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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Seafood Recipes
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This is one of Richard Lipton’s special risotto meals. The vegetables and shrimp make this an easy dish to prepare and a wonderful dish to enjoy.
Set aside 4 whole shrimp and cut the rest into bite-sized pieces. In a large saucepan, melt 2 Tbsp butter and sauté the shrimp shells, sliced onion, carrot, celery, leek, and parsley sprigs for 3-4 minutes. Add the wine and continue cooking as it evaporates. Pour in 2 quarts (2 liters) water, add salt, and boil for about 30 minutes. Strain and set aside. This is a quick shellfish stock(fumet). In a large skillet or saucepan, heat 2 Tbsp butter and 2 Tbsp olive oil and sauté the minced onion until translucent. Add the rice and cook briefly, stirring, until the rice is translucent. Thoroughly blend in tomato paste and add 1 cup (2 dl) of the simmering stock. Immediately cover the pan and simmer for 5 minutes. Add a second cup (2 dl) of stock, stir to incorporate, cover, and simmer another 5 minutes. Add the cut up shrimp and a third cup (2/3 dl) of stock, stir to incorporate well, cover and simmer for yet another 5 minutes. Repeat until the rice has been cooking a total of 20 minutes. Meanwhile, heat the remaining oil in a small sauté pan and cook the whole shrimp for about 5 minutes. Remove from heat and keep warm. Taste the rice for doneness. It should be fluffy but not mushy. If it needs to cook more, add a little stock, cover and cook a few minutes longer. Mix in the remaining butter and parsley and add salt and pepper to taste. Allow to rest, covered, for a few minutes, then serve garnished with the whole shrimp.
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Richard M. Lipton 1-1/2 lbs shrimp, peeled, deveined |
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If you have left-over rice and some
fresh salmon and prawns, this meal is quick and easy.
Otherwise, use fresh ingredients and enjoy an easy meal.
Cook the rice as indicated in the instructions. Peel and
chop the onion. Heat the oil in a wok and sauté the onion
in the vegetable oil. Add the curry and the garlic and heat
until you can smell the curry - 1-2 minutes and set aside.
Add a little more oil and fry the salmon until opaque (2-3
minutes; set aside and keep hot.
Place the rice, peas, curry and onions in the wok and stir through until hot. Add the prawns and stir through. Season with Thai fish sauce, salt and pepper. Break the salmon into large chunks and place on top of the rice before serving. Garnish with freshly chopped parsley or coriander.
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(Serves 4)
1-½ Cups (e dl) parboiled rice or 2-½ Cups (5 dl)
cooked rice
1 medium onion
1-2 Tbsp vegetable oil
2 tsp mild curry paste
1 clove garlic minced
2 eggs (optional)
1 Tbsp Thai fish sauce or soy sauce
Salt and pepper to taste
7 oz (ca. 200 g) large prawns, cooked
5 oz (150 g) small peas
7 oz (ca. 200 g) fresh salmon, skin and bones removed
Freshly chopped parsley or coriander.
