Grilled fish with a warm potato salad

Unintentionally, it's now 3 weeks later since my last post, and honestly i cannot make promises to change this bad habit, not even to myself. The reason this time.... nothing in particular, i don't know when the time flies. Moreover, Easter Lent started 3 weeks ago, and it's hard for me browsing online and looking at different blogs, especially if there is any photo that makes your mouth water. I am having an easier time not craving the forbidden foods (meat, fish, all dairy, eggs) if i don't see anything. On the other side, it's been hard finding ideas because we are not salad people, and Gabriel loves something more consistent.
Today i am posting a fish dish because on March 25th, each year, we can eat fish, even if it is during Lent. Today christians celebrate the Annunciation - which is the revelation to Mary by the archangel Gabriel that she would conceive a child to be born the Son of God. This is one of the only two days when fish is allowed during Easter Lent, the other being Palm Sunday.

I didn't make this today, and i know i am not going to make it for tonight, even though it is very good and easy to make, but i promised Clara i will make some "pickled" fish (saramura) and maybe some stuffed sole, as i feel quite ambitious right now :)).
Fish is Clara's first choice of "meat", always. Salmon is her favorite, no matter how it is prepared, and then snapper, cod, sole and all other white fish. She would ask for fish everytime and pick it over any beef, pork, or chicken, and i am so happy for that. Fish and crab are the only seafood she likes, the rest - shrimp, mussels, clams, oysters, lobster - did not make it on her list yet. She would rather go to sleep hungry and crying than take a bite of them.
My problem when i cook fish for her is what will it be the side dish. She would always ask for plain rice and a salad, or maybe potatoes (fried, mashed, or baked), and that's about it. So the roasted asparagus you see in the picture it was only on our plates, hers had only potatoes and a cucumber-radish salad.

Now, i don't have a recipe for the fish, i just sprinkle it with salt, pepper and some sweet smoked pepper (i love the sweetness and the smokiness), brushed it with oil and grilled it for about 2 minutes per side.
The warm potato salad is so easy to make, i cannot really call it a recipe either, but i'll try to come with something:
- boil sliced red potatoes in salted water until fork tender, but don't overcook them as they will break and become mushy (use about 2-3 potatoes/person, depending on their size)
- while the potatoes are boiling, prepare the vinaigrette for them:
1/3 cup olive oil,
1/4 cup rice vinegar or white balsamic vinegar,
1-2 seeded and finely chopped tomatoes,
1 tablespoon chopped fresh dill,
2 tablespoons chopped fresh tarragon,
2 tablespoons chopped chives or green onions,
salt & pepper to taste.
Whisk everything together well and try to crush the tomatoes into the vinagrette with a fork. Drain the potatoes and while they are still hot, pour the dressing over them and mix slowly so you don't break the slices completely. Adjust the seasoning if needed by ading more salt & pepper, or whatever spices you'd like.
Plate the warm potatoes, top with roasted/grilled/boiled asparagus and then with the grilled fish. On top of the fish, i put one more spoon of the tomato dressing and some chives.

I love the licorice taste of the tarragon, the freshness of the dill and chives, the acidity from the tomatoes and i could have these potatoes any day with anything or just by themselves.

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Peste la gratar cu salata calda de cartofi

Fara sa vreau, au trecut iarasi 3 saptamani de cand am postat ultima data, si cinstit vorbind, mi-e greu sa promit sa schimb asta, chiar daca e o promisiune facuta mie. Ce motiv am avut de data asta.... nimic in particular, habar n-am unde si cand a trecut timpul. Intre timp a inceput postul Pastelui, si mi-e tare greu sa ma plimb pe net si sa poftesc la diferite mancaruri de pe blogurile mele preferate. Asa ca e mai usor sa nu poftesc daca nu le vad :)). Si asa mi-e greu sa gasesc idei pentru mancaruri de post consistente, nu suntem genul care mancam numai salate in fiecare zi....
Azi - mancare cu peste pentru ca e Bunavestire si e dezlegare in fiecare an, chiar daca pica in Postul Pastelui. Si cum nu sunt decat doua ocazii (azi si in Duminica Floriilor), de-abia asteptam

