Tag Archives: rice

A lemony partner for salmon

Vintage Fish stamp courtesy of the Graphics Fairy,
Vintage Fish stamp courtesy of the Graphics Fairy,

I’m not a big fan of white fish: tilapia, sole, haddock etc., but i love salmon and steelhead trout, and my partner absolutely adores this accompaniment for oily fish. I usually double the recipe and triple the amount of cooked rice if I’m making it as a side dish (rather than stuffing.) 

Fillet of steelhead Trout
Fillet of steelhead Trout

Lemon and Rice Stuffing
(from The Canadian fish cookbook! by A Jan Howarth):

1/3 cup butter
1 c. minced celery
1/3 c. minced onion
1-1/2 c. cooked rice
1/4 c. lemon juice
1 tbsp. grated lemon rind
1/4 tsp dried thyme
2 tsp salt
1/8 tsp. pepper

Melt butter in a frying pan and sauté celery and onion for 3 to 4 minutes until tender-crisp. Add remaining ingredients and mix well. Makes 3 cups. Use to stuff fillets or whole fish. 

Two nights ago, I made two large fillets of steelhead trout and had a lot left over. Today, I made a quiche using the leftover trout  and some asparagus with this recipe. I added an additional egg and some extra milk (I used goat milk) to fill the pie shell. It turned out very well and I’m pleased to have used up leftovers as we’re both out tomorrow night.

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Salade créole à l’ananas … from this morning’s Telematin on TV5

Vie pratique / Gourmand

lundi 12 juillet 2010

Salade creole a l’ananas

Temps de preparation : 15 minutes
Temps de cuisson : 12 minutes

Ingredients :
300g de chair de crabe
1 boite de mais
150g de riz
1 ananas Victoria
1 poivron rouge
huile d’arachide
1 citron
Sel & poivre

Faites cuire le riz. Egouttez et rafraichissez-le, mettez le dans un saladier, puis preservez-le.
Egouttez et emiettez la chair de crabe. Egouttez et rincez bien le mais. Epluchez l’ananas, coupez-le en tranches pour la presentation et decoupez le reste en petits des.
Coupez le poivron rouge en petits des.
Ajoutez l’ananas, la chair de crabe, le poivron rouge et le mais dans le saladier.
Emulsionnez l’huile et le jus de citron. Salez et poivrez genereusement. Versez la sauce sur la salade et melangez bien.
Ajoutez de la coriandre hachee.

Z likes to watch French television in the morning and he came down today, requesting a crab, pineapple, and rice salad he saw demonstrated on Telematin. I’ve grabbed it from the website above. Excuse the lack of accents…I have no ideas how to produce them on my keyboard so I just went through and replaced them with the unaccented letters.

The original recipe is here.  There’s also a video demo (in French, but it’s pretty self-explanatory.)   I substituted tomato for the red pepper as we have some pepper-haters in the household, and I also added a chopped avocado.  I served it with store-bought rosemary focaccia and everyone loved it.  A definite winner meal!