PUDDING OF SALMON AND PRAWNS (fish)

Today I propose you a pudding of salmon and prawns.
It is a very easy and cheap recipe that can be made the day before...

Ingredients for 6 people:

- 600 grams. salmon, clean skin and bones
- 1 bag of frozen prawns big,  brand Pescanova
- 1 can of evaporated perfect milk, partly skimmed, small (250 g.), brand Ideal
- 6 tablespoons milk
- 3 tablespoons ketchup
- 3 slices of bread without crust
- 4 eggs
- Grated nutmeg, salt and pepper (low)

First, cook the salmon in boiling water for 5 minutes, remove and when the water boils, add the prawns ... when the water returns to boil, take out and remove again.
In a bowl, you crumble the salmon and add the shrimps, cut them into pieces, slices of mold bread without crust,  4 eggs, milk, pot evaporated perfect milk, ketchup, salt, pepper and walnut grated nutmeg.
Mix it all with the blender.
Hot the oven to 180 degrees introducing the paste into a mold bath for 1 hour and a half.
In the middle of cooking you will cover the mold with baking paper to prevent burning overhead.
With a stick check if it is cooked. If you comes out clean, you can remove it from the oven, otherwise you leave it a little more.
Let cool and put it in the refrigerator about 3 hours. Once cold unmold and can accompany with mayonnaise or tartar sauce.

Tartar sauce: 300 gr. brand light mayonnaise Kraft.
60 grams of pickled cucumber, 30 grams capers, 1/4 chopped onion, 1 tablespoon lemon juice, few sprigs of parsley.
Drain and capers and gherkins are chopped, then mixed with mayonnaise and onion and chopped parsley with scoop of lemon juice is added. You can also put him half a tablespoon of mustard.
You can also add him 1 egg also chopped. 
Mix them all good. You can beat everything with the hand blender.
Afterwards, you put in a gravy boat and you leave it in the fridge to cool.

JOHN DORY FILLET OR ST. PIERRE OR PETER'S FISH

This week I propose you a very rich and very easy to make recipe.
It is a semi-fat fish and "crushed"

I went to the market and I saw a fish called John Dory. I said it was very tasty... looked good so I decided to try to cook it.

Ingredients for 2 people:
- 1 Peter's fish of 1 Kg approximately (you shall keep a cut on the back).
- 3 medium potatoes
- 1 onion
- 1 tomato
- 1 lemon
- 3 cloves of garlic
- 1 sprig of parsley
- salt
- olive oil
- 1 teaspoon sweet red pepper powder
- 6 toasted almonds

In a baking you put the following: 
cut potatoes and onion slices into strips and the tomato. 
You shall lay the fish on top, once salty.
You will add anything lemon juice, a glass of white wine and olive oil.
We'll put it in the oven (which will have about 5-10 minutes before preheated to 200 degrees) and leave it at about 180 degrees for 15 minutes.
Then we will chopped garlic and parsley, a teaspoon of sweet red pepper powder and almonds, adding a little water.
We'll take this over the fish bite and leave 10 minutes.

For serving,  you will draw the skin and bones and cut them on fillets , accompanied with potatoes, onions and cooking juices over.
I hope you like it.

CASSEROLE OF COD FOR LENT (fish)

This dish is typical of this season: Lent. Usually taken as a single dish and then ... dessert and coffee ...
First you can also make some buds with anchovies, as I did on Sunday.

Ingredients for 6 people:
- 6 pieces of large cod, without salt or spines (better be riding)
- 6 artichokes cut into 6 pieces c / u.
- Half a kilo of baby peas (findus)
- 6 hard-boiled eggs
- Flour batter cod
- 1 large grated onion
- 3 grated tomatoes
- 1 clove garlic (optional)
- 1 glass of dry white wine
- Salt and olive oil
- You can add asparagus tips (optional)
- 2 cups water

First the cod fillets fried in a pan with olive oil, previously passed through flour. Are reserved.
Then artichokes, cut into pieces with olive oil and fry reserved. The same asparagus tips.
In a pan sautéed with onion and tomato ago.
You can also add a clove of garlic.
Then cod, artichokes, asparagus, peas boiled apart will have the glass of dry white wine and 2 cups of water and salt is added and left at low heat for 20 minutes.
At the end is decorated with boiled eggs, peeled and halved.

MARINATED SALMON

This week an easy dish to make and very tasty. Ideal for
when you have guests or one day to celebrate ...

Ingredients for four people:
- 8 fresh salmon fillets without bones
- 200 grams. coarse salt
- 2 onions
- 2 medium cucumbers
- 1 tablespoon brown sugar and 1/2
- 3 dl. white wine vinegar
- 1 tablespoon sugar
- 1.2 dl. olive oil
- 1 tablespoon dill
- pepper

1st.  Cover the bottom of a glass with a portion of the salt. Top with half the salmon fillets skin side down. Then sprinkle with coarse salt and put over the rest of the salmon fillets skin side up. Cover the fillets with the remaining salt.
We will cover the glass bowl with plastic wrap and leave in the refrigerator for 12 hours.
Then retire salt steaks, will refresh with water and dry with paper towels.
We proceed to cut the fillets into strips and reserve.

