Salmon Burger

Ingredients:

400 grams salmon

1 egg white

1 tablespoon flour

2 teaspoon mustard

2 teaspoon finely grated lemon zest

½ red onion, chopped 

¼ teaspoon each sea salt flakes and freshly ground black pepper

For the dressing:

1/3 cup organic low-fat plain yoghurt

1 heaped tablespoon mint leaves, chopped 

1 heaped tablespoon dill, chopped 

Spritz of fresh lemon juice

Sea salt flakes and freshly ground black pepper

How to cook:

Chop the salmon and add to a bowl with the other pattie ingredients. Mix lightly using your hands. Heat one tablespoon of sunflower oil in a non-stick pan and cook the salmon patties for 1.5-2 minutes per side. so the outside is golden and the centre is still slightly pink. Combine the dressing ingredients. Assemble the burger with the cucumber slices first, then the salmon pattie and dressing and finally the watercress. Kali oreks,!

Fried Sardines

Ingredients:

Sardines, discard guts, if it has few scales on it, just run the knife over the skin to remove, remove entrails, run your thumb to split, pull out the backbone than wash with cold water and drain
Sunflower oil

Batter:

1/2 cup flour, all purpose
1/2 cup water
1 egg yolk
1/2 teaspoon baking powder
Salt
Pepper

How to cook:

Mix all the batter ingredients and let it for 30 minutes.

Place the sardines on a paper towel to soak up extra water, dry them well. Pour the sunflower oil into pan and heat it up. Dip into the batter each sardine and fry.

Place the fried sardines on a plate with paper towel on it to soak up the extra oil. Kali oreksi!

Salmon With Grape Molasses Syrup

Ingredients:

1 Salmon steak
2 tablespoon extra virgin olive oil

Grape Molasses Syrup:
1 tablespoon butter
2 tablespoon grape molasses
1 tablespoon lemon juice
Pinch of cayenne

How to cook:

Heat up the olive oil in the frying pan. Fry both sides of the salmon. Place on a service plate.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, mix. Pour the grape molasses syrup over the salmon. You can serve with grilled asparagus.Kali oreksi!

Fish in Parchment Paper

Ingredients:

1 piece of fish you like, gutted, washed with cold water
Romaine leaf, parsley and dill stems
3 tablespoons extra virgin olive oil
Salt
Pepper
5-6 lemon slices

Filling:

1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 teaspoon lemon zest
1 teaspoon oregano
2 bay leaves
Salt
1 teaspoon Peppercorn

How to cook:

Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Place the parsley and dill stems on it. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Preheat the oven to 230 C. Cook for 30 minutes. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the bay leaves. Serve with the lemon wedges. Kali oreksi!

Tuna Casserole

Ingredients:

1 package egg noodles
2 onions
2 cups Cheddar cheese, shredded
2 cans tuna, drained
2 cans condensed cream of mushroom soup
1/2 can mushrooms, sliced
1 cupcrushed potato chips

How to cook:

Boil the salted water. Cook pasta in boiling water for 8 minutes and drain.
Preheat oven to 220 degrees C.
In a large bowl mix noodles, onion, 1 cup cheese,  tuna, soup and mushrooms. Transfer to a baking dish and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven. Kali oreksi!

Fried Sardines

Ingredients:

1 kilos fresh sardines

1 cup flour

1/2 cup bread crumbs

Sunflower oil

2 red chillies, sliced

2 cloves garlic, slivered

2 tablespoons butter

3 handfuls of mixed fresh herbs (parsley, thyme, cilantro)

How to cook:

Dredge the sardines in a mixture of the flour and bread crumbs, then fry in the sunflower oil until crispy and brown.  Drain on paper towels.

Saute the garlic and chillies in the butter, add the herbs and pour over the sardines. Kali oreksi!

Salmon With Lemon-Butter Sauce

Ingredients:

4 Salmon fillets

200 grams butter

1 small onion, finely chopped

100 ml dry white wine

2 tablespoons lemon juice

1 tablespoon grated lemon rind

1 tablespoon chopped chives

150 ml cream

Salt and pepper

Parsley and lemon slices

How to cook:

Put the butter in a pan to melt, add onions until they are soft. Add wine, lemon juice and chives. Cook for 2 minutes. Slowly add cream and mix continously until sauce thickens. Season with salt and pepper. 

Season the salmon fillets with salt and peper, dot with butter and grill. Serve with buter sauce and garnish with parsley. 

Fish Soup

Ingredients:

2 large fish heads

extra fish parts and bones

2 stalks celery

2 largo carrots

1 large onion

1 green pepper

1 large tomato

1 large tomato, diced

Large bay leaf

2 cloves of garlic

Salt

Pepper

1 lemon, quartered

½ cup white wine

How to cook:

Place fish heads, bones and parts in a pot and cover with water. Add chopped vegetables and ¼ lemon.

Throw in salt and pepper. After it is boiled, cook more for 20 minutes. You have to check the fish if it

is cooked.  Remove fish and vegetables. Except lemon, keep all the vegetables. Remove as much fish

meat as possible from heads and fish parts. Place back into the pot with the vegetables and season with

the fish. If you want, you can also add some wine. 

If you try it after 1 day, the flavor will improve. the fish. 

Sweet and Spicy Baby Shrimps

                                                   Sweet and Spicy Baby Shrimps

Ingredients:

1 tablespoon flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder (you can also use cloves of garlic, this is what i prefer)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

750 grams of baby shrimp, peeled and deveined

2 tablespoons olive oil

Mix the flour and the seasonings in a bawl. Put the shrimps inside this mixture until they are evenly coated. Heat the oil and fry the shrimps occasionally, like 10 minutes. It is ready to serve! Kali oreksi.

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Salt-crusted salmon

                                                           Salt-crusted salmon
Ingredient:

1 piece of salmon
Fennel fonds, thin slices of shallots, thin slices of lemon or orange
2 teaspoons olive oil
6 cups kosher salt
4 egg whites

How to cook:

Clean and rinse the salmon well, inside and out. Pat the salmon completely dry with paper towels.

Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.

In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.

Roast the fish until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.

Aubergine filled with shrimps and octopus

Ingredients:

1 aubergine

100 grams shrimp

100 grams octopus

1 onion

1 clove of garlic

1 piece of red pepper

1 piece of green pepper

1 tomato

50 grams of grated cheese

Cut the aubergine into two pieces and fry. After they become cold, clean inside. 

Cut onion, garlic, peppers, domato and octopus into small pieces. First, saute onions, then garlic, peppers, octopus, tomato and finally shrimps. Fill the aubergine with this mixture. Put grated cheese on top and cook in the oven for 15 minutes. Kali oreksi

Sea bass with obergine

Ingredients:
600 grams sea bass
4 spoons of flour
Sunflower oil
Olive oil
8 pieces of pearl onion
1 clove of garlic
1 red pepper
1 green pepper
1 tomato
10 pieces of mushroom
For the obergine sauce:
2 pieces of obergine
Half lemon's juice
Olive oil
Salt
Pepper

Clean the fishes and cut into small pieces. Cover these pieces with flour and fry them in sunflower oil.
Saute onion, garlic, peppers, mushrooms and tomato with olive oil. After 3-4 minutes, add the fishes and cook them until there is no water from tomato.
Grill the obergines, clean the skin and then cut it into small pieces with a fork. Mix with olive oil, lemon juice, salt and pepper. Put it on a plate and then put the fish on top.