Chef Taj's Kitchen

Category: Fish Recipes

Crispy Herring with Chive Mayo

Herring for everyday, party, lunch, evening – or breakfast. Here you get the perfect recipe for herring for spring. Do you probably know the composition with redcurrants and fried plaice? It’s lovely with the acid and sweetness from the berries to the fish. The same applies here, where the combination of rhubarb and crispy, fried herring is perfect.

I made a chive mayonnaise for it. It’s great, especially if you choose to eat potatoes with fried herring.
If you have extra mayo (you do!), use it for a prawn dish, a potato dish, to dip asparagus in – or make an extra round of fried herring.

Ingredients

Rhubarb Chutney:

250 g rhubarb
125 g cane sugar
1-2 star anise
1 tsp. finely grated ginger
freshly ground black pepper

Herring:

8 small herring fillets
2-3 teaspoons Dijon mustard
salt and pepper
flour
2 beaten eggs
panko
oil + butter for frying
flake salt

Chive mayo:

30 g chives
20 ml grape seed oil
1 egg yolk
1 tsp. Dijon mustard
1-2 tbsp. white wine vinegar
Salt

Serving:

a little picked thyme
potatoes or rye bread
Possibly. some small salads

Chutney:
  • Cut the rhubarb into diagonal slices and put half in a saucepan with sugar and star anise. Grate the ginger into thick slices and put it in the pan. Let the rhubarb come up to boil quietly. Let it simmer for 8-10 minutes. Add the rest of the rhubarb and simmer for another 5-6 minutes.
  • Remove the pan from the heat and season with plenty of black pepper. Let the chutney cool. Fish out the star anise before serving.
Herring Preparation:
  • Trimm the herrings and remove the edges and cut off the fins. Smear them with mustard, and season with salt and pepper on the meat side. Close them together; toss them in flour, beaten egg and panko and fry them in oil and butter on a hot pan. They should be on moderate heat for 8-10 minutes in total (otherwise carefully check for doneness by lifting one fillet).
Mayo:
  • Coarsely chop the chives and blend them with oil in a mini chopper or with an immersion blender. Strain the oil.
  • Beat the egg yolk with mustard, vinegar and a little salt. Whisk in the green oil a little at a time. Season to taste with salt and acid.
Serving:
  • Serve herring with compote, thyme, chive mayo, rye bread and possibly butter or fat.

Fish meatballs with Remoulade Sauce

Fish meatballs with baked potatoes and homemade remoulade. This is really one of my favourite dinner dishes when it has to be tasty, delicious and healthy at the same time that it has to feel a little like junk food. I’m crazy about parts in all kinds of guises, and oven-baked potatoes as fritters you just never go wrong in the city. And then a quick, homemade remoulade on top, so I (and my stomach) are pretty happy and satisfied.

Recipe for fish meatballs

The fish meatball stuffing is pretty simple but with a spicy twist of chilli and spring onions, and then they are fried crispy on the pan. The potatoes take 10 minutes to prepare, and then they just have to enjoy themselves in the oven until they are crispy. The homemade remoulade only takes 2 minutes to mix, so it’s not a particularly advanced or time-consuming dinner—all in all, it’s an easy and healthy meal that can be eaten all year round.

Fish meatballs with side dishes

I hardly think you can say fresh meatballs without remoulade and baked potatoes. At least not if we’re talking dinner. For lunch, there is not much that beats a meal of rye bread with freshly fried fish meatballs, but for the evening I would like to have a homemade remoulade and baked potatoes as a side dish for fish meatballs. And maybe butter-fried scallions if I go all in.

Fish meatballs with remoulade
Homemade remoulade

2 tbsp. carrots
1 tbsp. capers
1 tbsp. onion
1 tbsp. pickles
2 tbsp. mayonnaise
3 tbsp. sour cream 18%
1 tbsp. sugar
1 tbsp. lemon juice
Salt and freshly ground pepper
1 tsp. turmeric
½ bunch of chopped chives

Minced Fish meat

250 g hake
250 g sea trout
1 grated onion
2 organic eggs
50 ml whipping cream
1 tsp. salt and freshly ground pepper
Butter and rapeseed oil for frying

Prep:

Finely chop all ingredients and mix them with mayonnaise, sour cream and turmeric. Season with sugar, salt, pepper and lemon juice and refrigerate.

Remove bones and skin from the fish and blend it in a food processor. Stir-fry the blended fish meat for 2 minutes with salt, then add the onion and pepper. Add 1 egg at a time to the stuffing and stir it evenly. Return the stuffing to the food processor and blend while adding the cream a little at a time. Refrigerate the stuffing and let it rest for 25 minutes, preferably longer. Shape the fish patties and fry them in the pan in butter and rapeseed oil.

