FORELLENTATAR MIT KAVIAR.

Wenn es um den 1. Gang – also die Vorspeise geht – herrscht bisweilen die sogenannte Lachslangeweile. Geht schnell, schmeckt gut, wird aber langweilig. Deshalb hab ich mal dieses Forellentatar ausprobiert. Und: es war sehr vorzüglich. Eine einfach, aber hübsche Vorspeise, die Gäste, die Fisch mögen sehr gerne aufessen! Das war ein Satz mit vielen Kommas!

Für:
4 Portionen

Drin:
200 g Geräucherte Forellenfilets, ohne Haut, fein gewürfelt
2 Schalotten, fein gehackt
1 Knoblauchzehe, fein gehackt
1 kleiner Bund Dill, gehackt
2 TL Olivenöl
1 kleines Töpfchen Creme Fraiche
Salz, Pfeffer
1 kleines Tröpfchen Forellenkaviar
Dillzweige
1 Bund Rucola

Toastbrot oder Baguette

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1 Anrichtering oder -quadrat

Machen:
1. Die Forellenfilets hacken und mit der Schalotte, dem Knoblauch, dem Dill,
Olivenöl, Salz und Pfeffer abschmecken. Eventuell noch ein Stückchen Chilischote hacken und dazu geben. Aber nicht zu viel!

2. Das Tatar in den Ring oder das Quadrat füllen und auf Tellern anrichten. Dazu den gewaschenen Rucola geben. Auf den Rucola passt eine einfache Vinaigrette mit einem oder zwei Löffelchen Schmand oder Creme Fraiche angerührt.

3. Zum krönenden Abschluss etwas Creme Fraiche und dann den Forellenkaviar auf dem Tatar verteilen und mit gezupften
Dillzweigen garnieren. 

4. Dazu gibt es Toastbrot oder Baguette.

ZITRONEN-LACHS MIT AVOCADO-SALSA.

Für:
4 Personen

Drin:
4 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil

4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
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Salsa:
1 large avocado, diced
1/2 cup diced red onion

1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste

Machen:
1. In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.

2. In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro. Season with salt and pepper to taste. Cover and chill.

3. Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa.

SCAMPI-SPIESSE MIT LORBEERSALZ UND SOMMERGEMÜSE.

Ich hab's wieder gefunden. Ich hab's wieder gefunden! Und nochmal: ich hab's wieder gefunden. Das perfekte Sommergericht. Jamie will, dass man die Scampi grillt. In einer heißen Pfanne werden sie auch klasse. Dieses Rezept: ein kleiner Lockruf Richtung Sommersonnenwärme.

Für:

4 Personen und 6 Portionen

Drin:
20 raw king prawns, peeled and black veins removed
4 small courgettes
10 bay leaves
1 tablespoon sea salt
3 tablespoons good extra virgin olive oil, plus extra
juice of ½ lemon
2 large handfuls of freshly podded peas
2 large handfuls of freshly podded broad beans
a small bunch of fresh mint, leaves picked
optional: a few chive flowers
sea salt and freshly ground black pepper

Machen:
1. First of all, get your barbeque good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin cutter.

2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released all their natural oils.

3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbeque for a couple of minutes on each side. Fill the rest of the barbeque with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.

4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.

5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.

FRISCHE SPAGHETTI MIT BÄRLAUCHPESTO UND SCAMPI.

Eigentlich wollte ich doch kein Rezept vorstellen, geschweige denn, darüber sprechen. Aber bei diesem fange ich jetzt doch an. Neue Wohnung, neuer Job, keine Zeit und ein erster Abend, an dem wir nicht gewerkelt, geschraubt oder geräumt hätten. Gut: ein paar Kleider hab ich aufgehängt. Dann: scheint die Sonne. Dann: ein Riesenbund Bärlauch am Gemüsestand. Dann: die erste Pasta in Ruhe genossen. In der neuen Wohnung! Bei einem kleinen Feuer. So soll ein Frühling doch anfangen. Das Rezept bei essen&trinken kam ohne Pinienkerne, Zesten und Chili aus. Doch in ein richtiges Pesto gehört ein bisschen nussiges Aroma. Wer den Frühling mal probieren will: hier ist das Rezept dazu.
(Auf dem Foto fehlt leider das Pesto. Musste schnell gehen ...)

Für:
4 Personen

Drin:
200 g Bärlauch
50 g Parmesan
80 g Pinienkerne
11 El Olivenöl
Salz
Pfeffer
1,5 Tl Zitronensaft
Zesten von 1 Zitrone
1 Knoblauchzehe
1/2 kleine Chili
12 Garnelen
500 g frische Spaghetti
1 El glatte Petersilie

Machen:
1. Bärlauch putzen, waschen, abtropfen lassen und fein zerschneiden. Parmesan fein reiben. Bärlauch mit Parmesan und 8 El Olivenöl in einem Mörser lange lange mörsern. Die Pinienkerne in einer Pfanne ohne Fett anrösten und in den Mörser geben. Zu einer feinen Paste verarbeiten. Mit Salz, Pfeffer und dem Zitronensaft würzen.

