Fish Variations Starter

Ingredients for 4 servings:

• 200 g cod fillet(s), cut into very small pieces
• 1 tbsp cornstarch
• 1 tsp lime juice
• 1 small whole egg, beaten
• 50 g Panko, alternatively breadcrumbs
• 4 tbsp oil for frying
• 0.33 cucumber(s), peeled, pitted and cut into small cubes
• 3 tbsp crème fraîche
• 2 tbsp mayonnaise
• 1 tsp wasabi paste
• salt and pepper
• 1 whole egg
• 4 tbsp milk
• 1 tbsp, heaped flour
• 1 tsp clarified butter for frying
• 125 g smoked fish(s), e.g. trout, salmon, eel or mackerel
• 75 g cream cheese
• 1 tbsp lemon juice
• 1 tbsp, heaped creamed horseradish
• 2 tbsp chives, very finely chopped
• salt and pepper
• 2 bell peppers, red or orange
• 75 g sardines, from the can without oil
• ½ garlic clove(s), very finely chopped
• 1 tbsp parsley, very finely chopped
• 1 tbsp capers, finely chopped
• 2 tbsp mayonnaise
• 2 tbsp cream cheese
• 25 g arugula
• 2 tbsp olive oil
• 1 tsp balsamic vinegar, good quality
• salt and pepper
• 200 g monkfish fillet(s)
• 1 tbsp flour for turning
• 4 tbsp Parmesan, grated
• 1 small whole egg
• 4 tbsp oil for frying
• 1 small piece(s) of zucchini
• 1 small piece(s) of carrot(s)
• 40 g tagliatelle
• 1 tbsp olive oil
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) of turmeric powder
• salt and pepper
• 100 g flour
• 50 g butter
• 1 egg yolk
• 1 pinch of salt
• 4 stalk(s) white asparagus, peeled
• 8 stalk(s) asparagus, green, ends peeled, thinner than the white
• 4 slices of smoked salmon
• 3 tbsp mixed herbs, green, parsley, basil, tarragon, very finely chopped
• 75 ml cream
• 1 whole egg
• 1 egg yolk
• 2 pinch(s) nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours

5 small dishes served on a platter as a starter

You can also make just a few of these five appetizers. However, all five together make a relatively representative, elaborate appetizer platter with two fresh, two smoked, and one canned fish. Cold, lukewarm, and warm temperatures simultaneously emphasize the differences. 1. For the fish pralines, wash and dry the fillet, and cut into very small cubes. Mix the mixture with cornstarch, salt, pepper, and lime juice. Form into small balls, slightly smaller than ping-pong balls. Dip them in the beaten egg and coat them in panko. Choose a small pan that just fits all the balls, as this saves oil. First, mix the cucumber pieces with the crème fraîche, mayonnaise, wasabi paste, salt, and pepper, and spread a longer strip about 5 cm wide on a serving plate. Now fry the fish pralines for 1 minute per side until crispy, remove any excess fat, and place them on the cream. Serve immediately. 2. For the crêpes, mix the egg, milk, and flour together and bake 2-3 crêpes, then set aside. Chop the smoked fish into small pieces, blend with cream cheese, horseradish, lemon juice, salt, and pepper to form a cream. Stir in the chives and spread the mixture over the crêpes. Then roll them tightly and cut into rolls about 3 cm long. Serve cold. 3. For the sardine cream, mix the sardines with garlic, parsley, capers, mayonnaise, and cream cheese. Season generously with salt and pepper, then set aside. Cut the tops off the peppers and use them for something else. Remove the contents from the peppers and then cut the fruit into thirds or quarters along the seam. Peel off the skin with a good vegetable peeler and gently sauté the pieces with the lid on for 15 minutes in 1 tablespoon of olive oil until softened. Season with salt and pepper. Mix the arugula with the remaining tablespoon of oil and balsamic vinegar, then arrange on a serving plate. Fill each pepper boat with the sardine cream, place on top of the arugula, and serve cold. 4. For the monkfish, cut it into bite-sized pieces, lightly flour it, and coat it with salt and pepper. Mix the Parmesan cheese with the beaten egg and dip the monkfish in it to immediately fry it in oil. Again, choose a pan that just barely fits all the pieces to save oil. First, cook the tagliatelle al dente, then use a vegetable peeler to cut the zucchini and carrot into wafer-thin slices, then halve these again lengthwise. Briefly fry these in olive oil with paprika and turmeric powder, then season with salt and pepper. Add the tagliatelle and mix well. Arrange lengthwise on serving plates, place the defatted monkfish pieces on top, and serve warm. 5. For the tart, cook the white asparagus for 6 minutes and the green asparagus for 3-4 minutes, then rinse in cold water and set aside. Knead the flour, butter (reserve a teaspoon for greasing the dish), egg yolk and salt into a dough, let it rest in cold water and then roll it out. Rub a long dish just big enough for the asparagus with butter and place the dough in it. Wrap one white and two green asparagus with a slice of salmon and place it close together on the dough. Mix the herbs, cream, eggs, nutmeg, salt and pepper well and pour over the asparagus. Bake in the lower third of the oven at 175°C (350°F) with conventional heat for 35 minutes. Let it rest for 5 minutes, divide into portions and serve lukewarm. If you double the quantities you will have a five-part main course, or triple or quadruple the quantity for part of a buffet. Start with the cold parts and then prepare the hot parts at the end.