Serve the fish meatballs with the homemade remoulade, and possibly freshly baked potato wedges.

PAN FRIED SCALLOPS

Come on, let’s go, it’s the final stretch, you’re going to buy your fish and your meats, start preparing your desserts. We thought it was an opportunity to share one Quarantine recipe with you. And what could be better than delicious fried scallops?

INGREDIENTS:

1 half bunch of parsley
150 ml White Wine
1 garlic clove
150 gr of butter
2 Plum tomatoes
200 ml Fish stock
30 ml Whole Liquid Cream
32 Pcs of Fresh scallops

For the Garnish : Sesame Seeds & Parmesan Crumble & Pumpkin Puree

PREP:

  • Brown the scallops in a pan for a few minutes for a light coloring on both sides of the walnut. Reserve them.
  • World the tomatoes then cut them into small dice.
  • Add the diced tomatoes to the pan, nuts to peel off the juices.
  • Stir slightly so as not to destroy the tomato.
  • Deglaze with white wine.
  • Add 20cl approx. fish stock.
  • Add the garlic butter (butter, chopped garlic and chopped parsley) and let the butter melt for a few seconds.
  • Add the cream, mix. Now add the scallops to reheat them but do not cook them!

GRILLED MACKEREL WITH HERBS

It’s time for barbecues and for your enjoyment, today we offer a recipe for grilled mackerel with herbs. A recipe that smells good in summer and late meals outside. Does that tell you?

INGREDIENTS:

2 Pcs of mackerel (Cleaned)
Springs of coriander leaves
a few sprigs of dill
2 lemons
10 ml of water
2 cloves garlic
1 pinch of espelette pepper
salt
pepper

DIRECTIONS:

  • Rinse the mackerel, put the coriander and dill inside.
  • In a baking dish, pour the juice of the 2 lemons, the water, the remaining chopped herb, the crushed garlic, the chilli pepper. Add salt and pepper.
  • Then place the mackerel in the marinade for about 15 min in the refrigerator, turn them from time to time.
  • Then cook them in the oven, in grill mode (you can also cook them on the barbecue or on the plancha!) For about fifteen minutes, turning them halfway through cooking.
  • Enjoy hot, with a little mustard!

HOW TO COOK BRETON LOBSTER?

BRETON LOBSTER AND ITS SPECIFICITIES:

The Breton lobster, officially called European lobster or blue lobster is surely the best species of lobster. Alive, it has a dark blue color, has 2 large claws, delicate flesh and lives in rocky bottoms. True king of crustaceans, it seduces gourmets of seafood with its exceptional taste. Low in calories, lobster is an excellent source of protein. It also contains vitamin E, Omega 3 fatty acid and magnesium.

HOW TO COOK BLUE LOBSTER?

The most important thing when cooking Breton lobster is to be careful when cooking. It should be remembered that the lobster must be alive when it is put in the pan. It is therefore ideal to put it to sleep in the freezer for 30 minutes before cooking. To start cooking well, immerse it in boiling water and cover immediately. Once the water starts to boil again, start to count the cooking time according to the weight of the lobster (15 minutes for 500 g). Lobster can also be cooked in water, steam or plancha. It can also be eaten in a salad, in a sauce, in a risotto or in a soufflé according to your preferences.

After boiling your lobster for at least 15 minutes, let it cool and cut it in half.

Preheat the oven to 200 ° and put the lobster in it for about 6 minutes.
Put your oven in the grill position and spread a tablespoon of crème fraîche on each lobster tail

Add 6 minutes of baking.

Once cooked, enjoy your lobster with the sauce of your choice.

ROASTED MONKFISH IN RISOTTO

I really like Monkfish cuisine, it is uncluttered and full of flavours and fragrances. For those who love Wharf. This week, I had the chance to spend the day at his house in good company, with my team. On the program, the realization in teams of one of its recipes, roast monkfish in risotto.

INGREDIENTS:

100 Grms – Arborio type risotto…
½ Liter – Fish stock
40 Grms – Unsalted utter
1 Kilo – Monkfish
1 Tsp – Olive oil
1 Nos – Pomelo
10 Springs – Fresh Mint leaves
1 Nos – Cumbava
40 Grms – Bottarga
3 Nos – Grapefruits
1 Nos – Red onion
50 ml – Dry white wine
40 Grms – Butter
3 Tbsp – Olive oil
2 Nos – Garlic cloves
1 Nos – Bay Leaves

PREP:

Prepare the homemade (click) or reconstituted fish stock and heat it.

