How to cook: Salmon fillet with spring potatoes

Every once in a while I feel an incredible lust for fish. Sometimes I just need one so badly! I love getting a fresh one from the fishery, but sometimes I get a salmon or a mackerel. The only downside is that Ales doesn't like them! I make delicious recipes from fish and he does not fully appreciate these (not that he wouldn't eat it, but it's a waste of delicious meal), so I usually make something else for him. As for this recipe, it's nothing special but it's simple and tastes pretty good.

For two portions you need:
2 salmon fillets
4 middle-size potatoes
1-2 spoons of fine white flour
spoon of oil
chive
2-3 spoons of butter
oregano, basil, savory, thyme, salt, pepper

First peel the potatoes, cut them into small pieces and put them in the water to boil. Wash the fillets, and coat them with the mix of flour, herbs, pepper and salt and let them rest for like 10 minutes. Then preheat a pan with the oil and roast the fish from both sides. Meanwhile you should melt the butter. In theory you should be finished with all three ingredients at the same time, so all you need to do now is to put everything aside, drain the potatoes and then mash them a bit, add butter and freshly cut chive and serve.

How to cook: Couscous with salmon, peas and Parmesan cheese

What I like about couscous is that it is really quick dish. Using the electric kettle to boil water and then just five minutes ant it's done! Yay! All you have to do is prepare the mixture to go with it. This one is one of my favourites (the other one is with leaf spinach and walnuts and Parmesan). Truth is that I mixed a recipe for Italian risotto with a salmon (or a sea trout or what was it) I had in the freezer for some time and I really wanted to do something about it. The couscous served as light lunch after Christmas binging and even my fish-hating boyfriend enjoyed it (ok, I exaggerated a bit, he is not exactly fish-hater, he just doesn't like them much)...




What you need:
200 g of salmon /sea trout fillets (possibly any fish would do)
handful of peas (frozen, canned, fresh, depends on you)
three handfuls of couscous
60 g of Parmesan
1 really tiny onion or half a regular one
two spoons of oil
spoon or two of flour
water, salt, pepper, red pepper, leftover wine (optional)

What you do: As in many of my recipes chop the onion finely and throw it in the pan with preheated oil. You have like fifteen minutes before it turns brownish (you cannot turn the stove on full you know!), so prepare the fillets, use pepper, salt and red pepper (not necessarily red hot pepper) and mix these with flour and wrap the fillets in this mixture. Throw them on the pan and sear them on both sides. Now you should have brownish onions and seared fish, so ad the peas and pour some wine (one decilitre is enough, you can use water instead) and let it bubble. Meanwhile pour water in the kettle and wait till it boils. Use appropriate amount for the couscous in some bowl (it should be written on the package, it should be twice the amount of couscous) and salt, then cover it and let it prepare itself for five mins. As for the fish-peas mix, you should disassemble the fillets (it should go easy now, nice and soft), mix it with the peas and if necessary, add some more spices. When the couscous is nice and ready, add it to the pan (if the pan is not big enough, you can do the exact opposite and pour the mixture in the couscous bowl). Now add the secret ingredient - the Parmesan cheese and voila! Nice and quite healthy dish can be served!

How to cook: Indian lentil soup

I am not a soup person. I know people that cannot imagine meal without having soup before, but as for me, it always makes me full and I simply can't have anything else. I usually make one as a main course, my favourites are broccoli cream soup, peas cream soup, classic broth with noodles, garlic soup (also known as after party dish) and this one. Local Indian restaurant has the possibility of lunch menu in the form of a raut/banquet/all-you-can-eat for really low price and the good thing about it is, that there is always soup, three different dishes, four side dishes and an appetiser (I love onion bhajis and I would never find out without this option!), which allows you to try something you haven't tried before and yet you don't risk getting something you dislike and paying full price for it. Anyway, I fell in love with many things from the menu and I love to make Indian evening for my pals (appetiser, soup, main course). But as for the lentil soup, I love it even separately!

How to cook: Spinach quiche with baked tomatoes

After all these visits at my mum's and grandma's, all the fat, meat, pastry, we were all so stuffed, so full and so tired of all the food that we needed some lighter meal. It was me who invited all the present relatives to join us in out apartment for this fresh and light dinner. The quiche is brilliant by itself but, as my dad said, the tomatoes play an interesting tune in the chord (not sure, if this metaphor works in English as well). Nevertheless, I borrowed the recipe from Foodlover (who used the quiche dough from cook book of Dita P., I made a few changes), the tomatoes are my idea.

How to cook: pork steak with spinach sauce and baked potatoes ENG/ CZ

ENG
Hail to the cooking master! Seriously though, I know it doesn't look that way but most of my diet consists of beans and legumes, rice, vegetables and vegetarian stuff. But, most of these delicious meals don't look very nice in a photo, so you have to get over with the fact that all the recipes are not very healthy... I'll try my best to get a nice photo of my delicious vegan Indian lentil soup or of my favourite falafel with corn-tomato salad. But right now:

How to cook: Meat-filled pasta with cream tomato sauce

ENG
When I was younger, everyone in my family believed that I will never be the sort of a woman who is into cooking and so did I. But as I moved out to live with my boyfriend, It turned out I am quite good at it. And more, I like to experiment a bit with spices and tastes. Italian cuisine is my favourite and I had this pack of conchiglioni pasta for ages and just wanted to do something about it.