Blogger Special: Recipes from the Sea

Greece – with a holiday in Mediterranean countries a lot of people link this to an visiti at an excellent fish resturant with sunset view by the sea. Therefore, recipes with and around fish should'nt be missed in this issue of sisterMAG. We've gathered inspiration from the blogger world and present to you some tasty maritime recipes on the following pages!

Salmon & Egg Stuffed Avocados

This recipe is by Rachel who is blogging at Grok Grub . You can find her original post with the recipe here.

Ingredients

• 4 avocados

• 4 oz smoked salmon

• 8 eggs salt

• black pepper

• chili flakes

• fresh dill

Instructions

1. Preheat oven to 425°F/220° C.

2. Halve the avocados, remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.

3. Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.

4. Add salt and fresh cracked black pepper on top of the eggs, to taste.

5. Gently place the cookie sheet in the oven and bake for about 15-20 minutes.

6. Sprinkle chili flakes and fresh dill on top and serve warm.

Baked Fish with Tartar Sauce

Georgia has been posting classic comfort food with a twist on The Comfort of Cooking since 2010. You can find her take on the British classic fish & chips here.

Beetroot Risotto with Zander

For more than 5 years now Denise shares her favourite recipes on Foodlovin'. The for the beetroot risotto with zander and coconut foam can be found here.

Ingredients

• 500 g Zander filet

• 2 TBSP Coconut Oil

• 1 organic lime

• 250 g risotto rice

• 2 beetroots

• 1 shalott

• 1 TBSP butter

• 150 ml red wine

• 1 l vegetable stock

• 40 g Parmesan

• 1 TBSP Butter

• 150 ml Coconut

• Milk Fresh coriander

Instructions

1. Peel the beetroots wearing gloves and dice them (1 x 1 cm). Peel shallot and dice finely. Heat vegetable stock in a pot and keep warm with less heat (must not cook).

2. Heat 1 TBSP of butter in a pot and sweat shallots. Add rice and roast. Add beetroot and mix well. Add wine to deglaze and let the mixture boil down.

3. Slowly add vegetable stock and boil down while stirring. Continue until risotto is al dente (after about 20-30 minutes). Keep risotto warm and rinse/clean fish, pat dry. Heat the coconut oil in a pan and roast the fish (skin in pan) until crispy. Flip and leave until cooked though. Season the fish with lime peel and salt.

4. Re-heat risotto and add parmesan. Stir in 1 TBSP of butter until molten

5. Heat coconut milk in small pan, season with a dash of lime juice and mix with a hand blender until frothy

6. Put the risotto and fish on a plate, drizzle coconut froth on top. Garnish with fresh coriander.

Blackened Fish Tacos

To get Morgan's full recipe for those delicious fish tacos visit Host the Toast.

Spanish Cod One Pot

Hannah posted this recipe on her blog The Kitchen Alchemist.

Ingredients

• 100g diced chorizo

• 1 pinch saffron threads

• 1 large glass white wine

• 250 ml chunky passata

• 1/2 tsp smoked paprika

• 1 can chick peas

• 1 large red onion

• 2 cloves garlic

• 250 ml chicken stock

• 2 lemons (juice)

• 2 tsp sugar

• Fresh flat leaf parsley

• Olive oil for cooking

• Sea salt and black pepper

• Samphire & butter to serve

Instructions

1. In a cooking pot with a lid, fry the chorizo in a little olive oil until it starts to char at the edges, then remove it with a slotted spoon and put it in a bowl until later. With the oil in the pan add the finely diced onion and cook on a medium heat for about 10 minutes until softened, then add the minced garlic and cook for a couple more minutes.

2. Next add the saffron, wine, stock, passata and sugar, bring to a simmer gently with the lid on and taste after about 10 minutes, adding salt and pepper as needed.

3. Next, add the washed and drained chick peas and lemon juice, cooking for around 5 minutes with the lid off, and place the cod fillets in to the pan with the chorizo, nudging the chick peas out of the way so the cod is partly under the sauce. Put the lid on and simmer gently for around 8 to 10 minutes, spooning the sauce over it a couple of times as it cooks.

4. Remove the lid and scatter with the fresh parsley mixed with a little extra virgin olive oil. Serve at the table in the cooking pot. (The cod continues to cook in the residual pan heat.) Serve with samphire that’s cooked in boiling water for 4 minutes and been dressed in a little butter.