I Am Delicious

Roasted Halibut in Cherry Tomatoes and Black Olives

Home made roasted halibut in cherry tomatoes and black olives tastes like heaven. When I discovered it for the first time in Italy, I was speechless. Simply delicious and takes only about 25 minutes to prepare. Perfect option for vegetarians. 

Prep Time: 5 minutes

Wait Time: 2 hours

Cook Time: 20 minutes

Ingredients:                                       

• 500 g halibut fillets or any other white fish fillets
• 200 g black olives halved
• 700 g cherry tomatoes in halves
• sea salt and black pepper
• 70 g pine nuts
• 4 Tbsp basil leaves - the more, the better
• 1 lemon
• 125 ml olive oil

Method:

1. Clean the fish under cold water. Season with pepper, juice from one lemon and 50 ml olive oil. Leave in a fridge for about 2 hours.

2. Heat the oven to 200 C.

3. Heat remaining olive oil in a large skillet and cook the fillets for about 2-3 minutes until one sides turns gold crispy.

4. Move the fillets into a large baking dish. Add cherry tomatoes cut into halves, basil leaves, pine nuts and halved black olives. Season one more time with black pepper and drizzle with olive oil.

5. Bake in the pre-heated oven for 15 minutes or until fish becomes tender. Remember to cover top of the baking dish with a tin-foil to avoid fish drying.

6. Serve hot on warm plates decorated with fresh basil leaves. You migh drizzle a bit of olive oil over the fillets. 

ENJOY!!!

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Tiger Shrimps in Garlic

Super delicious tiger shrimps recipe. Takes less than 15 minutes to surprise your guests. Excellent option for a light starter. Seasoned with a touch of freshly chopped parsley and a drop of lime juice. Simply heaven. Enjoy!!!

Prep Time: 5 minutes

Cook Time: 7-8 minutes

Ingredients:                                       

• 20-30 cooked, peeled and de-veined tail-on tiger shrimps 
• 5 crashed garlic cloves
• 8-10 Tbsp olive oil
• freshly ground black pepper
• 2-3 Tbsp finely chopped fresh parsley
• 1 lime
• sea salt

Method:

1. Wash the shrimps and remove the shells.

2. Pre-heat the oven to 200 C.

3. Put the olive oil and garlic in a large, shallow dish and heat in the oven for 3-4 minutes. You need to watch carefully so that the garlic does not start to brown.

4. Put shrimps into the oil and make sure they are completely coated. Season with black pepper and return to the oven and cook for another 3 minutes unitil they are pink and cooked. 

5. Ready shrimps season with freshly chopped parsley and a squeeze of fresh lime. 

ENJOY!!!  

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Christmas Salmon in White Wine Aspic

Salmon in delicious white wine aspic is another perfect dish for Christmas dinner. Does not take long to prepare it. Am sure you will love it, from the first moment you try. Healthy and reach of proteins. 

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 500 g salmon fillet - no skin
• 250 ml white dry wine
• 250 ml vegetable stock
• 2 carrots - sliced
• 2 large onions - sliced
• 2 finely chopped leeks
• 2 parsley roots - sliced
• 1/3 celery root (celeriac) - finely chopped
• 2 Tbsp gelatin
• 2 egg whites - slightly beaten
• juice from 1 lemon
• 5-7 bay leaves
• 2 pickles to decorate
• sea salt and freshly ground black pepper
• fresh parsley leaves to garnish 

Method:

1. Clean and prepare the fillets. Cut them into larger pieces.

2. Simmer all the vegetables with salt and pepper in vegetable broth for about 15 minutes. Add white wine and all the spices mixed with lemon juice.

3. Now add salmon fillets and cook on medium-low heat for another 10 minutes. 

4. Remove salmon from the soup and filter all the vegetables. We do not need them anymore. 

5. Put cooked salmon fillets on the bottom of small bawls and decorate with sliced picles and parsley leaves.

6. To clarify stock, add slightly beaten egg whites to the stock and bring to boiling point, stirring lightly. Strain through cheesecloth.

7. Add gelatin into filtered soup and stir well. Season with salt and pepper if needed.

8. Pour the soup into bawls with salmon and leave in the fridge until firm.

9. Serve topped with lemon juice or simply vinegar.

ENJOY!!! 

Healthy Christmas Fish Soup

One of my favorite dishes. Original Christmas fish soup is made from fresh carp. However, you can use any fresh fish you like or you can buy in a grocery store like cod, halibut, sole, sea bass. Carp are various species of freshwater fish, native in Europe and Asia. Delicious and warming up in cold autumn or winter days. Easy to make and takes just a little to prepare this delicious soup. Healthy and reach of proteins. 

