Seafood Weekly Menu 37/2022

Pan-Fried Mackerel with Cucumber Salad

by Fattig.student
Fish
60 min
Pan-Fried Mackerel with Cucumber Salad
Note: You have to set aside 3/4 of the the parsley dressing and half of the cucumber salad made in this recipe. It will be used in other recipes this Weekly Menu.

ingredients

  • 3 x potatoes
  • 1/4 x cucumber
  • 1 tbsp water
  • 1/2 tbsp lemon
  • 1/4 tbsp sugar
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 1 clove garlic
  • 1 handful parsley
  • 3 dl sour cream
  • 1 x mackerel filet

method

  1. Boil the potatoes.
  2. Lets make the cucumber salad. Cut the cucumber as thinly as you can using a knife.
  3. Mix together water, sugar, lemon juice, salt and pepper to a bowl. Fold in the cucumber slices and let set for at least 30 minutes.
  4. Make the dressing by mincing the garlic and the parsley, and add to a bowl with sour cream. Mix together, and add salt, pepper, a pinch of sugar and some lemon juice to taste.
  5. Add salt, pepper and some optional chili spice to the mackerel filet. Brown some butter to a pan, and fry the mackerel with the skin facing down. Fry on the other side for a minute or so and serve.
  6. Serve the mackerel filet with boiled potatoes, cucumber salad and parsley dressing.

Pan-Fried Mackerel on Toast

by Fattig.student
Fish
30 min
Pan-Fried Mackerel on Toast
Note: We are using cucumber salad and parsley dressing that were made earlier this Weekly Menu.

ingredients

  • 1 1/2 dl water
  • 1/2 dl apple cider vinegar
  • 1 dl sugar
  • 1 x red onion
  • 1 x mackerel filet
  • 3 slices bread

method

  1. Start making the pickled red onion. Boil the water, and add the boiling water to a steilized jar together with sugar and apple cider vinegar. Mix until the sugar has dissolved.
  2. Cut the red onion into strips and add to the jar. Cover with a lid and set aside for at least 1 hour.
  3. Add some optional spice to the mackerel filet (I used salt, pepper and chili spice) and fry in the pan with some butter until the filet is fully cooked through.
  4. Toast the bread and top with parsley dressing, fried mackerel filet, cucumber salad and pickled red onion.

Falafel Sandwich

by Fattig.student
Vegetarian
40 min
Falafel Sandwich
Note: we are using parsley dressing and pickled red onion that were made earlier this Weekly Menu. We are also making a double portion of falafel, because the rest will be used in another recipe this Weekly Menu.

ingredients

  • 2 clove garlic
  • 400 g chickpeas
  • 1 handful parsley
  • 2 tbsp lemon
  • 1/4 dl olive oil
  • 3 tbsp plain white flour
  • 1 tsp salt
  • 3 x radish
  • 1/4 x cucumber
  • 4 slices bread
  • 1 handful rocket

method

  1. Start by making the falafel. Add garlic, chickpeas, parsley, lemon juice, olive oil, flour and salt to a bowl and mash with a fork or with a hand mixer until you are left with a dough with some lumps left in it.
  2. Form the dough into 2-3 burger patties and form the rest of the dough into small falafels. Use wet hands to prevent the dough from sticking to your hands. Transfer to a baking tray and bake in the oven at 225 degrees celcius for 20 minutes. Turn halfway.
  3. Cut the cucumber and radish and toast the bread.
  4. Serve the falafel burgers on toast with parsley dressing, rocket, radish, cucumber and pickled red onion.

Falafel Bowl

by Fattig.student
Vegetarian
15 min
Falafel Bowl
Note: we are using falafel and parsley dressing that were made earlier this Weekly Menu.

ingredients

  • 1/4 x cucumber
  • 1/2 x red onion
  • 3 x radish
  • 2 slices bread
  • 1 handful rocket

method

  1. Cut the cucumber, red onion and radishes into slices and toast the bread.
  2. Fill a bowl with rocket and top with the chopped veggies, falafel and parsley dressing. Serve with toasted bread.
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