Fish Archive

Recipe for Beer & Vodka Fish & Chips

Posted 17/08/2013 By Francois

Beer & Vodka Fish & Chips recipe

Production: 4 – Serving
Preparation: 10 Minutes
Rest time: 60 Minutes
Cooking: 5 Minutes

Fish & Chips a classic working class dish in the UK was born in London in the mid 18th century. The british took the habit of eating fried fish, because it was a low cost recipe well suited for their low income. Served in paper wraps (sometime even newspaper) Fish & Chips is a tasty and very affordable dish. London workers delight in this recipe. (See Wikipedia for more details)

As for the fries, the Belgian and the French do not agree on their origin. The Belgians claim the invention. According to them the fries were invented in Wallonia in the late 18th century. While the French believe that the French fries were born in Paris during the 1789 revolution. The first fryers would have been installed under the Pont-Neuf, giving birth to a what was originally called the Pont-Neuf potatoes then the potatoes fries and finally simply the Fries.

Regardless of the exact origin, we are still very fond of this dish. Besides being tasty, it is easy to prepare, and after all, this is a fairly economical recipe. Perfect for summer dinner when it feels is good to eat outside, and accompanied by a cold beer, Fish & Chips can become a plate for king.

To get a good Fish & Chips, there are two essential elements: some Whitefish with a good thickness (exp: cod) and a dough that will become light and crispy while frying. The one we use is largely inspired by the recipe from Chef Daniel Vézina (Restaurant Laurie Raphael). It contains a healthy dose of beer and a few ounces of vodka that will help dry out the dough and make it even crispier.

Fish & Chips plate

fresh cod – [1 lbs.]  (454 g.)
Flour (all purpose) – [3/4 cup]  (190 ml.)
Cornstarch  – [1/4 cup]  (65 ml.)
Eggs (large) – [2]
Baking Powder – [1 teaspoon]  (5 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Beer – [1/2 cup]  (125 ml.)
Vodka – [1/8 cup]  (35 ml.)
Salt – [1/4 teaspoon]  (1 ml.)

1- In a large bowl, mix all the dry ingredients.
2- In a small bowl, beat one egg and pour in the dry ingredients. Add the beer, olive oil and vodka.
3- Stir and let stand for 1 hour in the refrigerator.
4- Preheat the fryer to 350 F (180 C).
5- Separate the white from the yolk of the second egg and mount it in snow.
6- Add the egg whites in the dough mix.
7- Dry the fish pieces on paper towels.
8- Dip the fish pieces in batter and gently drop in the fryer.
9- Fry about 4-5 minutes or until golden brown.

Grilled fish with Madras curry

Posted 01/11/2011 By Francois

Grilled fish with Madras curry

Production: 2 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes

A simple recipe for fish lovers who are looking for creative ways to cook it.

This technique can be used with almost any white fleshed fish. In our case we used the orange roughy because we love this fish delicate taste and very pleasant texture.

Unfortunately, the orange roughy is a species approaching the point of over-exploitation and scarcity that could put it at risk. To protect it, we will replace it with another type of fish in the near future.

The choice of Madras curry, to flavor our fish was easy because we wanted a mixture of spices to flavor without masking the delicate taste of our fish.

Slices of zucchini and artichokes “sauté” in butter are a perfect complement to this dish of fish by giving you a plate with a good protein intake coupled with an excellent source of protein, potassium, phosphorus, rich in iron and vitamin B1, B 6 and B12

Cari flavored Orange roughy

Orange roughy – [1 lbs.]  (454 g.)
Madras Curry – [1 teaspoon]  (5 ml.)
Olive oil – [1 tablespoon]  (15 ml.)
Butter – [1 tablespoon]  (15 ml.)
Salt & Pepper to taste

1- Preheat the oven to 400F (200C).
2- Cut the fish fillet into two sections and pat dry them on paper towels.
3- Divide the ground curry on one side of the fillets and season with salt and pepper.
4- In a large ovenproof skillet, melt butter in oil over medium heat.
5- Place the fillets in the pan, spice side down, and cook 4 minutes over medium heat.
6- Turn the fillets and bake for 5 minutes.
7- Check for doneness (varies depending on the thickness of the fish pieces).
8- Let stand 2 minutes in the pan before serving.

Dry tomatoes Tilapia fillets

Posted 30/08/2011 By Edith

Dry tomatoes Tilapia fillets

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 5 Minutes

A tasty fish dish, ideal for a no frills meal that will delight your guests.
The tilapia taste a bit bland, it is enhanced by the bit of chilli and the generous fragrance of sun-dried tomatoes.
Pistachios add a nice crunch and a subtle flavor that complements the whole.
Serve with steamed vegetables and a nice salad of fresh tomatoes

Dry tomatoes Tilapia fillets
Tilapia (fillets) – [2]
Dry Tomatoes – [1/4 cup]  (65 ml.)
Garlic cloves – [1]
Pistachios – [1/4 cup]  (65 ml.)
Dijon mustard – [2 teaspoons]  (10 ml.)
Aleppo pepper – [1/2 teaspoon]  (3 ml.)
Lemon juice  – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste

1- Preheat the oven to 400F (200C).
2- Coarsely chop the pistachios.
3- Peel and mince the garlic.
4- Slice the tomatoes into thin strips.
5- In a bowl, combine all ingredients except fish fillets.
6- Spread a little marinade on the bottom of a baking dish.
7- Place the tilapia fillets on the marinade.
8- Spread remaining marinade on the fillets.
9- Cook 5 minutes for thin fillets, 6 to 7 minutes for thick fillets.

