Pan-fried fish with lemon-cream sauce & capers

Pan-fried fish with lemon-cream sauce & capers

Recipe type: Fish, Dinner,

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Ingredients

for the lemon-cream sauce

• 1 cup cream
• juice and zest of 2 lemons
• 2 garlic cloves, minced
• salt & pepper to taste

for the fish

• 4 fish fillets (I used fresh hake)
• ¾ cup flour
• 1 teaspoon salt
• 2 teaspoons seasoning spice of your choice (I used a fish spice)

to serve

• capers
• steamed asparagus
• fresh bread

Instructions

1. To make the sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes until reduced slightly.
2. For the fish, combine the flour, salt & seasoning spice and coat the fish fillets thoroughly.
3. Fry the fish in a hot pan (in a little vegetable oil, skin-side down first) until golden brown then carefully flip over and fry for another 4-5 minutes until the fish is cooked through and golden brown.
4. Serve the cooked fish with the sauce, capers, asparagus & fresh bread.

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Smoked Salmon Tartare and Cucumber Appetizer

Smoked Salmon Tartare and Cucumber Appetizer
(Makes 12)

You will need:
4 oz smoked salmon, finely chopped
2 tsps fresh chives, finely chopped, plus more stalks for garnish
1 tsp soy sauce
1 1/2 tsps freshly squeezed lemon juice
1/2 tsp toasted sesame oil
1 avocado, peeled and mashed
1/2 of long cucumber, sliced into twelve 1/4 inch thick round slices

Directions:
In a bowl, combine smoked salmon, soy sauce and lemon juice. Let stand for a minute, then mix in sesame oil and chives. Adjust ingredients to taste, as suitable for your own palate. To assemble, place cucumber slices on a serving platter and spread a small amount of the mashed avocado on each slice, enough to cover it. Carefully spoon the salmon tartare on top of each slice. Top with chive stalks for garnish. Serve or refrigerate up to one hour until serving.

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Pan-Seared Salmon Burgers

We often prefer slider-sized burgers as they seem somehow more manageable (the long lens makes them look deceivingly larger in the photographs). Or maybe I just never got past the child-like trait of preferring smaller things because they are more fun. Or maybe it's to compensate for the fact that burgers used to be much smaller than they are today. In any event, in this recipe we used whole wheat potato rolls to go with the salmon patties which were topped with an avocado spread, jalapeño slices, campari tomatoes, and onion. (We use shallot slices, since they are more appropriately sized for sliders, and their gentle flavor complements the salmon.)

Salmon Burgers with Avocado Spread
(Makes 4 burger patties or 8 slider patties)

You will need:
1 lb skinless salmon fillet 
1 scallion, finely chopped
1 large garlic clove, minced
1 tbsp chopped fresh dill
white of 1 egg
1/4 tsp salt
1/8 tsp freshly ground white pepper
a pinch of cayenne pepper
2 tsp lemon juice, divided
2 tbsp canola oil for frying
1 avocado

Directions:
1. Rinse the salmon and pat dry with paper towels. Slice into large pieces and place in a food processor: pulse until salmon is coarsely ground for a chunky consistency. Place in a bowl, add scallion, garlic, dill, egg white, salt, white and cayenne pepper, and 1 tsp lemon juice. Mix well to combine.
2. Heat canola oil in a large pan on medium heat. Form the salmon mixture into four flattened patties about 1/4 inch thick (or 8 smaller patties if making sliders) and place in the pan. Cook until done and the patties are a pinkish gold, about 2-3 minutes per side. 
3. Make the avocado spread: mash the avocado with a fork in a small bowl, add the remaining 1 tsp lemon juice and mix well. To make the burgers, serve salmon patties on a whole wheat roll, topped with the avocado spread and your choice of toppings (such as baby arugula and thinly sliced tomato, jalapeño and onion).

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