Chop onion very finely. Put 15g of butter in a sauté pan, heat. When it is melted, add the chopped onion and let it cook without coloring for 5 minutes.

Chef Damien’s tip, with whom I had the chance to team up: To prevent the onion from colouring, add a tablespoon of water, or even two during cooking.

Wet with 5cl of dry white wine, let evaporate, then add the rice, and cook for another 2 to 3 minutes. The rice should take on a pearly color.

Then wet with a ladle of fish stock and let heat until evaporated. Continue ladle by ladle, until the risotto is cooked. Allow about 18 minutes. Add 25 gr of butter when the risotto is cooked and mix quite vigorously (mantecare say the Italians). This will bring a creamy consistency to the dish. Finish by adding a few zest of combative or even a little grated poutargue if you like.

Prepare the pomelo: Peel it raw and take some supremes that either you cut into small dice, or that you slice very finely.

Prepare the sauce: Squeeze the juice of 3 grapefruits. Filter the juice in a small colander to remove the small filaments of the flesh and any remaining seeds. Pour into a saucepan and reduce over high heat for about ten minutes.

Let cool then add olive oil to taste, 4 chopped fresh mint leaves (It is indicated 10 in Michel’s recipe, but we used less). The vinaigrette is quite acidic, it’s normal (it’s too good with the rest).

Prepare the monkfish. Either your fillet has been prepared by the fishmonger, or you will have to stick to it yourself.

The goal is to have the biggest song possible because of drum roll….

Chef Damien’s tip: You have to be able to roast the largest piece of monkfish possible in relation to the desired quantity. If you cut the individual pieces at the start, you are more likely to miss cooking and get a rubbery monkfish.

So we cook whole and cut afterwards. Understood? ^ – ^

Salt your fish and pour 3 tablespoons of olive oil into a pan. Add 2 cloves of garlic to a shirt (unpeeled), 1 bay leaf and 1/4 coarsely chopped onion. Gently place the monkfish fillet on it and let it colour. When it is well colored, turn it over and make it color again on the other side.

Preheat the oven to 80 ° C.

When it is well colored on all sides, …

Put it in the preheated oven and leave it for a few minutes, enough time to finish preparing the risotto. Here, with top-quality All-Clad stoves, we didn’t even have to take that step. We made this recipe to test their equipment, I’ll tell you more about it. The monkfish, therefore, finished cooking quietly thanks to the heat kept by the pan.

It only remains to prepare: Place thin slices of pomelo at the bottom of the soup plate, add the rice, put a piece of monkfish on top, coat with vinaigrette, and finally add a few thin strips of poutargue

HONEY & SOY GLAZED CHICKEN & CRISPY QUINOA

A wonderful gastronomic shock signed by my team and they moved with Honey & Soy Glazed Chicken & Crispy Quinoa together with potato bread, coleslaw with pickled mushrooms, fermented sriracha and sour cream.

INGREDIENTS:

SOY GLAZE

400 grms of Honey
800 grms reduced Chicken broth
4 tbsp Champagne Vinegar
Soya

CHICKEN INNER FILLET

1.5 kg finely Trimmed Chicken Tenderloin
300 grms Quinoa butter for frying
2 grms All spice

POTATO BREAD:

150 grms Potatoes, peeled, boiled and passed)
380 grms Wheat flour
1 tsp Fennel seeds
1 tsp Cumin (mixed)
1 grm Galt
5 grms Yeast
150 grms of water

COLESLAW

1 kg tip bowl
100 g parsley leaves
400 g oyster slices
1-1-2 layers (vinegar-sugar-water) olive oil

FERMENTED SRIRACHA

200 grms of Red Chili
30 grms of Water
30 grms of Garlic
1 tbsp of Vinegar
1 tsp of Salt without iodine
500 grms Sour Cream

PREP:

GLAZE:

Boil the honey into a caramel, pour in the vinegar and boil down with the reduced broth. Boil the glasses to a thick consistency and then taste with soy and champagne vinegar.

QUINOA AND CHICKEN SKEWERS:

Boil quinoa as directed and rinse off all starch, then fry the quinoa crispy in butter and season with salt. Thread the chicken on a skewer, brush the skewer with the glaze and grill hard on the grill. Top with crispy quinoa and cress. It is important to serve the chicken when it is freshly grilled, then it is the tastiest!

POTATO BREAD

Dissolve the yeast in the water and mix with the remaining ingredients to a smooth dough. Let the dough rise for 30 minutes. Fold the edges of the dough so that you tighten it, repeat the procedure 3 times every 30 minutes. Form small flatbreads and bake in an oven at 250 ° C.

COLESLAW

Pick down the oyster slices and add in 1-1-2 layers, shred the cabbage thinly and season with olive oil, salt and black pepper. Then mix down the mushrooms and top with chopped parsley.

