Healthy Sundays

Fish Pie With Fresh and Smoked Salmon
Ingredients
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 tablespoon butter
- 1 cup chicken stock
- 2 teaspoons cornstarch dissolved in 1 Tbs water
- 1 teaspoon dried chives
- 1 teaspoon dried tarragon
- 1/2 cup Greek or plain yogurt
- 1 tablespoon horseradish
- 1 teaspoon lemon juice
- 3 tablespoons milk
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 mediums potatoes
- 4 ounces smoked salmon, either wet or dry smoked
- 8 ounces fresh salmon
- 8 ounces Savoy cabbage, sliced
- 1/2 cup white wine

Preparation

Peel potatoes and cut into chunks

Cook in boiling, salted water until tender, app. 15 minutes

Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed

Put fresh salmon in a medium skillet, add water to almost cover, lemon juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15 minutes. It should be opaque and flake easily with a fork.

Remove salmon and cut into large chunks

Roughly chop the smoked salmon

Saut onion in oil until tender

Add cabbage and saut, stirring 2 - 3 minutes.

Add white wine, chicken stock, herbs, cover and simmer 10 minutes

Dissolve cornstarch in water and add to cabbage, stirring until thickened

Remove from heat and add yogurt and stir well to combine.

Add both salmons to cabbage and stir gently.Spoon into a baking dish

Top with potatoes

Bake, 400F (200C) for 15 minutes or until the top starts to brown.
Source: Foodista

Fish Fillet In Creamy Coconut Curry
Ingredients
- 1 14.5 oz can diced tomatoes
- 1 cup coconut milk
- 1/2 teaspoon coriander powder
- 2 teaspoons cumin
- 2 sprigs of Indian curry leaves
- 5 dried chillies, soaked and deseed
- 1 pound lingcod fillet, cut into bite-size (you can use shrimp too)
- 2 cloves garlic, chopped
- 2 of ginger
- 5 green chilies
- 3/4 cup cooked kabocha squash, cut in chunks
- 2 tablespoons oil
- 1/2 onion
- 1 tablespoon parsley or cilantro, chopped
- 1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
- 1/2 teaspoon tumeric powder

Preparation

Heat oven and bake squash at 400 degees F.

Remove when it is slightly golden brown, or test with skewer for doneness.

Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

Heat oil in a deep pan, stir fry onion till soft

Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.

Add the squash and tomatoes and stir for another 10 minutes.

Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.

Add slightly more coconut milk if you like more sauce.Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

Sprinkle with parsley or cilantro, and serve with cooked basmati rice.
Source:

Fish Crocchette Appetizer
Ingredients
- Bread crumbs
- Canola oil
- 500 grams cod fillet (or any white fish fillet)
- 2 eggs
- 100 grams flour
- 1 clove garlic
- 1/2 Grated rind of a lemon
- 1 cup milk
- 50 grams parmesan cheese
- 1 bunch chopped parsley
- 400 grams potatoes
- Salt
- 150 grams tuna in olive oil

Preparation

Begin to cook the fish and potatoes.Cook cod in a saucepan.Boil the potatoes in their skins in a pot with the water or in the microwave in a container with two inches of water (for the cooking time in the microwave, read the instruction booklet)

Let cool cod, eliminated any remaining bones. In a bowl add the mashed potatoes, the minced cod, the garlic cooked in the milk, tuna, drained, Parmesan, chopped parsley, salt , egg and the half lemon zest grated.

Mix well the mixture , form into balls to the same size if possible.Coat in white flour, dip in beaten egg and into bread crumbs, fry in canola oil (325 degrees F) until golden , dry on paper towels.
Source: Foodista

Fish Hunan Style
Ingredients
- 3 Tbsps dry sherry or apple cider vinegar
- 3 Tbsps brown sugar
- 1 1/2 lbs. fish filets (red snapper, cod, po***ck, etc.)
- 1 cup chicken broth
- 1 Tbsp cornstarch mixed with 1 tbsp. water
- 1 Tbsp crushed red pepper (or to taste!)
- 1-2 eggs
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 2 Tbsps green onion, finely chopped
- 3 Tbsps soy sauce

Preparation

Make marinade out of soy sauce, sherry (or vinegar), ginger, garlic and green onion.