Nu am facut pestele asta azi, si nici nu o sa-l fac diseara, pentru ca i-am promis Clarei ca facem saramura si poate daca am tine entuziasmul ce ma incearca de azi dimineatza, si niste peste umplut (rulouri). Pestele e carnea preferata a Clarei, intotdeauna. Somonul este prima alegere, indiferent cum e pregatit, apoi orice fel de peste alb. Cere peste cel putin o data pe saptamana si intotdeauna il prefera carnii de porc, vita sau pui, ceea ce ma bucura tare mult.Pestele si crabul sunt singurele care ii plac, restul - creveti, scoici, midii, stridii si toate celelalte nu sunt inca pe lista ei. Mai degraba s-ar culca nemancata si plansa toata decat sa le guste. Singura problema care o am cand gatesc peste e ce garnitura sa fac. Clara cere invariabil orez simplu si o salata sau poate cartofi, si cam atat. Asa ca sparanghelul din poza era in farfuriile noastre, Clara a avut numai cartofi si o salata de castraveti si ridichi.
Nu am o reteta pentru peste, il presar cu sare, piper si niste condimente de ardei dulce afumat (care imi plac la nebunie), il ung cu ulei si la gratar cam 2 minute pe fiecare parte.
Salata de cartofi e tare simplu de facut, nu pot sa zic ca e o reteta, dar cam astia sunt pasii:
- se fierb feliile de cartofi (din cei rosii, fara sa ii curatati de coaja, cam 2-3 de persoana, depinde cat sunt de mari) in apa sarata pana cand se patrund cu furculita, dar nu mai mult sa nu inceapa sa se sfarame,
- in timp ce fierb cartofii, se prepara vinegreta:
~ 75 ml ulei
~ 50 ml otet de orez sau alb balsamic
1-2 rosii tocate marunt (fara seminte)
1 lingura marar proaspat tocat
2 linguri tarhon proaspat tocat
2 linguri iarba ciorii sau ceapa verde tocata
sare si piper dupa gust
Se amesteca toate ingredientele impreuna zdrobind putin rosiile cu furculita. Se scurg cartofii de apa si cat sunt inca fierbinti se toarna peste ei vinegreta, amestecand usor sa nu se zdrobeasca feliile de cartofi de tot. Se mai adauga sare si piper daca e nevoie, si orice alte condimente va plac.
Se aseaza intai cartofii pe farfurie, apoi niste sparanghel pregatit la cuptor / fiert/ pe gratar si desupra pestele. Am pus o lingura din sosul de rosii pe peste si niste iarba ciorii (chives). Mie imi place gustul de anason al tarhonului, prospetimea mararului si a cepei verzi, si aciditatea rosiilor, asa ca as putea manca salata asta cu orice sau nimic langa ea

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Always in love with Salmon - Homemade cured salmon

Back in April i found a recipe for cured salmon, so i decided to make it at home, since we love so much the smoked and the cured one that you find in the supermarkets.

I gave it a try then, for my friend's surprise birthday party (which i will put together in a post some time this week) and we liked it so much, that i tried to make it again. I know you could use different ingredients for the cure, but the dill in this one is our favorite, although i still want to try something else next time.

I made it again this last weekend, when we've got together for a BBQ, and it was very good. Plus everybody finds it amazing that you prepared it at home and wants to know how.

What i found when we were munching on it, talking about the smoky seasoning i used for the BBQ chicken, was that i could have added something from the beginning, but it didn't even cross my mind - smoked sweet paprika, just a bit, which could give the cured salmon the smokiness it was missing. This was an Evrika moment for me (daaahh, is that the spelling for my very dumb moment?) and i am happy Lili came up with the ideea. If you like a spicy smoky cured salmon, add some chipotle powder, we loved it both ways.

You could also use more cracked pepper, or anything else you like; use lime zest instead of lemon and you'll get a more mexican taste, some cajun seasoning for a southern one, but don't forget to share the results or new ideas, please, like we did with the smoked paprika :).

