These tuna fish patties are very easy and quick to be prepared as we ca use potatoes flakes; if you have boiled potatoes, you may also mash them with a fork and add only little milk to make this more humid.
I have served them on a bed of rocket (aragula) salad and cherry tomatoes. As sauce, I recommend my mint and dill yogurt sauce as this fits perfectly with both patties and salad; however, I made a little change to the sauce, Instead of lemon juice, I used white balsamic vinegar, but both lemon and vinegar goes well.
The quantity depends on the size, in my case a made a dozen, the correct quantity for one skillet of 28 cm of diameter.
Note: these patties may be prepared in advance and used for a picnic (ready cooked) or for a party.
A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.
L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.
Il salmone naturalment ce l’avevo, ma la ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso. La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer. Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an
che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.
A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.
In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.
Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.
120 cannelloni from the package (8 pieces) or 8 lasagna sheets
100-120 g smoked salmon, chopped
150-200 g ricotta or cream cheese
1 tablespoon grated lemon zest
1 beaten egg
Red chili flakes to taste
Salt and pepper to taste
Veggies (about 2 cups, choice to taste). My choice:
1 cup carrots, peeled diced
1 cup zucchini, diced
2 tablespoon margarine or butter
2 tablespoon all-purpose flour
1 1/2 cups milk
2-4 tablespoons white wine, to taste
Red chili flakes to taste
1 dash nutmeg or to taste
Salt and pepper to taste
Bring water to boil in a pot, add salt and boil the pasta until it begins to soften but it keeps the shape. Take out of the water and place them on an oiled working surface.
While water is heating combine with the ingredients of the filling in bowl.
Fill the cannelloni (one by one) using the spoon holding them vertically with the hand. Place them in the mold. If you have leftovers of the filling, don’t worry, you can add this to the finished béchamel.
Preheat the oven to 200°C/400°F.
Arrange vegetables around the cannelloni. If necessary (depend on the kind of veggies) cook the veggies a few minutes in the hot water of the pasta.
Prepare the béchamel melting the margarine in the pot and adding the flour. Stir constantly until the flour begins to take color. Remove from the heat and add liquids at once; stir immediately until combined. Bring to boil and season to taste.
Pour the sauce over the cannelloni and the veggies (take care to cover all the cannelloni as they require the liquid to finish cooking).
Bake at 200°C/400°F for about 20-30 minutes until the cannelloni begins to brown.
Elvira is an Azorean wonderful blogger. As I saw this stunning recipe I knew that this would I was looking for and I saved this in my “to try” recipes. Only a few days later I tried her recipe called “Torta de peixe à Marília” (http://elvirabistrot.blogspot.ch/2011/09/torta-de-peixe-marilia.html?spref=pi) and I adapted her recipe. I don’t know if I understood well all the ingredients and description of the procedure, but I will report what I did and the result was fabulous!
This preparation presents very well, can be eaten warm or cold; up to you!
For this recipe you should use white flesh boiled fish as suggested in her original Azorean recipe, but you can also use other kind of fish even with smoked trout!
I increased the quantity of flour as I supposed she used 3 heaped tablespoon flour. I used 4.
I first saw these fishessale a days ago and I could not resists to take two of them with me home.
As I tried to write down this recipe I realized that I had had problems with the translation. I call them orate (in Italian) or dorada (in Spanish), but I did not know how I should call them for this recipe in English.
A few searches in the web and I found that the protagonist is called Sparus aurata in Latin and it can be translated in English with Gilt-head (sea) bream. The specific name “aurata” derives from the gold bar marking between its eyes.
It is also called dorade royale as it was sacred to the Greek goddess of love, Aphrodite.
Back to the recipe: I prepared this recipe based on a recipe of fish with tomatoes and olives, but this time I added some more ingredients and the result was really fabulous! The quantity of the ingredients is only a suggestion, please use the quantity you wish!
I don’t know if you have this kind on fish were you live, but I can prepare this recipe with other white-fleshed fishes you like! Enjoy!
2 Gilt-head (sea) bream or other white-fleshed fishes (or a bigger single one) which would serve 2 people in total, cleaned
2 small lemons o one lemon, thinly sliced
2 tablespoons olive oil, or to taste
1 onion, thinly slice
2 garlic cloves
1 red pepper
100 g cherry tomatoes, halved
20 olives (any kind, I used black ones)
1/2 cup white wine
Salt and pepper to taste
Several springs of fresh herbs as marjoram, thyme, rosemary
Preheat the oven to 180°C/350°F
In a non-sticky frying pan fry a few lemon slices so that they are light browned. Remove from pan and set aside
Add remaining oil and fry the onion until translucent, add red pepper and fry one or two minutes. Reduce heat, add tomatoes, olives and wine.
Season with salt and pepper to taste.
Make three large cuts diagonally across each fish.
Place most of the herbs in the bottom of a baking sheet and place the fish on them. Fill the belly of the fish with some herbs as well (I used marjoram and rosemary).
Now adjust the roasted lemon slices in the cuts.
Place the remaining lemon slices around the fish as well as vegetables you prepared in the pan.
Put the fish in the oven on the middle rack for about 25 minutes or until the fish is just done; cooking time depends on the size of the fish! Note: Fish is done when the dorsal fin can easily be removed.
Cuttlefish is a quite inexpensive seafood which offers many possibilities to be prepared.
I love stuffed cuttlefish, but even a simple recipe is excellent, especially if you use a good white wine without sulfuric smell (I love the golden “Romeiko” from Chania most) and you enjoy this sitting outside combined with salads and good bread to enjoy the sauce.
Once again I’ve proposed to you a Greek/Cretan dish which is called Σουπιές κρασάτες (Soupies krasates). Greek food is too good, I can’t resist it!