Fried Calamari

Ingredients

• 500 gr calamari, cut into thick rings
• 1 Tbs sugar
• 1/2 tsp baking soda
• 3 Tbs lemon juice
• 4-5 Tbs flour
• 1 C flour
• about 3/4 C soda water

Directions

1. Mix sugar with baking soda and lemon juice. Soak calamari in this mixture.
2. Let rest for 2-5 hours or longer in the refrigerator.
3. Rinse and drain soaked calamari.
4. In a bowl mix flour, 1/2 tsp salt and a pinch of pepper.
5. Dip calamari in flour mixture.
6. In another bowl mix 1 C flour and soda water. You have to obtain a thick mixture.
7. Dip the floured calamari into the flour- soda mixture.
8. Fry the calamari in hot oil- until brown and crispy.
9. Drain calamari on paper towel.
10. Serve hot.

Salmon or Tuna Mousse

Ingredients

• 2 cans tuna , or red or pink salmon, drained
• 3 Tbs mayonaise
• 1/4 C ketchup
• 2 Tbs lemon juice
• 1 tsp mustard
• 1 tsp worcestershire sauce
• 1 small package gelatin, mixed with a little cold water till thick. Then add water to make 1/2 C.
• A pinch of salt and pepper
• 2-3 drops tabasco
• 70 mg cream fraiche

Directions

1. Put the tuna or salmon in  food processor or with a hand blender blend it.
2. Add everything apart cream , continue blending.
3. At the end fold in cream.
4. Pour into plastic wrapped container.
5. Refrigerate  for at least 5 hours. 

Baked Fish with Tomatoes and Onions

Ingredients

• 1 kg boneless fish ( I used Nile perch)
• 4 onions, sliced
• 2 cloves garlic, chopped
• 5 - 6 large tomatoes, chopped
• 1/2 C parsley, chopped
• 1 tsp salt
• a pinch of pepper and paprika
• 1 lemon, juice
• 1 C milk for marinate fish

Directions

1. Rinse and drain fish. Cut into medium portions.
2. Place the fish on a shallow bowl and marinate with milk for an hour. 
3. Drain the fish.
4. Heat oil in a large pan. Brown onions on medium heat. Add garlic.
5. Add tomatoes, salt and pepper. Cook for about 10 - 15 minutes.
6. Pour half of the sauce on a baking dish.
7. Place fish over sauce. Sprinkle a little salt and pepper.
8. Pour the other half of the sauce over fish.
9. Pour lemon juice and sprinkle parsley on top.
10. Bake on 200 C oven for about 45 minutes.

Tuna Salad

Ingredients

• 1 can tuna
• 1 egg, hard boiled, chopped or grated
• 1/2 apple, grated
• 1/2 onion, grated or chopped
• 1-2 tsp dill, chopped
• 1 Tbs parsley, chopped
• 1 tsp Dijon mustard
• 2 drops Tabasco
• 2 Tbs mayonnaise
• 1-2 Tbs fresh lemon juice

Directions

1. In a small bowl combine egg with the rest of the ingredients except tuna and apple. Mix well.
2. Add apple. Then add tuna, breaking it up with a fork. If the mixture is dry, add some more mayonnaise and lemon juice.

Salmon With Dill And Mayonnaise

Ingredients

• about 1 kg salmon, boneless and skinless
• 3 Tbs mayonnaise
• 2 Tbs olive oil
• 3 lemons,  juice
• 1/2 C fresh dill, chopped
• 3 cloves garlic, crushed
• a pinch of salt and pepper

Directions

1. Cook salmon in steam cooker or in a large pot boil water, salt and pepper cook the salmon in boiling water. Simmer for about 10 minutes.
2. Transfer salmon to a platter.
3. In a bowl whisk mayonnaise, oil and lemon juice. Add dill, garlic, salt and pepper.
4. Pour the sauce over salmon.
5. Serve in room temperature or cold.

White Fish Gratin

Ingredients for fish  mixture:

• 1- 1 1/2 kg fish , fillet (Nile perch, boneless)
• 1/2 kg button mushrooms, cut in quarters
• 1 onion, chopped
• 1 carrot, cut into small cubes
• 2 Tbs oil
• 1/2 C milk, for marinade

Ingredients for bechamel sauce (white sauce):

• 750 mg milk  
• 100 mg 15% cream (optional)
• 40 gr flour
• 40 gr butter
• 1 tsp mustard
• 1 tsp salt
• 1/4 tsp  nutmeg
• a pinch of pepper
• 150 gr gruyere (Swiss cheese for the top)

Directions for fish mixture:

1. Place  fish in a shallow bowl and marinate with milk for at least an hour.
2. Drain fish well .
3. Boil enough water to cover fish in a large pan. Add salt and pepper.
4. Add fish. Cook for a few minutes until fish  has changed color and is white. Don't over cook.
5. Drain and cut fish into small pieces. Transfer fish to a large bowl.
6. In a large frying pan put  oil and cook  onions, then add carrots. Simmer for a minute. Add mushrooms. Cook until all liquid is evaporated.
7. Combine delicately fish and mushroom mixture.

