Flemish Fishermens Salad Recipes

FAVORITE FISHERMAN'S PIE

Steps:

• Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
• Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
• Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
• Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
• Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
• Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

FLEMISH FISHERMEN'S SALAD

Steps:

• Soak the beans overnight.
• The next day, put the beans in boiling salted water with the onion (cut in two) and the savory.
• When they are all cooked but still firm, drain them and remove the onion and savory.
• Cook the potatoes in boiling salted water, peel and dice them.
• Dice the beets.
• Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets.
• Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard.
• Spoon the sauce over the salad and mix carefully.

WATERZOOI VAN VIS - FLEMISH FISH STEW

Steps:

• Lay fish fillets in a shallow pan.
• Sprinkle with celery leaves, salt, and some pepper and barely cover with water.
• Bring to a boil and simmer carefully until fish flakes.
• Remove fish with a slotted spoon to a dish in a warm oven.
• Strain fish stock into a clean saucepan, discarding celery leaves.
• Beat egg yolks and cream together.
• Stir 1 tbsp.
• of fish stock into egg mixture and then blend into remaining stock.
• Reheat very slowly, stirring continuously.
• Do not boil.
• Adjust seasoning.
• Pour sauce over fish, garnish with parsley and serve.
• Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.

FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)

Steps:

• Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
• To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
• To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
• To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

SUMMER FISH SALAD

Steps:

• Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
• Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
• Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.