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Rinse the rice thoroughly in cold water. In a medium saucepan, ring the rice, water and salt to a boil with the lid on, then reduce the heat and simmer 15 minutes more. Remove the saucepan, remove the lid and let the rice sit for about 15 minutes, then add the vinegar and stir through. Place a sheet of seaweed on a bamboo mat (or just use your fingers to roll the sushi) with the narrow end toward you. Place half of the smoked tuna over the seaweed, spread a little wasabi paste on the tuna (careful, wasabi is very spicy), spread half of the rice over the seaweed, leaving the ends (not sides) about ½ an inch (2 cm) free. Place a little of the mango and cucumber in the middle (press a little groove with your fingers) and roll up the seaweed, starting at the end near you. You should have a roll. Cut the roll into 1 inch (ca. 3 cm. Pieces) and serve with mixture Japanese soy (or Teriyaki) and wasabi paste. |
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(Serves 4-6 )
7 oz (ca. 200 g) smoked tuna Sauce: Mixture of Japanese soy and wasabi paste |
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This recipe is a lot of work and needs some careful organization. This recipe is a lot of fun if you are 2 or 3 people and each prepare one portion of the recipe. Bisque Wash and dice the vegetables and sauté them in a little sunflower oil with the lobster tail and shrimp shells. Add the tomato pure, stir through and simmer 1-2 minutes. Heat the cognac, flambé it and add to the bisque. Add the white wine, and fish stock. Bring to a boil, skim foam from bisque, add the herbs de provence and simmer 20 minutes. Remove from heat and let the bisque rest for 20 minutes, then strain. Take ¼ portion from the bisque for the shellfish ragout (recipe below). Cook the rest of the bisque until only 1 Cup (2 dl) remains, then add the cream and butter. Season with salt and pepper. * bouquet garni - mixture of parsley, marjoram, tarragon, thyme, basil and chives Shellfish Timbale Cut the turbot into smaller pieces and add a little salt. Add the egg whites and put through food processor until smooth. While the food processor is running, add the cream, a little at a time. Season with freshly ground pepper and salt. Trim the leek and cut in half length-wise. Remove the leek leaves one at a time, rinse and blanche them 1 minute in salted, boiling water. Shock the leaves in ice cold water. Cut the best leek leaves the length of the forms (ramekins) you have selected for the timbales. Butter the forms (ramekins) and cover the inside of each form with leek leaves. *(pighvarfilet) Shellfish ragout Preheat oven to 250° F (120 C°). Take ¼ of the shellfish bisque (above) and bring to a boil. Add the shelled lobster tails, oysters and scallops and poach for 1-2 minutes. Remove the shellfish with a slotted spoon and cut into smaller pieces. Boil the bisque until you have about ½ Cup (1 dl). Cook the minced shallots for about 30 seconds. Remove from heat and add the shellfish, grated peel and juice of half a lemon, salt, pepper and a dash of sugar. Let the mixture cool. Place the forms (ramekins) which you have lined with the leek on buttered baking paper. Fill the forms (ramekins) 1/3 full with the shellfish timbale (the fish mixture you have put through the food processor) top with a portion of the shellfish and close with more of the Shellfish timbale (fish mixture you have put through the food processor). Bake 10 minutes in the oven at 250° F (120 C°). Shrimp Salad Wash and roughly chop the parsley or just pick the leaves of the chervil. Cut the shallots into thin slices. Mix gently with the shrimp. Season with a little sunflower oil, lemon juice and salt and freshly ground pepper. Let the ramekins cool a little before removing the contents of each timbale onto a large soup dish. (You should have 8 timbales on 8 soup dishes.) Heat the bisque gently, beat a little with a hand mixer and pour around the timbales. Top each timbale with an equal portion of the shrimp salad and serve immediately. |
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Serves 8
Bisque Shellfish Timbale Shellfish ragout
Shrimp Salad |
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Leek go well with seafood and provide the vegetable for a balanced meal. Be careful not to overcook the fish so it does not lose its flavor and texture. Roll fish from the broad end to the tail and secure with a string. In a heavy skillet, bring the fish/shrimp stock, white wine, and butter to a boil. Reduce heat and simmer for about 3 minutes. Place the plaice in the skillet, sprinkle with a little coarse salt, cover and simmer for 3-4 minutes or until fish turn opaque and is just done. Remove, place in an oven-proof dish and keep warm. Place the leek in the fish stock, cover and simmer for 1-2 minutes or until the leek is just tender. Add the cream and thicken with a little gravy thickener or cornstarch dissolved in a little water. Thicken the sauce, add the shrimp (reserve a few for garnish) and heat through. Pour the sauce over the plaice, garnish with a few of the reserved shrimp and chopped parsley. Serve with cooked, mixed wild rice lightly buttered. |