SRIRACHA

Mix the ingredients for the srirachan roughly, leave it out for about 7 days. Bring to the boil and cool.

Serve with sour cream:

Note, of course, it goes well with purchased Sriracha, but feel free to spend time making your own. Magically good!

HERB BAKED TURBOT FISH WITH FENNEL SALAD

Elegant, luxurious and a dish that goes perfectly with a glass of white from Austria. You will be amazed at how easy it is to cook turbot.

INGREDIENTS

2.4 kg Whole Turbot Fish
100 ml Rapeseed Oil
50 grms Unsalted Butter
2 pcs Thyme Sprigs
2 pcs Sage Twigs
0.5 pcs Lemon
100 grms of Orange Basil Butter


ACCESSORIES:


0.4 kg of Fresh Fennel
2 tbsp Rapeseed Oil
0.5 pcs lemon
1 grms of Salt
1 grms of Pepper Powder
100 grms Freshly Boiled Quinoa

PREP:

Preheat the oven to 150 °.

Place the fish on a greased baking sheet. Make an incision along the backbone and then fill the fish with lemon, herbs and buttercups in the incision. Sprinkle with plenty of sea salt and take a few minutes with the pepper mill.

Insert a thermometer near the bone into the thickest part of the fish. Put the plate in the oven and bake the fish for 45-60 minutes or until the internal temperature is 55 °.

FENNEL SALAD

Groom the fennel and cut it into thin slices, preferably with a mandolin. Finely chop the fennel dill. Feel free to put the fennel slices in ice water for a while, then they will be even crispier. Then turn them into all the ingredients and mix well

MALAY-STYLE CHARCOAL PIKE

Using the “Malay” method, you can cook any muddy fish or fish with a strong taste: catfish, carp, silver carp, mackerel, grass carp, etc. If you do not put the lime juice, after step 4, you can marinate the fish in the refrigerator for up to 24 hours.

WHAT DO YOU NEED:

1 large whole pike weighing 1.5-2 kg

5 cm fresh ginger root

1 head of garlic

juice of 2 limes

2 tbsp. l. vegetable oil

1 tsp brown sugar

2 tbsp. l. with a slide of sweet paprika

1 tbsp. l. ground cumin

1 tbsp. l. ground coriander

1 tsp – 1 tbsp. l. hot ground red pepper

1 tbsp. l. freshly ground black pepper

2 tbsp. l. medium sea salt

FOR GARNISH:

ripe tomatoes

white onion

green chili

WHAT TO DO:
  1. Clean the pike from the scales, gut, remove the gills from the head. Rinse the fish and pat dry.
  2. Make cuts in the fish, as if you are going to cut it into steaks 2.5–3 cm wide, but do not cut it completely (the spine and belly remain intact).
  3. Finely grate the peeled garlic and ginger. Add lime juice, sugar and vegetable oil. Add salt and all other spices, mix into a homogeneous paste.
  4. Rub the fish with the resulting paste, carefully smearing the skin of the fish, incisions and the belly from the inside. Leave to marinate while the coals are cooked.
  5. Light the coals – they should burn through well and be covered with white ash. Anneal the grate and grease. Rough up the coals a little, put the fish on the wire rack. Fry over medium coals, turning every 5 minutes, until fish is tender, about 30 minutes.
  6. To serve, cut tomatoes, chili and onion into thin slices. Place the cooked fish on a platter, lay the vegetables on the side of it. Serve immediately.

COD AND CAULIFLOWER CONSOME

Cauliflower is more commonly used as a base for cream soup than its white cousin. By itself, the creamy cabbage flavour goes well with potatoes and carrots. Well, the Chef team unconventionally supplemented the cauliflower soup with the aroma of truffle and fish.

INGREDIENTS:

To prepare 4-5 servings you need:

400 g cauliflower
100 g potatoes
50 g onions
20 g garlic
200 ml cream
50 g olive oil
100 ml of water
5 g salt
1 g ground black pepper
40 g cod fillet

PREP:
  • A few drops of truffle oil
  • sprouts and mini spinach for garnish
  • Peel the onions, potatoes, garlic and chop randomly.
  • Put all the chopped ingredients in a saucepan, fry in mawla, and at the end add the cabbage divided into inflorescences.
  • Pour the cream and water over the contents of a saucepan and cook until tender.
  • Grind everything with a blender until smooth, then salt and pepper.
  • Boil the cod fillet or fry in a pan until tender.
  • Place the fillets on a plate, top with the soup, then add the truffle oil. Garnish with sprouts and mini spinach.
error: Content is protected !!