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 2 kg fresh fish like cod, carp, sole, sea bass or any you like
• 3 carrots - sliced
• 3 large onions - sliced
• 2 finely chopped leeks
• 2 parsley roots - sliced
• 1/3 celery root (celeriac) - finely chopped
• 3 tomatoes - chopped
• 250 ml sour cream (18%)
• 2 Tbsp all purpose flour
• 2 Tbsp sweet pepper
• dried thyme
• dried oregano
• dried sage
• dried fennel seeds
• 3-4 Tbsp butter
• sea salt and freshly ground black pepper
• freshly chopped dill to garnish 

Method:

1. Clean and prepare your chosen fish. Cut fish into large chunks. Best fish soups are the ones where you use all the fish parts like bones and head. Later on we will filter the soup so don't be afraid of bones.

2. Simmer your fish and all the vegetables with salt and pepper slowly in 2 l of water for about 30 minutes. 

3. After 30 minutes, we have to filter the soup and cut fish into smaller pieces removing all the bones. Add chopped fish meat into filtered soup. Add all the spices.

4. Thicken with a mixture of butter and flour. Melt butter on medium-low heat and add flour. Stir well. Cook for 3 minutes, then move the flour butter mixture into filtered soup. Stir well.

5. Add sour cream previously mixed with a bit of hot soup. Stir well and cook all together for another 10-15 minutes.

6. Serve garnished with fresh chopped dill.

ENJOY!!! 

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Classic Trout with Capers and Green Beans

Classic Trout served with capers and steemed green beans is full of nutrition. Low in sodium, great source of protein, vitamin B12 and manganese. Trout similar to salmon is rich in heart-healthy Omega-3 fatty acids. Trout lives mostly in freshwater. Rainbow trouts eat meat. They feast on insects, crustaceans, and small fish. The largest trout grew to 57 pounds. It takes only a few minutes to prepare this delicious dish. Just give it a try and enjoy!!!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:                                       

• 4 trout fillets with skin (approx 800 g)
• 150 g butter
• 2-3 garlic cloves - sliced
• juice of one lemon
• 2- 3 Tbsp chopped parsley
• 2 Tbsp capers
• green beans to serve with
• 2-3 Tbsp olive oil 
• freshly ground black pepper

Method:

1. Wash the trout fillets and pat dry with a paper towel.

2. Pre-heat the oven to 200 C with fan.

3. Put trout fillets in a large baking dish, season with black papper and 2 Tbsp of fresh lemon juice. Put approx. 30 g of butter on the top of fillets.

4. Cook in the oven for approx. 12-15 minutes until fish is ready.

5. Melt remaining butter in a small sauce pan. Add lemon juice, chopped parsley and sliced garlic. At the end, add capers and cook all together for 1-2 minutes.

6. Pour butter sauce over the trout fillets and serve with steemed green beans. 

7. Serve hot immediately.

ENJOY!!!

  

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Butter and Garlic Oven Baked Shrimps

Butter and Garlic Oven Baked Shrimps

Oven Baked Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 150 - 200 g butter
• 2 Tbsp mustard - best is Dijon
• 2-3 finely chopped garlic cloves
• fresh juice from 1/2 lemon
• 2-3 Tbsp olive oil 
• freshly ground black pepper
• half a bunch fresh parsley, chopped

Method:

1. Wash the shrimps and remove the shells.

2. Pre-heat the oven to 230 C.

3. Put butter, olive oil, mustard, lemon juice, garlic and parsley in a small saucepan and fry over medium heat, stirring until butter melts completely. Add freshly ground black pepper. 

4. Put shrimps in a baking dish and pour butter mixture over the shrimps. Cook in the pre-heated oven for approx. 10 minutes or until shrimps are pink and tender. 

 

5. Serve hot immediately.

ENJOY!!!  

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Tiger Shrimps with Garlic Butter

Another delicious recipe with healthy Tiger Shrimps - this time grilled and served in garlic butter. Seasoned with a touch of freshly chopped parsley. Simply heaven. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 10-15 cooked, peeled and de-veined tail-on tiger shrimps 
• 2-3 crashed garlic cloves
• 2-3 Tbsp olive oil
• 50 g butter 
• freshly ground black pepper
• 2-3 Tbsp finely chopped fresh parsley
• sea salt

Method:

1. Wash the shrimps and remove the shells.

2. Heat the oil and butter in a heavy large skillet. Add shrimps and garlic and stir well. Make sure shrimps are well covered with oil and butter. Season with black pepper and sea salt.

3. Grill the shrimps for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Ready shrimps season with freshly chopped parsley. 