2nd. Will peel onions and cut it into small pieces. We'll put in a deep dish with water for half an hour, then will wash, will drain and put them in a bowl.
Will ripen with salt, ground pepper and brown sugar fish. We give several turns to salmon to be impregnated. What will water with 2 dl. vinegar and let marinate for 8 hours.
Will wash cucumbers and cut them into thin slices. We'll put them in a colander, will put salt and pepper and let stand 30 minutes. Will ripen,  clarify with water and putting them in a bowl.
Mix 1 tablespoon sugar with the remaining vinegar, olive oil and dill and water them with the sauce, cucumber and onion, letting them stand for 1 hour before serving with the salmon.

We accompany the dish with toasted bread and sweet butter cow.
We can also decorate the salmon with a few capers. 

TEAR OF COD AND ROASTED RED PEPPERS (started)

This dish is typical of Valencia Community 

Ingredients for 6 people:

- 6 large roasting red peppers
- 400 grams. cod desalted
- 6 cloves garlic
- 5 eggs cooked
- 2 tablespoons chopped parsley
- 4 dl. virgin olive oil
- salt
- 1 can of pitted black olives

First: Roast the red peppers in the oven at 180 degrees turning them so they are roasted on all sides. You can put a sheet of foil on top of the tray. Once roasted put them in a pot and cover for half an hour.
Then remove the skin and seeds and tear fingers into strips by placing it on a plate.

Second: Peel and chop the garlic mixed with peppers -what you can do in a deep bowl -
You add the shredded cod, boiled eggs and chopped parsley and also black olives cut in half. You dress with olive oil and salt stirring it.
It is served with a few slices of toast or some breadsticks.
Before eating you have it for half an hour in the fridge.

COD WITH GARLIC MOUSSELINE AU GRATIN, WITH SWEET QUINCE AND SAMFAINA

This week I will propose you a special recipe that it has given me by my daughter Mireia. Ideal for it ready the day before the festival of San Juan (the 23rd. June)... I guarantee a very special dinner ... dessert: the coca, cava and happy party ... !!!


Ingredients for 6 people:

Samfaina:
- 2 large onions
- 4 courgettes (3/4 Kg.)
- 3 aubergines (3/4 Kg.)
- 2 green peppers, so great medium
- 5 ripe tomatoes (1/2 Kg.)
- 2 cloves garlic
- 10 tablespoons olive oil
- Salt

1 Kg. 200 grams. of cod, without salt and boneless.

All i oli with sweet quince:
- 2o dl. mild olive oil
- 1 glove garlic, peeled
- 1 slice of sweet quince
- salt 

Put oil in a pan to heat. Add, peeled and chopped, onion in the oil. Frers until is clear.
Throw, peeled and cut, aubergines, boiling and simmer for 10 minutes, you will bring more green peppers cut into squares of about 2 cm., also 10 minutes. Then peeled and cut into pieces courgettes, peeled and seeded tomatoes, also chopped, 2 cloves of peeled garlic and salt.  Then you cover it and let cook it for 1 hour.
You have to let loose the water is absorbed during cooking, so it left the dense and loose samfaina.

In another pot you put oil, thyme, rosemary, bay leaf, garlic and pepper to a boil. You insert desalted cod (covering not boil) and once, you leave it for three minutes.

Besides you make a mayonnaise with garlic and sweet quince pieces -of bring more good quality-, crushing it well with the mini-pimer.

You put on a baking sheet cod with mayonnaise on top and let it cook au gratin, until golden.

Once you get on a serving dish to the table and do them first samfaina, followed by cod with garlic mousseline over ... and that's all...

I hope you like it ... bon appetit ... !!!

GAZZOFIA (started) - fish

This was one of the favorite dishes of my parents ...

Here is the recipe for two people:

 - 400 grams. of cuttlefish
 - 1 large onion
 - 2 tomatoes
 - 5 cloves garlic, unpeeled
 - 3 medium potatoes, diced
 - Salt
 - Olive oil
 - Half a glass of dry Sherry
 - 1 bay leaf
 - 300 grams. shelled peas
 - 300 grams. clams
 - Hot water that covers

Cuttlefish is cleaned and cut into small pieces. It is left to the wringer. In a saucepan olive oil and put fried onions and grated tomato ago. Once done cuttlefish, unpeeled garlic and bay leaf shows. Allow chup chup then, time to remove a while the pan with a wooden spoon and then the peas and the potatoes. Then pour hot water, trying to cover it and let it boil, when the glass is added Sherry and strength of fire come down, letting go cook slowly (half an hour approx.) Finally , clams are cast.

Once everything is cooked, served in the same dish. One mayonnaise with garlic (optional) is made and is put up.

