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
Polish Kitchen Fillet Of Cod with Mush Potato and Dill Sauce Recipe
Polish Kitchen Fillet Of Cod with Mush Potato and Dill Sauce Recipe
Potato Crusted Salmon with Cucumber Dill Sauce
Chef Kimmeri shows you one of her original fish recipes. Potatoes and salmon just go together. Try this recipe and I think you will agree!
POTATO CRUSTED SALMON
YIELD 2 servings
INGREDIENTS
2 4-6 ounce pieces of salmon, boneless and skinless
1 1/2 cups, approximately, of shredded baking potatoes, without the skin
1 egg, beaten well
Salt and black pepper to taste
½ tsp dill weed
Olive oil to cook with
PROCEDURE
Put the shredded potatoes in a strainer over the sink or a bowl. Squeeze out excess liquid and then put in a bowl. Season with the salt, pepper and dill weed. Add half of the egg and mix in well.
Heat either a skillet or griddle to medium heat. Take about a half cup of potatoes, using your hands, and press onto the flesh (not skin side) of the salmon and make sure you cover the entire surface.
Coat the pan with olive oil. Once the pan is hot, place the salmon, potato side down into the pan. It should be sizzling. If not, turn the heat up. Leave alone for at least 5 minutes or until the potatoes have set and are browned. Once golden brown, turn the fish over, gently, and cook for another few minutes. Depending on the thickness of the fish, the time frame will vary. If the fish is thick, lower the heat so the outside doesn't get dry.
Serve with Cucumber dill sauce.
CUCUMBER DILL SAUCE
up to 1 tbsp olive oil
1 tbsp finely sliced leeks or shallots
3/4 - 1 cup thinly sliced cucumbers
1 wedge of lemon
1/2-3/4 tsp dill weed
pinch or 2 of salt
1/4 cup white wine
1/4-1/2 cup heavy cream
2-4 tbsp butter, cold and cut into 4-6 pieces
Coat the bottom of a skillet with a tablespoon of olive oil, and add the leeks. Allow to cook for a minute or two, then add the cucumbers. You might need to add a little more olive oil. Toss well to coat well in the oil. Add 1/2 tsp dill and a pinch of salt. Cook over medium high heat for a few minutes. Let the cucumbers get a little color, then add the white wine and juice from the lemon wedge. Reduce for a minute. Then add 1/4 cup cream. Let the sauce simmer for a few minutes and turn the heat off. Then gradually add the butter, working in with a whisk. Taste for seasoning adjustments, such as more salt or dill. If you want it a little richer, add more cream. If you don’t want to add more cream but it has gotten too thick, add some more wine or a little milk. Pour over the fish.
**This can be re heated but over very low heat with the addition of some cream.
Cod that melts in your mouth! | Chef Jean-Pierre
Hello There Friends, We have had plenty of requests for International dishes! Today Chef Jean-Pierre demonstrated a more Asian style Poached Cod dish that is sure to amaze your taste buds! Come learn all the cool tips and tricks Chef has to offer in this video and try to make this for yourself, you will not be disappointed! Let me know what you think the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Microplane Grater:
❤️ Tangerine Balsamic Vinegar:
❤️ Toasted Sesame Oil:
❤️ Acacia Honey:
❤️ Laser Thermometer:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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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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Flavorful Turmeric & Dill Fish | Healthy Homemade Recipes
This is a version of the Vietnamese dish, Cha Ca La Vong.
The fresh cod is pan fried until golden brown with infused scallion and dill oil. The turmeric gives a beautiful color and adds a bit of ginger touch to the this delicate dish.
The fish is served with vermicelli noodles, roasted peanuts and chili sauce.
2 servings
Chili Sauce
1 red Chile, finely chopped
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 garlic cloves, minced
1/4 cup water
1lb boneless, skinless code, cut into 2 inch pieces
6 ounces thin vermicelli noodles
2 garlic cloves, minced
1 1 inch piece ginger, grated
1 tsp ground turmeric
3 tbsp olive oil, divided
1 bunch of dill, coarsely chopped
6 scallions, thinly sliced, separate green and white parts
1/4 cup roasted peanuts, coarsely crushed
Sea salt and pepper
Mint leaves (optional)
* Graphic: Designed by Wyndos