Posted in By him, Fish, Recipe

By him: snapper en papillote


Recipe adapted from Chef Danny Grant, a two-starred Michelin chef at the Elysian Hotel in Chicago  (
14g + 7g butter, divided
2  cups button mushrooms
2  cloves garlic, minced
1/2  bunch scallions, whites part sliced, greens left whole
2  filets snapper (halibut, black cod, or salmon, any fish)
1/2  bulb fennel, sliced in 16ths
1/2  cup chicken stock
2  tbsp olive oil
2  sprigs thyme
2 slices lemon
1. Preheat oven to 180 degrees C.
2. Melt 1 tablespoons butter in a small skillet; add mushrooms and sauté until lightly coloured. Add garlic and scallion whites; cook for 3 minutes until tender and remove from heat.
3. Season the fish with salt, pepper and top with lemon slices. 
4. Spread out two pieces of parchment paper and brush the paper with remaining butter. 
5. Divide all ingredients among 2 different sheets of parchment paper (being careful not to let the stock and olive oil spill) and top with the fish.
6. Wrap up the fish using the parchment paper. Bake for 13 minutes. Remove, unwrap the parchment paper and serve.
Tip: this can sit in the fridge for up to four hours until ready to bake. 
Serves 2.

“En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.  The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.

The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock.

This method is most often used to cook fish or vegetables, but lamb and  poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.

The pouch should be sealed with careful folding.”

From Wikipedia, the free encyclopaedia

Posted in By him, Fish, Mexican, Sauce

By him: grilled fish tacos with chipotle-lime dressing


Recipe adapted from
For the marinade
20ml extra virgin olive oil
2 tsp white wine vinegar
2 tsp fresh lime juice
3/4 tsp lime zest
1/2 tsp honey
1/4 clove garlic, minced
1/8 tsp cumin
1/8 tsp ground black pepper
1/4 tsp mild pepper sauce, or to taste
150g fish fillets, cut into chunks
For the dressing
75 g light sour cream
40 ml mild pepper sauce
2 tsp fresh lime juice
3/4 tsp lime zest
1/8 tsp cumin
salt and pepper to taste
2 tortillas
20g cherry tomatoes, seeded and diced
1/4 small head cabbage, cored and shredded
1/4 limes, cut in wedges
To make the marinade
1. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, black pepper, and pepper sauce in a bowl until blended.
2. Place the fish in a shallow dish, and pour the marinade over the fish.
3. Cover, and refrigerate 6 to 8 hours.
To make the dressing
1. Combine the sour cream and pepper sauce in a bowl. Stir in the lime juice, lime zest, cumin. Add salt, and pepper in desired amounts.
2. Cover, and refrigerate until needed.
Remove fish from marinade, drain off any excess and discard marinade.
Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, and cabbage; drizzle with dressing.
To serve, roll up tortillas around fillings, and garnish with lime wedges.
Makes 2

“A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoe, minced meat, onions and lettuce.”

From Wikipedia, the free encyclopaedia

Posted in Fish

Posh Fish Pie

Recipe from
12.5g butter
2 shallots, finely chopped
1/4 fennel bulb, finely chopped
125ml dry white wine
125ml sherry
250ml fish stock
250ml double cream
1/2-1 tbsp wholegrain mustard
Sea salt and pepper
400g mix of white fish fillets (cod, haddock, monkfish, coley)
Squeeze of lemon juice
Few sprigs of thyme

2-3 large potatoes
Milk and butter, for mashing
Heat the butter in a pan and sweat the shallots and fennel until soft.
Add the wine and sherry and reduce by half.
Add the stock and bubble away again until reduced by half.
Pour in the cream and boil until reduced to a sauce like consistency.
Strain through a sieve, discarding the shallot and fennel.
Stir in the mustard, check for seasoning then leave to cool.
Meanwhile heat the oven to 180°C.
Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks.
Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked.
Remove the fish from the poaching liquid with.
Gently fold the fish into the sauce with a little extra lemon juice.
Transfer to an ovenproof baking dish.
Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Then spoon the mash over the filling for a more rustic finish.
Bake the pie for about 20 minutes until bubbling and golden brown on top. 
Will HE make it again? 
Posted in Egg, Fish

Smoked Salmon & Rocket Egg Crepe

Recipe from 8 days
4 eggs
2 tbsp cream
2 tbsp dill. chopped
2 tbsp olive oil
1/2 cup sour cream
a handful of rocket leaves
200g smoked salmon
a few sprigs of dill
Whisk egg, cream and chopped dill in a bowl.
Brush a non-stick frying pan with some olive oil and place over medium heat.
Pour 1/2 cup of egg mixture into the pan and swirl around so that the batter spreads out.
Cook for 2-3 minutes on each side, or until golden.
Place on a plate.
Repeat with the rest of the egg mixture.
To assemble, spread sour cream over each crepe and top with rocket, smoked salmon and a sprig of dill. 
Fold into half and serve.
Makes 3
Will THEY make it again?
maybe. since it’s so easy.
Posted in Fish

Sesame Seared Salmon

Recipe inspired from
1 tbsp soy sauce
3/4 tsp mirin
3/4 tsp honey
1/2 tbsp sesame oil
2 salmon steaks
1/4 cup black sesame seeds
1 1/2 tsp olive oil
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil.
Spread the sesame seeds out on a plate.
Coat the salmon steaks with the soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot.
Place steaks in the pan, and sear for about 30 seconds on each side. 
Makes 2
Will HE make it again?
YES.  but it was really smoky when searing it.
Posted in Fish, Japanese

Grilled Salmon Marinated with Miso

Recipe from Tatsuya Wakuda
3 x 200g salmon fillet
250g white miso
equal proportion of sake & mirin
grated garlic
grated ginger
olive oil
orange zest
To make the marinate, bring sake and mirin mixture to boil and leave it  for 10 to 20 seconds to remove the alcohol.
Let it cool and combine it with the white miso.
Season with pepper, garlic, ginger, olive oil and orange zest.
Mix it well.
Spread half of the marinate on the base of a deep tray.
Place the salmon fillet on top of the marinate.
Spread the remaining marinate on top of the salmon fillet.
Cling wrap the tray and refrigerate it for about 24 to 36 hours.
Remove the marinate from the salmon fillet and transfer it to a baking tray.
Preheat the grill.
Place the baking tray on the middle rack and grill it for 5 to 6 minutes.
Transfer it to the top rack to colour it.
Will HE make it again?