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(Serves 4)
4 plaice filets at 3 oz (90 g) each |
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This is a relatively easy one-dish meal good any time of the year. A nice green salad goes well with this meal. Heat butter in a wok or large, heavy skillet. Wash and cut the bell (capsicum) peppers into cubes. Wash, trim and cut the spring onions into diagonal slices. Sauté the chopped bell (capsicum) peppers, and spring onions for 1-2 minutes. Remove and set aside. Remove meat and skin from chicken breasts and slice meat into 2 inch (5 cm) pieces. Cut the bacon into small pieces. Sauté the chicken breast and bacon pieces and brown lightly. Remove and set aside. Add the rice and saffron and sauté for 3-4 minutes. Add the vegetable or chicken stock and cook for 15 minutes or until the rice is cooked. Add the capsicum and spring onions, chicken breast and bacon, the thawed peas, oyster sauce, soy sauce, fish sauce, and prawns. Season with salt and pepper, add the fresh oregano and parsley, stir through and serve very hot. * Arborio rice or risotto rice are used in Italian dishes. It is not as dry or grainy as normal or parboiled rice. |
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(Serves 2)
2 oz (60 g) butter |
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The chanterelles and brown mushrooms give this pasta dish a great flavor. When in season, fresh chanterelles are a very tasty mushroom. In a medium-sized saucepan bring enough water to a boil for the fresh pasta while you are preparing the sauce. Fresh pasta only takes 2-3 minutes to cook, so cook the pasta when the sauce is ready. In a wok, heat the olive oil and sauté the onion and garlic until soft. Add the zucchini and sauté 4-5 minutes or until the zucchini is soft. Add the brown mushrooms and cook 3-4 minutes. Add the cream and chanterelles; heat through. Add the shrimp, chopped tomato and oregano; stir through until hot. Serve immediately with fresh pasta. |
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(Serves 4)
4 oz (125 g) brown mushrooms, sliced 6 oz (180 g) chanterelles (mushrooms), sliced 1 Cup zucchini, julienne ½ red onion, minced 1 clove garlic, crushed ½ Cup (1 dl) heavy cream 1 tomato, seeded and chopped 2 Cups (4 dl) shrimp 1-2 Tbsp olive oil 2-3 Tbsp chopped fresh oregano 8 oz (240/250 g) fresh pasta |
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This is an Asian flavored salmon. It goes well with cooked rice and a salad. Mix the minced garlic, curry paste, sugar, salt, pepper, lemon (or lime) juice, and oil. Brush the marinade over the salmon steaks and let them marinate for 30 minutes. Grill the salmon steaks 2-4 minutes each side or until cooked through (salmon should be flaky when you check if it is done.* Let the salmon rest about 5 minutes before serving. * You can wrap the salmon in foil before grilling. |
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(Serves 4)
4 Salmon steaks (ca. 4 oz /125 g each) 1 tsp minced garlic 1 tsp red curry paste 1 tsp sugar 1 tsp salt ½ tsp freshly ground black pepper 2 tsp lemon juice (or lime juice) 3-4 Tbsp vegetable oil |
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Risotto is a very moist rice dish. This risotto has some nice herbs and seafood in it - enough to make this dish a full meal. Peel the prawns, but leave the tail shell on. Reserve the shells. Cut the prawns in half lengthwise and remove the black string (intestine). Chop the celery and spring onions. Cut the asparagus into 1-inch (2-3 cm) pieces. In a small skillet, heat the olive oil and sauté the celery, spring onions, asparagus, and snow peas for about 1-2 minutes. In a small saucepan, heat a little olive oil, add the prawn shells and cook them until they begin to change color. Add ½ cup (1 dl) wine and bring to a boil. Remove the shells and throw them away. Strain and reserve the liquid. Rinse the risotto rice in cold water and
drain well. Sauté the garlic, chili pepper and ginger . Add
the saffron, add the rice and mix well. Add the rest of the
white wine and 1/3 of the bouillon (veal or chicken stock) and
the prawn stock; cook gently. Keep adding more bouillon and
stir the risotto until the liquid is absorbed and the rice is
cooked - about 20-25 minutes. Add prawns and scallops and cook
until the prawns turn opaque. Add the herb and vegetable
mixture and the whipping cream and continue cooking gently
until the mixture has a creamy consistency. Season with salt
and pepper and serve. Good with green salad and French bread
or dinner rolls. |
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(Serves 4)
2 stalks celery
5 oz (150 g) snow peas
Small bunch spring onions
1 bunch green asparagus
¼ Cup (½ dl) olive oil
1 large clove garlic, minced
½ red chili pepper, minced
1 Tbsp fresh minced ginger
Dash saffron
Salt and pepper
6-7 oz (200 g) risotto rice
1 Cup (2 dl) dry white wine
1-½ to 2 Cups (3-4 dl) veal or chicken stock
1 to 1-¼ (2-2-½ dl) whipping cream
5 oz (150 g) scallops
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The freshly prepared salmon gives this
salad a particularly tasty flavor.
