tea sort)
½ lemon
2 salmon fillets

Instructions:
1. Put the water in a saucepan and add the tea bags. Let steep for 5-10 minutes.
2. Wash the ½ lemon and slice it thinly. Add the slices to the tea.
3. Keep the skin on the salmon fillets but scrape any scales off it.
4. Remove the tea bags and add the salmon to the tea. Poach over low heat for about 10 minutes.

Salmon Hash

Okay, this is another pescatarian recipe rather than vegetarian, but such are the compromises one must make when living with a carnivore (luckily, a carnivore who rarely eats meat). This recipe is based on corned beef hash, which has potatoes and some sort of processed meat and fried eggs. Instead, I use salmon. And one time when I made this, I also added one flaked fillet of smoked mackerel, for an extra depth of flavour. I plan to try it with tofu at some point soon.

It’s a very fast and healthy weeknight dinner.

Ingredients:
300 g potatoes
oil
1 tsp sugar
300 g salmon
2 eggs
salt
black pepper

Instructions:
1. Wash and chop the potatoes. Fry them in oil for about 10 minutes, stirring frequently, until they brown. Add the sugar and continue to brown and caramelise.
2. Chop the salmon into small pieces. Add it to the pan and cook for a few minutes, stirring and flipping as needed.
3. Move the potatoes and salmon to the side of the pan. Break the eggs into the middle and cook until just set.
4. Serve the eggs over the potatoes and salmon. Season with salt and pepper.

Fish and Prawn Pie

Yes, this is a vegetarian blog. But as I wrote in the last post, I sometimes make fish dishes. I made this fish and prawn pie a few weeks ago when we had a friend over. I’ll make a prawn-less version for a seafood-averse friend’s birthday later this month. It got good reviews, so I thought it was worth posting anyway.

Ingredients:
oil
300-400 g puff pastry
50 g butter
50 g flour
3 tsp ground mustard
300 ml liquid (I used a combination of single cream and milk, but stock, wine, cider, or ale could be used as well)
100 g frozen peas (or peas and/or corn)
200 g frozen prawns
1 onion
500 g fish (I used cod and smoked, undyed haddock)
black pepper

Instructions:
1. Oil a casserole dish. Roll out the pastry and place it in the dish so the sides hang over (you will use them to fold over the fish).
2. Melt the butter over low heat in a large pot and then make a roux by adding the flour and mustard to it. Add the liquid and mix well.
3. Add the frozen vegetables and prawns and cook so they defrost.
4. Dice the onion and the fish and add all that to the pot.
5. Season with black pepper.
6. Pour into the dish and fold the pastry over.
7. Bake at 200 C for about 30 minutes, until the pastry turns golden.