2. Knoblauch pellen und in dünne Scheiben schneiden. Garnelen entdarmen und längs halbieren. Mit den Zitronenzesten und der Chili 1 Stunde marinieren.

3. Spaghetti in einem hohen Topf in reichlich kochendem Salzwasser 8-10 Minuten al dente kochen. Die Garnelen salzen und pfeffern. In einer Pfanne im restlichen Olivenöl 2-3 Minuten braten, in der letzten Minute die Petersilie zugeben. Spaghetti abgießen, mit den Garnelen und dem Bärlauchpesto mischen.

SALMON WITH BROCCOLI AND ANCHOVY-ROSEMARY SAUCE.

Für:
4 Personen

Drin:
a sprig of fresh rosemary, leaves picked and very finely chopped
10 good-quality anchovy fillets in oil, drained and roughly chopped
juice of 1 lemon
extra virgin olive oil
freshly ground black pepper
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4 x 200g salmon fillets, pinboned
olive oil
sea salt and freshly ground black pepper
500g purple sprouting broccoli



Machen:
1. Apart from salmon being a pleasure to eat, it’s also high in omega oils, so it’s very healthy for you too. A wild salmon lives only on natural food, of course, and is an amazing athlete that has to work very hard to make its way from the deep sea all the way up the rivers. If you ever see it on a restaurant menu, please order it because it’s very different from farmed salmon both in flavour and texture. But farmed salmon has come a long way in the last five to ten years and it is probably going to be the more accessible and affordable option for you. If you’re going to buy farmed salmon, always go for organic if you have the choice.

2. Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy fillets and pound again until the paste is dark green. Now add the lemon juice, a couple of glugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.

3. Get a large, ovenproof, non-stick frying pan hot. Pat the salmon fillets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the fillets and the way they’ve been sliced.

4. Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.

5. To check if the fish is cooked all the way through, you can pull the fillets apart a little bit and look inside. Salmon goes from being an orangey colour to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!

6. When the broccoli’s perfectly done, drain it, toss it in a little of the anchovy-rosemary sauce and divide it between your plates. Place a salmon fillet on top of each and drizzle with some more sauce.

PS: Pasta is the perfect compagnion for this delicious spring dish!

PERFECTLY GRILLED TUNA WITH BROAD BEANS AND PEAS.

Für:

4 Personen

Drin:
a small bunch of fresh oregano or marjoram, leaves picked
sea salt
juice of 1 lemon
best-quality extra virgin olive oil
4 handfuls of podded peas
2 handfuls of podded broad beans
150ml/5½fl oz best-quality extra virgin olive oil
sea salt and freshly ground black pepper
a small bunch of fresh mint, leaves picked
juice of 1 lemon
4 x 200g/7oz sustainably sourced tuna steaks, cut 1cm/½ inch thick

Machen:
To make your oregano oil, pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add the lemon juice and 8 tablespoons of olive oil and stir until you have a good drizzling consistency.

Bring a large pan of water to the boil, add your peas and cook for 3 to 4 minutes, then remove them with a slotted spoon or sieve. Add the broad beans to the pan and cook for 3 to 4 minutes, depending on their size. Drain and leave to cool, then pinch the skins off any big beans (you can leave the skin on any small or medium ones).

3. To dress the peas and beans you want the same balance of acid and oil as you would have in a salad dressing. So, put the olive oil and a good pinch of salt and pepper into a large bowl. Chop up most of the mint and throw it in, add the peas and beans and mix everything around. Add lemon juice to taste. You can serve the dressed peas and beans hot or at room temperature.

4. Heat a griddle pan or barbecue until hot, season your tuna steaks with salt and pepper and pat with some of the oregano oil. Place in the pan and sear for 1 to 2 minutes on each side. Personally I like to keep my tuna a little pink in the middle as this tastes much nicer, but if you’re going to cook it through please don’t nuke it.

5. Tear the tuna into 2 or 3 pieces and toss in a large bowl with the rest of the oregano oil. This will give you a lovely combination of flavours. Serve the fish immediately, with the peas and broad beans, scattered with the rest of the mint leaves.

PS: Sometimes I love to throw random delicate greens like baby spinach, watercress, even rocket, in with the broad beans for 30 seconds before you drain them. The combination of peppery irony greens, creamy broad beans and sweet little peas makes the veg taste even better.