CASSEROLE OF COD FOR LENT (single dish) - fish

This dish is typical of this season: Lent. Usually taken as a single dish and then ... dessert and coffee ...
First you can also make some buds with anchovies, as I did on Sunday.

Ingredients for 6 people:
- 6 pieces of large cod, without salt or spines (better be riding)
- 6 artichokes cut into 6 pieces c / u.
- Half a kilo of baby peas (findus)
- 6 hard-boiled eggs
- Flour batter cod
- 1 large grated onion
- 3 grated tomatoes
- 1 clove garlic (optional)
- 1 glass of dry white wine
- Salt and olive oil
- You can add asparagus tips (optional)
- 2 cups water

First the cod fillets fried in a pan with olive oil, previously passed through flour. Are reserved.
Then artichokes, cut into pieces with olive oil and fry reserved. The same asparagus tips.
In a pan sautéed with onion and tomato ago.
You can also add a clove of garlic.
Then cod, artichokes, asparagus, peas boiled apart will have the glass of dry white wine and 2 cups of water and salt is added and left at low heat for 20 minutes.
At the end is decorated with boiled eggs, peeled and halved.

COD FISH WITH SOME POTATOES (fish)

This recipe was the favorite of my father.
You can buy cod fish, brand Pescanova, without salt thorns -the back of cod- pieces are thick.
Wash well, dry with a white cloth,  add flour and fry in a pan with olive oil.
Once fried, you keep it.
In a casserole you put oil fry the cod and if there is little, we will add more. Then you make a sauce of onion and tomato.
Aside and in a mortar, mashed up almonds and hazelnuts.
You put water into a pot to heat.
You get potatoes buffet and you cut to medium slices.
Once you have made the sauce of onions and tomatoes, throw potatoes , since you have to fry.
Once the water is warm, cast it into the pan until it covers the potatoes. Here you add the chopped almonds and hazelnuts and let simmer. When the water starts boiling pot, put cod, leaving it for 20 minutes.
Afterwards,  you test to check the salt and if it is necessary, you will add a pinch.  
Once cooked potatoes, you will bring to the table with a garlic and oil on top.
You can put parsley over.
Serve it very hot.

TUNA FISH TARTAR AND SALMON FISH TARTAR (started) fish

Today I'll give you two easy recipes to prepare as a starter. These are a light and sophisticated dishes that will delight both adults and children, if they like fish ... I did not put mustard and Tabasco sauce or Perrins in Tuna Tartar... so its flavor is mild ... Ideal as a starter Christmas and if the second is powerful ...

Very important:  (It is a parasite that can be found in fish larvae spend its active human digestive system ...) will freeze this piece of tuna for 48 hours in order to avoid anything related to the "anisakis" is by do we have to eat fish row... having previously frozen since freezing them, kill the germ.

1. Tuna Tartar:
Ingredients for 4 people:
- 400 grams. bluefin tuna fillet, boneless
- Average purple or red onion, small pieces
- Medium apple (cut into pieces)
- Pickles (idem)
- The juice of half a lemon
- Olive oil (1 tablespoon)
- Soybean (1 tablespoon of coffee with milk)
- Honey (1 teaspoon)
- Salt and pepper

Once you get the tuna steak and you cut a small square pieces. What you put in a bowl and keep it.
Do the same with the onion, apple and pickles.
Then you mix their all with tuna.
In a sauce boat,  you put the juice of half a lemon, the tablespoon of olive oil, the soy and honey and mix their, stirring it with a wooden spoon.
Then you put in the tuna sauce bowl, remove wheel at all and add the salt and pepper. 
Once you get 4 round molds and you fill with the mixture.
If you want, you can decorate the top with chives or with a tablespoon of sesame seeds (optional).

2. Salmon Tartar:
Ingredients for 4 people:
- 400 grams. salmon, preferably loin
- Medium onion
- 30 grams. capers
- 30 grams. pickle
- 2 tablespoons mustard marks The Maille 
- 2 tablespoons tablespoons salsa Perrins or Worcestershire
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Chives for garnish (optional)

Salmon is an oily fish, high in protein and omega-3 fatty acid
Contributes to lower cholesterol and triglyceride problems and thins the blood. It is especially recommended for people with cardiovascular problems.

Preparation:
Salmon cleaned by removing the back skin with the aid of a sharp knife.

Very important:  (It is a parasite that can be found in fish larvae spend its active human digestive system ...) will freeze this piece of salmon for 48 hours in order to avoid anything related to the "anisakis" is by do we have to eat fish ...  having previously frozen since freezing them, kill the germ.

Once thawed, we will withdraw the thorns and reserve.
Will split chive and put them in a bowl with capers and gherkins (in pieces). We will remove fine.
Add the olive oil, the Perrins sauce, the mustard, salt and freshly ground pepper and reserve.
We will cut the salmon into small cubes of one cm. and we will add the rest.
We will remove everything right. We will put in a round molds and will add, as decoration, chives on top.
You can serve with toasted buttered mold and fresh cow (optional).