Chital Macher Muitha (Chital Fried Fish Dumplings)

Fish BallsIn the Calcutta or Kolkata region of India, Chital, also known as Clown Knife fish, is a popular fish used in many dishes. It is an interesting fish, in that it is carnivorous (meat eating) and often cannibalistic (eats its own kind). I’m not sure if it is in fact a kosher fish, but it is almost a moot point for those of us in North America, as it is very hard to get outside of certain specialty ethnic stores, and even then it’s frozen. Fresh, if it was kosher and possible to find, it’s apparently a nightmare to debone! Having said all that, I’m making this recipe less authentic by substituting Chital with any ground white fish. I’m sorry to all my Bengali enthusiasts out there, but sometimes, you have to make sacrifices in the name of food! All that being said, this recipe will serve 6 if served as a main entrée and can easily be cut in half for appetizer portions instead. I hope you enjoy!

Ingredients:

3 ⅓ pounds ground fish (any white fish)
1 ¼ cups cooking oil
6 medium potatoes, peeled
4 large tomatoes
6 medium onions
4-5 inch piece of fresh ginger (or 4 ½ tablespoons ginger paste)
2-3 green chilies (optional)
12 cloves of garlic (of ¼ cup bottled minced garlic)
4-5 bay leaves
3 teaspoons cumin powder
3 tablespoons butter/olive oil (optional)
1 ½ teaspoons garam masala
4 ½ teaspoons salt
1 ½ teaspoons turmeric powder
1 ½ cups water
cilantro (for garnish)*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, bring the potatoes to a boil and cook through. While the potatoes are cooking, dice the tomatoes and onions, and set them aside. In food processor or blender puree the ginger and garlic (separately) so that you get a paste formed from them. If you are using chilies in this recipe, you can puree them as well with either the ginger or garlic.

Once the potatoes are done, drain the potatoes and mash them to a smooth consistency. Once the potatoes have cooled a bit, mix them together with the ground fish, 2 ¼ tablespoons of the ginger paste, the garlic paste, ½ the diced onions and 1 ½ teaspoons of salt.

In a deep sauté pan, heat the oil to about 350-375 degrees, or that when a bit of the fish mixture is dropped in, it starts to fry and bubble immediately. Make small balls out the fish mixture, like you would a meat ball, and drop them one-by-one into the hot oil. Do not over crowd the balls, as the more balls in the oil at once, the lower the oil temperature will drop, and you’ll wind up with oily fish balls rather than nicely fried ones. It is best to fry them in batches. Once the balls turn nice and golden, remove them from the oil and set them aside on a paper towel to drain any excess oil.

After all the fish mixture has been fried, add the bay leaves and remaining onions to the left over oil and fry for 2 minutes. After 3-4 minutes add the diced tomato and stir for another 3-4 minutes. Add the remaining ginger paste, turmeric powder and cumin, combining it well and allow it to cook for 3-4 minutes. Add the water and salt to the mixture, and bring to a boil.

Once the sauce has come together, return the fried fish balls to the sauce, and let simmer for another 5 minutes. After that, add the butter or olive oil, if adding, and the garam masala powder. Taste for salt, and mix well. Serve the fish balls and sauce hot over white rice.

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

Citrus Dill Gravlax

GravlaxSo how can you be a kosher cooking blog having a week highlighting fish, and not touch on Lox? It’s a Jewish staple! Confession time… up until a few months ago I could not stand Lox of any kind. Even the smell or thought of it turned me off completely. Now I seem obsessed with it! I don’t like it… I LOVE it! Better late than never I guess!

Now I realize that Gravlax is not Lox. Lox is cured through smoking while Gravlax is cured in a salt/acid mixture. The tastes and textures though are quite similar. That, and you can make Gravlax easily at home… Lox, not so much (I’m not counting those that have their own personal smokers at home). This dish takes a while to cure, but in truth, very little effort to make. Trust me this will be a HUGE hit at your next party and your guests will be incredibly impressed.

Ingredients:

Gravlax:
1 (1-pound) salmon fillet, skin on
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
2 tablespoons sea salt
2 teaspoons sugar
zest of 1 orange**
zest of ½ lime**
zest of ½ lemon**
1 ½ tablespoons tequila/vodka/gin (plus more if needed)
1 cup chopped fresh dill, divided*

Sauce:
2 tablespoons honey mustard
1 tablespoon white vinegar
3 tablespoons canola oil
2 tablespoons chopped fresh dill*
¼ teaspoon salt
pepper, to taste

To serve:
Melba toasts or toast points
capers
sliced onion
dill sprigs

* Click here to learn about cleaning dill.
** Click here for my tips on zesting citrus.

Directions:

For Gravlax: Heat the peppercorns in a small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt, sugar, and the zests of the orange, lemon and lime.