5. Serve hot once shrimps are ready.

ENJOY!!!  

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Home Made Blini with Smoked Salmon and Cream

Blinis are a Russian type of pancake. They are traditionally made from buckwheat flour and served with caviar or smoked fish like in my recipe. Very easy to prepare and a perfect option for nutritious starter or lighter dinner. 

Prep Time: 15 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2 large eggs
• 100 g all purpose flour
• 50 g buckwheat flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 150-170 ml milk
• 80 g melted butter
• freshly ground pepper
• 200 ml sour cream - 22% fat
• 5-7 Tbsp chopped chives
• 250-300 g smoked salmon - in thin slices
• dill leaves to decorate

Method: 

1. In a large bowl mix well both flour types, salt, sugar and baking powder. 

2. In another bowl beat the yolk. In third bowl beat egg whites with a bit of salt - they will have better consistency.

3. Add milk and melted butter to the flour and mix well. Then add yolks and egg whites and keep mixing until you have a consistency of a dense cream.

4. On a hot frying pan preheat some butter. When butter is hot, drop 1.5 Tbsp of the mixture on the pan and create a couple of circular spots. Make sure that blinis do not stick completely to each other. Cook blinis for 1-2 minutes  and turn them into other side for another 1 minute. Remove when both sides turn gold. 

5. Repeat the sequence, after each batch of blinis, clean the pan and again add some butter. Wait until butter melts and do the next series of blinis. 

6. Now we will prepare the cream. Mix sour cream with chopped chives, salt and freshly ground pepper. 

7. Ready blinis should be served hot with 1 Tbsp of cream with chives on the top and a slice of smoked salmon. Add a bit of dill under the salmon - that way you will have even better taste of your ready blinis. 

ENJOY!!!

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Grilled Shrimps with Melon & Garlic

Grilled Tiger Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. This is a perfect example of grilling recipe with extraordinary flavors and aromas where we are mixing shrimps and fruity melon. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time incl. Marinate: 40 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 5-6 finely sliced garlic cloves
• fresh juice and zest from one big lemon
• 4-5 Tbsp olive oil 
• one melon - can be Honeydew or Cantaloupe
• freshly ground black, red and white pepper
• sea salt
• soy sauce or balcamic vinaigrette to decorate
• skewers

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with sea salt and freshly ground pepper. Add fresh lemon juice and zest and garlic. Set aside for minimum 30 minutes.

3. Heat up the slightly greased with olive oil grill. Place the shrimps over medium-high heat, close the lid and grill for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Thread shrimps onto skewers sticks together with little balls made from melon. You need to use a little spoon to get nice balls.

5. Serve hot immediately with a bit of balsamic vinaigrette.

ENJOY!!!

  

Tuna Steak with Roasted Cherry Tomatoes

I love tuna steaks and this time decided to prepare it with balsamic roasted cherry tomatoes which go so well with delicate tuna meat. Did you know that tuna can swim up to 55 miles per hour, and they are constantly in motion. Tuna eats up to 10% of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. Unlike most fish, which are cold-blooded, tuna are able to maintain their temperature several degrees warmer than the water in which they find themselves. Tuna meat is low in saturated fat. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin, Vitamin B12 and Selenium. Tuna, as a protein is packed with tons of minerals including large amounts of iron, magnesium, phosphorus, potassium and selenium. With just a total of 2% fat, you can see why tuna is considered a fat burning powerhouse. No need to say anything - just try to prepare. Enjoy!!!  

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:                                       

• 2 tuna steaks - around 150-200 g each
• 7 Tbsp of olive oil - best would be rosemary, oregano ond thyme oil
• 4 Tbsp balsamic vinegar
• 1 Tbsp sesame oil
• 250 g cherry tomatoes
• rucola salad leaves
• freshly ground black, red and white pepper

Method:

1. Wash the tuna steaks under cold water and season with freshly ground red, black and white pepper and sea salt. Sprinkle with oilve oil and sesame oil. Leave aside in the fridge for 30 minutes.

2. Pre-heat the oven to 200 C.

3. Mix 5 Tbsp of olive oil with balsamic vinegar and pepper. Put the tomatoes in a baking dish and spread the balsamic mixture over the tomatoes. Cook for 15-17 minutes. 

4. In the meantime, pre-heat a big grilling pan with a bit of olive oil. Cook tuna steaks for 2-3 minutes each side, depends on how thick your steak is and if you want it medium or well done. 

5. Serve with rucola salad drizzled with balcamic oil and with roasted cherry tomatoes we just prepared.  

ENJOY!!! 

