Pan fried Barramundi Fillet with Lemon Caper Sauce and Potato Mash #fish

This is a simple but outstanding dish. You can substitute any other fish that you wish. This is an easily prepared meal that can ready in 30 minutes. Serve at your next dinner party. This dish will be a huge hit with guests. 

Ingredients: 

2 Barramundi Fillets
20g Butter
1/4 cup White Wine
1/4 cup Thickened Cream*
Lemon Juice from 1/2 Lemon
Lemon Rind, cut into strips
1.5 - 2 tablespoons Capers
Parsley - chopped
1 tablespoon gluten-free Plain Flour
Salt and Pepper

Potato Mash:
 
3 large Potatoes, peeled and cut into quarters
30g Butter
1/3 cup Thickened Cream**
Salt and Pepper

Method:

Boil or steam the potatoes in a saucepan until soft. 
Mash until fine. 
Add butter, cream, salt and pepper.  Mix well giving a creamy mash. 

Heat pan with a little olive oil. 
Sprinkle salt and pepper on the fillet, toss a little flour on both sides. 
Pan fry on a medium-hot heat until both sides are golden brown and crispy outside - if the fillet is too thick, cut 2 deep lines in the middle before cooking or place in oven at 180C for several minutes after pan frying.

In another small saucepan, heat butter, capers and lemon rind until little burnt. Pour the white wine into the pan, then lemon juice and cream. 
Cook until the sauce is reduced. 
Add seasonings and parsley.

Plate up the fish fillets and potato mash on the plate, pouring the sauce over. 
Serve hot.
* If you do  not like cream, you can make the sauce with extra butter and white wine with the lemon juice.
** Some people may like a less rich potato mash - the thickened cream can be replaced with milk. 
Vary the amount of cream/milk to make your prefect mash.

Contact: lee.leehocklai@gmail.com

 

Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth #glutenfree #glutenfreerecipes #glutenfreecooking #japanese

This is a modern Japanese style meal. The dashi broth is cooked with bonito flake (katsuobushi)! It is a clear, healthy broth with a full fish flavour, which is very suitable to combine with any pan fried fish fillets.

Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth

Dashi Broth

Ingredients:

 2 cups Water
1/2 cup Light Soy Sauce
1/3 cup Mirin
1 tablespoon Sugar
1 handful bonito flake or 1.5 tablespoons hon dashi (Japanese dry fish stock)

Method: 

Boil water, soy sauce, mirin and sugar in a saucepan.
Add the bonito flake at the end and remove from the heat. 
Allow to sit for half an hour and drain broth from fish pieces.

Simmer Daikon in Dashi Broth

Ingredients:
  
2 Salmon Fillets
1/2 Wombok (Chinese Cabbage)
Half  a large Carrot, chopped into sticks
1 Daikon (White Radish)
Lotus Root, sliced finely
1 tablespoon Rice
Salt, Pepper

Method:  

Bring water with the rice included to the boil.
Peel the daikon, cut sections of about 1.5 cm. 
Add daikon, wombok and carrot in the boiling water. 
Cook about 5 minutes or until soft. 
Remove the wombok and carrot from the saucepan and soak in ice water. 
Cook daikon for an extra 5 minutes.
In another saucepan, place the cooked daikon into the dashi broth. Cook on medium heat for about 30-45 minutes. 

Cabbage Rolls

Method:  
 
Squeeze excess water from the wombok and carrot with your hand. 
Place the wombok on sushi bamboo sheet or cling wrap. 
Place carrot sticks in the centre. 
Roll and keep firm about half hour.

Heat some oil in saucepan, deep fry lotus root slices on medium heat until golden brown and crispy. 
Sprinkle with salt.

Remove oil from saucepan.
Sprinkle some salt and pepper on the salmon.
Pan fry both sides until the skin is crispy - medium/well done/to your preference..
Place the salmon and cabbage roll and daikon onto the plate.
Place some chopped spring onion and lotus chips on the top.
Pour broth over before serving.

Tips: 

• Is this meal difficult to prepare and cook?!  No!! The dashi broth is very easy and can be made 1-2 days early and kept in the fridge.

• Most of the ingredients can be purchased in the big supermarkets or Asian groceries shops. If you are unable find lotus roots; sweet potato, turnip... chips can be made instead.

• Spinach or another leafy green vegetables may replace the wombok .

• Barramundi or another fish fillets may be used.

• Japanese light soy sauce is prefect for this recipe.

Crispy Grilled Salmon with Char-grilled Capsicum and Tomato Salsa #glutenfree

This delightful main course is the perfect way to spoil your Mum on her special day. The melt in your mouth Salmon is served with Char-grilled Capsicum and Tomato Salsa with a side serving of potato mash and sauteed spinach.

Salmon

Char-grilled Capsicum and Tomato Salsa

 Ingredients:

2 Roasted Capsicum

2 Capsicum Roasted, Peeled and Sliced 

2 Tomatoes

1/2 Onion -sliced

22 Capers - diced (Olives may be substituted)

2 tablespoons Chopped Parsley
2 tablespoons Sugar
1/2 cup Virgin Olive Oil
1/4 cup White Wine Vinegar
Salt, Pepper and Lemon to taste



Method:

Sear the capsicum on an open flame till the flesh is soft, the skin is seared and the fruit collapses. Allow to cool and peel and slice. 

Peeled and Sliced

Char Grilled capsicum can also be purchased from your local deli.


Place all ingredients into a bowl and mix.
Set aside and refrigerate overnight.

Crispy Grilled Salmon

Ingredients:

3-4 pieces gluten-free white bread (minus crusts) - grated coarsely
Parsley - chopped
Lemon  Rind
Black Olives or Capers - chopped (if desired)
1 tablespoon Butter - melted 
3 pieces Salmon

Method:

Combine all the above ingredients in a bowl and set aside to put on top of salmon.
Salt and butter the salmon.
Place in pan skin side up and cook for 2-3 minutes.
Turn and cook for another 2-3 minutes.
Remove from pan and place bread crumb mixture on top.
Place under the grill for 10minutes or until the crumb mixture is crispy.

Accompany with the Char-grilled Capsicum and Tomato Salsa and serve with baby spinach and potato mash.

Serve with a slice of lemon!

Bon Appetit!