I had a piece of salmon of almost 2 pounds and for the cure used a mix made from:

1/3 cup coarse salt

1/4 cup light brown sugar

1 teaspoon ground pepper

zest from one lemon ( you could definitely use more)

one bunch fresh dill chopped finely

Rinse and ry the salmon, then place half of the salt mixture in a glass baking dish, put the salmon on top, then cover it with the rest of the salt. Cover the dish with plastic foil and put it in the frige for 48 hours. Pour out the water from the baking dish about twice a day. Rinse it in cold water when you are ready to serve it.

We love it on toast or bagels, with cucumbers, creme fraiche or sour cream, or a mix of either cream cheese or goat cheese with heavy cream (until you have kind of a mousse), red onion, capers, more dill, lemon to squeze over the fish.

It is great with pasta and in sandwiches or quiches as well.

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Somon sarat (neafumat)

Noua ne place foarte mult somonul afumat, iar in aprilie am gasit o reteta pt. peste facut la saramura pe care am incercat-o atunci pentru ziua surpriza a prietenei mele ( un post pe care tot vreau sa-l pun impreuna de mult timp, poate reusesc saptamana asta). Pestele a iesit excelent, asa ca am mai facut reteta de mai multe ori de atunci. Ingredientele de la saramura pot fi adaptate dupa gustul si preferintele fiecaruia, numai ca noua ne place mararul foarte mult, asa ca nu am schimbat reteta pana acum.

Vorbind cu prietena mea despre condimentele folosite pentru puiul facut duminica la BBQ, am descoperit insa ca as fi putut adauga si l-ar fi facut mai bun - boia/ paprika dulce afumata. Un pic de tot, cat sa-i dea gustul ala de afumatura care ii lipseste. Sau daca va place putin picant, folositi boia iute afumata.

Daca va place, puteti pune mai putina sare si zahar, si mult mai mult piper macinat proaspat mai grunjos. Se poate inlocui coaja de lamaie cu limeta, sau condimente cajun pentru o saramura "sudista". Orice idei incercati, nu uitati sa impartasiti rezultatele, asa cum am facut noi cu paprika aici :).

Pentru un filet de peste de aproape 800 g am folosit

70 g sare grunjoasa

50 g zahar brun

o linguritza piper macinat

o legatura marar proaspat tocat marunt

coaja rasa de la o lamaie (sau chiar mai multa)

Se pune pestele la marinat intr-un vas de sticla pe jumatate din amestecul de sare si condimente si se acopera cu restul de sare si condimente, se pune o folie de plastic deasupra si se da la frigider aproape 48 de ore. Se scurge de apa lasata la fiecare 12 ore. Se spala incat sa se inlature sarea si e gata de servit.

Noua ne place pe paine prajita, pe covrigi, cu felii de castraveti, crema fresca, smantana, sau un amestec de crema de branza sau branza de capra cu smantana dulce lichida (incat sa iasa un fel de mousse), ceapa rosie, capere, marar, felii de lamaie.

Este foarte bun si cu paste sau in sandwichuri si tarte/quiche.

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Salmon Wellington

I have been looking for some time now thru my pictures and saved recipes, to find the courage and inspiration to start this blog, trying to get over newbie's nerves and over my fixed ideas, displeased with my pictures and afraid of a mediocre posting. Browsing my folders, I finally decided to choose this salmon. Everybody in my family likes fish, but diferences appear when we have to say which fish we prefer and it definitelly matters how it's prepared. Clara and I have pretty similar tastes- we like the fish soup ( I am refering to the Romanian fish borsh), but only the broth, we like salmon as well as white flash fish, grilled, baked or seared. Gabi is more traditional, his first choice would always be fried fish, add some aioli - makes it better, would not crave or ask for salmon unless it is smoked or cured, and that Romanian fish borsh is always ideal and better with lots of fish heads (feel free to turn your head for a second, I feel the same ...), but the three of us like the same the dish called "saramura" (which I found on wikipedia translated as pickled fish - http://en.wikipedia.org/wiki/Romanian_cuisine).
Too many personal info, isn't it? so I'll go back to the Wellington, actually to more taking about it than the recipe itself....
I heard of Wellington for the first time about 4 years ago, while watching "Hell's Kitchen" - Gordon Ramsey's show, anxious to see what challenges they had to face and imagining how I would do - dream on, dream on..... Theirs was made with beef, no mushroom stuffing or anything else, and I liked how beautiful the meat came out - medium rare, not overdone, no burnt pastry?!?! After "google-ing" (I think the Romanian version of this word sounds much better) I found the salmon version, which I liked so much that I never felt the need to try the beef one, and I am not sure when that would happen (not a big beef fan, could have steak once a year only without complaining).

