salmon and dill kedgeree
| General Recipes
Cooking receipe to make salmon and dill kedgeree under category General Recipes. You may find some video clips related to this receipe below.salmon and dill kedgeree175g basmati rice juice of 2 lemons 3 salmon steaks 60g unsalted butter melted 3 large hard boiled eggs quartered 1/4 tsp cayenne peppe
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chicken satays with peanut sauce
| General Recipes
Cooking receipe to make chicken satays with peanut sauce under category General Recipes. You may find some video clips related to this receipe below.chicken satays with peanut sauceindonesian8 chicken breast fillets2 tableapoons light soy sauce2 teaspoons lime juice2 teaspoons sesame oilPeanut sauce
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lentil and sorrel soup
| General Recipes
Cooking receipe to make lentil and sorrel soup under category General Recipes. You may find some video clips related to this receipe below.lentil and sorrel soupZuppa di acetosa e lenticchie italianriver cafe cook book250g puy lentils2 garlic cloves 1unpeeled50g butter2 tablespoons olive oil1 small
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Lobster Newburg Recipe
| Fish And Seafoods
Type: Lobster Newburg Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 2 cup(s)s cooked lobster meatabout 2 small lobsters2 tablespoons butter or margarine1/4 teaspoon saltdash of cayenne pepper3 tablespoons dry sherry3 egg yolkslightly beaten1 cup(s) half-and
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Cooking receipe to make fish in sea salt under category General Recipes. You may find some video clips related to this receipe below.
fish in sea salt
jamie oliver
naked chef
Ask your fishmonger to scale and gut the fish then all you have to do is stuff the belly cavity with fresh fragrant herbs and lemon slices.
Choose a selection of fresh herbs basil flatleaf parsley fennel tops dill coriander or bay.
Then take an appropriately sized baking tray and lay baking foil over it allowing an extra 30cm to hang over each side. Sprinkle at least 2cm of coarse sea salt on the bottom you can buy large kilogram bags of coarse sea salt (it must be coarse unground sea salt) in supermarkets.
Place your whole stuffed fish on top of the salt (I always make sure that there are enough herbs hanging/bulging out of the belly cavity to stop the salt getting in).
Sprinkle the rest of the salt on top (about 2cm)
Then just crumple up the excess foil and push down between the salt and the tray (this basically just hugs the fish at the sides and saves you having to use too much salt).
Drizzle a little water over the top of the salt to help make a crust.
Cook in the middle of the oven at its highest temperature for 10 minutes per 450g.
If you are cooking wild salmon you might want to undercook it slightly to appreciate its clean and natural taste. Simply reduce the cooking time by 2 minutes per 450g (wild salmon is probably the only fish that I would do this with).
After baking allow to rest for 15 minutes (the fish will carry on gently cooking) then gently break and remove the salt; be careful not to pierce the skin of the fish as you will make the flesh salty.
After exposing the lovely steaming fish simply place it in the middle ofthe table with some fresh bread crisp green salad bailed potatoes and two or three dips.
Fish cooked this way is so quick and easy dead sociable to eat and most importantly tastes luscious. The fish retains alt its natural moisture and juices and just seems to melt away from the bone; it does not as you would imagine taste salty at all. I use whole fish which means you can cook a small mullet or John Dory for 1 or 2 people or cook a large salmon bass or brill for a group or party. My favourite fish for this method of cooking are red mullet bream salmon turbot brill and trout.
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