Pescatarian Archives

Dhal recipes

Curried fish with dhal

40 minutes

Salt and pepper squid

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

800 g Patagonian calamari tubes
Maldon sea salt and freshly ground black pepper
or mixed peppercorns
2 T rice flour
125 g melted butter
extra virgin olive oil
30 g fresh mint, chopped
juice of 3 limes

Method

Heat a large pan over a high heat.
Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour.
Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble.
Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook.
Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice.
Serve immediately with shoestring potatoes or potato crisps
Per serving: 1733.3kJ, 30.9g protein, 31g fat, 2.6g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Bitter-sweet and spicy Scottish salmon with organic sweet potato

Japanese sushi-style plums

Norwegian salmon, watermelon and watercress salad

French-toast sandwiches with seared salmon and boursin

Pan-roasted norwegian salmon with lime spaetzle, fricassee of greens and spring-onion veloute

Easy bouillabaisse with sun-dried-tomato pesto and fresh basil

Tanqueray no. ten deglazed prawns with coconut crumbs and pina colada mousse

Curried fish with dhal

Salmon tartare and marinated prawns with coppa

Norwegian salmon ceviche

Steamed mussels and pear in Thai reduced-fat cream

Salt and pepper squid

Salt and pepper squid

Ingredients

Method