Fish

White Fish Carpaccio

White Fish Carpaccio

Ingredients

  • 1 kg of fresh fish fillets (Seabass, Sole fish)
  • 1/2 a cup of olive oil
  • 2 small garlic cloves, crushed
  • Juice of 2 lemons
  • Salt and freshly ground mixed pepper

Instructions

  • Wash the fish in cold water.
  • Pat it dry with paper towels.
  • With a boning knife, cut the fish very thin. If you can, flatten it even more with the side of a cleaver or meat flattener.
  • Make the sauce by blending the olive oil with the lemon juice, garlic, salt and pepper.
  • Place the fish on a plate, cover with the sauce, and refrigerate for 1 hour.
  • Serve with chopped rocket, shredded white onions, and chopped basil.

Variation

  • You can also garnish it with avocado slices, cherry tomatoes, cucumbers, and sweet red Peppers.


Fish Salads

LEMON CUPS FILLED WITH TWO DIFFERENT FISH SALADS

For the white fish

  • 1 big lemon
  • 30 gr of white fish, cooked, boiled or steamed; all bones, skin, fat, removed
  • A pinch of salt and black pepper
  • 1 teaspoon of lemon juice
  • 1 teaspoon of olive oil
  • 1 teaspoon of chopped white onion
  • 1 tablespoon of chopped pickled cucumber
  • 1 tablespoon of cooked and shredded egg white

Instructions

  • Empty the lemons by cutting the top of the lemon and removing the inside completely. Do this very carefully, so that you don't spoil the look of the lemon. Also cut the bottom of the lemon, so that it stands better.
  • With the aid of a fork, smash the cooked fish meat; add the chopped onions, the lemon juice, the oil, salt, black pepper, and pickles. Prepare the mixture for the filling.
  • Fill your lemons with this light and nutritious fish filling. Decorate and serve. Enjoy!

HINT

If you like what you see in this picture and you want to create the same look in the lemons, it is very easy. With the help of a thin knife, make strips on the flesh of the lemon and then remove them. Create any design you like. Just use your imagination! You can use these lemon zests for the semolina and lemon cake, for tea or lemonade. Remember that nothing is to be wasted, but recycled!

For the salmon fish

  • 1 big lemon
  • 30 gr of salmon fish, cooked, boiled or steamed, all bones, skin, fat, removed
  • A pinch of salt and black pepper
  • 1/2 a teaspoon of lemon juice
  • 1 teaspoon of chopped green onions
  • 1 tablespoon of sweet corn kernels
  • Optional: 1 teaspoon of chopped dill

Instructions

  • Cut the top of the lemon and remove the inside completely. Do this very carefully so that you don't spoil the look of the lemon. Also cut the bottom of the lemon, so that it stands better.
  • With the aid of a fork, smash the cooked fish meat; add the chopped onions, the lemon juice, the corn, and the dill. Blend well.
  • Fill your lemons with this light and nutritious fish filling. Decorate and serve. Enjoy!

Spinach And Fish Koftes

Spinach And Fish Koftes

Exquisite!

Ingredients

  • 1/2 kg of minced fish; it can be sea bass, turbot, snapper, halibut
  • 3 garlic cloves, chopped
  • 1 green onion, chopped, (white and green parts included)
  • 1 egg white
  • 1 teaspoon of salt and 1 of ground black pepper
  • 3 teaspoons of ground turmeric
  • 1/2 a teaspoon of sweet paprika
  • 1 teaspoon of cumin
  • 50 gr of spinach leaves, steamed for 3 minutes, cut in small pieces
  • 1 tablespoon of olive oil
  • 5 tablespoons of fresh coriander (cilantro), chopped

Instructions

  • Mix the minced fish with chopped garlic in a large bowl; add chopped green onions, egg, salt and pepper, cumin, paprika, oil, turmeric, fresh chopped cilantro, and spinach.
  • Work with your hands to make sure all the ingredients mix well.
  • Get ready to make the shape of the patties you wish to have; they can be round, long like a sausage, or flat.

Note

  • Take a white or black turnip, and cut it in two, both sides flat. Place it on the serving plate and pour the PARSLEY LEMON SAUCE over it, as you can see in the Picture. Please, check for the recipe of the sauce in the PARSLEY page.
  • Put the spinach and fish koftes in the bamboo shish sticks, with one piece of red or green peppers on each side.
  • Grill them. Once they are ready, stick them to the turnip, covered in the GREEN PARSLEY sauce. Serve. You can eat everything but the plate and the sticks! Enjoy