Phyllo Wrapped Salmon w/Herbed Goat Cheese

Phyllo Wrapped Salmon w/Herbed Goat Cheese

Had something similar in a restaurant recently(Verbena) and wanted to give it a whirl on my own. This is what I do when I have random things in my refrigerator that need to be used up-- like phyllo left over from Christmas! :)

A friend of mine brought me a "present" this past weekend-- some mouth-watering, locally made goat cheese with chives & garlic.

So, between the leftover phyllo and goat cheese gift, a lightbulb went on and I started salivating.

And please believe me when I say, this definitely lived up to the hype in my head!

Phyllo Wrapped Salmon w/Herbed Goat Cheese-
Serves 2
2 center cut salmon filets
4 tbsp herbed goat cheese
12 sheets phyllo
1/2 stick melted butter
Kosher salt, fresh cracked pepper
Preheat Oven to 400 Degrees.

Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.

Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.
Repeat process for next salmon filet. Let both filets set up in the refrigerator for approx. 10-15 minutes.

Bake at 400 degrees for approximately 35 minutes or until golden brown.

Рыба в сырно-сливочном соусе

Ингредиенты

• 500 г филе рыбы (тилапия, пангасиус, горбуша, семга и т.д.)
• 250 мл сливок (10-20%)
• 150 г сыра (полутвердого или твердого)
• зелень по вкусу
• соль
• перец

Рецепт приготовления

Рыбу нарезать небольшими кусочками.

Зелень мелко покрошить.

Сыр натереть на средней терке.

Смешать сливки, сыр, зелень.

Рыбу выложить в форму для запекания.

Посолить, поперчить.

Залить сливочно-сырным соусом.
Поставить в духовку.
Запекать при температуре 180 градусов в течение 35-40 минут.

Рыба с картофелем, запеченные под майонезом

Ингредиенты

• 500 г филе рыбы (тилапия, судак, палтус, пангасиус и т.д.)
• 1 кг картофеля
• 350 г помидоров
• 100 г сыра
• майонез
• соль
• перец

Рецепт приготовления

Рыбу нарезать небольшими кусочками.

Рыбу посолить, поперчить, оставить на 15-20 минут.

Картофель почистить, нарезать кружочками.

Помидоры нарезать пластиками.

Сыр натереть на мелкой терке.

В форму для запекания выложить половину картофеля, немного посолить.

Посолить, поперчить.

На картофель выложить рыбу.

На рыбу выложить помидоры.

На помидоры выложить оставшийся картофель, немного посолить.

Картофель смазать майонезом.

Посыпать сыром и поставить в духовку. Запекать при температуре 180 градусов до готовности (около 40 минут).

Salmon Patties

Salmon Patties

Ingredients: (yields about 10 -12 small cakes)

1. Oil for shallow frying
2. 2 Salmon Fillets, broiled, boiled/steamed, baked or cooked in any other way (or same amount of canned salmon)
3. 4 tablespoons, very finely chopped onions or green onions
4. 2 garlic cloves minced
5. 1 tablespoon grated fresh ginger
6. 2-3  tablespoons chopped parsley or cilantro (or whatever herb you like)
7. 1 teaspoon fresh lemon juice
8. 1/2 teaspoon lightly roasted cumin seeds, crushed (optional)
9. freshly ground black pepper ( I used a lot)
10. salt
11. 1 slice of bread, the edges removed (wholegrain/white)
12. 6-7 saltine crackers (or about 4-5 tablespoons of bread crumbs) wholegrain , coarsely powdered

NOTE: Other things that may be used: finely chopped bell peppers, celery, other fresh herbs, red pepper flakes, hot sauce.

Any boneless fish may be used here.

I have used wholegrain bread and crackers; feel free to use the kind you like/have.



Preparation:

Combine all the above ingredients and mash them well together. Divide the mix in to approximately 10 – 12 equal parts; roll them into spheres and flatten each of them like a patty/burger.

Heat oil in a flat thick bottomed pan. Shallow fry them, each side about 5-7 minutes or until they are golden brown.

Serve hot with hot sauce/Cilantro Mint Chutney or your favorite sauce or condiment.

Serve them as snacks, at lunch or dinner time or as simple burgers between buns! Adapt them your way; they are pretty versatile.

Cod Poached in Butter with Peas

Cod Poached in Butter with Peas

How could that be bad?
That's what I told myself when I started.

It's healthy if you don't eat
all the beurre monte. Yes I said it.
Fancy words for "butter sauce".

Beurre monté is an emulsified butter sauce.
When whole butter is melted, the butter fat tends
to separate from the milk solids and water.
By whisking lumps of cold butter into a couple of tablespoons
of extra-warm water, whisking as you go, you eliminate separation.
Keep your heat even, keep your whisking gentle.

