Salmon is a great fish, full of heart healthy omega-3 acids, but unfortunately, salmon is also one of the more “fishy” fishes, especially when bought frozen or when the fish is overcooked. One way to overcome salmon’s tendency towards fishiness is to pair it with another strong flavor, in this case mustard and herbs. Salmon never had it so good!

Ingredients

4 four ounce salmon fillets, deboned

2 tablespoons salt

2 tablespoons pepper

8 tablespoons mustard

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

1 cup panko breadcrumbs

Juice of 1 lemon

1 tablespoon olive oil

Directions

Remove the salmon from the refrigerator before cooking and cover both sides of each fillet with salt and pepper.

Mix the mustard, tarragon, parsley, panko, and lemon juice in a bowl and set aside.

Heat a skillet over high heat and add the olive oil. Wait until the oil is very hot before adding the salmon. Lower the heat to medium and cook the salmon 2 minutes and then flip.

Cover the cooked side of the fish with the mustard mixture and continue cooking for 2-3 minutes or until the salmon is fully cooked.

If you want, flip the fish and put the mustard side down for 30-60 seconds before removing from the stove.

I bumped into Chef Chris Perrin from http://www.blogwelldone.com/ on twitter a couple of weeks ago.

What a great guy- he sent me a couple of recipes to share. The first one follows, I will post the other one next week. Thanks Chris!- Chef Matthew

Fish tacos are a classic San Diego dish that has spread across the country to appear in seafood and Tex-Mex restaurants all across the country. They blend lots of great flavors together and despite being fried, are not too heavy, especially when the fish is fried using a tempura-style batter. The traditional way to serve a fish taco is with coleslaw and a spicy mayonnaise similar to what is presented here.

Ingredients

For the fish:

8 two-inch-by-four inch tilapia fillets

2 cups rice flour

2 cups soda water

1 egg

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon garlic powder

Oil for frying

8 corn tortillas for serving

For the coleslaw:

1 cup of cabbage, shredded

1 cup of red cabbage, shredded

1/2 cup red wine vinegar

1/4 cup canned cubed pineapple with juice

1/4 cup sugar

1 teaspoon salt

1 tablespoon mustard

For the sauce:

1/2 cup ranch dressing

3 tablespoons taco seasoning

2 teaspoons sugar

Directions

Remove the tilapia from the refrigerator and bring to room temperature.

Mix the flour, soda water, egg, salt, baking powder, and garlic powder into a bowl until it has the consistency of pancake batter. Dip each piece of fish in the batter and then put aside so the batter sets.

Heat the oil to 350 degrees or medium high heat. Fry each piece of fish until golden brown and cooked, about 6 minutes. Remove to a paper towel and sprinkle with salt.

Mix all of the ingredients for the coleslaw in a large bowl and let sit in the refrigerator for several hours to let the flavors combine.

To make the sauce, mix the ranch and the taco seasoning right before serving the fish tacos.

Wrap the corn tortillas in a wet towel and microwave for 30 seconds to make them pliable. Use two tortillas to form the shell instead of one. Fill the taco with two pieces of fish then add a heaping pile of slaw and top with sauce.

With the winter season fast approaching in the northern hemisphere it is time to pull out hearty recipes. This particular recipe with have the crowd coming back for more.

Recipe by Matthew J.G

Makes 6 servings

Ingredients

1200 gr boneless beef chuck, cut into 20 mm pieces
100 gr all purpose flour
5 gr fresh thyme
5 gr paprika
100 ml olive oil
200 gr brown onions, shredded
50 gr garlic cloves, peeled and sliced
300 gr shitake mushrooms, cut into 4
300 gr tomatoes, skinned and deseeded
300 gr carrots, peeled and cut into 20 mm pieces
300 gr small potatoes, scrubbed
900 ml beef stock
Salt and Pepper (to taste)

Preparation

• Place beef in large bowl.
• Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat.
• Heat amounts of the oil in heavy large pot over medium-high heat.
• Working in batches, add beef and sauté until brown, about 6 min
• Place beef to a large pot after each batch; reserve any flour in bowl.
• Sauté the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef.
• Sauté the prepared mushrooms for 2 min, add to a pot with the beef.
• Add reserved flour mixture to pot.
• Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.
• Cover and simmer until beef is almost tender, about 60 min.
• Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning.

Serve as required with a crusty loaf of French bread

Recipe by Chef Heinz Klenner

4 servings

Ingredients

4 pc             Red Snapper Fillets- 180 gr

80 gm          Shelled Mussels

60 gm          Carrots- Diced

50 gm          Asparagus Spears

40 gm          Kipfler (La Ratte) Potatoes- Diced

50 gm          Cucumber- Deseeded, Peeled and Diced

60 ml           Cream

100 ml         Fish Stock

80 gm          Baby Spinach Leaves

5 gm            Rice Flour

Butter

Parsley

Dill

Saffron

Salt and Pepper (To Taste)

Preparation

• Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
• Pan fry in a hot pan with a little olive oil, pat dry and set aside
• Blanch the mussels, carrots, asparagus and potatoes separately, chill
• Bring the fish stock to the boil, add the cream and allow to reduce
• Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute
• Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
• Sauté the spinach with some butter, season with salt and pepper
• To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill