Ingredients

1 lb (450 g) gutted fresh trout

3 eggs (separated)

350 ml (12 fl oz) fresh milk

1 bunch Watercress (trimmed and chopped)

2 tbsp butter (and extra for frying)

1 tsp creamed horseradish

1/2 cup (75 g) plain wholemeal flour

freshly ground pepper

Cooking Procedure

1. Poach the trout for 5 minutes in 200 ml milk. Let cool and reserve the liquid. Remove the skin of the fish then flake.
2. In a saucepan, melt the butter and add 25 grams of the flour. Cook for about 1 minute then add the reserved liquid from the poached fish gradually. Continue cooking and stirring until the liquid comes to a boil and the
3. sauce is thickened to a smooth consistency.
4. Add the pepper and horseradish.
5. Blanch watercress in a pot of boiling water then drain. Add to the sauce and trout.
6. Add the 2 egg yolk in the mixture. Set aside to cool. Beat the 2 egg whites stiffly and fold in.
7. Prepare the pancakes by sifting the remaining flour into a mixing bowl. Add the remaining egg and pour the remaining milk gradually.
8. In a frying pan, heat a small amount of butter. Put 3 tablespoons of the batter into the pan and tilt quickly in order to cover the base of the pan with the mixture.
9. Cook until the pancake freely moves. Flip and cook the other side until golden. Batter can make 6 pancakes.
10. Spread a thick layer of sauce on each pancake then fold into half.
11. Grease a baking tray with butter and arrange the pancakes on top. Mark 6 for about 20 minutes and bake at 400°F (200°C).
12. Serve right away.

Tips

To easily incorporate the egg whites, make sure that the base is loose enough. Add a little water or any preferred liquid if the base has the consistency of paste.
Using a copper bowl with a steel whisk is the most effective way to beat egg whites.
The ingredients for the soufflé must be at room temperature.

Salmon with Mushrooms and Alfredo Sauce in Puff Pastry Recipe

Ingredients

• 4-5 salmon fillets
• 1 pack puff pastry
• 1 cup mushrooms
• 1 cup parsley (chopped)
• 1 onion (chopped)
• ½ tbsp black pepper
• Salt (to taste)
• For the sauce:
• 1 pack cream cheese
• 1 cup parmesan cheese
• ½ cup butter
• 1½ cups milk
• 1 tsp garlic powder
• 1 tsp black pepper
• Salt (to taste)

Cooking Directions:

1. Preheat oven to 350ºFahrenheit.
2. To prepare the Alfredo sauce, melt the butter in a saucepan and add the garlic. Fry until golden, takes about a minute. Add the cream cheese and stir to blend ingredients. Pour in the milk and stir. Continue cooking until the mixture becomes thick. Add the parmesan cheese, salt and black pepper and cook for another 2-3 minutes. Set aside.
3. Take a 3-inch deep baking dish and grease the surface. At the base of the dish, spread at least half of the puff pastry sheets in order to fully cover all sides.
4. In a pan with oil, fry the onions until they appear transparent. Add the mushrooms, parsley and season with salt and pepper. Cook for 5 minutes.
5. Spread the mushroom mixture on the puff pastry. Spread Alfredo sauce to form another layer then arrange the salmon fillets on it. Spread another layer of Alfredo sauce over the fillets and use the remaining puff pastry to cover the second layer of Alfredo sauce. Compress the sides to prevent unwrapping while inside the oven.
6. Place the baking dish inside the preheated oven. Bake until the salmon is well done and the puff pastry is cooked, takes about 30 minutes.

Tip

This dish can be served with potato wedges and the remaining Alfredo sauce. Let’s switch to the next recipe:

Fettucine Alfredo with Smoked Salmon

Ingredients

• 12 oz fettuccini
• 1 cup grated fresh Parmesan cheese (plus more for garnish)
• 1 cup skim milk
• 1 tbsp all-purpose flour
• ⅓ cup non-fat sour cream
• 1 tbsp butter
• 8 oz smoked salmon (cut into small pieces)
• 2 tbsp capers
• 2 tbsp fresh parsley (chopped)
• 1 large clove garlic (peeled and minced)
• Salt and freshly ground pepper (to taste)

Cooking Directions

1. In a saucepan placed over low heat, melt the butter and sauté the garlic for a minute.
2. Stir in flour and cook for another minute. Stir continuously.
3. Pour in the milk gradually and raise heat to medium. Cook until thickened while stirring constantly.
4. Add sour cream and parmesan cheese. Continue stirring until the cheese melts.
5. Add parsley and stir until blended well. Turn off the heat but keep the sauce warm.
6. Follow package instructions in cooking the fettuccini then drain excess water after cooking.
7. Put the pasta in a large bowl then add the capers, salmon and sauce. Use salt and pepper as seasoning and toss gently to mix.
8. If desired, use grated parmesan cheese as garnish.

I hope you enjoy the dishes as much as we do! Ps: If you got intrested in Alfredo sauce, you might visit http://www.alfredosauce.org/ for more recipes!

Salmon Fillets ready for preparation

Salmon Fillets is a simple recipe. The salmon has to be served with a white sauce (you might want to try Alfredo Sauce), which will make the fish delicious.

Ingredients

4 salmon fillets
Salt and pepper
Margarine,
9lb of water or soy milk
3 tablespoon of flour
A lemon
3-4 lettuce leaves
4-5 potatoes

Directions

Spice with salt and pepper the salmon. Separately, bake the potatoes with the skin. Warm the grill and put the salmon fillets. Let them parch 20-25 minutes on each side. Meanwhile prepare the white sauce. Melt the margarine, add the flour and mix it well in order not to get some balls and then add the water or the soya milk. Spice the sauce with salt, pepper. After it boiled very well let it cold at room’s temperature.
After the salmon is parched put it on a plate and serve it with the sauce and backed potatoes.

Tips

You can also serve it with a green salad and some olives. The portions are for 4 people. Serve it with white Italian wine.

Ingredients

4 salmon fillets, olive oil, sea salt, black pepper
1 1/4 lbs broccoli
Rosemary
10 anchovy fillets
Juice of 1 lemon
Olive oil
Black pepper

Directions

The sauce is prepared with rosemary rived into a mortar and transformed into a paste. Add the anchovy fillets and rive them also. You will get dark green pasta. Add the lemon juice, few olive oil tablespoons, salt, pepper and mix very well until you will get a sauce not so thick.

Anoint the salmon fillets with some olive oil, spice them with salt and pepper and fry them on the skin part for 2 minutes. Turn them and introduce the pan into the oven for 3-4 minutes. Right after that boil the broccoli in hot salted water, for 3-4 minutes. When the broccoli is ready sprinkle them with anchovy sauce and rosemary. On them put the salmon fillets and cover them with a bit of sauce.

Tips

Ingredients

2 salmons (gut them before)
2 whites of eggs,
3 lbs of big sea salt
Olive oil
Rosemary
Savory

Directions

Before starting to bake it warm the oven. Mix the whites until they become stronger and stronger and add the salt. Put a few water tablespoons and mix until the salt becomes moist but not wet. Take half of the composition and put it on the salver (like 1 finger thickness). Meanwhile anoint the fish with olive oil and put inside of it a bit of savory and rosemary. Don’t exaggerate with the last one.

Put the salmon on the bed of salt and cover it very well with the other half of the composition. If in the salver is not enough room for both salmons, it is ok if you let the head and the tail out of the salt. Put the salver into the oven and bake the salmon for 20 minutes. If there’s a bigger salmon, let him around 30-40 minutes. When the fish is ready let him for few minutes on the oven without the fire. To serve it break the salt crust and gave away the salt. Take off the herbs from the fish and remove the skin and serve it.

Tips

As garnish try some salads, spinach. As a wine, try some white Spanish wine.

Baked Salmon Steak, garnished with tomatoes, vegetables and lemon

Baked Salmon steaks is a delicious recipe, good to serve when you have guests and you want to impress them with just a few preparations:)

Ingredients

4 salmon steaks
2 lbs of Brussels cabbage
2 pieces of fennel
1 onion
1 tablespoon mustard seeds
2 limes
2 tablespoons soy sauce
1 tablespoon chilly
Salt and pepper
Sour cream
Olive oil

Directions

Cut the fennel and the onion and put them into a bowl. Wash and cut the cabbage into pieces and boil it with salt. Fry the mustard seeds into a pan without olive oil for around 2 minutes and put them into a bowl.

Chill the onion and the fennel until they become shinny, add the mustard seeds, the juice from one lime, the soya sauce and chilly’s one. Pour some water and boil everything until the sauce is receded.