Heat the olive oil. Skin the salmon,
cut it into cubes and gently cook it in the hot olive oil for
3-4 minutes or until salmon turns opaque and is cooked through.
Wash and cut the cucumber into cubes. If using frozen peas,
place them in a sieve and immerse them in hot water for 1-2
minutes or until they are thawed. Wash and trim the asparagus.
Cook the asparagus in lightly salted water for about 15 minutes
or until just tender but still firm. Wash and cut the spring
onions in thin slices. Wash the heart and radicchio lettuces. In
a heavy skillet over medium heat, gently roast the pine nuts.
Arrange the lettuces on four plates,
top with the cucumbers, peas, asparagus. Sprinkle a little olive
oil, sea salt and freshly ground pepper over the salad and mix.
Top with the salmon cubes, spring onions and pine nuts. Serve
with a good piece of rye bread or other bread of your choice.
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(Serves 4)
1 lb (16 oz / 500 g) fresh salmon fillet
1 English cucumber
3 oz (90 g) small green peas
1 bunch fresh asparagus
1 bunch spring onions (less if desired)
Little olive oil
2 heart salads or other lettuce of your choice
1 head of radicchio lettuce
1 oz (30 g) roasted pine nuts
Lemon slices
Olive oil
Sea salt and freshly ground pepper
A little freshly squeezed lemon juice
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This mustard topping adds both color and
a new flavor to salmon. It is easy to make.
In a blender mix the mustard seeds,
garlic, chili (remove seeds and fibers) and bread crumbs until
very fine. Add the sugar, lime juice salt and olive oil and blend
until the mixture is a thick paste. Spread the mixture on each
peach of salmon and refrigerate for about 1 hour.
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Serves 4
4 pieces salmon fillet (5-6 oz / 150-180 g each)
1 tsp each yellow and black mustard seeds
or 2 tsp yellow mustard seeds
½ chili pepper
1-2 small cloves garlic
2 slices day-old bread
1 tsp raw sugar (or brown sugar)
2 tsp lime juice
A little salt
1 tsp olive oil
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In saucepan, combine wine, basil, tarragon,
shallots, rosemary, lemon, and celery. Simmer 20 minutes or until
liquid is reduced to 3 tbsp. Lay salmon on a piece of heavy aluminum
foil that has been cut twice as long as the fish. Pick up edges of
foil and pour wine reduction over the fish evenly. Season with salt
and pepper to taste and enclose fish totally in foil, crimping foil
to seal tightly.
