#fish and seafood

askwhatsforlunch:

As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!

Ingredients (serves 2):

• 3 tablespoons Ginger, Lime and Chili Sauce
• 2 tablespoons Ginger and Lime Rum
• ½ small onion
• ½ large, ripe mango
• 1 ripe avocado
• 60 grams/2 ounces canned tuna, kept in water
• 2 cups cooked white rice, cooled
• 2 sprigs Garden Chervil

In a large bowl, combine Ginger, Lime and Chili Sauce andGinger and Lime Rum, stirring until well-blended.

Finely chop onionand add to the bowl.

Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.

Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.

Finally, add the rice, and gently toss to mix in the rum,sauce,fruitandtuna.

Chill in the refrigerator, at least a couple of hours.

Roughly chop Garden Chervil.

ServeRum Tuna and Mango Rice Salad, sprinkled with choppedGarden Chervil.

This light and tasty Grapefruit, Prawn and Feta Salad makes an excellent and refreshing lunch on a sunny day. Perfect after a spot of gardening or flower-picking. Have a good one!

Ingredients (serves 1):

• ½ tablespoon linseed oil
• ½ tablespoon pure raw honey
• ½ teaspoon freshly cracked black pepper
• a pinch of salt
• ½ lemon
• a dozen cooked (boiled or steamed) prawns, cooled
• a small Green Onion
• ½ cup broad beans
• 2 cups red leaf lettuce, rinsed
• ½ pink grapefruit
• 15 grams/½ ounce Feta Cheese

In a medium bowl, combine linseed oil andhoney. Add black pepper and just a pinch of salt. Give a good stir, to combine. Thoroughly squeeze in the juice of the lemon halve. Whisk until well-blended.

Peel the prawnsand add them to the bowl.

Finely chop Green Onion, and add to the bowl as well, saving a bit of the chopped green part, for garnish. Toss well to coat prawnsindressing. Place in the refrigerator, and chill, for at least half an hour.

Meanwhile,

Retrieve the prawnsfrom the refrigerator. Peel broad beans, and add to the bowl. Toss to combine and coat in dressing.

Roughly chop lettuceand add to the bowl. Scoop grapefruit flesh with a spoon, and add to the bowl as well. Toss gently, to mix.

Spoonsaladinto serving plate. Crumble Fetaon top, and sprinkle with reserved chopped green part of the Green Onion.

EnjoyGrapefruit, Prawn and Feta Salad with a glass of chilled dry white wine, like a South African Chardonnay or a New Zealand Sauvignon Blanc.

ThisPoached Egg on Smoked Herring in Cream Sauce may be a mouthful, but it is a very simple, yet rather elegant, and absolutely comforting recipe! Excellent for dinner. Happy Wednesday!

Ingredients (serves 1):

• 1 tablespoon apple cider vinegar
  
• ½ teaspoon coarse sea salt
  
• 1 large egg
• 1 tablespoon unsalted butter
• ½ small onion
• ½ cup double cream
• ½ cup dry white wine (like Sauvignon Blanc)
• 100 grams/3.5 ounces smoked herring fillets
• ½ lemon
• ¼ teaspoon fleur de sel or sea salt flakes
• ½ teaspoon freshly cracked black pepper

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegarandcoarse sea salt. Break the egginto a cup or a glass. Using a wisk, stir the waterto create a small whirlwind and drop the eggin the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water andice cubes.

Meltbutterin a large, deep skillet over a medium flame.

Peel and finely slice onion. Once the butteris just foaming, stir in the onionand cook, a couple of minutes until softened. Stir in double creamandSauvignon Blanc. Bring to a simmmer, and add smoked herring fillets, skin-side up in the middle of the skillet. Squeeze the juice of the lemon all over the fish, and season with coarse sea salt and black pepper.

Simmer, over a medium flame, for a dozen minutes, stirring occasionnally until saucethickens slightly.

Once the herringsandsauceare ready, plunge poached egg back into the simmering poaching liquid to warm, 1 or 2 minutes. Lift out of the saucepan with the slotted spoon, and transfer to a warm plate or saucer.

ServeSmoked Herring in Cream Sauce into a plate. Top with Poached Egg, and serve immediately with toastedSourdough and a glass of chilled Sauvignon Blanc.