SALMA A LA JIL

A good friend of mine showed me this dish and it is absolutely to die for!! It is asian inspired and it just melts in your mouth. So if you love some good quality salmon this is the dish for you!! 

For 2 people you need:

300 g. of Salma laks or good quality sushi salmon filet you can eat raw

2 spring onions

8 small asparagus

2 tbs of sesame seeds

1 large red capsicum

1 dl soya sauce

10-15 snow peas

1 tbs of minced ginger

2 cloves of minced garlic

sea salt and pepper

1,5 dl sunflower oil

2 tbs of sesame oil

150 g of creme fraiche

How to:

First prepare the marinade for the salmon. The salmon should be room tempered and put in a oven/serving dish with some baking paper underneath. Add the oils to a cup with garlic, ginger, salt and pepper. Stir and pour it over the fish filet. Leave to rest for 10-15 minutes. This makes all the flavours get into the fish. Turn the oven on 200 degrees. 

Now its time to "dress" the fish. First sprinkle the sesame seads over it. Then, take a spoon and cover the whole fish in creme fraiche. Pour the soya sauce over the fish next. Add the spring onion, snow peas, asparagus and capsicum. The asparagus can be put around the fish. Put it in the middle of the oven and leave to cook for 15-20 minutes. The fish should NOT be cooked through! That is the secret of this receipt. The fish will melt in your mouth, while the vegetables are still al dente and crunchy. 

Serve alone or with rice/bygg ris. 

ENJOY!! 

SCAMPI FOR DINNER!

Its been waaay to long since I blogged last, but I'm back. Today I made one of my favourite scampi/king prawn dishes which I first had at my aunt and uncles house a few years ago. It is soo good that I have never gotten sick of it, yet I have added a few new ingredients to it. Its a fresh dish suitable for summer or winter!

You need for 2 people:

300 g of scampi - not boiled, they need to be either fresh or frozen fresh

1 large red chili finely chopped

10 shallots finely chopped 

3 cloves of garlic minced

2 handfuls (or more) of freshly chopped leafy parsley - I love to have loads in the dish

1 box of creme fraiche

2 dl of milk

salt and pepper to season

1 large lemon

1/3 squash thinly sliced

olive oil for frying

2 dl water

  

 How to:

Start by pealing your scampi, do not throw away the shell. Chop and prepare all your ingredients so you are ready to start cooking.

Add some olive oil in a pan, then the shells to the scampi, the juice of the lemon and the water. Leave to boil in 5 minutes so you get the flavour from the shells. Set the scampi stock aside.

Quickly fry the scampi on each side with some oil. Season woth some salt and pepper. This should only take 1-2 minutes, you don't want to cook them through since they are going in the sauce later. The secret with scampi is to NEVER cook the for too long, or else they will taste and feel like rubber... Which you do not want! Leave the scampi aside and add the garlic, chili and onion to the pan. Fry until golden, and add the parsley, squash, creme and milk. Leave to simmer for 5 minutes. Season with salt and pepper.

Then add the scampi and leave for 2 minutes max. Make sure you taste the sauce so its well seasoned! 

I prefer to serve it with "barley rice". Barley rice (which is a grain) or "bygg ris" is very healthy due to being low in carbs and high in fiber, and it really complements the flavours in the dish. Yet, jasmin rice is very nice too!       

ENJOY!