Some simple recipes for cooking fish at home with minimal effort
Fish is a healthy and nutritious food that should never be missing from a rich and varied diet. Unfortunately, it is not one of the easiest ingredients to treat and, if you are not very practical in the kitchen, you risk making a mess! Today we will show you 5 simple recipes that have fish as the protagonist that you can cook at home with the help of your oven and microwave!
Seafood salad
Serves: 2
Time: 25 min
Cooking: microwave
Ingredients:
5 peeled prawns, 100 g of cod, 100 g of cleaned squid, 100 g of cleaned octopus, a few leaves of fresh mint, 1 clove of garlic, 50 g of pitted olives, juice of 1 lemon, half a glass of white wine, 1 tablespoon of fennel seeds, pepper, oil and salt as required.
Steps:
Wash and clean prawns. Cut fish into small pieces. Chop mint. Place fish and clove of garlic in a bowl. Add olives, lemon juice and white wine. Cook on P100 for 5 minutes. Mix, add fennel seeds and cook for another 8 minutes on P100. Leave to rest for 5 minutes. Remove clove of garlic and drain cooked fish. Place in a bowl and dress with oil, salt, pepper and fresh mint. Leave to soak up flavour for a few minutes and serve.
Cod croquets
Serves: 2 Time: 25 min
Cooking: microwave+oven
Ingredients:
300 g cod, 2 carrots (boiled), 1 egg, 100 g of breadcrumbs, 1 tablespoon of fennel seeds, herbs, oil, salt, pepper.
Steps:
Wash and cut carrots into rounds and cook with a little water on P80 for 4 minutes. Leave to rest for 2 minutes. Steam fish on P100 for 6 minutes, leaving to rest for 4 minutes. Remove any bones and crumble into a large bowl. Add boiled carrots, egg, chopped herbs, fennel seeds, oil, salt, pepper and a tablespoon of breadcrumbs to fish. Mix to obtain a dense, smooth mixture. Form small balls then flatten with hands, or use a mould for special shapes. Dip in breadcrumbs and place on tray with a dash of oil. Cook at 190° for 20 minutes.
Fish fillet with lemon and ginger
Serves: 1
Time: 20 min
Cooking: microwave
Ingredients:
150g fish fillet, 2 tablespoons of flour, 1 clove of garlic, 1 shallot, 1 lemon, 40 g of ginger, 100 g of breadcrumbs, a few leaves of sage, oil and salt as required.
Steps:
Peel the garlic and shallot and cut into small pieces. Cut the ginger into thin slices. Cover the fish with flour and place in tray, fry oil, garlic and shallot and cook on P100 for 2 minutes on one side and 2 minutes on the other. Squeeze the juice of one lemon. Pour lemon juice into tray and cover with slices of ginger and sage leaves. Cook on P100 for 3 minutes, turn fillet and repeat cooking on P100 for 3 minutes. Add salt. Leave to rest for 3 minutes.
Salmon mille-feuille, potato cream and courgettes
Serves: 1
Time: 20 min
Cooking: oven
Ingredients:
250 g salmon, 100 g courgettes, 150 g potatoes, milk as required, salt, pepper and oil to taste
Steps:
Cut some courgettes into rounds with a vegetable slicer. Boil potatoes in boiling water and mash them. Blend the potatoes with milk, adding salt and pepper as you like to obtain a cream. Lay salmon fillets alternating with layers of cream and courgette rounds on a baking plate. Bake at 170°C for 20 minutes.
Saffron shrimp with beet juliennes
Serves: 2
Time: 15 min
Cooking: microwave
Ingredients:
200 g of cooked prawns, 1 orange, 1 cooked red beet, 1 sachet of saffron, olive oil,to taste, salt to taste.
Steps:
Cut the orange in half and squeeze out the juice. Cut the beets into julienne strips using a grater with large holes or a food processor. Cook the prawns in a tray on programme P80 for 2 minutes. Allow to cool and then shell. Add the orange juice and cook for another 2 minutes on P80, turning halfway through. Add the saffron and dissolve well in the orange juice, stirring with a spoon. Cook for 2 minutes at P80. Create a bed of julienned beet and add the prawns. Pour on a few tablespoons of the prawn cooking fluid. Drizzle with oil and salt and serve cold or warm according to your taste.
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