Tuna, anchovies and capers pasta

Today ( one of my favourites) the pasta sauce. Firstly: I really love anchovies, secondly: it’s ready in 3 minutes! It’s a savour in all crisis situations when you are starving or unexpected guests come with a friendly visit… decorate with some parsley and I’m happy!

Ingredients
package of pasta (i.e. tagliatelle, spaghetti, etc.)
2 cans tuna in oil
about 6 anchovies
2 tbsp capers
3 tbsp oil
1 garlic clove
pepper (dry chilli)
parsley to serve


Method
Bring a big pot of salted water to boil add pasta. Cook until it’s al dente.
Heat the oil in a pan. Add the garlic and anchovies. Stir until anchovies fall apart, add tuna and capers. Season with pepper and dry chilli.
Toss the pasta with the sauce, drizzle with oil. Serve with parsley.

Roasted fish with béchamel and potato and celery puree

To make this dish you need three pots, baking dish and a little bit of patience! No one said it will be easy. Although it’s not a quick dish its worth the time! Since I first made fish that way, it became my favourite way of preparing it. And the extra advantage: you don’t smell fish in the whole house! As the kitchen isn’t a lab you can change the proportions, add more fish, less celery, additional ingredient..and it’ll always be good!

The recipe is from ‘British cuisine’ from the series: Culinary journeys

Ingredients
2 ½ cups milk
½ onion
1 bay leaf
few grains black pepper and pimento
4 fish filets (i.e. walleye, cod)
35 oz (1000g) potatoes
20 oz (600 g) celery root
1 egg yolk
½ cup ground Parmesan
6,5 fl oz (180 ml) cream
2 oz (60 g) butter
2 tbsp wheat flour
2 tbsp chopped parsley
salt


Method
Bring to boil milk (leave just ½ cup of milk on a side) with onion (whole), pepper and pimento. Put the fish filets in a pot with milk, cook for about 1 min. Place the cooked fish filets in a baking dish (leave the milk in a pot). In another pot cook potatoes and celery root (in salted water). When the vegetables are soft mash them and puree using the milk left from cooking the fish. Add 1 tbsp butter, Parmesan and egg yolk, whisk.

Béchamel: in another pot heat up the remaining butter, whisk in the flour. Pour in the remaining milk and cream, season with salt. Cook until sauce becomes thick. Add chopped parsley.

Pour in the béchamel sauce over the fish. Spoon the potato-celery mixture into the baking dish on top of the béchamel. Bake in preheated oven to 400F/ 200 oC until golden brown.

Salmon soufflé

For a while I was looking for a salmon soufflé recipe. In single one there was something missing, I did an experiment and there it is: fluffy, with dill aroma, very delicate. Delicious, to be eaten straight from the oven – it doesn’t like to wait!

Ingredients
about 10 oz (300 g) cooked salmon
3 tbsp butter
3 tbsp flour
1 cup milk
4 eggs (separate whites and yolks)
1 teaspoon mustard
1 teaspoon tomato puree
1 tbsp chopped fresh dill
1 tbsp chopped chives
salt, pepper, nutmeg
3 grains pimento
½ medium onion
1 tbsp wheat flour


Method
Cook the salmon in milk with pimento and onion. After about 5 min. take the fish out, keep the milk. Take the skin of the salmon, remove bones, chop. In a saucepan heat up the butter, stir in flour, add warm milk (left after cooking the salmon).

Mix egg yolks with mustard, tomato puree add béchamel sauce and fish. Season to taste with salt, pepper and nutmeg, add chopped dill. Gently combine the salmon mixture with beaten egg whites. Spoon into greased and floured small baking dishes. Bake at 340 F/ 170 oC for about 35 min.