Summer recipe

by marlies|dekkers

FISH WRAPPED IN NORI SERVED WITH LEEK, ARAME AND AN ORIENTAL SAUCE

Prep time: 20 minutes – Cooking time: 20 minutes – These surprise packages are bursting with flavour and are ever-popular!

For 8-10 parcels:
— 300gr firm white-fsh fillets
— 5 sheets of nori
— 3 leeks
— 40gr fresh herbs (coriander, parsley, chives)
— arame (optional)
— sea salt and pepper
Sauce:
— 4 tablespoons olive oil
— 3 tablespoons soya sauce
— 2 tablespoons toasted sesame seeds
— the juice of ½ a lime

Soak the arame for 5 minutes in room temperature water. Preheat your oven to 180°C. Remove the three outer layers of the leeks and cut the leeks into 10 cm pieces. Put the leeks in a pot and fill with water until the leeks are just covered. Add some oil to the water and bring to a simmer. Remove the arame from the soaking water and add to the pot with leeks. Simmer for 15 minutes. Chop the fresh herbs, put them in a bowl and mix with a little olive oil, salt and black pepper. Cut the fish into pieces. Cut the nori sheets in two with scissors. Create a soggy nori, which is easily done by brushing water over the sheets then lay the fresh herbs down with a piece of fish on top. Fold the nori around the fish. Perhaps it is necessary to wet the ends so the parcel can be folded neatly. Complete all parcels with the remaining fish and place them in a pre-greased or lined baking dish. Put the baking dish for about 15 minutes in a hot oven at 180 ° C.
Meanwhile, combine all the ingredients for the sauce and drain leeks and arame from the pot. Serve the leeks and arame, on the side of the nori parcel and finish with a drizzle of sauce over the leeks.

tip: this isn’t just an appetiser!
I often serve these chips which a fsh dinner. Simply add a bowl of the chips to the dining table and everyone can serve themselves. It adds a crunchy bite and some variation in texture to an already delicious meal. Uneaten chips (unlikely) are not as crispy the next day however you can pop them in the oven again to re-crisp.

tip: nori
Nori seaweed is now well known amongst most home cooks but I can definitely recommend experimenting with other variations such as arame, dulse, hiziki, wakame,… seaweeds that are eaten all across the world. They are plants of the earth and contain a large about of minerals including iodine, iron, magnesium and potassium. They are additionally a good source of calcium (surprisingly not just found in dairy!), vitamins C, A, B6 and E.
They are also easier to digest because of their soft structure.

Nori sheets are now available to buy at most supermarkets health food stores where you’ll fnd them dried in square sheets – which is very convenient to store at home. Nori is very easy to prepare and can be added to vegetable, lentil, chickpea or fsh dishes. Simple, tasty and healthy!

CRISPS OF NORI

Prep time: 5 minutes – Cooking time: 3 minutes – An ideal appetiser!

— 10 nori sheets
— olive oil
— sea salt

Place a bowl of water and your olive oil to the side of your work space. Preheat the oven to 180°C. Brush one side of the nori sheet with olive oil and season with sea salt. Fold that sheet in two with the olive oil side on the inside. Now brush the outside edges of the nori with water. It will be very weak now, which is the intention – so you can cut the chips into your desired shape. I cut them into triangles which is simple and easy. Place the triangles onto the baking sheet in your pre-heated oven for a brief 2-3 minutes. Watch that they don’t burn!

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