Tag-Archive for » Lemon Grass «
This is a wonderful super quick, healthy meal, well I suppose the hollandaise is not the best but the fish is:) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise with quite a more citrus flavour than regular, I enjoy it but I know that it would not be every ones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
Ingredients
10cm Stick fresh lemon grass. chopped finely
3 Fresh kaffir lime leaves, shredded thinly
2 Limes, zest and juice of
3 Egg yolk
200g Unsalted butter. melted
3 Fresh kaffir lime leaves, chopped finely
4 Trout or Salmon fillets
Method
Hollandaise
1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min’s, discard solids.
3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
5. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
All Photos taken by me unless otherwise stated.
I have really been enjoying stir fry’s lately, they really are great and are so easy to do without a lot of fuss. You can have a fantastic tasting meal on the table in about 30 Min’s that is not only healthy but tastes wonderful and because your not slaving over the stove for hours, you get to sit down and enjoy your meal. This is one I made the other night as I fancied some fish. I have been cooking a lot of chicken lately, as with all the food price hikes, it is just too expensive to eat all the variety I used to cook and I fancied a change. It was definitely worth it I really enjoyed this one as did my hubby.
Ingredients
700g Salmon fillets, skinned and cut into cubes
400g Green prawns (I buy them already shelled you may want to up the weight if you are buying them with shell on.)
21/2 Tablespoons fresh mint
2 Tablespoons fresh lemon grass, finely chopped (2 Teaspoons if you use a paste)
3-4 Cloves garlic, crushed
1 Teaspoon grated lemon rind
1 Lemon, juice of
2 Teaspoons sambal oelek
3 Tablespoons peanut oil, divided use
1 Medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
100g Snow peas, sliced into thin strips
200g Bean sprouts
1 Tablespoon fresh coriander, finely chopped
2 Tablespoons rice vinegar
2 Teaspoon brown sugar
1 Teaspoon soy sauce
Method
1. Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min’s.
2. In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
3. Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min’s, stirring, add Salmon and stir fry 3 Min’s more. Remove from pan.
4. Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
To Serve: Serve on individual serving plates. Serves 4
I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.
All photos taken by me unless otherwise stated.
