Tag-Archive for » Dill «
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.
This is the recipe I made to go with the duck breast with the fig sauce I made the other night both by the same recipezaar chef. It was a lovely way to serve asparagus very light, and refreshing and makes a wonderful side dish. If you want to read more reviews or see more photos of this recipe please click here.
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
1lb Asparagus, trimmed ( I prefer thick stalked, cut cooking time down by 3-4 Min’s for thin stalked.)
3 Tablespoons olive oil
Salt and pepper, to taste
2 Lemon, juice and zest of
1 1/2 Tablespoons chopped dill
3 Tablespoons olive oil
1/2 Teaspoon honey
Method
1. Preheat oven to 425 degrees F.
2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
3. Lay the asparagus in one level layer.
4. Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
5. Transfer to a serving plate.
6. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
7. Top the asparagus with some of the dressing and keep the rest on the side.
All photos taken by me unless otherwise stated.