Trim the fillet so that it is uniform in size. Using small sharp knife, poke 12 small holes through skin of both pieces of salmon. Rub ⅓ of spice mixture over skin. Sprinkle ⅓ cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place the salmon, skin side down, on top of the dill. Pour the alcohol over the fish. Rub the remaining spice mixture onto the top of the salmon. Then press the remaining chopped dill into salmon. Cover with plastic wrap, pressing directly onto fish. Place a small plate or smaller dish on top of the plastic, so that it makes direct contact with the wrapped fish. Place some heavy cans on plate so that the fish is weighted down. Refrigerate 2 to 3 days, checking on it once or twice a day, and basting the fish with the juices produced by the curing process. On the second day of curing, slice off a small piece and taste it. If it doesn’t taste like it’s getting there, add a little more salt and/or alcohol on the fish.

For Sauce: Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)

To Serve: Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin. Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish. Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible. Serve with Melba toasts, toast points, capers, dill, onions and the mustard sauce.

Grilled Three-Fish Kebobs with Parsley and Garlic Butter

Lemon Fish KabobsSo even though it’s not yet officially summer (not until the 21st people!), it’s still pretty hot out there, so why not go outside and grill up this fish dish? These kebobs cook up fast on a grill, but can be made on a grill pan or in the oven if you are barbecue-less. The flavoured butter in this recipe is served up along side the dish after it has finished grilling, but can also be used to baste the fish while it grills. This butter is also AMAZING on steamed asparagus, broccoli or cauliflower. Truth be told, it’s good on anything! This dish will serve around six people, and is great served up with rice, couscous or pasta.

Ingredients:

Kebobs:
1 ¼ pounds centre-cut, skinless salmon steak, cut into ½ inch cubes (about 30 pieces)
1 ¼ pounds centre-cut, skinless halibut steak, cut into ½ inch cubes (about 30 pieces)
1 ¼ pounds skinless tuna steak, cut into ½ inch cubes (about 30 pieces)
¾ cup extra-virgin olive oil
1 large lemon, zested and juiced
4-5 garlic cloves, minced
1 ½ cups chopped fresh flat-leaf parsley*
4 ½ tablespoons coarsely chopped fresh thyme leaves*
1 ½ teaspoon kosher salt, plus extra for seasoning
¾ teaspoon freshly ground black pepper, plus extra for seasoning
2 lemons, thinly sliced (about 30 slices)

Butter:
1 ½ stick unsalted butter, at room temperature
6 cloves garlic, minced
3 tablespoons chopped fresh flat-leaf parsley*
Kosher salt and freshly ground black pepper
Special equipment: 15-30 (8 or 10-inch) skewers**

* Click here to learn about cleaning herbs.
**If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning. If you want extra stability while grilling your kebobs, then use two per kebob. This will stop the fish from spinning around the skewer as you grill it.

Directions:

Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers with slices of lemon.

Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the centre of a 6 inch square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4 inches long and 1 ½ inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into ¼ to ½ inch thick slices and transfer them to a plate.

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

Pan Fried Fish with Mango Salsa

Fried fish with mango salsaWhen I was thinking about Fish Week, I knew I wanted to do some type of fried fish, and immediately thought of the classic fish and chips. These days, most people tend to stay away from a heavy battered piece of fish, deep fried served alongside deep fried starchy french fries. Can you blame them? I still wanted something with a crunch though, I thought a lightly breaded pan-fried tilapia fit the bill! Served along side the refreshing sweet and spicy mango salsa, you can get your fried fix without feeling too guilty. I’d even throw in some oven-baked sweet potato “fries” to go along with this meal. The recipe below will serve six. I hope you enjoy!

Ingredients:

Fish:
1 ½ pounds tilapia fillets, rinsed and patted dry
1 egg
½ cup milk
¾ cup seasoned bread crumbs
1 tablespoon onion flakes
1 tablespoon garlic powder
1 ½ teaspoons blackened or Cajun/Creole seasoning
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon freshly ground sea salt, or to taste
2 ½ tablespoons olive oil
1 tablespoon butter

Salsa:
2 large ripe mangoes, peeled, pitted and diced
1 red bell pepper, diced
1 small red onion, diced fine
2 tablespoons chopped fresh parsley or cilantro*
1 jalapeno pepper, seeded and minced
¼ cup lime juice
1 ½ tablespoons lemon juice
salt and pepper to taste

* Click here to learn how to clean herbs.

Directions:

Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley/cilantro, and jalapeno pepper in a bowl. Add the lime juice and lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

To prepare the fish, beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.

Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.

Heat the olive oil and butter in a frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels. Serve warm, topped with salsa.

Spicy Tuna Pashtida

Tuna PashtidaFor those of you not in the know, a Pashtida (pash-ti-DA), is the Hebrew word a savoury pie, quiche or casserole. This fish recipe originally came from a family friend and neighbour, Esther Prisman, but we’ve made a few changes to adapt to the tastes of our family. The biggest change is that ours is more tomato-y with a can of diced tomatoes added, rather than two tomatoes, peeled and diced. Note, the tastes of my family seem to include lowering the intensity of the labour needed, as opening a can is a heck of a lot easier than peeling and dicing! You can also use pre-sliced olives, rather than cutting them up yourself. This can either be made as a large casserole, or as individual spring rolls for a fun appetizer!