Spice the salmon and sprinkle it with lime juice. Grill it on the hot grill, anointing it with some olive oil. Put the salmon into plates, near with the cabbage. Pour the sauce and serve it warm.

Tips

You can serve them just like that or you can try it with sour cream with or without garlic. As a drink, try Aligote.

Easy baked Salmon: delicious and not hard to cook

Ingredients

4 salmon fillets
4 bigger potatoes
1 tail of leek
8 oz of mangetout beans
8 oz of cherry tomatoes
12 oz of sour cream
Dill
2 cloves garlic
Olive oil
Salt and pepper

Directions

Boil the potatoes for 10 minutes with salt. After that prick them with a fork from place to place and roll them in an aluminum foil. Put them into the warm oven for 30 minutes and after that keep them hot. Meanwhile boil the bean with salt, sloop it and put in into a bowl. Cut the leek into pieces.

Put some oil into a frying pan, add the leek, chill it for 5 minutes, then add the bean, the cherry tomatoes, spice it and keep it on the fire another 5 minutes.

Wash the salmon fillets, then wipe it with an absorbent napkin, anoint them with olive oil and spice it. Put it into the oven and bake it for 20-30 minutes. After that take them out and put them on a plateau and serve it along with the fried vegetables and baked potatoes.

Tips

You can serve it just like that or you can serve it with a sour cream, dill, garlic, salt and pepper sauce. As a drink, try a Pinot Gris.

Ingredients

4 pieces of salmon
4 endives
1 Onion
2 tablespoons of capers
Sweet paprika
Butter
Brandy
1 tablespoon oregano and dry savory

1.5 oz of olive oil
Salt
Pepper
Sour cream and fat yoghurt

Directions

Cut the onion very fine. Chill the warm butter add the capers and the pieces of endives. Chill them for few minutes and then add the brandy, salt and pepper. Pour a glass of water and boil everything until it the sauce is lower.

Anoint the salmon fillets with olive oil, sprinkle a tablespoon of sweet paprika, the oregano and savory mix and put it into a salver with baking paper.

Put them on the oven and bake them until the fish gets a white color.

Meanwhile you can boil some pasta and put the sauce chilled earlier in order to serve it. On it put the salmon.

Tips

It can be served also like that but also with a sour cream sauce or yoghurt, salt, pepper and oregano. It is recommended to serve it with white wine.

Ingredients

1 1/2 lbs of salmon
6 oz of sour cream
2 tablespoons of milk
1 roll, but not a too fresh one
2 tablespoons of cut herbs (such as parsley, green onion tails, dill)
1 egg
2 pieces of laurel
1 tablespoon of vermouth
8 oz of white wine
1 package of frozen pie sheet
Salt and pepper
Juice from one lemon
Cherry tomatoes

For the sauce:
12 oz of fat yogurt
2 tablespoons of cut green herbs
1 tablespoon of lemon juice
Salt and milled pepper

Directions

Roll over the salmon fillet through the lemon juice and add salt and pepper. Into a pan boil the wine, the grain pepper and the laurel leaf. Above into a bolter put the salmon, for around 10 minutes in order to get the flavor. The roll is soaking with the milk, its wring out and mixes with the sour cream, vermouth, green herbs, salt and pepper.

Lay the dough in order to get inside of it all the fish rolled and covered. Lay the fish on it and add above it the green herbs cream. Anoint the limits of the dough with mixed white of egg and stick them very well. If is the case, roll it up.

Anoint it with mixed yolk of egg. Put it on the fridge for half an hour and then put it on the hot oven for 20 minutes, on a salver with baking paper. When it starts to get a gold color take it out.

Tips

Serve it with cut parsley and cherry tomatoes and of course the sauce.

Ingredients

6 oz of pasta (I recommend tagliatelle),
1 oz onion
2 oz smoked salmon
1 oz butter
1 brandy
4 oz of sour cream
Salt
Pepper
Saffron

Directions

Cut very fine the onion and fry it with butter, along with the salmon, cut in pieces. Quench the composition with the brandy and then add the pasta which were before boiled and sour cream. Let them cook for 20 minutes and mix them until the sour cream starts vanishing. Add some salt, pepper and saffron.

Tips

Add the saffron with a few minutes before the food is prepared.