Tag-Archive for » Capers «
This is a very quick and easy recipe to throw together and it tastes great, you can play around with the ingredients to add your favourite seafood. The longest part of this whole thing is grating the potatoes for the rosti. It was a trial recipe and both my hubby and I enjoyed this.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
650g Whit fish fillets, chopped coarsely
250g Medium cooked prawns, shelled,deveined
30g Butter
260ml Sour cream
2 Tablespoon dry white wine
1 Tablespoon lemon juice
1 Teaspoon fish stock granules
1 Teaspoon vegetable stock powder
1/4 Cup fresh dill, chopped finely
1/2 Cup frozen peas
Caper Rosti Topping
500g Potatoes, peeled and grated coarsely
2 Tablespoons baby capers
30g Butter, melted
Method
Caper Rosti Topping
1. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.
Seafood
1. Heat butter in a large frying pan, cook fish in batches, for about 3 Min’s. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min’s or until fish is cooked through.
2. Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min’s or until topping is tender and a nice golden brown.
To Serve: Serve in bowls and garnish with a slice of lemon and dill.
All photos taken by me unless otherwise stated.
I made this with fresh crab meat so I am not sure what the difference in taste will be with canned, I know sometimes with the other ingredients you add to a recipe it does not make a difference if it is canned or fresh. With this one I could really taste the crab coming through so having fresh was so yummy, where as canned to me can sometimes have no flavour or a real funny flavour.
Ingredients
4 Chicken breasts
200g Lump crab meat
120g Cream cheese
2 Small green onions, sliced thinly
1 Tablespoon lemon juice
3 Cloves garlic, crushed
11/2 Tablespoons parsley
3/4-1 Tablespoon dill, chopped finely
1 Teaspoon tarragon, finely chopped
3 Tablespoons paresan cheese, Grated
8 Prosciutto slices
Sauce
1/2 Cup dry white wine
1/2 Cup water
11/2 Tablespoons green onions, chopped finely
2 Teaspoons Dijon mustard
11/2 Teaspoons chicken stock granules
1 Teaspoon cornflour
5 Teaspoons capers
1/2 Cup double cream
2 Egg yolks
Pepper to taste
Method
1. Pound chicken breasts with a meat mallet until of equal thickness about 1/4 inch.
2. Combine the rest of the ingredients, except prosciutto, in a bowl and mix until well bleneded.
3. Dived stuffing mix equally among the breasts on one half, fold other half of chicken over stuffing, wrap 2 slices of prosciutto around each breast to secure.
4. Place breasts in a lightly oiled oven proof dish, drizzle a little oil over the top of breats, cook in a pre-heated oven 180ºC for 25-30 Min’s or until cooked through.
Sauce
1. While chicken is cooking make the sauce. Heat a small amount of olive oil in a pan add onion and sweat a couple of minutes.
2. Add wine and water bring to the boil, add mustard and stock, stir until both are dissolved, turn the heat down.
3. Mix a little water with cornflour and add, stir until sauce thickens slightly. Add capers and cream, stir to combine.
4. In a bowl pour 5 tablespoon of sauce into the eggs, add 1 tablespoon at a time and mix after each addition (this will stop the eggs from scrambling when it hits the hot sauce.) add egg mixture to sauce, stir over a low heat until sauce thickens, add pepper to taste.
To Serve: Slice chicken in half and arrange atop asparagus or spinach or sliced potato chips whatever you like. Pour sauce over.
All photos taken by me unless othrewise stated