Place salmon on full sized roasting pan and bake in preheated 375 degree oven for 55-60 minutes. Remove from oven, place on work surface, and open foil slowly (be careful of the steam, it can burn worse than hot water). Remove skin from top of salmon carefully, as it should just peel right off. Leave the head and tail in tact. Invert salmon on to a platter and repeat with the skin on this side as well. Cover and refrigerate overnight. Peel and slice turnip into any shape you choose (used for garnishing and totally optional). Keeping the unflavored gelatin liquid, spoon it over the fish evenly. Crumble egg yolk over the fish and place turnip shapes wherever desired. Put another coat of gelatin over the fish and garnish and refrigerate another 3-4 hours or until gelatin "hardens". Serve with chopped onions, capers, and more minced hard boiled egg, if desired.
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from Chef Richard Lipton
3/4 cup white wine 2 sprigs rosemary 8 fresh basil leaves 2 slices lemon 3 sprigs tarragon 3 sprigs celery leaves 3 shallots, minced 1, 7 lb salmon, rinse and pat dry 8 cups unflavored gelatin, mixed with cool water 1 turnip 1 egg yolk, hard boiled |
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You need plenty of dry white wine for
this recipe. If you do not want to use dry white wine, just omit it.
You can add a bit more liquid or just prepare the dish without the
wine. This seafood risotto can be served as a starter or as a main
course with steamed broccoli, carrots, and/or green beans topped
with a little chopped, fried bacon. A good French or Italian bread
is good with most meals, not excluding this one.
Mussels
Scrub mussels and check that all are
closed. Throw out any mussels which are open - tap the open mussels
against the table; if they close, they are good, if they remain
open, throw them out.
In a medium saucepan, sauté the thinly sliced leek, carrots and shallots in the oil over medium heat until the vegetables are soft. Add the white wine and bring to a boil. Add the mussels and cook them for about 5 minutes, covered, until the shells are open. Throw out any mussels which do not open. Sieve the mussel and reserve the stock. Remove the mussels from their shells and reserve some for garnishing.
Lobster Bisque
Remove the lobster from the shells. Crack the claws and remove the meat. Set aside. Brown the lobster shells in a little olive oil in a saucepan over quite high heat. Add finely chopped shallots, carrots, thyme and tomato paste and brown over medium high heat until they begin to turn brown. Flambé the lobster shell mixture (heat the cognac, light it and pour the flaming cognac over the lobster shell mixture); add the dry white wine and mussel stock. Simmer for 20 minutes. Sieve the bisque and return the stock to the saucepan. Cook the bisque until only half remains. Add the whipping cream and simmer until the mixture is fairly thick and creamy. Season with salt and pepper.
Risotto
In a medium-sized saucepan, sauté the
finely chopped shallots in the butter, add the rice and mix through.
Add the dry white wine and mussel stock and cook for 20 minutes,
stirring often. Add more stock or water as necessary. After 15
minutes, add the finely chopped leek and cook; season with salt and
pepper.
Cut the lobster in smaller pieces and add to the risotto together with the mussels. Heat through. (The lobster will cook in the hot rice.) Place a portion in a cup, remove from the cup onto a deep plate. Serve with a some of the lobster bisque and garnish with a little chopped chervil.
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(Serves 6)
Mussels
1 kg (2 lbs) fresh mussels
1 leek (or onion)
1 carrot
1 shallot
1 Tbsp olive oil
1 Cup (8 fl oz / 2 dl / 250 ml) dry white wine
2-½ Cups (20 fl oz / 625 ml / 5 dl) water
Lobster Bisque
2 lobster tails
Olive oil
1 carrot, peeled and chopped
1 shallot, finely chopped
1 Tbsp tomato paste
2 sprigs thyme
2 Tbsp cognac
1 Cup (8 fl oz / 2 dl / 250 ml) dry white wine
2 Cups (16 fl oz / 4 dl 500 ml) mussel stock
½ Cup (4 fl oz / 1 dl / 125 ml) whipping cream
Salt and pepper to taste
Risotto
1 Shallot
1 oz (30 g) butter
6-½ oz (200 g) risotto rice (Arborio rice)
¾ Cup (6 fl oz / 1-½ dl / 190 ml) dry white wine
3-4 Cups (ca. 1 quart / 6-8 dl / 1 liter) mussel stock (or fish stock)
2 thinly sliced leek
Salt and pepper to taste
1 bunch fresh chervil
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In a medium-sized saucepan, bring enough
water to cover the cubed potatoes, bring to a boil and cook for
15-20 minutes or until potatoes are tender.
