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Something’s fishy!

Cooking fish can be a hassle-free affair and we’ve got something for everyone here. The only question is: How do you like yours?

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Photos by Juidin Bernarrd/ Khaleej Times

FILET DE SAUMON

Ingredients

• 160 gm salmon fillet, portioned

• 100 gm green jumbo asparagus

• 80 gm confit tomatoes

• 10 gm peashoots, to garnish

• 1 lemon wedge

• 5 ml extra virgin olive oil

• Seasoning, to taste 

For the confit tomato:

• 5-6 mixed cherry tomatoes

• ½ a diced plum tomato

• 1 tsp corn oil

• 1 tbsp olive oil

• 1 sprig basil 

Method

Make a confit tomato, with mixed cherry tomato, diced plum tomato, corn oil, olive oil, basil and seasoning. Warm the cherry and plum tomatoes with corn oil, till the cherry tomatoes splutter. Finish with olive oil and basil leaves.

Season the salmon and pan-sear it to make the skin crispy. Finish it in the oven at 180°C for 7 mins.

In the meantime, blanch the asparagus and arrange on a plate.

Place the salmon on it, drizzle olive oil over it and serve with confit tomatoes, peashoots and a lemon wedge on the side.

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POISSON ET FRITES

Ingredients

• 150 gm cod fillet

• Salt and pepper, to taste

• Lemon juice, as needed

• 100 gm tempura flour

• 1 tsp maille grain mustard

• ½ a lemon

• French fries, to serve

• Peashoots, to garnish 

Method

Season the fish with salt, pepper and lemon juice.

Make a batter with the flour and the grain mustard.

Dip the fish in the batter and fry for about 4 mins until done.

Grill mark the lemon and serve alongside the fish, fries and peashoots for garnish.

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CROQUETTE DE POISSON

Ingredients

• 850 gm boiled, mashed potato

• 450 gm smoked, boned haddock

• 75 gm raclette cheese, diced to pea size

• 100 gm green peas

• Salt and pepper to taste

• Breadcrumbs, egg, flour for crumbing 

Method

Mix the potato, fish, cheese and green peas, and make them into mini-cakes.

Crumb each cake and then fry into golden brown croquettes.

Serve it with garlic aioli, mixed salad and a lemon wedge on the side.

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VIVANEAU GRILLE

Ingredients

• 180 gm red snapper fillet

• 40 gm diced ripe mango

• 40 gm diced grilled pineapple

• 1 tsp chopped spring onions

• 1 tsp chopped red chilli pepper

• 1 tbsp extra virgin olive oil

• 1 red chilli, to garnish 

Method

Season and pan-sear the fish till the skin is crispy and finish it in the oven at 180°C for 10 mins.

Mix the fruits, spring onion, red chilli and olive oil to make a base for the fish.

Place the finished fish on the base and drizzle with olive oil, garnished with a chilli.

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SEA BASS VIERGE

Ingredients

• 150 gm sea bass fillet

• 4 new potatoes

• 5 green beans

• 5 sugar snap peas

• 5 cherry tomatoes

• 5 pitted, sliced niçoise olives

• 1 tsp basil leaves, chiffonade

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 lemon wedge, to serve 

Method

Pan-sear the sea bass, after seasoning it, to a crispy skin.

Cut the new potatoes into slices, after boiling them in salted water.

Blanch both beans and peas, and cut them into 1 cm pieces.

Slice the tomatoes in three; mix with the olives, basil, olive oil and lemon juice.

Arrange the new potato, beans and fish on a plate, drizzle the tomato olive mix over the fish and serve with a lemon wedge.

Sunil Somanathan, Head Chef, Café Rouge

• WKND
• Food and Dining