Finally, the recipe, or better said the way I made it:
- one piece salmon (one pound and a half, cut lenghtwise in two) - a pound and a half spinach
- half an onion, small chop, divided in two
- one sheet puff pastry, cut in two (keep it in the fridge until ready to use it, otherwise would get too soft)
- 2/3 cup white wine (you know that rule with nothing that you would not drink, maybe the same you'll have for dinner)
- 2/3 cup + 2 tablespoons heavy cream
- a pinch saffron
- about a pound asparagus
- one egg to brush the pastry
- 4 tablespoons butter
- 4 tablespoons oil ( I use either sunflower or canola, but you could use whatever you like)
- salt & pepper
- black & white sesame and course salt -to sprinkle on the pastry
- chives, chopped for plating
- 1/3 red bell pepper, finely diced for plating

I sauteed half of the chopped onion and the spinach in 2 tablespoons oil, until the spinach is wilted, then added the 2 tablespoons of cream and let it cook until the sauce evaporated, without leaving the spinach too dry.

I seasoned the fish with salt and lemon pepper, then seared it in a pan in 2 tablespoons of oil, only about 1 minute per side, long enough to have a crust which will not let any juices drip in the puff pastry later on. (Since the fish could be so easily overcooked due to the later baking ( see my photos!!!), you could skip this step and just pat dry the salmon.) If you sear it, take the salmon out on a paper towel to absorb any juices until ready to be used.

Preheat the oven at 400F (200C) and place the rack in the upper third of the oven. I rolled the puff pastry sheet on a chopping board and I pricked it with a fork all over to make sure it will raise evenly when baked. I brushed the edge with some egg wash, then I put one piece of fish over the pastry, topped it with half of the spinach and wrapped the pastry around, like a package. You could cut the edges around not to be more than 2/3 of a inch (1.5 cm) and press with the fork all around. (Or you could just put one edge underneath, kind of a roll). Brush the pastry with the egg wash and sprinkle some course salt and sesame on top. Place the packages on a baking sheet covered with parchment paper and bake them for 25-30 minutes, until golden.

When the fish is done, take it out on a cooling rack and let it stand for about 10 minutes, so you could slice it nicely, without crushing the pastry and flaking the fish too much (once again, see photo!!)

In a separate dish put the asparagus, drizzled with a little bit of oil, salt and pepper and roast it for 10-15 minutes, same temperature, 400F.

For the sauce: saute the rest of the onion in 2 tablespoons butter and when golden add the wine, let it simmer until reduce by half, then add the cream and once again let it reduce by half. Take it away from the heat and season the sauce with salt and pepper, add the saffron, then the last 2 tablespoons of butter. Strain the sauce and put it aside until ready to serve.

As far as the plating, it’s up to your imagination. I placed the asparagus on the bottom, as a fan, then two slices of Wellington on top, sauce on the side and some chives and bell pepper sprinkled around.

hhhmmmm..... This is it, hope I started with the right foot.

Somon Wellington (versiunea romana)

Am cautat in lung si in lat prin toate pozele si retetele mele sa prind curaj si sa postez pentru prima data, incercand sa trec peste tracul incepatorului si peste ideile mele fixe. Asa m-am oprit asupra somonului asta, si in sfarsit m-am decis.

Ne place pestele tuturor din casa, numai ca nu la toti preparat la fel si nu la toti acelasi fel de peste. Eu si Clara suntem pe aceeasi pagina - ne place ciorba de peste, dar numai zeama, ne place somonul si pestele alb, ne place facut la gratar, la cuptor sau in tigaie. Gabi e mai traditionalist, prima alegere ar fi intotdeauna pestele prajit, cu mujdei eventual, si nu ar alege somon decat daca e afumat, probabil, si ciorba de peste e atat de buna cu multe capatani (puteti face linistiti fata verde, o am si eu chiar acum ...), dar facem toti trei front comun la saramura.