Directions for  Bechamel Sauce

1. Melt butter in a medium saucepan over medium heat.
2. Add flour
3. Cook stirring for 1 minute or until bubbly.
4. Remove from heat
5. Slowly add milk, whisking constantly until mixture is smooth.
6. Add salt, pepper and nutmeg.
7. Return to heat. Cook stirring with a wooden spoon until sauce is thick.  
8. Stir in cream (optional)  and continue cooking for a few minutes.
9. Remove from heat. Stir in mustard.

Directions

1. Stir in bechamel  sauce delicately to fish mixture.
2. Prepare 6-8 shallow baking dishes side by side.
3. Pour  fish- mushroom -bechamel mixture equally in  small baking dishes.
4. Spread grated gruyere on top.
5. Bake on 200 C preheated oven until  golden brown.
6. Serve hot.

Salmon Salad

Ingredients

• 500 gr salmon, fillet, cooked and cut into small pieces
• 1 red pepper, diced (cut into small cubes)
• 1 cucumber, diced
• 1 small onion, chopped
• 4 Tbs mayonnaise, mixed with 1 Tbs fresh lemon juice, 1/2 tsp mustard and 2-3 drops of tabasco
• A pinch of salt and pepper
• 2 avocados, diced and seasoned with 1 Tbs fresh lemon juice
• 2 tomatoes, sliced
• 2 tomatoes, cut into small cubes
• 1 small lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner

Directions

1. In a shallow bowl combine gently cooked salmon pieces, red pepper, cucumber, onion, mayonnaise, salt and pepper.
2. On individual dishes arrange lettuce, salmon mix, tomatoes and avocado.

Lettuce Salad with Salmon

Ingredients for the salmon

• 500 gr salmon, fillet, skinless
• 2 eggs, beaten
• 1/2 C- 1 C flour
• 1/2 C- 1 C breadcrumbs 
• 1 tsp mustard
• 1/2 tsp salt
• oil, for frying

Directions for the salmon

1. Cut the salmon into 4 - 5 cm  square chunks.
2. Prepare 2 plates and a bowl side by side.
3. On the bowl beat eggs with mustard and 1/ 4 tsp salt.
4. On one plate mix flour with 1/4 tsp salt and a pinch of pepper.
5. On the other plate put the breadcrumbs.
6. Toss salmon chunks with flour. Shake off any excess.
7. Dip them afterwards in egg.
8. Then coat them with breadcrumbs. Shake off extra breadcrumbs.
9. Fry salmon chunks in hot oil until cooked and golden brown. About 2 minutes per side.
10. Drain on absorbent paper.
11. Serve with lettuce salad.

Ingredients for the lettuce salad

• 1 large romaine lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner
• 1 red onion, sliced
• cherry tomatoes or 1 tomato, sliced
• 2 cucumbers, sliced
• 3 Tbs fresh lemon juice
• 2 Tbs white wine vinegar
• 3 Tbs oil
• 1- 2 tsps honey
• 1 tsp mustard
• 1 tsp capers in vinegar, drained

Directions

1. Arrange lettuce, tomatoes, cucumbers and onions in a large salad bowl.
2. Sprinkle with capers.
3. Put lemon juice, vinegar, oil, honey and mustard into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad.
5. Arrange the fried salmon chunks on top.

Note: It can  also be accompanied by mayonnaise.

Fried Fish with Agristada sauce

Ingredients for fish:

·        1 kg fish filet (Nile perch, boneless)

·        1 C milk for marinade

·        1/2 C flour

·        2 eggs

·        1 tsp mustard

·        pinch of salt, pepper, paprika

·        oil for frying

Ingredients for sauce:

·        2 eggs

·        2 Tbs flour

·        2 Tbs oil

·        1/4 C fresh squeezed lemon juice

·        1 tsp salt

·        1.5 C water

  

Directions for fish:

1. Cut it into small portions (~4x5 cm each)
2. Place the fish on a shallow bowl and marinate with milk for at least 1 hour
3. Drain well the fish 
4. Add salt, pepper and paprika to the flour
5. Dip fish filets into the flour
6. Beat the eggs with mustard
7. Dip in beaten eggs to coat completely
8. Fry the fish in hot oil until golden brown and cook through about 3 minutes per side
9. Put the fried fish on a platter covered with paper towel to drain  

Directions for sauce:

1. Heat the oil in a small saucepan. Stir in the flour. Cook on low heat .
2. After ~1 minute, add the water stirring constantly with a wire whisk or wooden spoon.
3. Add the  beaten eggs , lemon juice, salt and stir well until thickened.  
4. Pour the sauce into a shallow bowl.
5. You can pour over the sauce 1 tbs of the oil that you fried the fish with. You have to pass the oil through a sieve.