From the northwestern Spanish region of Galicia, pulpo gallego is a dish of boiled octopus dressed with smoky paprika and olive oil. Traditionally, the octopus is dipped into boiling water three times before being immersed and boiled. I’m not sure whether this achieves anything but I gave it a go. You will need to boil some water first, enough…… Continue reading octopus
Category: fish & seafood
salmon wellington
Milan made this impressive salmon wellington (or should I say Saumon en croute), as the main course of a delicious lunch in Villeneuve-lès-Avignon. He didn’t pass on the recipe so I hope he approves of this one. Cook 70g (2½ oz) of well-rinsed quinoa for about 15 minutes until tender. Drain, cool under running water, drain again, then set aside.…… Continue reading salmon wellington
gnocchi masterclass
My lovely foodie friend Fifi took me along to Taste of Melbourne where we attended a Electrolux Chefs’ Secrets masterclass by Scott Pickett. The attendees divided into teams and helped to prepare lunch. The gnocchi were made with 1kg (2¼ lbs) of cooked and passed potatoes, 150g (5¼ oz) of plain flour, 1 egg + 1 yolk, 80g or more (3…… Continue reading gnocchi masterclass
orange spiced salmon
Inspired by Moroccan food, these flavours are strong and sweet but don’t overpower the salmon. Toast some flaked almonds for the garnish and set aside. In a mortar and pestle combine 1 clove of garlic, an equal amount of ginger, a pinch of 5 spice powder and some salt and freshly ground black pepper to taste. Grind…… Continue reading orange spiced salmon
fish, potato and celeriac casserole
Here’s a classic mix of flavours in a casserole. First boil enough potatoes for a bottom and top layer of this casserole. Heat some olive oil in a fry-pan and gently fry 1 large diced onion. Peel and slice a small celeriac and add this to the onion, cooking over low heat until it becomes soft.…… Continue reading fish, potato and celeriac casserole
salade niçoise
I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
fish tacos
The Mexican state of Baja California lies just south of California USA, hence this fusion of cuisines. These Baja-style fish tacos are a wonderful combination of tastes and textures. These ones were made with Coral Perch (a.k.a. ocean perch, coral cod, rock perch or sea perch), a delicate white-fleshed fish. You will need tortillas for this recipe…… Continue reading fish tacos
prawn omelette with fresh herbs
This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite. For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and…… Continue reading prawn omelette with fresh herbs
ceviche
This ceviche, in Mexican/American fusion style, was made with King Dory, a delicate flavoured fish with reasonably firm white flesh. Sole or Flounder could be substituted. Thinly slice 225gm (½ lb) of the fresh fish of your choice and place in a glass, ceramic or stainless bowl. Pour ¼ of a cup of fresh lime juice over the…… Continue reading ceviche
moules marinières
This simple French recipe of fresh mussels cooked in white wine is hard to beat. Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt some butter and gently fry 2-4 diced brown shallots, 4 finely diced cloves of garlic, ½ a teaspoon of crushed…… Continue reading moules marinières
michelle picker cooks 