Steamed salmon with spinach mash

P1010661

Preparation time: 20 minutes
Cooking time: 25 minutes

The Ingredients: for 2 persons

  • 2 pieces of salmon
  • 1 onion
  • 1 carrot
  • 1 cube of fish stock
  • 1 cube of meat stock
  • 6 medium sized potatoes
  • 500 g baby spinach
  • 1 clove garlic
  • olive oil
  • milk
  • nutmeg
  • salt & pepper

The work:

First prep the salmon dish.

Take an oven dish and lay the pieces of salmon in it. Peel the onion and cut it in fine rings. Peel the carrot and cut in in fine slices. Sprinkle the onion and carrots over the fish. Season with salt & pepper. Put a small bit of water in the oven dish and sprinkle the crumbled fish stock in the water around the fish. Cover the dish with plastic wrap. Puncture some holes in it with a knife. Voilà, the fish dish is ready, but we wait until our potatoes are almost done to cook it in the micro wave.

Peel the potatoes and cook them in water with salt, as you normally would do before making a mash.

In the meantime, peal the garlic and stab it to the end of a fork. Heat some olive oil or margarine in a large cooking pot and stir with the garlic clove in it while the oil is heating up, the oil will take the aroma of the garlic. Once the oil is hot, put in the rinced baby spinach leaves and stir from time to time. Season with pepper and salt and crumble some meat stock over the spinach. About 10-15 minutes later your spinach will be done.

Put the salmon in the micro wave for 5 minutes. Take out the oven dish and tilt it in different directions to mix the crumbled stock with the water. Put the fish back in the micro wave for another 5 minutes. Check from time to time how far the fish is cooked and add some more minutes each time if you are afraid to overcook  it. In my experience the fish is exactly right as soon as you start smelling the aroma in the kitchen.

When the potatoes are cooked, drain them and make a mash. Add the cooked spinach. Add some extra seasoning like nutmeg and optionally some milk if the mash is too dry. This depends on how much fluid was in the spinach.

The tip:

Yes, there is neither butter nor cream used here. The whole idea is make a light meal which is tasty. But if you must you can make the mash richer.

The vegetables with the fish are there for seasoning really, since the cooking time is often too short to have them ‘well-done’. I tend to add onion and a carrot because I always have some in the house, but plenty alternatives are possible to add extra taste to the fish like tomatoes, rosemary, lemon, etc. Feel free to share your favourite flavors. You can  also add some white wine instead of water. But hey, this post was supposed to inspire your light calorie cooking.

Advertisements

Witloof with ham

DSC00034

The ingredients: for 4 persons

  • 8 stumps of witloof
  • 8 slices of cooked ham
  • 1 L milk
  • 50 g flower
  • 50 g butter
  • 300 g grated cheese
  • nutmeg
  • salt & pepper

The work:

Clean the witloof by removing the outside leafs and take out the heart at the bottom of the stumb. The heart of the witloof is what leaves a bitter taste. Steam the witloof until the stumbs are tender and let them leak out.

Melt the butter (don’t let it become brown) and add the flower while stirring with a whisk. Continue stirring until the flower is cooked a bit. Add 0.5 l milk and keep on stirring slowly until the sauce starts to boil. Flower and milk combinations have the tendency to burn on the bottom of the cooking pot, so don’t put the heat too high. When the sauce starts boiling, it thickens, now add more milk while stirring until you reach the preferred consistency. Add pepper, salt and lots of grated nutmeg. This sauce is also called a béchamel.
Remove the pot from the fire and melt the cheese into the sauce while stirring. Leave some cheese to cover the platter later.

Roll up each stump of witloof in a slice of cooked ham and arrange them nicely side by side in a baking dish. Poor the cheese sauce over the witloof and sprinkle the rest of the cheese on top.
Put the dish in a preheated oven of 180°C. Cook it about half an hour until you start to see cooking bubbles rising from the bottom of the dish, and then grill it for about 10-15 minutes to crisp the top.

Serve with mashed potatoes.

DSC00032

The secret:

This is one of our best kept secrets. We eat this with a drop of ketchup. Yes, ketchup! You’ll be surprised how the tastes of the mashed potatoes, the witlof, the ham and the cheese blends with the tomato taste.

With love…