Steam golden bream

Source: Bubba Coockle

Ingredients:

* 1 golden bream
* 2-4 tablespoons soy sauce
* 1 bunch chives
* 2 cloves of garlic
* 2 cm of ginger
* 1-2 chilies
* 1/4 lime
*  mint (I use coriander leaves)

Direction:
- Clean the fish thoroughly and make few horizontal cuts at each side
- Put in a plate and marinate it with soy sauce
- Heat a wok filled with water and put a bown in the middle of it
- When the water is boiling, put the plate with the fish on top of the bowl. Let it cook for 15 minutes
- In another plate, put the chopped chives, garlic, ginger, chilies and mint/coriander leaves
- After 15 minutes, pour the hot soya sauce to the plate first and let it cook the leaves
- Then put the fish on top of it and pour some lime juice
- Serve it right away

Oven-Baked Salmon with vegetable

Source: personal

Ingredients
2 salmon fillets
100 g of mixed carrots and zuccinis cut in julienne
2tbs fish sauce
Salt, pepper to taste
Lime juice
Olive oil parsley

Directions:

• Preheat oven to 200°C degrees.
• Spread the vegetables in a baking dish.
• Arrange salmon fillets on the vegetables, add salt and pepper.
• Pour the lime juice and a fillet of olive oil and parsley before you put into the oven for about 15 minutes (do not overcooked)

Fish with tomato sauce

Inspired by: Ayam saus tomat by Sexy Chef (in indonesian).

Ingredients:
Fish fillet (cod would be excellent)
1 red pepper chopped
1 onion chopped
1 chive chopped
2 cloves garlic crushed
1 can tomato puree
1 tbs soy sauce
1 tbs oyster sauce
1 tbs maizena
Olive oil
Flour to fry the fillet
Marinade seasoning : Salt, pepper, garlic and ginger

Directions:

• Cut the fish fillet into small pieces, place the fish in a glass dish, add the marinade seasoning and marinate for about 2 hours
• Enrobe the fish with the flour before deep frying. Reserve.
• Add the olive oil to the frying pan. Add the chopped onion, red pepper and garlic and sauté until the onion is translucent. Add the tomato puree and simmer for about 10 minutes, stirring often.
• Add the soy sauce and the oyser sauce, then the maizena to thicken the sauce
• Pour the sauce into the fish fillet, gently mix and add the chive on the top. Serve.

Tuna fish cake with olives

Source: Cake au thon et aux olives

Ingredients
100 g flour
3 eggs
100 ml milk
100 ml olive oil
1 sachet of yeast (levure chimique)
300 g of tuna fish (can)
100 g of grated cheese (emmental)
100 g of pitted green olives
2 deseed tomatoes

Preparation

• Preheat the oven to 200°C. Mix in a salad bowl the flour, eggs and yeast. Add the milk and then the oil.
• Cut the tomatoes in small dices, cut the olive in 2 and crumb the tuna. Incorporate these ingredients to the dough, add some grated cheese and mix well.
• Pour the preparation in a cake mould with a parchment paper and leave it to cook for 40 minutes.

Ikan panggang (Cod)

Bahan:

3 buah daun bawang, cincang kasar
b putih bubuk
jahe bubuk
garam
merica
saus oyster
saus ikan
minyak sesame
minyak pizza
air jeruk

Cara:

• Balur ikan dg air jeruk dan beri taburan merica dan garam
• Masukan sebagian daun bawang ke dalam ikan dan sebagian di permukaan ikan
• beri jahe bubuk, b putih bubuk, saus oyster, saus ikan, minyak sesame dan minyak pizza
• Masukan ke oven 180° selama 25 menit

Sup Lobster & prawn

Bahan:
-2 lobster's tails
-10 prawns
-2 b bombay, cincang
-1 wortel, potong2
-1 daun prei, potong2
-30g mentega
-400 ml white wine
-1 bouquet garni
-garam-merica

Cara:

• Panaskan mentega di dlm panci, masukan wortel, b bombay dan daun prei.
• Setelah b bombay layu, masukan anggur putih kemudian garam, merica dan bouqeut garni.
• Tutup, masak hingga air mendidih, kemudian masukan prawn dan lobster +/- 15 menitLobster & prawn bisa dimakan dg kuah atau dg saus mayonaise.

Tourte à l'escargot

Resep campuran menteganya sama dg resep escargot klasik

Bahan:
-Escargot secukupnya utk 1 tart (optional: direndam dg cognac semalaman)
-2 lembar ready made puff pastry
-Bahan campuran mentega dari escargot klasik

Cara:

• Taruh puff pastry pertama di cetakan tart
• Lapisi dengan campuran mentega, kemudian isi dg escargot yg telah di rendam ataupun yg tidak direndam dg cognac
• Tutup dengan lembar puff pastry yg ke 2, bikin lubang ditengah2 dg kertas alumunium spt gambar
• bakar pada temperature 200°C selama 30 menit (sampai golden brown)

Escargot (siput)

Ini adalah resep klasik utk escargot.
Bahan:
-Siput (banyaknya tergantung selera)
-cognac untuk merendam siput
-Coquille (tempurung/rumah) siput

Campuran mentega:
-1kg mentega
-25g garam
-5g merica
-150g b putih
-35g walnut

Cara:

• Rendam siput di dalam cognac selama semalam (optional)
• Blender semua bahan kecuali siput & rumah siput
• Masukan sedikit campuran mentega ini ke rumah siput, kemudian taruh 1 siput dan tutup permukaannya kembali dg campuran mentega.
• Lanjutkan ke seluruh siput.
• Bakar selama 5-10 menit pada temperature 200°C

Tuna tart (Tarte au thon)

Ingredients:
-1 pate feuilletée (ready made puff pastry)
-400 g canned tuna fish
-200 ml sour cream (crème fraiche)
-2 eggs
-grated cheese
-mustard
-3 tomatoes
-salt
-pepper
-olives
-chives

Preparation:

• Place the puff pastry along with its baking paper (greaseproof paper) in a pie plate
• Using fork, pierce the pastry all over and put into a preheat 200°C oven for about 10 minutes
• In a bowl beat the eggs then add the sour cream, salt, pepper, chives
• Put a thin layer of mustard on the golden puff pastry
• Scatter the tuna on top of it then slices of tomatoes
• Pour the egg sour cream preparation, sprinkle with grated cheese and olives on top of the tart
• Bake for 30 minutes, or until light golden brown.
  