Grilled Salmon with Summer Vegetables and Fruits

Excellent option for quick and healthy dinner. Fresh grilled salmon fillet with summer vegetables like broccoli and fruits served with fries, garlic butter and a drop of lemon juice. Steamed broccoli is high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber. No need to say anything - just try to prepare. Enjoy!!!  

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 800 g of salmon fillet (with skin on one side)
• freshly ground black, red and white pepper
• 4 Tbsp of extra vergin olive oil to sprinkle the salmon
• fresh juice of 1 lemon
• 1 Tbsp of garlic butter
• 1 bunch of broccoli
• 1 bunch of cauliflower
• fries as a side dish
• decorate with chives, dill and red currant

Method:

1. Wash the salmon fillet and season with freshly ground red, black and white pepper. Sprinkle with oilve oil. 

2. Pre-heat the oven to 180 C. Put the salmon fillets on baking sheet and squeeze over the juice from half of lemon. Cook in the oven for 15 minutes or until salmon turns gold and cooked. 

3. Now we will prepare side dishes: steamed cauliflower and broccoli. Wash well broccoli and cauliflower. Break into large florets. Cut off the stem and peel off the thick skin around the stem.

4. Prepare a steamer but if you don't have one, you can simply cook cauliflower and broccoli in boiling water. Steam both for approx. 6 minutes. Vegetables are done when you can pierce a fork into it. Do not overcook. As soon as you can pierce, your cauliflower and broccoli are ready. Remove from heat and place on a serving plate.

5. You can also dress your vegetables with a bit of melted butter if you like or like I did with fresh lemon juice.   

6. Serve with rice or fries and a bit of garlic butter on the top of salmon. 

ENJOY!!! 

Codfish in White Wine & Dill Sauce

Cod Fish has been a staple of the human diet all throughout history. Codfish has lvery ow fat content and high Vitamin A, Vitamin D and omega-3 fatty acids level. Cod are omnivorous, swimming with their mouths open they will eat anything that fits, including young cod. For a long time – particularly in England, the word fish was synonymous with cod. And Codfish are believed to have existed as the species we know today for about 120 million years. What is interesting and I just found out recently, is that cod was the original fish of choice used in th eMcDonald’s Filet-O-Fish burger. Codfish live to an average age of 20-30 years. Below recipe takes about 40 minutes to prepare and the sauce is outstanding, tastes delicious and you will not forget neither the flavor nor aroma. 

Prep Time: 5 minutes                            

Cook Time: 35 minutes

Ingredients:                                  

• 3-4 codfish fillets
• 2 onions or challots - finely chopped
• 250 ml cream 18% fat
• 350 ml white dry wine
• 1/2 cup fresh dill finely hashed
• 1/ 2 cup fresh chives finely hashed
• 2 Tbsp fresh oregano finely  hashed
• 3-4 Tbsp butter
• sea salt (only if needed) and freshly ground black pepper

Method: 

1. Pre-heat large skillet and add the butter. Add finelly chopped challots or onions, sea salt and pepper. Cook for 5 minutes until onion turns translucent.

2. Put the codfish fillets into the onion and add all the wine. Simmer covered for another 10 minutes or until fish is cooked.  

3. After fish is ready, remove it from the pan and put aside. Now we will prepare our delicious sauce.

4. Add cream to the onion, butter and wine, more sea salt and pepper for a good taste. Stir well. Add finely hashed dill, oregano and chives. The more, the better. Leave a bit of dill for seasoning. Stir and simmer on a low heat for another 20 minutes until sauce becomes a bit dense. 

5. Serve codfish immediately, with young boiled potatoes and our delicious sauce. Season with remaining dill.

ENJOY!!!

Swordfish a la Siciliana

This is one of the easiest fish recipes I know and I learnt to prepare it a few years ago in Sicili. Excellent option for quick, light and healthy dinner. Swordfish have long bill that looks similar to a sword and that is where their name comes from. One of the most fascinating swordfish facts is the way that they can select organs to heat. They are cold-blooded and they can heat only their brain and eyes which significantly improves their vision. Out of 25,000 bony fish species, swordfish are one of the only 22 that have this ability. Swordfish are not social and do not swim in schools.  They prefer to swim completely alone. This food is a good source of Vitamin B6, and a very good source of Protein, Niacin, Vitamin B12, Phosphorus and Selenium. Swordfish has only 146 calories in a 3-oz. serving - and this is what I like the most. Enjoy!!!   

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:                                       

• 500 g of swordfish fillet cut into 5 cm pieces 
• 1-2 red onions finely sliced
• 1-2 chopped tomatoes
• 1 red, green and yellow pepper - cut in pieces
• freshly ground black, red and white pepper
• sea salt
• 4 Tbsp of extra vergin olive oil
• 75 g black olives - sliced
• 150 ml dry white wine
• fresh basil leaves or rosemary. Basil should be hashed but if you decide to add rosemary, you don't need to hash the leaves. 

