Fish Soup Paradise
for 4 people

Ingredients

800 gram monkfish, halibut or cod
1 medium onion
1 small celery knol
1 small leek
1 small fennel tuber (or frozen soup vegetable),
Approx. 200 grams of rice
1.1/4 liter Knorr "meat broth special "
Olive oil
Salt
Pepper
4 anchovies fillets
2 large tomatoes
A pinch of tarragon, rosemary and basil, and to garnish: cut into strips of young celery leaves.

Instructions

Braise in the copper pan the sliced vegetables, the onion and the finely printed garlic in hot olive oil.

Add the rice and extinguish it with the broth.

In the frying pan, the chopped and floured fish are lightly seared, then seasoned and made with the oil in the boiling vegetable-rice-soup.

After 15 minutes, add the spices, the tomatoes sliced in large chunks and the anchovies fillets also cut into pieces.

Sprinkle the soup with celery leaves and serve cracked fresh bread rolls.

Preparation: 20 to 25 minutes.
Preparation time: Approximately 30 to 35 minutes. Roasting: 5 to 8 minutes.

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Salmon rice dish recipe for 4 people

Ingredients

1 Big Tin Salmon
1 pack of frozen Mixed vegetables
350 gram cooked rice 1/4 cheese sauce (prepared from 20 grams butter, 20 grams flour 1/4 litres of milk or water 2 dots lubricating cheese salt)
and 2 teaspoons roasted bread crumbs or breadcrumbs

Instructions

Take the salmon out of cans and let it drain, remove the bones and cut into large chunks.

Mix the thawed frozen vegetable with the rice and the salmon.

Stir in the properly made cheese sauce through it and mix everything well.

Make it taste with pepper and salt.

Before the cheese sauce Melt the butter in a pans, stir in the flour, extinguish it 1/4 litres with milk or water.

Make it with salt on taste and let it melt the dots of lubricating cheese.

Now no more cooking.

Put this mass in a greased refractory dish.

Sprinkle bread crumbs over it and let it bake all in a preheated oven at 200 degrees about 25 to 30 minutes.

Note: Place the bowl in the middle of the oven.

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Cod and Rendang recipe
Recipe for 10 persons
Slats of cod, rendang of tapered cabbage, cream of celeriac and miso, crispy of rijstevel filled with

The brandade of cod and a sauce of coconut and lemongrass

Ingredients

Cod

500 grams cod 20 ml olive oil

Tapered Cabbage Rendang

1 piece of pointed cabbage

3 stems Lemongrass

1 piece Lime leaf

1 piece Red pepper

1 liter coconut milk 200 ml water

2 cm ginger, fresh 2 cm Laos, fresh

1 cm Pandanblad 200 gram soy manis

Pepper and salt


Palm Heart

10 PCs Palm Hearts

Sweet Radish

5 PCs Radish

200 ml vinegar

150 grams sugar

1 piece cinnamon stick 3 pods cardamom 1 leaf laurel

1 stem Lemongrass


Cream of celeriac and miso

500 grams celeriac

200 ml Hollandia whipped cream, unsweetened 200 gram dark miso

30 grams coriander, ground

½ piece red pepper, seedless

Pepper and salt


Crispy of rijstevel filled with the brandade of cod

1 liter of water

400 gram Rice

100 ml oil

40 gram garam masala

3 tsp turmeric

1 tsp curry

½ piece Shallot


Brandade of Cod

300 grams potato

150 grams cod, cooked 30 grams garam masala

10 grams coriander, powder

20 grams of jacked cumin seeds ½ piece of shallot

Coconut lemongrass sauce

6 pcs lemongrass stems

2 pcs kaffir Perot (lime leaf) 1 piece slivered kaffirlimoen 500 ml coconut milk

5 tsp coriander, powder

100 ml sunflower oil

Pepper, salt


Garnish

½ piece Daikon

10 slices of rams (these fold in horns) 5 tsp coriander, powder

100 ml sunflower oil

Pepper, salt


Instructions

Vacumeer the cod together with the olive oil, and cooked in a warm water bath for 14 minutes at 58 degrees. Make the slats nicely separate from each other.