Ingredients:

2 small onions, chopped
1 (796ml) can diced tomatoes
½ – 1 teaspoon red chili flakes (optional)
½ – ¾ cup green olives, sliced (about 15 olives)
2 cans tuna, drained
salt and pepper, to taste
1 package puff pastry dough (for casserole)
sesame seeds (for garnish)
~ or ~
1 package egg roll wrappers (for spring rolls)
oil for frying

Directions:

In a sauté pan, cook onions, tomatoes, chili flakes, olives, tuna, salt and pepper until all the liquids have evaporated. If making a casserole, take half of the pastry dough and place on the bottom of a baking dish. Spoon on the filling mixture, and then top with remaining half of dough. Make a light egg wash (one egg and some water, beaten) and brush the top of the dough. Score the top of the casserole and sprinkle with sesame seeds.

If preparing as individual spring rolls, spoon about a tablespoon or so of the filling on to an egg roll wrapper. Roll the wrapper up, tucking in the sides. Seal with water or egg wash along the edges. To cook the rolls, there are two options: You can either fry them in a sauté pan, with a few tablespoons of oil, until brown and crispy; or you can place them in a 375 degree oven on a cookie sheet for about 10 minutes, until brown and crispy.

Poached Cod with Tomatoes and White Beans

Poached CodConsidering the amount of rain we’ve received here in Toronto lately, I thought it would be appropriate to serve up some fish dishes this week, in honour of the creatures that we will soon all turn into! Today’s dish, is one of those that looks elegant and fancy, but can be made any weeknight in a hurry. The simple act of poaching the fish in the sauce makes for a flavourful, moist dish that you won’t have to worry about overcooking. Worst case scenario? You leave the fish poaching too long, and it breaks up… and you have fish stew instead! See, it’s all good! I hope you enjoy this cod dish. It will serve 6.

Ingredients:

2-3 tablespoons olive oil
3 garlic cloves, sliced thinly
1 ½ medium onions, chopped
1 ½ red bell peppers, chopped
2 medium yellow squashes, chopped
6 large ripe tomatoes, cut into bite sized pieces
generous pinch of saffron threads
½ cup dry white wine*
¼ cup water
1 ½ (540ml) cans butter, cannellini or white beans, drained and rinsed
6 (6-ounce) pieces boneless, skinless cod (you can substitute with halibut, haddock or tilapia)
salt and pepper, to taste
parsley, chopped (for garnish)**

* If you don’t want to use wine, you can substitute with an equal measure of water with a little powdered consume added for flavour.
** Click here to learn about cleaning parsley.

Directions:

Place the wine, water and saffron threads in a small saucepan and let steep over a medium-low heat while you work on the rest of the dish.

In a large skillet or pan with a lid, heat the olive oil over medium-high. Add the garlic and onions, and sauté until they become slightly translucent and fragrant. Do not brown. Add the bell peppers, squash and tomatoes, along with about ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the tomatoes have broken down, and the sauce has thickened, about 10-12 minutes.

Once the tomatoes have broken down, add the wine mixture to the pan, along with the drained and rinsed beans. Stir to combine. Season the fish on both sides with salt and pepper, and then gently place them on top of the liquid/vegetable mixture. Cover and simmer until the cod is opaque throughout, about 7-9 minutes.

To serve, ladle some of the vegetable/bean sauce into the bottom of a bowl, or deep dish, and then top with the fish, along with some more of the sauce. Garnish with fresh parsley, and serve with crusty bread.

Pan-Fried Whiting Fillets with Garlic Kale

Pan-Fried Whiting Fillets with Garlic KaleOkay, so Queen Victoria’s chef may not have made his whiting fillets like I have in the recipe below, but to be honest, it was probably pretty close. I found another recipe from the era and it gives a simple recipe for dusting the fillets and serving them with a Hollandaise sauce. I figure a beurre blanc sauce with garlic kale is a nice modern twist. This recipe will serve 6-8 people. I hope you enjoy it!

Fillets of Whitings FriedIngredients:

Garlic Kale:
2 large bunches (about 500g) kale, stems trimmed*
½ cup unsalted butter (1 stick)
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon chili flakes

Whiting Fillets:
⅔ cup olive oil
½ cup flour
½ teaspoon salt
½ teaspoon white pepper
16 (about 1.1 kg) whiting fillets, skin off

Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
2 shallots, thinly sliced
2 tablespoons lemon juice, plus extra wedges to serve
1 ¾ cup chilled unsalted butter, cubed (just under 4 sticks)
salt and white pepper, to taste

* Click here to learn about cleaning kale.

Directions:

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add the shallots, and season with salt and white pepper and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 3 tablespoons liquid should remain). Stir in 1 tablespoon of lemon juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining tablespoon of lemon juice. Season to taste, set aside and keep warm.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

To prepare the fillets, in a small bowl mix together the flour, salt and pepper. Heat the olive oil in a pan over medium-high heat. Coat the fillets with the seasoned flour, and shake each fillet to remove any extra coating. Cook the fish in the hot oil for 2-3 minutes each side until golden.

To serve, divide the kale and fish among plates, and spoon the beurre blanc over the fish and serve with lemon wedges.

Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.

Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.