Method:

1. Wash the swordfish fillet and season with freshly ground red, black and white pepper. Sprinkle with a bit of oilve oil. Cur fish into 5 cm pieces.

2. Heat the olive oil in a large frying pan and fry for 5 minutes peppers, onion and black olives.

3. Add swordfish, tomatoe, basil or rosemary and wine to the vegetables and fry for another 5 minutes until fish is ready. Make sure you do not overcook, otherwise fish will turn dry. Season with sea salt and pepper.  

4. Serve immediately.

ENJOY!!! 

Delicious Grilled Salmon with Green Salsa and Tomatoes

Excellent option for quick and healthy dinner. This salmon with fresh and homemade salsa tastes amazing. No need to say anything - just try to prepare. Enjoy!!!   

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:                                       

• 800 g of salmon fillet (with skin on one side)
• freshly ground black, red and white pepper
• 4 Tbsp of extra vergin olive oil for salsa and 3 Tbsp to sprinkle the salmon
• 2 Tbsp wholegrain mustard
• fresh juice of 2 lemons
• 30 g dill, roughly chopped
• 30 g mint leaves, roughly chopped
• 30 g parsley leaves, roughly chopped
• 30 g chives, roughly chopped
• 65 g capers
• 75 g pine nuts
• 200 g green olives
• cherry tomatoes to serve with

Method:

1. Wash the salmon fillet and season with freshly ground red, black and white pepper. Sprinkle with 3 Tbsp of oilve oil. 

2. Pre-heat the oven to 180 C. Put the salmon fillets on baking sheet and squeeze over the juice from half of lemon. Cook in the oven for 15 minutes or until salmon turns gold and cooked. 

3. Now we will prepare salsa. Put the herbs, olive oil, pine nuts, olives, juice of 1.5 lemons, capers and mustard in a blender and mix until fully blended.

4. Spread the salsa on top of cooked salmon fillets.

5. Serve with rice or simply like I did cherry tomatoes. 

ENJOY!!! 

Sautéed Scallops with Leek & Tomato

Did you know that the French word for the king scallop is coquille St Jacques (shell of St James). This is also the name given to a famous recipe for scallops served on a shell in a creamy wine sauce. Each ring on a scallop’s shell represents a year of growth but might also be a record of a stressful incident in the scallop’s life. Unlike the mussel and the oyster, the scallop cannot close and seal its shell completely and so can only survive in the deeper, full salinity sea water. Scallops have about 60 eyes that line its mantle. These eyes may be a brilliant blue color, and allow the scallop to detect light, dark and motion. Scallops swim by opening and closing their shells using their powerful adductor muscle. This muscle is the round, fleshy "scallop" that we eat. Try our recipe of sauteed scallops and you will see how tender and delicious they migfht be. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:                                       

• 400 - 500 g scallops 
• 3-4 finely sliced garlic cloves
• 2 leeks finely sliced 
• 2 onions finely sliced
• 2 carrots coarsley grated
• 1 parsley root coarsley grated
• 2-3 Tbsp butter
• 500 ml fresh tomato sauce with chopped tomatoes
• 150 ml dry white wine
• 4-5 Tbsp olive oil 
• freshly ground black, red and white pepper
• sea salt

Method:

1. Fry the scallops on the olive oil in the heavy skillet for about 2-3 minutes each side until golden.

2. Leek, onion, garlic, carrot and parsley root fry on medium-low heat in the butter.

3. Move vegetables into a big pot. Add chopped tomatoes and white wine. Season with sea salt and freshly ground pepper. Keep cooking for another 5 minutes on a medium-high heat. 

4. Next we will mix vegetables and tomato- white wine sauce in a blender.

5. Serve hot immediately with scallops added to the soup.

ENJOY!!!

  

 

Grilled Tiger Shrimps From Mediterranean Region

Grilled Tiger Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. Did you know that there are more than 2000 different species of shrimps all over the world? But keep in mind that they are not the same and each type of shrimp have their own characteristics as far as flavor, texture, cooking times and a best cooking method for them. The flavor and texture of shrimp are influenced by the waters they come from or are raised in, also additionally are influenced from what they eat or are fed. Because of the mild flavor of tiger shrimps, they are best when you use them in a cooking method that adds flavor to them, like grilling or in recipes or dishes that would have a sauce. This is a perfect example of grilling recipe with extraordinary flavors and aromas. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time incl. Marinate: 40 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 3-4 finely sliced garlic cloves
• hashed bunch of fresh parsley 
• fresh juice and zest from one big lemon
• 4-5 Tbsp olive oil 
• freshly ground black, red and white pepper
• sea salt
• soy sauce or balcamic vinaigrette to decorate
• skewers

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with sea salt and freshly ground pepper. Add fresh lemon juice and zest, garlic and parsley. Set aside for minimum 30 minutes.