In a large saucepan, heat the oil; add the bacon and onion and cook over medium high heat until golden. Add the chicken stock, potatoes, bay leaf, tarragon, thyme, and black pepper. Bring to a boil and cook for 5 minutes. Add the fish and cook covered for about 3 minutes or until the fish turns opaque. Add the milk and heat through. Remove the bay leaf. Serve garnished with freshly chopped parsley. |
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(Serves 6)
1 Tbsp olive oil (can be omitted)
2 rashers (strips, slices) of bacon, finely chopped
1 large onion, chopped
Ca. 1 lb potatoes, peeled and diced
1-½ Cups (12 fl oz / 3 dl / 375 ml) chicken stock
1 bay leaf
½ tsp dried tarragon
¼ tsp dried thyme
Freshly ground black pepper
12-½ oz (375 g) white fish fillet, cubed
1-½ Cups (12 fl oz / 3 dl / 375 ml) milk
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Preheat oven to 450° F (225° C).
In a small saucepan, bring the fish stock to
a boil, reduce heat and simmer the salmon for 3-4 minutes or until the
fish turns opaque. Remove the salmon from the stock and set aside to
cool.
Roll out the puff pastry and in the middle of
the pastry, spread the crème fraiche or sour creme. Place the salmon
on the crème fraiche and fold the puff pastry firmly around the fish.
Press the edges of the pastry together firmly. Gently press the edges
with a fork to seal the fish in the pastry. Line a baking tray with
baking paper and place the puff pastry and salmon on the tray. Brush
the pastry with the beaten egg. Bake the fish in the oven for 10-15
minutes or until the pastry is a light golden brown. Remove from the
oven and let cool for about 5 minutes.
Accompaniment: String beans
and/or green salad
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(Serves 1 - ca. 25 minutes preparation time)
1 slice salmon filet (about 4 oz (125 g)
½ cup (4 fl oz / 125 ml / 1 dl) fish stock
1 sheet puff pastry (thawed)
2-3 Tbsp crème fraiche (or light sour cream)
1 Tbsp freshly chopped tarragon or ½ tsp dried
1 tsp grated lemon rind
¼ tsp coarse sea salt
½ beaten egg
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In a heavy skillet or wok, heat the olive oil and sauté vegetables
for the sauce. Sprinkle the flour over the vegetables, add the
vegetable stock (and stock from the mussels if you are using tinned
mussels). Add the chili sauce and cream.
Season with dill, salt, pepper and garlic. Let the sauce simmer gently for about 3 - 4 minutes or until it is of a creamy consistency.
Add the mussels and prawns as follows:
If you are using tinned mussels and cooked prawns add both and heat
through before serving.
If you are using fresh prawns and mussels, be sure to wash the mussels
in their shells several times, add them to the vegetables together
with the prawns and cook 3-4 minutes or until the mussels open and the
prawns turn an opaque color.
If you are using frozen prawns and/or mussels. Let the mussels and
prawns thaw and add both to the vegetables; cook for 3-4 minutes or
until the prawns turn an opaque color and the mussels are firm.
Serve the sauce over freshly cooked, hot pasta and the fresh vegetables on the
side.
* Cut the leek in rings and rinse several times to remove any soil which
may be between the rings.
