Seafood Recipes
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Peel the prawns and set aside. Remove most of the seeds from the chili pepper and mince very fine. In a wok, heat a little vegetable oil and add the curry paste and stir for a few seconds. Add the coconut milk. Add the prawns, the cumin, the stick of lemon grass, lime and minced chili pepper. Let shrimp cook for 3-4 minutes or until the shrimp change to an opaque color. Add the brown or palm sugar and fish sauce. Stir through, top with a spoon full peanuts and fresh coriander leaves.. Serve with boiled or steamed rice and chutney in a separate dish.
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(Serves 2)
16 oz (250 g) large prawns
2 tsp (more if you like a strong curry) Thai red curry paste
½ - 1 cup coconut milk
1 stick lemon grass
2 tsp freshly chopped coriander (or ½ tsp ground coriander)
½ tsp ground cumin
2-3 slices lime
1-2 small chili peppers (remove seeds)
1-2 tsp brown sugar (palm sugar if you can get it)
1-2 tsp Thai fish sauce
Accompaniment: Boiled or steamed rice and chutney. |
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Melt butter in large pot. Add onion, bell pepper, celery, garlic, salt and cayenne and cook, stirring often, about 12-15 minutes. Add shrimp, raise heat to medium-high, and cook shrimp until they turn pink, 3-5 minutes. Add 1 1/2 cups stock. Stir arrowroot into remaining stock and add to pot gradually. Boil and reduce to a simmer, cooking about 18-20 minutes. Add crab meat and cook 3-5 minutes. Garnish with scallions and cilantro. |
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Serves 8.
1/4
pound (125 g) butter |
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Remove skin from filets. Combine bread crumbs, parsley, a little salt and freshly ground pepper. Beat the egg and milk in a flat bowl. Coat the fish
Cauliflower Purè
Wash and cut the cauliflower into smaller pieces. In a large saucepan gently cook the onion and cauliflower until tender. (If you prefer you may steam the cauliflower and sauté the onion in a little butter or olive oil until just tender but not brown.) Puree the onion and cauliflower and place in a medium-sized saucepan. Add the light sour cream or "crème fraiche", salt and pepper and mix until a smooth puré. Serve one or two tablespoons topped with a little freshly chopped rosemary or parsley next to the fish filet. |
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(Serves 4)
Cauliflower Purè |
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Thoroughly wash the raw mussels in running cold water. Open them. Keep half of the shell with the mussels and throw the other half away. In a small skillet, gently sauté the onion. Remove the onions. Chop the bacon and gently cook in the saucepan until the bacon is cooked and beginning to turn crispy. Add the sautéed onions to the bacon and mix. Place 1-2 tsp of this mixture on top of each mussels and grill until bacon is lightly browned - 3-5 minutes. Sprinkle with a little freshly chopped parsley or rosemary and serve immediately. |
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(Serves 4) |
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Thoroughly wash the raw oysters in running cold water.
Open them. Keep half of the shell with the oyster and throw the other half
away. Remove the oyster from the shell and place a little of the mornay sauce on the shell. Return the oyster and cover with a little more sauce. Sprinkle with grated cheddar cheese and grill until lightly browned. Serve at once.
In a saucepan, heat the milk, pay leaf, onion and peppercorns until it just comes to the boiling point. Remove the saucepan from the burner, cover and let rest for about 10 minutes. Melt the butter in a small heavy saucepan, remove from the burner and add the flour, stirring until it makes a smooth paste. Return the saucepan to the burner and gently cook for 1-2 minutes. Remove the saucepan from the burner. Strain the milk and add to the flour mixture stirring vigorously to make a smooth sauce. Return the saucepan to the burner and cook over medium heat until it just starts to boil. Add the grated cheese, French mustard and cream and stir until well blended and the cheese has melted. |
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(Serves 4) |
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Wash and
divide cauliflower into small pieces. Steam or boil in salted water
for 5 minutes or until just tender but still crisp. |
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(Serves 4) |
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In a large
skillet place 1 Tbsp oil and heat. Saute the fennel, squash, garlic
and oinion. Season with salt, pepper and lime juice. Set
aside and keep warm. Just before serving, add the tomatoes and
olives. |
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(Serves 4)
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Cook the pasta as shown on package. Pour out the water but keep a little. Add the parsley pesto and mix well. Mix garlic shrimp and tomatoes in strips and add to pasta. Add salt and pepper according to taste. Serve immediately with salad and bread. (Can also be eaten cold.)
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(serves 4)
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1 C (2 dl) rice
Sauce: Harald Halverson, U.A.E. |
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(serves 4)
1 sliced green pepper, chopped
Sauce: |
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Fish:
Roll each cod fillet together and secure with a
toothpick. Boil the sliced potatoes for 8-10 minutes in lightly salted water until they are
tender. Arrange the potatoes in a dish. Mix the horse radish and melted butter together and spread over the
potatoes. Add salt and pepper and place the fish on top of the potatoes. Cover the dish with foil and bake at 175ºC
(350°F) for about 20 minutes.
Bring vegetable bouillon to a boil, remove from stove and add whipping cream. Add vegetables and cook over low heat for 5 minutes. The vegetables should still have a bit of a crunch. Mix parsley, dill, salt and pepper and add to vegetables.
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(2 servings)
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Chop the onion, cut the pepper into small cubes and finely mince the garlic. Heat a spoonful of oil in a large saucepan; add the onion, garlic, and red pepper and sauté for a couple of minutes. Add rice and cook until lightly brown. Add water, turmeric and salt. Simmer covered for about 15 min. over low heat. Add peas and cook for another couple of minutes. In a large wok heat 2 Tbsp oil and gently cook the prawns until they change color. Add chili, a few black olives, parsley and lemon. Add the rice mixture and heat through. Serve with French bread and a tossed salad. Accompaniments
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(4 servings)
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