Makes 8 fish cakes, or 4 servings.

INGREDIENTS

1 1/4 lbs of potatoes, peeled and cut into chunks

1 lb salmon fillets, skin on, scaled and bones removed (or in a pinch try using 2 cans of Clover Leaf’s canned boneless/skinless salmon)

olive oil

small bunch of fresh parsley

1 tbsp all purpose flour; plus extra for dusting

1 large egg

2 lemons

DIRECTIONS

Get a big pot of water with a pinch of salt boiling on the stove. Add your potatoes and bring the water back to the boil.

Take your salmon and drizzle it with some olive oil, then sprinkle it with salt and pepper. Place it in a metal colander and place it over the pan of potatoes. Cover the top with tin foil to keep the heat in.

Reduce the heat a big and cook for about 10 minutes until the fish is steamed through and the potatoes are tender. Remove the fish to a plate; set aside. Drain the potatoes, then put them back into the pot and let them steam dry. Mash them well. To cool them quickly, I transferred the mashed potatoes to a plate and set them in the fridge while I continued with the recipe.

Remove the skin from the fish and flake it up. Let it cool, and when the fish and potatoes are completely cool add the fish into the potatoes with the tablespoon of flour, egg, parsley, salt, pepper, and zest the lemon over top. Mix it all together well.

Dust your work surface with flour, and shape your mixture into 8 portions. Shape each into patties, dusting with flour as you go and setting on a flour dusted pan. Once they are all formed let them chill in the fridge for about an hour.

Fry up your fish cakes in some olive oil over medium heat, about 3-4 minutes per side. They will become crispy and golden, and smell like fish and chips. Serve them with some salad or veggies. They are delicious with slices of lemon to squeeze over top.

• 1 1/2 pounds asparagus, rinsed
• 1 1/2 cups fat-skimmed chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger
• 2 cloves garlic, peeled and minced
• 1 pound shelled, deveined shrimp (31 to 40 per lb.), rinsed
• Salt

INGREDIENTS

1 pound cooked fresh lobster meat, cut into nice chunks

1 large yellow onion,  chopped

½ small fennel bulb, chopped

1/4 pound unsalted butter

1/2 cup all-purpose flour

2 1/2 cups clam juice

1 tablespoon Pernod (optional: this licorice-like liqueur flavor is also created by using the fresh tarragon)

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons heavy cream

1 1/2 cups frozen peas

1 cup frozen small whole onions

¼ cup fresh tarragon, chopped

1/2 cup minced flat-leaf parsley

2 store bought puff pastry sheets

DIRECTIONS

Preheat oven to 375 degrees. In a large pan, melt the butter and then add chopped onions, fennel on medium heat until slightly translucent.  Add the flour and keep cooking another few minutes. Remember to stir the flour mixture every minute to make it smooth.

Slowly add the clam juice (it is better to add at room temperature than straight out of the fridge and cold), Pernod if using, salt and pepper and simmer, stirring every so often while sauce thickens. You are looking for a “pot pie filling” thickness here. If it gets too thick, add a little more clam juice or even warm water or cream to loosen. Then add the cream. Stir into the sauce and turn off heat.

Add the cut lobsters, frozen peas, frozen onions, fresh parsley and tarragon into the sauce, taste for seasoning and set aside.

Butter two entrée size ramekins or individual baking dishes of your choice.

Open your puff pastry sheets. (It is easier to work with cold sheets, not frozen, so allow some time on the counter to thaw slightly.)

Measure the opening of your entrée ramekins and cut a piece/circle of the puff pastry, slightly larger than the opening of your dish so that when placed on top of the filling in the dish, it will hang over the sides and create an amazing butter crust for the lobster filling.

Add the lobster mixture to the buttered ramekins/baking dishes and top them with the puff pastry circles. You may crimp them, as if you were making a pie, around the edges or just leave them hanging but secure them slightly by pressing them into the outside of the baking dish to keep all the lobster goodness inside while baking.

