Fine dining SEA BASS recipe | Milk Sauce & Chorizo Crumble
I will teach you a delicious recipe with seabass with chorizo crumble, marinated cucumber, dill, and zucchini puree. Great summer fine dining recipe which you can do easily at home. Have fun guys
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Jun Tanaka's Flamed Mackerel with Cucumber, Dill and Capers
A beautiful bright starter that's perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a Mediterranean-meets-Japanese garnish that sings with tangy, zingy flavours. Based on a traditional Japanese technique called shime sabe, the curing and pickling of the mackerel adds a deep level of umami to the fish.
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Super Easy Oven Baked Dill Fish
How to make easy oven Baked Dill Fish
Ingredients:
Cod 2 lbs
Fresh Dill ( finely chopped) 2 tbsps
Fresh lemon juice 2 tbsp
Salt to taste
Music :SOLO ACOUSTIC GUITAR by Jason Shaw
Promoted by MrSnooze
Creative Commons — CC BY 3.0
Gordon Ramsay Shows How To Cook 5 Fish Recipes | The F Word
Gordon Ramsay demonstrates some delicious ways to cook fish.
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WW Zero Point Yogurt, Cucumber, Caper & Dill Sauce for Fish | Jill 4 Today
A delicious ZERO POINT Weight Watchers Freestyle sauce of Yogurt, Caper, Cucumber. I fix it today with poached cod. This makes for a fantastic zero-point entree. Add some rice and veggies, or salad and you have complete freestyle meal. See below for recipe:
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Recipe:
1 cup plain, fat-free yogurt
1 clove garlic, minced
1 tablespoon capers, chopped
1/2 cup diced English cucumber
Approximately 2-3 teaspoons lemon juice
Salt & Pepper to taste
1/2 teaspoon dried dill
Combine and chill for at least an hour. Excellent with fish -- salmon, cod, fish cakes, etc.
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Salmon pate (Best First Fish Dish)
Salmon pate (Best First Fish Dish)
Serves 4 as a sandwich or 8 as an hors d'oeuvre
1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste
Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.
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