Gravlax (Cured Salmon) is an exquisite and fragrant method for reacquainting yourself with salmon, essentially fish that has been cured. This makes it a superb choice for elevating a salad, pairing it with rye bread, or even savouring on its own as a sophisticated appetizer. Gravlax (Cured Salmon) is a Scandinavian fisherman’s way of making fatty fish since the Middle Ages. They hid the fish in sand on the beach and let it marinate/ferment for a few days. Nowadays, fermentation is omitted, and the fish can be cured from 12 to a few days. The Dry Marinade This dish is a plan-ahead one because it takes about 24 hours to marinate. I usually do it in 48 hours, changing the side of the fish midway. The longer it marinates, the firmer the meat will become and saltier. It’s alright to stop the marinating after 12 hours; you’ll get a softer-tasting…
Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime…
Quinoa and Bean Salad is a full-filling side dish for any fish or poultry! Its lovely ruby colour comes from balsamic vinegar and beet…
Seafood Marinera Pasta al Cava is a delicious way to welcome summer with mussels cooked in a splash of sparkling white wine, garlic, tomato,…
Shrimp Pasta Salad is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot…
Coconut Rice & Tropical Salsa for Fish, made of mango, cilantro, red pepper, tomato and scallion with a touch of habanero heat to bring…
Pasta Paella, called Fideuà, is a Spanish dish similar to paella but made of thin noodles instead of rice. The pasta is fried, then…
Mexican Shrimp Bowl is a fun and easy bowl filled with Tequila sauté shrimp, avocado, cilantro leaves, pico de gallo, mango, cilantro and quinoa…
Turn the famous Vietnamese appetizer into a whole ‘make-your-own’ spring roll dinner event! Add shrimp, bean sprouts, cucumber, carrot, lettuce, mint, mango and rice…