Category: Fish

Sauteed Butterfish Asparagus and Shimeji Mushrooms with Beurre Blanc

Ingredients (2 servings):

  • 2 pieces of butterfish fillet
  • 3 shallots
  • 200 g shimeji mushrooms
  • 1 legatura asparagus
  • 100 g butter
  • 50 ml dry white wine
  • 25 ml white wine vinegar
  • salt and white pepper

Preparation method:

  1. Slice thinly the shallots.
  2. Clean the asparagus and discard their lower thirds.
  3. Clean the shimeji mushrooms.
  4. Season the butterfish with salt and freshly ground black pepper.
  5. Melt a knob of butter in a large frying pan
  6. Add the butterfish fillets and the asparagus stalks and braise over medium-low heat for 3 minutes.
  7. Turn the fish pieces on their other sides and add the shimeji mushrooms.
  8. Season the vegetables with salt and pepper, add a bit of butter on top of each fish, cover the pan and saute for another 3 minutes.
  9. Remove the pan from fire and keep covered with the lid.
  10. Prepare the beurre blanc:
  11. Add to a smaller put the sliced shallots, wine and vinegar.
  12. Cook over medium heat to reduce the liquids until only 2-3 tablespoons of liquid still remain.
  13. Bring the heat to low and start adding 1-2 knobs of butter at a time in the pot, stirring them with a metal whisk to melt and emulsify.
  14. When those butter pieces almost melted add some more.
  15. Continue adding the butter pieces until all of them are melted in the sauce and it has thickened so it coats the back of a spoon.
  16. Pass the beurre blanc sauce through a mesh sieve to separate the chives and get a smooth sauce. Season with some pepper and extra salt if needed.
  17. Serve a slice of butterfish in the middle of each plate, surrounded with the vegetables and topped with lots and lots of spoonfuls of beurre blanc.

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Tuna Steak Marinated in Clementine Juice Recipe

Ingredients (1 serving):

  • 1 slice of tuna steak

  • 2 garlic cloves

  • 1/2 kg clementines

  • salt and pepper to taste

Preparation method:

  1. Chop the garlic cloves.

  2. Squeeze the juice of half of the clementines, 3-4 of them.
  3. Mix together in a bowl the clementines juice, chopped garlic, salt and freshly ground black pepper.

  4. Place the tuna slice in the marinade bowl and let it marinate for about an hour, turning once.

  5. Halve the remaining clementines.

  6. Heat up a heavy bottomed frying pan. Fry the tuna steak about 2 minutes on each side together with the halved clementines cut side down.