Stir-Fried Shrimp with Broccoli

Ingredients:

• 8 oz raw shrimp
• 4 oz broccoli
• 1 tablespoon corn flour
• 2 tablespoons dry white wine
• 2 tablespoon sake or dry cherry
• 2 tablespoons tomato puree
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 teaspoon sesame oil
• 6 tablespoons peanut oil
• 3 gloves minced garlic
• 2 tablespoons vegetable oil
• 2 tablespoons chipped scallion

Method:

1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.

 

Scallops and Leeks

Ingredients:

• 12 - 15 scallops
• 1 pound chopped Leek
• 1/2 cup table-cream
• Freshly ground pepper
• 3 tablespoon melted butter
• cayenne
• grated nutmeg
• salt and pepper

Method:

Wash scallops in cold running water to get rid of the sand if there is any. Drain and dry carefully. .
Clean leeks, chop julienne and plunge into boiling salted water, when water returns to the boil. cook for 3-5 minutes (they should still be little firm). Drain. Press dry with a clean kitchen towel to remove excess moisture
Arrange in the bottom of a well-buttered gratin dish, then add the scallops on top of leeks. Moisten with double cream and season generously with salt, freshly ground pepper, cayenne pepper and grated nutmeg to taste. Spoon over melted butter and cook in a hot oven (230°C/450°F/Gas 8) for 7-10 minutes. Serve immediately.

Mahi Mahi Champagne and Mushrooms

Fish fillet with Mushroom

Ingredients:

• 4 Mahi Mahi fillets, skinned
• 3 tablespoon butter
• 2 tablespoons olive oil
• 2s shallots,finely chopped
• 4oz button mushrooms, sliced
• 1/4 fish stock cube
• 2 cups of champagne
• 1/2 cup whipping cream
• 1 tablespoon corn flour
• Salt and white pepper

Method:

Melt half the butter in a large shallow saucepan with olive oil. Add 1/4 crumbled fish stock cube and saute finely chopped shallots until transparent,then add sliced mushrooms and continue cooking until tender. Remove.

Add remaining butter to pan and saute turbot fillets until lightly colored. Add sautéed mushrooms and onions and half the champagne, adding more if necessary barely to cover the Mahi Mahi fillets. Season to taste with salt and white pepper and simmer very slowly for a few minutes until tender. Remove fish to a serving dish and keep warm.

Add cream to the liquid in the pan and simmer without boiling until cream is warm. Mix cornflour with a small amount of water, add to sauce and cook, stirring constantly, over a very low heat, until sauce is smooth and rich.

When ready to serve, pour in remaining champagne, stir and mix with the sauce until warm. If you prefer a thicker sauce, use less champagne. Pour over turbot fillets and serve immediately.

 

Fish Fillets with Caper and Vermouth

Melt the butter and one teaspoon vegetable oil in heavy non-stick frying pan. Season the fillets with salt and pepper and arrange them in the pan when the butter is hot.

In container, mix together the vermouth, melted butter and tomato puree and pour the mixture over fish fillet, and let it simmer close to boiling degree, then reduce the heat, and let it continue cooking 4 – 5 min depending on the size and thickness of the fish, you may shake or poach the fish in the pan gently every minute or so..

Remove the cooked fish and arrange on a heated serving dish. Add the whipping crème to the sauce in the pan and heat through, whisk the mixture until the sauce has thickened, strain the sauce over the fish. Garnish with watercress and lemon wedges… Enjoy

Ingredients:

• 4 fish fillets ( Cod, Red snapper or Mahi mahi)
• ½ stick softened butter
• 8 table spoons dry vermouth
• 4 tablespoons melted butter
• 8 table spoons whipping crème
• 3 tablespoon caper
• Salt and pepper

Hot - Smoked Wild Salmon with Burgul

Hot Smoked Salmon

It's the color or it's hight fat content. The fact you don't have to deal with a lot of little bones! Whatever the reason, salmon - either fresh or smoked- has long been one of America's favorite fish. Add to this the penchant of modern American chefs for finding creative ways with salmon (both fresh and smoked).
Within the variety of Salmon you find at the fish market and stores now!! The first question you may ask, what salmon should I buy?  I've found the answer like other chefs heard and agreed, that wild salmon has more flavor and better texture than farm-raised salmon, and fortunately recently we start seeing wild salmon, at some of the retail markets. However the salmon you will find in the retail markets mow, is mostly farm-raised, the good news is that the quality of this product is uniformly acceptable.
There is tow type of smoked salmon, cold - smoked called Nova or Scotch, comes as silky translucent thin sliced, and the hot-smoked which's the fillet flaky firm textures. Cold-smoked salmon, is usually smoked on lower temperature around 80F for 4 - 6 hours and consumed clod. However the hot - smoked salmon, which our recipe included today, is smoked at higher temperature around 150 - 180F for 2 to 2 1/2  hrs. This salmon could be consumed cold or warm ( I like it cold), I intended to keep the salmon flavor by not adding too many spices, So I used small amount of black pepper only!

Ingredients:

• 1 Pound of wild salmon
• 1 Cup of brown sugar
• 1/4 cup of salt
• Black pepper

Method:

1. Cure and rub the salmon in the sugar and salt, and keep it at the fridge for 6 - 8 hors, till you see they lost big part of there liquid.
2. Take it out  and rinse and wash the salmon in cold water.
3. Dry each piece in paper towel, add some pepper as you like, and place it on a rack ready to smoke.
4. Place few brackets or charcoal lumps in the corner of the grill, and let the heat rise till 150F and not exceeding 180. Place the salmon in the grill away from direct heat of the charcoal, and let the salmon smoke for about 2 hours... Enjoy