Salmon fillet with citrus

Posted 25/08/2011 By Edith

Salmon fillet with citrus

Production: 2 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes

Another way to serve the salmon fillet.
Topped with a simple sauce made of butter and shallots with the aromas of orange and lemon, our salmon retains its flavor and nutritional value.
With vegetables cooked in the daisy, here’s a simple dish, tasty and balanced.

Salmon fillet with citrus

Salmon filet – [1 lbs.]  (454 g.)
Olive oil – [2 tablespoons]  (30 ml.)
Butter – [1/4 cup]  (65 ml.)
French Shallots  – [1/4 cup]  (65 ml.)
Lemon Zest – [1 tablespoon]  (15 ml.)
Orange zest – [1 tablespoon]  (15 ml.)

1- Drain the salmon fillet by placing it between two sheets of paper towels.
2- Wash and zest the lemon and orange. Chop the shallots finely. Set aside.
3- Make sure the accompanying vegetables are almost ready before cooking the salmon.
4- Cut the fillet into two portions.
5- In a skillet large enough for two pieces, heat oil over medium heat.
6- Cook the salmon 2-3 minutes on each side (it varies depending on thickness of fillets).
7- Remove the fillets and place on plates.
8- Return pan to the fire, and cook the shallots for 1 minute.
9- Add the citrus zest and mix well.
10-  Remove from the heat.
11- Place the piece of cold butter into the pan and stir to melt.
12- Pour the sauce over the fillets.
13- Serve immediately.

Spicy fish patties

Posted 23/08/2011 By Francois

Spicy fish patties

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 20 Minutes

Today, we re-visit a every day recipe to make it into a dish worthy of a great table.

What could be more banal than fish cakes?
And yet ….. with a little imagination we can turn them into delicious and tasty bites that will surprise and delight our guests.

The secret, when appropriating a recipe and modifying it is to always remember that the core product (salmon in our case) must remain at the center of the range of taste we want to develop. We adds a bit of freshness with green onions and celery plus some crunch and a subtle aroma with almonds. The touch of pepper complement all the flavors but without blanking out any of them.

Finally we prepare a simple sauce but we flavor it with a truly exceptional spice, the wild pepper Andaliman from Indonesia.

The marriage of textures and flavors in the mouth is truly divine.

Note: Andaliman Pepper is very rare. As a possible alternative we suggest using a mixture of equal parts of pink pepper and long pepper.

spicy fish patties

Canned Salmon (can of 418gr., 15oz.) – [1]
Sliced Almond – [1/2 cup]  (125 ml.)
Mashed Potatos – [1 1/2 cup]  (375 ml.)
Green Onions – [1/2 cup]  (125 ml.)
Minced Celery – [1/2 cup]  (125 ml.)
Choped Parsley – [1/2 cup]  (125 ml.)
Lemon (juce and zest) – [1]
Garlic cloves – [2]
Aleppo pepper – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste – []
Breadcrumbs – [1 cup]  (250 ml.)
Eggs (large) – [2]
Olive oil – [2 cups]  (500 ml.)
Paris mushrooms – [1 cup]  (250 ml.)
French Shallots  – [1/2 cup]  (125 ml.)
Butter – [1/4 cup]  (65 ml.)
Creme fraiche – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Adaliman pepper (Indonesia)  – [1 teaspoon]  (5 ml.)

1- Prepare the mashed potatoes and measure 1 1/2 cups (375 ml.).
2- Slice the shallots and celery. Finely chop the garlic and parsley. Zest the lemon. Set aside.
3- In a small skillet, toast the almonds over low-medium heat.
4- In the mashed potatoes, mix all the ingredients prepared in step 2 and the salmon (drained).
5- Add the lemon juice and pepper. Mix well and adjust salt and pepper to taste.
6- If the mixture is too dry to be shaped into a ball, add a little beaten egg to make it more flexible.
7- Create 20 small cylinders patties with the mixture (the size of a spring roll).
8- Roll the patties in the beaten egg and breadcrumbs.
9- In a saucepan, heat oil over medium-high heat.
10- Fry the rolls until a nice golden crust (about 45 sec. Per side).
11- Set aside in the oven at 300F (150C).
12- Slice the mushrooms and finely chop the shallot. Cook in butter over medium heat for 10 minutes.
13- Grind the pepper (ideally the Andaliman) and sprikle it on the mushrooms.
14- Add the cream, stir to coat all the mushrooms. Remove from heat.
15- Pour over the patties just before serving.