Sunday dinner – Pan fried Salmon with potato and salmon salad

I was thinking to do a fish dish for last Sunday already, but I could not managed to cook last Sunday, as I was too busy making the enzyme fruit juice. Let’s think of a fish dish for tonight!

First of all, what kind of fish should I go for? I was thinking to cook sea bass, maybe something like pan fried sea bass, or grill? Trying to get some idea, and I came across with this recipe by Gordon Ramsay, maybe it’s a good idea to do a pan fried salmon, as I’ve never cook salmon by pan frying them. I used to put them in the oven and grill them, but never did with pan fry.

Trying to find a nice piece of salmon for pan fry, as maybe the middle chunky part is not working much for pan fry. So, I go for more the tail part of the salmon, and it is wider and a bit thinner, should be easier to control. What Gordon Ramsay did, was to serve this with  potato and crabmeat salad. I was not able to find nice crabmeat, so I decided to go for the potato with salmon instead. I guess taste wise, should be fine as they are both salmon, but in two ways, cold and hot.

The first thing to do, is to get the potato ready, better to get that prepared a bit earlier of the day, so that you have enough time to chill the potato, as it should be cold as salad. Boil a pot of hot water and put the whole skinless potatoes in by adding pinch of salt. Boil them for about 20 minutes, and put them in the fringe until they cool down. After an hour or so, get them out from the fringe, break them up in small pieces by simply using a fork. Do not smash them too much, as we are not making mashed potatoes here. Finely chopped some spring onion or chives in the potatoes,  put some salmon chunk in and start mixing them. Put the bowl back into the fringe and serve it when the pan fried salmon is ready. For the salad dressing, put olive oil, a bit of vinegar, lemon juice and some salt and pepper. Mix them well, and keep it in the fringe as well for serving later.

To fry the salmon, first of all, make sure you get rid of all the scale, and then do a few cut on the skin side, season them with salt, pepper, thyme and tarragon. Heat up the pan with olive oil, fry the skin side first for 2 to 3 minutes, or until you see half of the section is cooked already. Then, cook the other side for another 2 to 3 minutes, and it’s done! Serve it with the salad and some dressing.

I have to say, the skin is really crunchy, and I really love it! I think I will cook this once again in the future, instead of grilled salmon.

 

Herb Crusted Red Snapper with Angel Hair

Tonight I want to cook something with fish, I found a recipe from Gordon Ramsay by cooking the fish with the herb crusted that looks good, maybe I should give it a try.

Do grocery at the supermarket, I can find some red snappers that are looking quite good. So, I decided to cook that with the herb crusted. What is good to go with the fish? I am thinking maybe angel hair pasta. Of course, you can have that with some fresh salad or even rice.

First of all, I am going to work on the herb crust. Put some breadcrumbs, parsley, basil, parmesan cheese, garlic, red chili, a touch of lemon juice, pinch of salt and some olive oil into the food processor and mix them. That’s it, leave them aside until we need them. Remember to pre-heat the oven under 180C for grilling the fish later on. I am getting the source ready before cooking the fish, heat up the pan with a good amount of olive oil, put some garlic, red chili and the minced shallot, then put the pancetta, fry them until they start to turn gold. Add the cherry tomatoes, and a touch of salt, not too much. Now, add some white wine, let them cook a bit, add some chopped basil when it’s almost done. Now, pan fry the fish with butter, garlic and some ginger, season them with some salt and pepper. When they are almost done, place them on the tray and place some cooked pancetta and cherry tomatoes on top of them. And then, top them up with the herb crush, like fully covered. Place them inside the oven and grill for 15 minutes. When it’s 5 minutes left for the grill fish, start to boil the angel hair pasta which takes around 3 minutes to cook only. Heat up the source once again when the pasta is done, stir them well with the source and get ready to serve.

I don’t know what and where went wrong, but something taste bitter from the dish. I guess it’s the lemon seeds that smashed and mixed in the herb crust. Not sure, but this dish definitely needs some improvement. Life is about learning from the mistake, next time I will do it better!

 

 

Slow Cooked Lamb Shank with Potato and Green Bean Salad

I remembered one Italian dish that those Italian love to eat so much, it’s the veal knuckle, Osso Buco.  I was thinking to look for a recipe of that online, but then I ended up with this lamb shank instead. Looks yummy and would love to try, as I love slow cooking that seems more healthy. So I found this recipe of Gordon Ramsay, let’s try it out.

Since this is a slow cook dish, that means it will take long time for cooking, so I better get the grocery shopping done as early as possible. Back home and try to get the lamb shanks marinated first, as least let that sit there for half an hour. Marinate the lamb shanks with salt, pepper, dry oregano, cumin seed, paprika, garlic, red and green chilli, cinnamon sticks and a bit of olive oil. Let them sit there for at least half an hour, meanwhile we can work on getting the onion and carrots chopped and ready.

Heat up the sauce pan with olive oil, fry the lamb shanks, make sure to fry the entire surface. Then, add the chopped onion and carrots and some bay leaves in the pan. Pour half to a full bottle of red wine, bring it to boil and it cook for 15 minutes. Then, add the beef stock and move the pot into the oven and cook for 2.5 to 3 hours under  160C. Gordon suggested not to put the lid, and I found the top part of the lamb shanks a bit burnt and dry, so make sure you turn the lamb shanks every 30 to 45 minutes.

For the salad, boil the potatoes and cut them in pieces when they are done, let them cool down. Steam the green beans, and let them cool down too. Put the potatoes and green beans in a large bowl when they are cooled down, season them with a bit of salt and pepper, then add the arugula and mix everything well together.

To serve the dish, place the salad on the plate, then serve with one lamb shank on top. Use the stock in the pot as sauce for both the lamb shank and the salad, and add some mint on the lamb shank as a final touch.