3. Heat up the grill. Thread shrimps onto skewers sticks and place your pre-cooked shrimps on slightly greased grill over medium-high heat, close the lid and grill for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Serve hot immediately with a bit of balsamic vinaigrette or soy sauce.

ENJOY!!!

  

Smoked Salmon and Rocket Summer Risotto

Another Italian risotto recipe. As delicious as the previous one published months ago. This time we serve it with smoked salmon and fresh rocket leaves. Arugula, also known as salad or garden rocket has Mediterranean origin. It has anti-oxidants, vitamins, and minerals that can immensely benefit health. Rocket leaves are excellent source of vitamin A and good levels of vitamin C and K when served fresh. Takes about 45 minutes to prepare. Serve hot and with parmesan topping. No meat included so perfect for vegetarians as well. I love it!!!

Prep Time: 10 minutes                                    

Cook Time: 35 minutes

Ingredients:                                  

• 1.25 l vegetable broth (stock)
• 2-3 Tbsp olive oil
• 2 Tbsp capers
• 250 g smoked salmon - chopped
• 200 g mascarpone
• 3 Tbsp butter
• 3-4 garlic cloves - finely chopped
• 1-2 big onions finely chopped
• 400 g risotto rice (Arborio)
• 250 ml dry white wine
• zest of one lemon
• 100g of fresh rocket leaves
• 90 g freshly grated parmesan cheese
• sea salt (only if needed) and freshly ground white pepper

Method: 

1. Fry the onion and garlic on olive oil mixed with butter for 5 minutes until softened. Season with salt and pepper for taste.

2. Add the rice and keep stirring until the rice softens a bit and becomes translucent as well. Should take about 5 minutes.

3. Add wine. Keep stirring until wine is absorbed by rice.

4. Slowly add vegetable broth - spoon by spoon - waiting until rice absorbs previous portion and turns creamy. Cook for about 20 minutes until rice absorbs all the broth. Rice should be slightly firm in centre and look creamy. Do not stop stirring.

5. Remove rice from the heat and add chopped salmon, capers, mascarpone and lemon zest. Season with white pepper. Remember to check the taste before adding any salt as the salmon should be already salty enough. Leave for 5 minutes to settle.

6. At this point you can also add lemon juice if you like.

7. Serve topped with remaining salmon and rocket leaves. Season with freshly grated parmesan.

ENJOY!!!

Delicious Mullet Fillet Baked with Vegetables

Another recipe where we have mullet fish fillet - you will see how delicious it can be when baked. Mullets are ray-finned fish and have been eaten for thousands of years. There are about 80 species in the mullet family. Mullets have small and triangular mouths. Mullet fish is a good source of Vitamin B6 and Phosphorus, and a very good source of Protein. So not only delicious but very healthy fish. 

Takes very little to prepare and you don't need to be a master chef to prepare and enjoy this dish. Perfect option for vegetarians. Check it out, it smells heavenly and tastes even better. 

Prep Time: 5 minutes                                    

Cook Time: 15-20 minutes

Ingredients:                                       

• 500 g mullet fillets
• 100 ml of extra-virgin olive oil
• 2 red onions - in slices
• 200 ml dry white wine
• 150 g sliced black olives
• 100 g marinated capers
• 5 garlic cloves - crushed 
• sea salt & freshly ground black and white pepper
• freshly hashed basil leaves to garnish

Method:

1. Mix sliced onion, garlic, capers and black olives. Season with sea salt and pepper. Drizzle with olive oil mixed with wine and put on the bottom of large baking dish. 

2. Put raw mullet fillets on the top of the onion, season again with salt and pepper and drizzle with a little bit of olive oil.

3. Put your fish and vegetables in a pre-heated oven to 160 C for 15-20 minutes. You will know when fish is ready if you touch it a bit and you feel fish turns soft.

4. Serve hot, garnished with hashed fresh basil leaves.

ENJOY!!!

Delicious Tiger Shrimp Soup & Vegetable (in Polish: Pyszna zupa z krewetek z warzywami)

Delicious tiger shrimp soup with vegetables is a perfect option for a nice starter or light lunch. Did you know that those tiny shrimps can grow up to 25 cm, but of course most are much smaller. I used tiger shrimps here, a bit bigger than any other you can find in a grocery store. Remember that shrimps are very healthy and perfect for well balanced diet. Did you know that there are more than 2000 different species of shrimps all over the world? Vegetables with delicious tomato sauce are perfect mix when you add some coriander. Coriander gives a special smell and taste to the soup. And I absolutely love it. Enjoy!!!

