Sharon’s Simple Stylish Meals – Season 1 Episode 1 Recipes
DECONSTRUCTED SUSHI SALAD PLATTER
PREPARATION TIME: 20 minutes
20 salmon sashimi slices
20 smoked salmon slices
2 avocados, sliced
5 Israeli cucumbers, julienned
1 whole lettuce, finely shredded
2 sheets Nori (seaweed), cut into strips and rolled
sushi rice *
black and white sesame seeds for decoration
Place the rice in 2 sections on a platter. In the centre, arrange the cucumbers, then the avocado slices and then the lettuce. On the outside edges, fan the sashimi and smoked salmon and sprinkle alternately with the sesame seeds. Serve the Nori in a smaller dish and the sauce in a separate small jug.
DRESSING
125ml (½ cup) soya sauce
30ml (2 tbs) rice vinegar
15ml (1 tbs) olive oil
30 ml (2 tbs) honey
10ml (2 tsp) wasabi powder
black pepper
Whisk all ingredients together and set aside.
*CHEF’S TIP: For the sushi rice, wash 250ml (1 cup) rice well. Place it in a pot with 310ml (1¼ cups) cold water. Bring to a boil. Then turn the stove down and simmer on lowest heat with the lid on for about 15 minutes. Remove pot from stove and leave rice for another 10 minutes. Stir in 30ml (2 tbs) sushi vinegar 15ml (1 tbs) at a time to flavour the rice and to make it sticky. Set aside until ready to use.
The rice should be at room temperature and not cold when serving. I like serving the dressing separately to prevent the salad from becoming soggy.
Serves 6
FISH WELLINGTON WITH MUSHROOMS AND ARTICHOKES
PREPARATION TIME: 25 minutes
COOKING TIME: 40 minutes
MUSHROOM FILLING
60g (4 tbs) butter
1 medium onion
coarse salt and black pepper
500g (1 lb) mixed mushrooms
1 x 410g (14 oz) tin artichoke hearts
30ml (2 tbs) Italian parsley
coarse salt and black pepper
Melt the butter in a large frying pan. Chop the onions and sauté them until softened, seasoning them with salt and pepper. Add the mushrooms and sauté until they are quite dry. Adjust the seasoning. Drain the artichokes, dice them and add them to the pan. Chop the parsley and stir it into the mixture. Set the mixture aside to cool.
1 kg (2.2 lbs) skinned fillet of kabeljou or kingklip
400g (14 oz) roll puff pastry
1 egg yolk with 15ml (1 tbs) milk
Preheat oven to 220°C. Roll the pastry into a rectangle. Place the fish on a pre-sprayed baking tray or in an ovenproof dish, tucking the tail under to even the fish. Spoon the mushroom filling on top of fish. Cover with pastry and tuck the ends of the pastry under the fish. Brush the pastry with the egg glaze. Bake for 20 minutes or until the pastry is golden.
LEMON-BUTTER SAUCE
125g (8 tbs) salted butter
juice of 1½ lemons
60ml (¼ cup) cream
coarse salt and black pepper
15ml (1 tbs) Italian parsley
Melt the butter in a small pot. Remove the pot from the stove. Add the lemon juice and cream. Season with salt and pepper. Whisk all the ingredients together. Chop the parsley and add to the sauce. The sauce should be served immediately with the fish.
Serves 6
FRESH ARTICHOKES
xx fresh artichokes
Remove all the hard exterior leaves. Cut off the hard stalks. Cut off all sharp points on the artichokes. Open out the leaves as widely as you can.
Place them in cold water mixed with lemon juice and salt for at least 20 minutes to soak and clean them. This draws out the sand in the leaves.
Place the artichokes upright in a pot or a dish. Drizzle with olive oil and lemon juice. Place the base of artichokes in a little water.
To microwave: 15-20 mins on high depending on size of artichoke
To boil: POT: 40-45 mins on medium high.
Serve hot with hollandaise sauce or serve cold with a dill-mayonnaise sauce.
Serves/makes