Accompaniment: Cooked pasta, lettuce, bell peppers julienne, lemon slices, sprig of dill
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(Serves 1 - ca. ca. 15 minutes preparation time)
2 oz (60 g) large peeled prawns
2 oz (60 g) mussels (fresh, frozen or tinned)
Sauce:
½ - 1 tsp olive oil
2 oz (60 g) leek, cut in rings *
1 oz (30 g) bell peppers julienne (ca. ¼ pepper)
2 oz (60 g) zucchini, coarsely chopped
1 tsp all-purpose flour
½ cup (4 fl oz / 125 ml /1 dl) vegetable stock
2 Tbsp stock from the mussels
1 tsp sweet chili sauce
1-2 Tbsp cream
1 Tbsp freshly chopped dill
Salt and pepper to taste
1 large clove of garlic, minced
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In a medium saucepan, melt the butter over medium heat. Add the flour,
stirring constantly, and add milk gradually. Continue stirring and let the sauce come to a boil and thicken. Add the
crumpled bouillon and stir sauce again.
Add the fish and let it simmer over low heat for 4-5 minutes. Add the shrimp and warm through. Season with lemon juice, chives,
salt and pepper.
Accompaniment: Mashed potatoes and steamed broccoli with lemon slices.
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(Serves 1 - ca. 15 minutes preparation time)
1 tsp butter
2 tsp all-purpose flour
¾ cup (6 fl oz / 190 ml / 1-¼ dl) milk
¼ crumbled chicken bouillon (cube)
Ca. 5 oz (150 g) fish (e.g. cod) in medium-sized pieces
1 oz (ca. 30 g) peeled shrimp
1 tsp lemon juice
1 Tbsp chopped chives
Salt and pepper
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Soup or Font
In a large, heavy pot heat the oil and lightly brown the celery root,
carrot, onion, parsley root, bay leaf, chili pepper, thyme, and tomato
pure. Add the orange and lemon juice, grated orange rind, the stock
and malted beer. Let the soup simmer for an hour, removing any foam
as it forms. Sieve the soup and season with salt and pepper.
Soup can be prepared a day ahead and stored in the refrigerator.
Sliced bananas
Slice the bananas or planten fairly thin lengthwise - use a slicer.
Place the banana slices on baking paper, sprinkle with powdered sugar
and
dry them in the oven for one hour at 250°
C (120° F). When you remove the bananas
from the oven, they will still be soft. Place them over a
rolling pin or a bottle and let them cool.
Crab Cakes
Mix the minced cod and salt until smooth and soft; add the crab meat,
basil, egg and crème fraiche (or light sour cream). Form the mixture
into
8 medium-sized. Mix the polenta (corn flour) and all purpose flour and
roll the fish patties in the flour and fry them in a heavy skillet and
vegetable
oil. Drain the crab cakes on paper towels but keep them hot.
To serve, reheat the fish font (soup), place in a soup bowl, place a
crab cake in the middle of the soup, place a couple of banana slices
cross-wise
and top with another crab cake. Serve immediately. A glass of cold,
dry white wine or a Carlsberg Pilsner goes well.
*Remove most of the seeds if you do not like your food too spicy.
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(Serves 4)
Soup or Font
3 oz (ca. 90 g) celery root (or 1 stalk finely chopped celery)
1 carrot, peeled and cubed
½ piece parsley root, peeled and cubed (or parsnip)
1 onion, minced
1 bay leaf
1 sprig thyme (or ½ tsp ground thyme)
1 Tbsp tomato pure
2 Tbsp olive oil
1 red chili pepper (finely minced)*
Juice of 2 oranges
Juice of 1 lemon
1 Tbsp granted orange peel
½ quart (½ liter) veal or chicken stock
½ quart (½ liter) fish stock
½ glass malted beer e.g. Carlsberg Porter
Sliced Bananas
2 bananas (planten if possible or very firm bananas)
2 Tbsp powdered sugar
Crab Cakes
3 oz (90 g) minced cod
1 tsp salt
10 oz (300 g) crab meat
1 bunch chopped basil
1 egg
2 Tbsp crème fraiche (or light sour cream)
½ cup (1 dl) fine polenta (corn flour)
2 Tbsp all purpose flour
¼ cup (½ dl) light vegetable oil e.g. rapeseed or grape seed oil
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