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 500 ml vegetable broth
• 250 ml fresh tomato sauce with basil and oregano
• 300 g corn from the can
• 1 red pepper - de-seeded and diced
• 1 green pepper - de-seeded and diced
• 1 yellow pepper - de-seeded and diced
• 300 g red bean from the can
• 2 red onions - chopped
• 5-6 garlic cloves finely sliced
• 2-3 Tbsp soy sauce
• 1 Tbsp tuscan herbs and lemon 
• juice of 1-2 freshly squeezed limes
• 1 Tbsp extra-virgin olive oil
• 6-8 cherry tomatoes in halves or quarters - I took red and yellow ones
• 1-2 Tbsp fresh coriander - hashed 
• freshly ground black, red and white pepper
• sea salt

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with tuscan herbs and lemon mill. Add fresh lime juice, freshly ground pepper, garlic and soy souce. Set aside for minimum 15 minutes.

3. Heat up the grill. Place your pre-cooked shrimps on slightly greased grill over medium-high heat, close the lid and grill for 3-4 minutes or until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Now we will prepare the soup. In a large pot mix vegetable broth with corn, pepper, red bean, cherry tomatoes, onion, tomato sauce, sea salt and freshly ground pepper. Cook for 10-15 minutes.

5. Add grilled shrimps and keep on low-medium heat for another 5 minutes. Season with freshly hashed coriander. Serve hot with dark full grain bread.

ENJOY!!! 

 

 

Grilled Salmon Fillet in Honey served with Fried Spinach (in Polish: Grilowany losos w miodzie i na szpinaku)

Excellent option for quick and healthy dinner. Grilled salmon in mustard and honey tastes just perfect and served with fried fresh spinach turns it to a perfect and light dinner. This time I prepared my salmon on electric grill but it can be easily prepared outdoors.   

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 500 g of salmon fillet (with skin on one side)
• sea salt and freshly ground black, red and white pepper
• mixed fish herbs
• 6-8 Tbsp of extra vergin olive oil
• 2 Tbsp mustard
• 1 Tbsp of dry hot red pepper
• 250 g fresh spinach leaves
• 5-6 garlick cloves - sliced
• 2 Tbsp honey
• fresh juice of 1 grapefruit
• fresh juice of 1 lime

Method:

1. Wash the salmon fillet and season with sea salt, dry hot pepper, freshly ground red, black and white pepper and mixed fish herbs. Leave it aside while preparing the marinade.

2. Marinade: mix lime and grapefruit juice with mustard and honey. Put the salmon into marinade and leave in the fridge for 2-3 hours.

4. In the meantime pre-heat a frying pan and add olive oil. Once hot add sliced garlic cloves and fry for 3-4 minutes.

5. Wash the spinach and remove tough stems. Hashed spinach leaves add to the garlic and fry over medium heat for approx. 5 minutes or until spinach is wilted.

6. Arrange the spinach and keep warm in a serving dish. It will become a bedding for the salmon. 

7. Grill salmon fillets on both sides for about 10 minutes each side over a medium heat. Make sure salmon is well cooked on both sides. Cooking time depends on how thick  your fillet is.

8. Transfer the salmon into a warm plate on the spinach bed and seve hot. 

ENJOY!!! 

Grilled Salmon in Basil Sauce (in Polish: Grilowany losos w sosie z bazylia)

Excellent option for quick dinner. Looks complicated and a lot to prepare but all done at the same time so in less than one hour your perfect and delicious dish will be ready. You can serve it with basil sauce as in below recipe or without having a simply grilled salmon fillet.  

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 500 g of salmon fillet (with skin on one side)
• 4 Tbsp of chopped basil leaves
• 200 ml vegetable stock
• 2 Tbsp natural yoghurt
• 1.5 Tbsp flour
• sea salt and freshly ground black, red and white pepper
• mixed fish herbs
• 100 ml extra vergin olive oil
• 10 medium size new potatoes
• 400 g haricot 
• 2 Tbsp finely-minced dill leaves

Method:

1. Wash the salmon fillet and season with sea salt, pepper and mixed fish herbs. Leave it aside while preparing basil sauce.

2. Cook vegetable stock adding chopped basil leaves. Keep stirring and cook over a low heat. Add sea salt and pepper. 

3. Mix the flour with a small amount of cold water and pour into basil sauce. Keep stirring until sauce turns a bit dense. Add yoghurt and cook for 5 minutes in a low-medium heat.