• Bake for the tapered cabbage-rendang the tapered cabbage on low heat in the Beur culinary. Add after about 10 minutes lemongrass, lime leaf, Laos, Pandanblad, red pepper, ginger and lime leaf.

Everything once well on high heat and extinguish off with the coconut milk and the water. Cover the pan with paper and let the tapered cabbage through occasionally stir well by stirring about 3 hours slowly to boil low heat. So the tastes are good. Add the soy and sambal after 3 hours and let the whole one-hour draw.

• Grill The palm hearts on a hot grill so that there is a nice grill motif to stand up and place along with some moisture from the Spitskoolrendang for about 10 minutes in

The barbecue. • Preheat the sweet radish to the vinegar with the remaining ingredients until the sugar is dissolved. The vinegar should not boil. Cut the radish into the desired shape and vacumeer with the sweetness mixture.

• Clean the celeriac, cut into equal slices and grill. Transfer into a sled and add the whipped cream. Then miso to the whole Add. Put the shallot with the coriander and the oil. Add everything together and season with pepper and salt. Cover with aluminum foil and cook in the oven at 180 degrees. Then turn everything smooth and try again. • Cook for the crispy Rijstevel the rice in 1 litre of water. Sauté the shallot and add all the dry stoffen.

Transfer into the Thermo blender and tighten for 40 minutes at 90 C degrees. Lubricate the mass on paper and dry under the pass. Fry at 180 C degrees. During frying, take the rijstevel loosely by the frying.

• For the Brandade, turn the cumin into a pan without vetstoffen, until the odors come off and mortar to powder.

Boil the potatoes off and dry. Put the shallot with oil in a saucepan and add all the dry stoffen to it. Add this whole together with the cod to the potatoes.

• Chop for the sauce the ends of the lemongrass stem fijn, and kadir the rest of the lemongrass stalk. Heat the sunflower oil in a saucepan and add the chopped shallot to it.

Add coriander powder, lemongrass, kaffir Perot, slivered kaffir and red pepper. The whole 2 minutes by stirring on low heat and looping with the coconut milk. Reduce to 300 ml and pass through a fijne sieve. Bring to taste with pepper and salt.

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Stuffed Mackerel recipe

Ingredients

2 Mackerel (750 gram)
Vinegar
Salt
Pepper
75 grams mushrooms
1 bunch chives
Margarine to Grease
25 grams Red Caviar
2 tablespoons mayonnaise
4 tablespoons whipped cream

Instructions

Syrup the Mackerel and cut fillets of it (or let it do it in the shop)
Sprinkle them with vinegar and sprinkle with salt and pepper.

Chop the mushrooms and chives finely, season them with salt and pepper,
divide them over the fillets and roll them together.

Spread aluminium foil with margarine,
wrap the rolls in it and let them be cooked in a very hot about 275 degrees ca. 20 minutes.

Was meanwhile the caviar in cold tea or spray water, to taste the salty thing we take.

Then mix the caviar with the mayonnaise through the whipped cream.

Take the cooled mackerel rollers out of the foil, put them on slab loads and garnish them with caviar and parsley.

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Fish in Yoghurt Curry recipe

SERVES 4

Ingredients

1 kg (2 lb 4 oz) skinless, firm white fish fillets

3 tablespoons oil

1 onion, chopped

2 tablespoons finely chopped ginger

6 garlic cloves, crushed

1 teaspoon ground cumin

2 teaspoons ground coriander

¼ teaspoon ground turmeric

1 teaspoon garam masala

185 g (6½ oz/¾ cup) Greek- style yoghurt

4 long green chillies, seeded, finely chopped

coriander (cilantro) leaves, to serve.

Instructions

Cut each fish fillet into four pieces and thoroughly pat them dry.

Heat the oil in a heavy-based frying pan over low heat and fry the onion until softened and

lightly browned. Add the ginger, garlic and spices and stir for 2 minutes.

Add

the yoghurt and green chilli and bring to the boil, then cover and simmer for 10

minutes.

Slide in the pieces of fish and continue to simmer for 10–12 minutes, or until the

fish flakes easily and is cooked through. Don’t overcook or the fish will give off

liquid and the sauce will split.

Garnish with coriander leaves and serve immediately. If you let the dish sit, the

fish may give off liquid and make the sauce more runny.

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