Fish recipes
I like to share delicious fish recipes (sustainable). Sustainable in the sense that they are caught or farmed in Europe. Furthermore they rate as “great choice” at de VISwijzer (Fishpointer). And there is the method of fishing: linefishing has a lower environmental impact than bottom fishing. The method of fishing you can often read on the package! For more explanation >>.
Curry with whitefish
| Ingredients |
Preparation |
| 1 cauliflower (from countries nearby) 300g rice 3 eetl. olive oil 400 g pike perch- (Dutch) or other whitefishfilets 1 onion, chopped 1 clove of garlic, pressed 2-4 tsp chili, curry and kurkuma sambal 2 dl milk salt and pepper |
Wash the cauliflower and cut small florets. Bring a pan of water (possibly a pressure cooker) with a pinch of salt to the rice and cauliflower to the boil and cook them for about 15 minutes. Spoon the rice and cauliflower in a bowl.
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Roasted whitefish with horseradish mayonnaise
| Ingredients | Preparation |
| 400g haddock filets (at AH sure line-fishery) 3 Tbsp sunflower oil salt, pepper 100 g lamb’s lettuce (okt-mrt) 3 Tbsp oil,3 Tbsp vinegar 1,5 dl mayonnaise 3 Tbsp grated horseradish 1 clove of garlic, pressed 2 Tbsp chopped parsley |
Sprinkle the fillets with oil and sprinkle with salt and pepper. Whisk the mayonnaise with lemon juice, horseradish and crushed garlic, parsley. Divide the lettuce on 8 plates. Pour over a dressing of oil and vinegar. Heat a grill pan or skillet oil and grill the fish for 2-3 minutes per side. Divide the fish on plates and drizzle with the horseradish sauce. Serve with seasonal vegetables.
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Haddock schnitzels in a crispy crust
| Ingredients | Preparation |
| 400g haddock filets bread-crumbs 1 lemon 1 little onion 5 sprigs of parsley 1 egg 3 tbsp flower 35g margarine 800g potatoes 800g spinach salt, pepper |
Wash the lemon and grate the peel. Mix lemon zest, chopped onion, chopped parsley, salt, pepper and breadcrumbs. Beat the egg with 1 tablespoon of water in a deep plate. Sprinkle the haddock fillets lightly with flour, get them through the egg and coat with the paneermengsel. Heat butter in a large skillet. Place the haddock-cutlets in the pan and fry 4 minutes per side. Serve with seasonal vegetables (eg. 8 ounces spinach open ground Apr-Oct) and jacked potatoes.
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Baked trout with mustardmayonnaise
| Ingredients | Preparation |
| 400g organic trout 1 lemon 1 Tbsp salad oil 1,5 Tbsp mustard 3 Tbsp yogurt 3 Tbsp mayonnaise 1 Tbsp finely chopped chives 400g potatoes 600g runner beans |
Cut the lemon into wedges. Mix the oil with 1/2 tablespoon of mustard. Brush the fillets with this mixture. Place the fish fillets in the pan and let them brown on both sides and cooked through (about 10 minutes). Meanwhile, mix the yogurt, mayonnaise, 1 tablespoon mustard and chives. Serve the fish with lemon slices and mustard mayonnaise. Serve with green beans and baked potatoes.
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Haddock in almonds
| Ingredients | Preparation |
| 400g haddock shallot lemon parsley olive oil salt/pepper 600g potatoes carrot-salad, see Salads&Vegetables |
Cook the potatoes 10 minutes and then cut them into slices. Bake for 5 minutes.
Cut the shallot and fry them with a dash of olive oil until light golden brown. Bake the haddock with almond slices for 8 minutes. Serve the fish with lemon slices and a sprig of parsley, baked potatoes. Serve with carrot salad.
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Haddocksoup
| Ingredients | Preparation |
| 400g haddock 2 leeks 2 onion 2 bouillon cubes 125g corn 200 g potatoes (3 units) 1 dl cream parsley/chives 1 clove of garlic 50g margarine salt, pepper 50 gram margarine (not dairy butter!) 4 thick brown slices of bread |
Peel the potatoes and cut into small cubes. Boil the potatoes for 10 minutes in 1 liter of water. Keep the potatoes with the cooking liquid.
Fry the sliced leeks with onion in butter for 5 minutes. Add 2 bouillon cubes and potatoes plus the cooking liquid. Add the corn and chopped haddock increasing. Let this simmer for 10 minutes with a lid on the pan. Complete the soup with cream. Sprinkle while serving fresh herbs soup. Serve with a thick brown bread with a little butter.
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Haddockcurry
| Ingredients | Preparation |
| 400g haddock 1 onion 1 clove of garlic 2 Tbsp olive oil 1 lemon 400g peeled tomatoes (can) 2 -4 tl van ieder: chili, curry, cardamom, cumin, coriander 2-4 tl gember(fresh, glass or powder) salt, pepper coriander (you can easily grow in your own garden) 1 flatbread |
Fry the onion and garlic in olive oil. Let all ingredients simmer for 10 minutes in a large wok dish. Serve with some fresh coriander leaves over the dish and drizzle squeezed lemon juice over it.
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Fishpackage in green cabbage
| Ingredients | Preparation |
| 400g organic tilapia some green cabbage leaves 1 carrot (300 gram) radish with leave fresh herbal creamcheese 2 Tbsp olive oil salt, pepper 1 kg potatoes rosemary |
Blanch the cabbage leaves briefly in boiling water with salt to make them more flexible, then drain. Cut carrots, radishes and radish leaves into small pieces and do the same with the tilapia. Mix cheese with herbs. Add salt and pepper to taste. Fill in the cabbage leaves with this mixture and tie with string. Poach tilapia 6 to 10 minutes in boiling water with a pinch of salt.
Boil the potatoes for 20 minutes in the peel and cut the top open. Fill them with rosemary needles and a little olive oil. Garnish with a few radishes.
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