Prea multe detalii, asa ca revin la Wellington, de fapt la alta vorbarie legata de reteta. Prima data am auzit de Wellington la "Hell's Kitchen" - show-ul lui Gordon Ramsey, in urma cu cateva sezoane, cand il urmaream. Ei il faceau pe cel original cu vita, si fara alte umpluturi in aluat, si ma tot minunam ce frumos iese carnea, facuta suficient fara sa arda aluatul si fara sa fie prea in sange. Dupa "google-itul" de rigoare, am gasit varianta cu peste, care mi-a placut atat de mult incat pe cea cu vita nu am incercat-o niciodata si nici nu ma imbie (nu sunt mare fan carne vita).

In sfasit, reteta, sau mai bine spus ce si cum am facut eu:

- un file somon (500 gr, taiat in doua pe lung)

- 700 g spanac

- o ceapa medie tocata marunt, impartita in doua

- aluat pt. pateuri (se tine la frigider pana e nevoie de el, ca sa fie usor de folosit), taiat in doua

- o ceasca de vin alb

-o ceasca plus 2 linguri de smantana dulce

- safron

- 500 g sparanghel

- un ou batut pt. uns aluatul

- 50 g unt
- 4 linguri ulei

Condimente:

sare, piper, seminte de susan alb si negru, sare de mare (grunjoasa)

iarba ciorii (chives in engleza)

ardei rosu taiat marunt pt. decor

Am sotat spanacul cu jumatate din ceapa tocata in 2 linguri de ulei, numai cat sa fie oparit. Se adauga sare si piper dupa gust si 2 linguri smantana dulce (sa-l faca mai cremos) si se mai tine pe foc pana nu mai ramane sos aproape deloc, dar sa nu fie nici uscat.

Am condimentat pestele cu sare si piper cu lamaie, apoi l-am pus in tigaie cu 2 linguri de ulei numai cat sa prinda o crusta care sa-l impiedice sa lase apa in aluat. Pasul asta poate fi sarit daca pestele e sters bine, pentru ca altfel o sa fie prea uscat la sfarsit daca e prajit prea mult acum.Se incalzeste cuptorul la 400F (200C). Se lasa pestele sa se raceasca pe un servet de hartie care sa absoarba sucul lasat. Se aseaza o foaie de aluat pe tocator si se inteapa cu furculita ca sa creasca uniform la copt. Se aseaza o bucata de peste pe aluat, deasupra se pune jumatate din spanac, se uda marginile foii si se impatureste aluatul ca sa faca un pachetel. Se taie marginile cam la 1.5 cm si se apasa cu furculita sa se uneasca. ( Sau se poate trece marginea pe dedesubt, ca sa formeze un fel de rulou). Se unge aluatul cu ou, apoi se presara sare grunjoasa si seminte de susan.

Se pune intr-o tava pe hartie de copt si se pune la cuptor pt. 25-30 minute sau pana e auriu. Gratarul sa fie in prima treime de sus a cuptorului, ca sa nu se arda. Cand e gata, se scoate si se lasa la racit, ca sa se taie feliile frumos, fara se faramiteze.

Separat se pune sparanghelul stropit cu putin ulei, sare si piper la cuptor (la aceeasi temperatura) timp de 10-12 minute.

Intre timp se caleste cealalta jumatate de ceapa in putin unt si se stinge cu vinul, care se lasa sa fiarba pana se reduce la jumatate, apoi se adauga o ceasca de smantana dulce, sare si piper, si se lasa sa fiarba pana se reduce din nou la jumatate. Se da la o parte, se adauga un varf de cutit de sofran (sau cateva fire) si doua lingurite de unt. Prezentarea in farfurie dupa imaginatia si placul bucatarului. Eu am asezat cateva fire de sparanghel si peste el 2 felii de somon, iar pe langa putin sos si ardei si chives pentru decor.

Si cu asta gata primul post si sper ca am inceput cu dreptul.

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