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"Great kit makes cooking a pleasure."
red mullet sashimi
main courses | serves Serves 4With a sharp knife, slice the fish as thinly as you can and put into a bowl. Add a pinch of salt and pepper and squeeze in the lime juice - if you roll and press the lime before cutting it in half, you get more juice. The acid of the lime cooks the fish, so you will see it change colour.
Remove the seeds from the pomegranate halves by holding them one at a time cut side down in the palm of your hand over a bowl, and bashing the back with a wooden spoon. The seeds will tumble out between your fingers into the bowl below.
Lay the fish out in one layer on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Grate the ginger over the top using a sharp grater. To finish, drizzle with a little olive oil and scatter with some small basil leaves. See the video here.
ingredients
• 2 red mullet fillets, scaled and pinboned
zest of 2 limes
• 1 pomegranate, cut in half
• a thumb-sized piece of fresh ginger, peeled
sea salt and freshly ground black pepper
• extra virgin olive oil
• a few small basil leaves
zest of 2 limes
• 1 pomegranate, cut in half
• a thumb-sized piece of fresh ginger, peeled
sea salt and freshly ground black pepper
• extra virgin olive oil
• a few small basil leaves
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marinate in soy sauce over night (? cannot remember exactly) and then grill so that the middle stays raw.
Could you PLEEEEEEEEEEEEEEASE help me remember how you prepared that tuna really?
THAT WOULD BE GREAT!!!!
I love your recipes, because the taste is very identical and fresh!!! please continue to create those tasty meals.
tahnk you!
I can understand how you might see the recipe name as misleading, but "sashimi" has also been incorporated into the English language rather recently and can be used here to refer to many raw or "undercooked" fish dishes.
It is certainly not traditional sashimi the way the Japanese would eat it (as far as I understand, and I have been lucky enough to try it!), but the name certainly fits well enough in England.
Please send me a copy or a link where I can find it.
Many thsnks
Ken Williams
Jamie Olivers - Try something new today Faboulous Fish Cakes.
You will need:
350g basic salmon fillets, 4x baking potatoes, 1x lemon.
1 round lettuce, Cucumber, 2x tomatoes,red onion.
1 egg, salt and pepper, olive oil and mustard.
Serves 4: Prep 20 mins - Cook 30mins.
1. Place the salmon fillets in a metal colander over a pan of simmering water. cover and steam for 5 mins.
2. Peel the 4 potatoes, cut each into 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fish cakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in a prehheated oven for 15 mins at 200'C, fan 180'C, gas 6 or until crispy on the outside and heated through.
4. to prepare tge salad, quarter the heart of the lettuce and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves, on a large board. make a well in the middle and squeeze in the juice of the lemon. Add a dash of olive oil, a spoonful of Dijon mustard and salt and pepper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce heart.
Happy Eating
Ian Campbell.
Shoreham-by-sea
West Sussex. IanCampbellGRRC@aol.com
Thanks,
Giusy
Crème fraîche is the correct spelling
Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream") is the European counterpart to the U.S. sour cream product. It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout the rest of the world. Creme fraiche is produced by a process similar to that of sour cream, with the exception that no ingredients are added. Each processing step requires attention to producing and maintaining high viscosity. Commercially it is commonly fermented to an end pH around 4.5. Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Because crème fraîche has a higher fat content and lower viscosity, it has several advantages. Unlike sour cream, crème fraîche can be mixed with air to form whipped cream. And, the higher lipid content (and lower protein content) of crème fraîche allow it to be cooked without curdling. However, the higher fat content and small scale processing contribute to a retail price which is at least twice as expensive as traditional sour cream.
Nevertheless, sales are growing. Its increasing popularity is an indication of changing culinary habits promoted by growing population diversity and exposure to European culture and cuisine.
Smetana is a similar cream used in Central and Eastern European cuisines.
Clabber is a similar food made in the Southern United States.
Thanks, Darleen
You have me hooked!
Thanks
Jennifer
please send recipe
Thanks
Beverley