]]> http://www.iloveallrecipes.com/lobster-pot-pie-recipe/feed/ 0 http://www.iloveallrecipes.com/gumbo-shrimp-soup-recipe/ http://www.iloveallrecipes.com/gumbo-shrimp-soup-recipe/#comments Thu, 09 Feb 2012 08:34:55 +0000 adminrecipes http://www.iloveallrecipes.com/?p=8970 more »]]> Why you should make this recipe a try? Because this quick and easy appetizer has many benefits:

Soups re-hydrate your body

Omega-3 fatty acids in seafood are heart healthy

Other shellfish and seafood can be substituted for the shrimp

Gumbo Shrim Soup or Shrim Bisque 

INGREDIENTS

1 pound fresh jumbo shrimp (prawn)
4 tablespoons butter
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons flour
1 teaspoon salt
Pinch of paprika
Pinch of pepper
Pinch of parsley

DIRECTIONS

Shrimp need peeling, deveining and chopping.

Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.

Add shrimp and cook until pink, about 3 minutes.

Sprinkle with parsley and serve with bread.

INGREDIENTS

1 ½ to 2 pounds large shrimp, peeled and deveined

1/3 cup butter

4 to 6 medium cloves garlic, crushed and minced

6 oz asparagus

1/3 cup chopped fresh parsley

2 ½ tablespoons lemon juice

Salt, to taste

DIRECTIONS

In a large saucepan, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp lightly pink, about 4 to 5 minutes.

Add asparagus and keep stirring evenly, make sure your asparagus still crispy and crunchy, not overcooked.

Add the parsley, lemon juice, and salt to taste; stir well. Remove the pan from the heat and serve.

INGREDIENTS

• 300 grams shelled shrimps
• 200 grams squid paste
• 50 grams chopped water chestnuts

• 3 slices cheese, shredded
• 6 sheets spring roll skin, shredded
• 50 grams salt
• 10 grams chicken stock granules
• 18 grams sugar
• 10 grams corn flour
• A bit of sesame oil
• A pinch of pepper powder
• 1 egg white

DIRECTIONS

1. Wash shelled prawns to clean it and drip away excessive water, dice it, mix together with the rest of ingredients A and seasoning in a big bowl, stir until it becomes sticky form prawn paste.
2. Divide prawn paste into a few portions, fill in approximate amount of shredded cheese into prawn paste, then coat it well with shredded spring roll skin and roll to form round shape; repeat this step until finished using all prawn paste.
3. Heat oil in pot, put in prawn balls and deep fry until it is cooked thoroughly, dish out and strain away excessive oil, ready to serve.

]]> http://www.iloveallrecipes.com/cheese-prawn-balls/feed/ 0 http://www.iloveallrecipes.com/sesame-aroma-salmon/ http://www.iloveallrecipes.com/sesame-aroma-salmon/#comments Mon, 05 Dec 2011 08:16:24 +0000 adminrecipes http://www.iloveallrecipes.com/?p=7973 more »]]> For this recipe, fish is flavored with sesame oil bringing an awesome treat. Moreover, it is quick and healthy recipe for any time you are craving fish. Veggies are recommended on the side.

INGREDIENTS

- 1 fillet salmon
- cooking spray
- sesame oil
- salt & pepper
- dried oregano
- garlic powder How to make Sesame Aroma Salmon.

DIRECTIONS

1. Preheat oven at 375 deg F.
2. Spray a cooking pan with nonstick cooking spray and put fish on pan.
3. Spray a little bit of cooking spray on salmon. Season with a light drizzle of sesame oil, salt, pepper, garlic powder, and oregano.
4. Bake for 13-15 minutes or until it’s flaky when pierced with a fork.

Total time: 50 min

For: 6 servings

INGREDIENTS

• 2 cups dried shiitake mushrooms
• 1 cup oyster sauce
• 1 tablespoon sherry
• 2 pounds salmon fillets

DIRECTIONS

1. Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

INGREDIENTS

• 250 gms fish washed, sliced

• 1 cup coriander leaves chopped

• 2 tomatoes finely chopped

• 8 cloves garlic

• 2 green chillies chopped

• 1 tsp methi seeds

• 1 tsp coriander powder

• A pinch turmeric powder

• Salt To Taste

• oil as required.

DIRECTIONS

1. Marinate the fish in salt and turmeric powder for 15 minutes.
2. Shallow fry the fish pieces, drain and keep aside.
3. Grind the coriander leaves, garlic and green chillies.
4. Heat oil, add masala paste and fry till the oil separates out.
5. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
6. Add about 1 cup water. Bring the gravy to a boil.
7. Add the fish slices and cook for 10 minutes.
8. Serve fish curry hot with rice!