Most recipes will tell you all that is needed is one tablespoon
of water brought to a boil, then turned down adding one cold cube
of butter at a time while whisking to emulsify.

I found 4 tablespoons to one stick of butter worked best.
Double or triple as needed to suit your needs.
Do not boil, or your liquids will separate.
180-190 degrees is recommended.
I like to call that a nice simmer.


Once the sauce is made, add the fish,
I used cod. Feel free to use just about
any delicate white fish, lobster, etc.

I also added frozen peas.

My cod pieces were fairly thick,
it only took a few minutes on each side.
I did flip. I'd have to say the slower
you poach the better, you really want that
buttery flavor to soak on in.

Feel free to add shallots, other seasonings.
This was my first time, so I kept it straight.
Next time I'll be adding saffron.
Oh yeh.


This was melt in your mouth good,
even though I read the instructions um..yeh..after.
Don't ask.

As for not eating all the sauce...

Put down your spoon. Walk away slowly. And nobody gets hurt.
especially your hips.
ha.

Easy Sole Meuniere

Easy Sole Meuniere

This was the dish that appeared in the opening scenes of Julie and Julia. It was Julia Child's first dinner in France, and she fell in love with French cuisine after one bite. With such high expectations placed upon it, I was a little intimidated by the dish, despite its simple ingredients. Since I didn't have the guts to cook a whole fish and fillet it post-cooking, I tried Ina Garten's recipe.


The dish comes together very quickly. Make sure to measure all your ingredients before you start to cook, and have everything conveniently placed near the stove. The fish was surprisingly easy to make, and tasted like it took much more effort than it actually did.


Easy Sole MeuniéreAdapted from Barefoot Contessa, Back to BasicsBy Ina Garten


¾ c all purpose flour
Salt and pepper
6 fresh sole fillets, about 4 oz each
6 Tbs butter
2 tsp grated lemon zest
6 Tbs freshly squeezed lemon juice
1 Tbs fresh minced parsley


Preheat oven to 200˚F. Have 3 heat-proof dinner plates ready.

Combine flour, 2 tsp salt, and 1 tsp pepper in a shallow dish. Set near stove. Heat 2 Tbs butter in a large skillet over medium heat until bubbling ceases. Dredge two fillets in flour mixture and place them in the skillet. Reduce heat to medium-low and cook for two minutes. Carefully flip with a spatula. Sprinkle one third of the lemon zest over the top of the fillets. Pour one third of the lemon juice into the pan, and cook fish another minute. Transfer fish and sauce to one of the plates. Keep warm in oven. Cook the remaining fillets like the first two, using up the remaining butter, lemon zest, and lemon juice. Sprinkle fish with parsley, salt, and pepper. Serve immediately.

Baked parmesan tilapia

Some people say that cheese and fish just don’t mesh. That does not include me. Cheese goes with everything. If I could, I’d eat a cheese sandwich on cheese bread and dip it in cheese soup.

In fact, I might do that later.

Remember when I made garlic basil butter for the balsamic gnocchi?

I figured that would be pretty darn good on fish. Especially with added cheese.

Because butter makes it better. And by “it” I mean everything.

True story.

Yes, there is butter and cheese in this, but that’s about it. The amount on each filet is less than a tablespoon so this still ranks high in my healthy weeknight meals. I’d much rather have a little of the real stuff.

Oh, and I must mention that this dish only has five ingredients – and you most likely have them all in your house. See? Fish isn’t scary. Fish is delicious.

I love serving mild fish with lemons because it reminds me of summers in Northern Michigan and days at the beach. It tastes fresh. It tastes like summer. And when the snow is still piled up to the middle of your windows after two weeks, summer is a luxurious thought.

Perfectly flakey and delicious.

Easy Baked Parmesan Tilapia

makes 4 tilapia filets

4 tilapia filets (I used fresh, but I think frozen should work too)

3 tablespoons butter, at room temperature

1/4 cup grated/shredded parmesan cheese

1 garlic clove, minced

1/4 teaspoon thyme

salt and pepper to taste

lemon slices for serving

Preheat oven to 400 degrees.

Pat tilapia dry (if frozen, it should be thawed first) with a paper towel and season with salt and pepper. Lay on a baking sheet sprayed with non-stick spray and bake for 10-12 minutes. While fish is baking, mix butter with garlic, thyme and parmesan cheese.

Remove fish from oven and gently flip. Spread about 1/2 tablespoons of butter mixture on the fish, and heat the broiler in your oven. Set fish under the broiler for about 2-3 minutes, or until cheese gets golden and bubbly.

Serve with lemon.

It’s so versatile too! You can serve it with rice, on a salad, in a sandwich, or even with a side of vegetables… if you like that kind of thing.