4. In the meantime pre-heat a frying pan and add olive oil. Once hot, put a salmon fillets and grill on both sides for about 10 minutes over a medium heat. Make sure salmon is well cooked on both sides. Cooking time depends on how big  your fillet is.

5. Wash new potatoes well and cook with the skin in a bit salty water.

6. Cook haricots in a small amount of water until tender. Remember to add some salt into the boiling water.

7. Transfer the salmon into a warm plate, spoon hot sauce over the fillet. Add potatoes and haricots. Garnish potatoes with chopped dill leaves.

ENJOY!!! 

Herring and Apple Salad (in Polish: Salatka sledziowa z jablkami)

Prep Time: 15 minutes

 Ingredients:                                       

• 500 g matjes herring fillets - best are ones preserved in salty water
• 2 onions - well chopped
• 2 large a bit acid apples
• 4-5 spoons of mustard
• fresh juice from 1 lemon
• 1 glass extra-virgin olive oil
• fresh chopped parsley
• sea salt and freshly ground black and white pepper

Method: 

1. Herring fillets soak for 2-3 hours in a large pot with cold water.

2. Then wash the herrings under running cold water and dry in a paper towel. 

3. Cut fillets into smaller 5 cm long pieces and half of them put on the bottom of large glass dish.

4. Spread the mustard over the herrings, sprinkle half of lemon juice and pepper over it.

5. Cover the herrings with finely chopped 1 onion with salt and chopped 1 apple. Pour half glass of extra-virgin oil.

6. Do the same sequence with the rest of ingredients: herring, mustard, lemon juice, pepper, onion, salt, apple and other half of olive oil.

7. Top everything with a larg amont of well chopped fresh parsley.

8. Cover and chill in a refrigerator for 24 hours. 

9. Serve with wholemeal bread.

ENJOY!!!

 

Salmon & Dried Tomato Pancakes (in Polish: Nalesniki z lososiem i suszonymi pomidorami)

Pancakes are easy to prepare. Light nutricious and simply Delicious. There is no meat (only salmon) so good for vegetarians as well. 

Prep Time: 15-20 minutes                                    

Cook Time: 20 minutes

Ingredients:                                       

• 250 g smoked salmon
• 80 g dried tomatoes - preferably in olive oil
• dill leaves
• 1 onion
• 50 g capers
• chives
• sea salt & freshly ground white pepper
• 2 glasses flour
• 1 glass milk
• 2 eggs
• freshly ground nutmeg
• oil to fry the pancakes

Method: 

1. Pour off the oil from dried tomatoes or if you couldn't find tomatoes in oil then leave them in half a glass of hot water for 5 minutes letting to moisture a bit.

2. Chopped onion fry on 1 Tbsp of olive oil on a large frying pan until onion is soft and translucent.

3. Salmon mince or cut well into a very small pieces, add dried cut tomatoes, onion, cut dill leaves, cut chives, capers, sea salt and pepper. Mix well.

4. Eggs beat well with milk, flour, a bit of salt and nutmeg - for a good taste. If needed you can add a bit of warm water. The mixture should have a consistency of a cream.

5. Leave the mixture for 20-30 minutes in room temperature. Your pancakes will be softer.

6. On hot frying pan preheat some oil. Stir the cake and start frying your pancakes until they will have a gold color.

7. In the middle of each pancake put 1-2 Tbsp of salmon mix and fold creating envelops.

ENJOY!!!

 

Tuna & Pasta Salad (in Polish: Salatka z tunczykiem i makaronem kokardki)

Prep Time: 15 minutes

Cook Time: 9 minutes for 'al dente' pasta                                   

Ingredients:                                       

• 250 g boiled farfalle pasta - bow-tie pasta
• 4 skin peeled tomatos 
• 200 g green peas tin
• 200 g corn tin
• 250 g tuna tin - from water 
• 3-4 peelled celery stalks
• 150 g cheese
• fresh juice from 1 lemon
• 5-6 Tbsp mayonnaise
• sea salt & freshly ground black pepper

Method: 

1. Tuna mix with mayonnaise and fresh lemon juice. Wait a few minutes until ingredients mix well. 

2. Cook farfalle (bow-tie) pasta the way you like, I recommend 'al dente' cooked 9 minutes in boiling water.

3. Cut tomatos and cheese into cuarters and peeled celery into thin slices.

4. Mix all vegetables, tuna and cheese with corn and green peas (both from a tin).

5. Mix all together with cooled pasta.  

6. Add sea salt and freshly ground pepper.

ENJOY!!!