Cut fish into about 2 inch pieces and marinate for 30-40 minutes.

Remove fish from marinade and save marinade for later sauce.Dip fish in beaten egg, then in floured bread crumbs. Fry in about an inch of shortening until nicely browned. Set aside while you make sauce.SAUCE: To the reserved marinade add red pepper, broth and brown sugar. Bring to a boil.

Add the cornstarch mixed with water. Bring to a boil once more.

Serve sauce hot over fish with noodles or rice.
Source:

Fish Congee
Ingredients
- 1 1/2 pounds cod filet
- 1 piece ginger
- 2 tablespoons oyster sauce
- 1.5 cups rice, washed
- 1 tablespoon Chinese rice wine
- pinch of salt
- 1 tablespoon sesame oil
- some fried shallot
- 1 tablespoon soya sauce
- some chopped spring onions, to garnish
- 2 liters of water (spare a bit more to adjust the consistency)
- 1/2 teaspoon white pepper

Preparation

In a big pot (a cocotte if you have one), put in the rice and water. Bring it to a boil.When it comes to a boiling point, give it a good stir. Put in some salt and the sliced ginger. Then, put the lid on. Turn the heat to low.Check and stir from time to time. It takes probably 20-30 minutes for the grains to start breaking. If you use Jasmine rice, it will be quicker. Long grain rice like basmati takes slightly longer.

Let it cook for about 1.5-2 hours. Remember to stir and check the consistency. If it becomes too thick, add some water. I usually tend not not make it too runny. The consistency that I always look for is like something like the consistency of pancake batter.Once it has been cooked under low heat for about 2 hours with desired consistency achieved, stir in the cod/haddock fillet that has been cut into cubes.

Put the lid back on to let the fish cooked for about 15 minutes.

Serve congee in bowls, sprinkles with some spring onions, fried gingers and onions. You can adjust the seasoning by adding soya sauce if you wish (I always like this).

Drizzle some sesame oil and a few dash of white pepper (to give a real kick to this dish!)
Source: Foodista

Banana Spheres
Ingredients
- 2 ripe bananas
- 1 orange, juiced
- 1 cup animal crackers, ground
- 2 squares of Hershey's Semi-Sweet Natural Baking Chocolate, grated
- 1 tablespoon margarine
- 1/2 cup walnuts or pecans, chopped (optional)
- 6 tablespoons Splenda No Calorie Sweetener, Granular
- 12 decorative baking cups

Preparation

Juice the orange.

Grate the chocolate.

Cut up the bananas in chunks and mash them well with a fork.

Place the mashed bananas in a mixing bowl; add the ground crackers, the walnuts, the margarine, and the orange juice; mix it well. Get your kids hands in there, if you can.

At this point, you can pinch off lime-sized dough with your thumb and index finger to make a dough ball with your hands.

Dirty up the dough ball with the grated chocolate and place it inside of a decorative baking cup.

Put the banana spheres inside the fridge for 1 to 2 hours before serving.

If allergic to nuts, please omit the walnuts or pecans.
Source: Foodista

Banana Bread
Ingredients
- 3 ripe bananas, smashed
- cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- teaspoon salt
- 1 1/2 cups of all-purpose flour

Preparation

Preheat the oven to 350 degree. In big bow smashed banana and add melted butter, then add sugar, egg, and vanilla. Keep mixer then add flour, salt and baking soda mixed well then pour buttered into 8 X 3.75 inch loaf pan.

Bake for 1 hour. keep cool on the rack. Slice and serve.
Source: Foodista

Berry Banana Breakfast Smoothie
Ingredients
- ¼ cup mashed banana
- 2 tbsp graham cracker crumbs
- 1 cup soy milk
- ½ cup strawberries
- 1 container vanilla yogurt

Preparation

Take some yogurt in your favorite flavor and add 1 container to your blender.

Add in the berries, banana, and soy milk and blend. Top your glass with a few graham cracker crumbs and serve.
Source: Pink When