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Salmon wrapped in a crispy potato crust

8 Feb Salmon trout potato recipe
Salmon trout potato recipe

Salmon in a crispy potato case – Salmon en corteza crocante de papas

Taken from Mallmann’s Siete Fuegos, Mi Cocina Argentina, this recipe is great for entertaining because it’s fairly quick, original, and very impressive to look at (plus, I mustn’t foget, it is truly delicious!). When making this I substituded the recommended trout with salmon as this is easier to come by in BsAs but I think both work fairly well. The following ingredients are enough to serve four people.

Ingredients:

2 tbsp unsalted butter

2 large oven potatoes

2 trout or salmon fillets with their skin on (deboned)

1 handful of rocket leaves

Salt

Pepper

Method:

(Please note that this has been altered from the original recipe as I found it easier to follow a different order to the one recommended by Mallmann)

1.  Grate the two potatoes and place the gratings of one potato in one bowl of water and the remaining gratings in a separate bowl of water. Make sure these  are covered to prevent the potatoes from turning brown.

2. First we make the potato cakes. For this, drain the water from one of the bowl of potatoes. Fry half of the butter in the pan and then add the grated potato to the pan. Spread this out to cover the pan, the mixture should be about 2,5cm thick.

3. Cook this for 1o minutes (no need to move or turn these), until it looks golden and the bottom starts to form a crust. Then remove and slide onto a plate.

4. Now take the remaining grated potato and drain the water. Fry the remaining butter and add the grated potato to the pan to create the second potato cake.

5. Cook the potato for a few minutes before placing the salmon or trout fillets on top of the potato cake. Add the rocket leaves on top of the fish. Then slide the potato cake you set aside earlier on top of the fish, soft side down so that the crispy side is on top, sealing the fish in the middle.

6. Cook for 12-15 minutes or until cooked. Take out from the pan, season and then cut into portions before serving.

Corinne’s serving suggestions and notes:

This is good to be served on its own. My only recommendation would be perhaps to add more seasoning along the way as it did seem a little bland. Of course, this dish could work just as well with meat in the middle instead of fish.

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Cerdo con Duranznos (Pork with Peaches)

12 Dec

This argentine recipe ‘Cerdo Con Duraznos’ or Pork with Peaches to English speakers, is absolutely exquisite. A combination of sweet and savoury that I had never come across before, this dish really is fantastic for an evening of entertaining.

Originally created by Fernando Hara, and featured in Mallmann’s Siete Fuegos book, this is an interesting twist on the traditional apple and pork dishes served in the UK. Ideally this would be prepared out on a BBQ but it can also be made in a pan over a stove at home during the winter months.

Main dish argentine recipe Pork with Peaches

Ingredients (for 6 people):

1 fillet of pork (deboned), about 1kg in weight, butterflied

8 garlic cloves, chopped

2 tbsp. fresh rosemary, chopped

8 tbsp. extra virgin olive oil

Rock salt and black pepper

6 nectarines with their skins, cut in half and stoned

4 tbsp. unsalted butter, cut into small pieces

 

Method:

  1. Place the butterflied fillet of pork on a chopping board. Using a knife, remove all the visible fat. Using a meat tenderiser/mallet (use a rolling pin if you don’t have this), then flatten the meat by hitting it until it is 2cm thick.
  2. In a small bowl, mix the garlic, rosemary and 6 tbsp. of oil. Season the pork with the salt and pepper and then rub half the garlic, rosemary and oil mixture on one side. Turn the pork around and cover with the remaining garlic, rosemary and oil mixture.
  3. Heat up a griddle (or BBQ) to a moderate heat and then add the meat (before adding the meat test it is hot enough by adding a couple of drops of water, these should evaporate).
  4. Cook the meat on one side for 10 minutes, until it is golden brown.
  5. In the meantime, add the peach halves, face down, next to the meat and add the small pieces of butter in between the halves. Cook these until they are soft and appear brown/charcoal where they have been cooked, about 5 minutes. Then transfer to a bowl with a lid/somewhere warm so that they don’t get cold.
  6. Once the first side of the pork is well cooked, turn the meat and add a little oil if necessary. Then cook for another 7 minutes or until cooked.
  7. Remove from the griddle and cover in foil, then rest for 3 minutes.
  8. Then slice the meat and serve alongside the peaches.

 

Corinne’s serving suggestions and tips:

I was unable to buy a piece of meat this large so I bought 2 pork fillets instead and this can also work well. The meat also ended up taking a little longer to cook for me in a kitchen at home but I think that for a BBQ these times are quite accurate.

Pork escalopes with sage and potatoes

9 Nov
Escalopes de cerdo con salvia y batatas

No fuss, simple and delicious pork escalopes from Narda Lepes

Escalopes de cerdo con salvia y batatas, or pork escalopes with sage and potatoes (in English), is one of the easiest tasty dinners I’ve ever made! Taken from Narda Lepes’ book ‘comer y pasarla bien’, this little gem is perfect for entertaning on a week night. The ingredients and recipe below is good for 2 people.

Ingredients:

2 pork chops

4 or 5 sage leaves

A little butter

A little olive oil

2 potatoes

1 lemon

Method:

1. Cut off any fat from the pork chops.

2. Flatten the pork so that it is about 1cm thick. To do this, simply place the pork between two sheets of cling film and hit with a rolling pin to flatten.

3. Place a little oil and butter in a pan and then add the sage leaves. Cook for a couple of minutes before adding the pork.

4. Seal the pork on both sides (this should only take a few minutes).

5. Add the pre-cooked potatoes to the pan (alongside the pork escalopes) and add a squeeza of lemon juice to the pan. Cook for a few minutes more so that the potatoes get a little colour.

6. Season and serve.

Corinne’s serving suggestions and notes

For the potatoes, there were no instructions so here’s what I did: I peeled these, cut them into wedge sized chunks and then boiled them for about 20 minutes (I started this before I even cut the fat from the pork). I then placed these in a frying pan with a little oil whilst the pork was cooking so that they would go brown and crisp. When I then added these to the pan with the pork and lemon juice these became softer and took on a lemony flavour which was nice. All in all, simple and no fuss!