Udang goreng bawang putih

Cepat dan praktis... enak lagi

Bahan:
-udang 200g
-1 b bombay
-1 sm b putih bubuk kasar (bisa diganti dg 2 siung b putih biasa)
-saus pizza
-1 sm saus ikan
-minyak utk menggoreng

Cara:

• Rendam udang di cairan saus pizza selama minimal 10 menit
• Iris memanjang b bombay dan iris kasar b putih (kalau memakai b putih biasa)
• Panaskan minyak, masukan b bombay biarkan hingga layu
• Masukan udang dan tambahkan saus ikan dan b putih bubuk/biasa
• Biarkan 2-3 menit, sajikan
  
  

Kerang masak bawang putih (Coquille St. Jacques à l’ail)

Resep yg super cepat dan lezat….

Bahan :
Kerang
400 g
Anise
B putih bubuk
Garam
Merica
Minyak zaitun
Saus ikan

Cara:
Lumuri kerang dg saus ikan selama +/- 10 menit. Panaskan minyak zaitun dg api sedang. Masukan kerang, taburi garam dan merica. Oseng2 selama 5 menit, kemudian taburi b putih bubuk dan anise. Siap dihidangkan.

Smoked Salmon Tart (Tarte au Saumon)

Ingredients:
1 sheet of ready-made puff pastry (pâte feuilletée)
4 slices of smoked salmon fillet
3 leeks (mostly white part) cut into slices
2 eggs
200 ml sour cream (crème fraîche)
Chives (ciboulette)
Salt, pepper,
Olive oil
Grated cheese

Directions

• Place the puff pastry along with its baking paper (greaseproof paper) in a pie plate.
• Using fork, pierce the pastry all over and put into a preheat 200°C oven for about 10 minutes.
• Heat some olive oil and add the leeks.
• Season with salt and pepper and cook until tender.
• Spread cooked leeks across the golden puff pastry then cover with smoked salmon fillet.
• In a bowl, mix eggs, sour cream and fine chopped chives until smooth.
• Pour liquids over salmon and leeks.Spread grated cheese on top of the tart.
• Bake for 30 minutes, or until light golden brown.

Rôti de poisson (Fish roast)

Bahan:
-1 rôti de poisson, atau kalo ingin membuat sendiri:
3 Fillet ikan berdaging putih dimixer dg sedikit minyak zaitun kemudian taruh di atas 1 filet salmon, gulung dan ikat seperti gambar
-3 siung b putih
-1 b bombay
-1 b merah
-Sauce ikan
-Minyak zaitun
-Minyak oyster
-Minyak sesame
-1 batang seledri (bagian batangnya)
-kunyit bubuk secukupnya
-1 irisan jeruk nipis
-Penyedap rasa bubuk (maggie)
-Merica & garam secukupnya

Cara:

• Panaskan oven 210°C
• Tuangkan minyak zaitun di atas pyrex. Tempatkan gulungan filet ikan/rôti de poisson di tengahnya.
• Taburi kunyit bubuk, merica dan garam dan taruh irisan jeruk nipis di atasnya.
• Siram minyak sesame, minyak ikan dan minyak oyster secukupnya.
• Taburi potongan b. putih, b. merah, b. bombay, batang seledri.
• Taburi penyedap rasa
• Masak di oven selama 25 menit

Moules marinière (Kerang ala marinière)

Masaknya menggunakan pressure cooker spy bumbunya lebih menyerap. Makanan khas dari belgia.
Bahan:
-2 kg kerang
-2 b merah
-2 b putih
-1 cangkir air
-1 cangkir anggur putih
-50g mentega
-Thyme, laurel

Cara:

• Bersihkan kerang, potong kasar b merah dan b putih.
• Dlm pressure cooker, masukan mentega dan goreng b merah dan b putih hingga layu.
• Tambahkan air dan anggur putih, kemudian masukan thyme dan laurel. Biarkan hingga mendidih.
• Masukan kerang dan masak selama 3 menit (kalau menggunakan panci biasa, masak hingga seluruh kerang terbuka)
• Sajikan dengan french fries.

Salmon Cream Tagliatelle

(serve 4 pers)

350g fresh tagliatelle
60ml olive oil
600g salmon filets
3 garlic cloves
375ml cream
2 tbs aneth
salt and pepper to taste
lemon juice
35g parmesan cheese.

Direction:

• Cook the pasta in a large saucepan with salty water until al dente. Drain the tagliatelle, add 1 tbs of olive oil and reserve.
• Heat the rest of the olive oil in a pan and cook each sides of the salmon filets (3-4 min). Take out of the pan and cut into cubes and reserve.
• Sauté garlic 30 secs and add the cream and the aneth. Let it boil then reduce the heat and stir for 5 mins. Season with salt and pepper.
• Incorporate the salmon and the lemon juice.
• Add the sauce to the pasta, stir well and garnish with parmesan.