By 2025, many of us will start the year with new traditions and a fresh mindset after over-celebrating.
We look forward to culinary columnist and executive chef Paul Watters sharing his low-fat and delicious meals to feed and nourish our bodies…
Today we offer a seasoned breaded mini salmon and shrimp dish with a beautiful tomato, kohlrabi, arugula salad and grated beet salad.
Salad
2 boiled beets (grated)
1 kohlrabi (peeled and halved slice)
2 yellow tomatoes (cut into quarters)
4 cherry tomatoes (halved)
2 red tomatoes (cut into quarters)
1 red onion (peeled and finely chopped)
1 handful of rockets
4 baby cucumbers (sliced)
Salt and pepper
Pisces
4 salmon fillets (cut in half lengthwise and then into pieces)
8 shrimps
Coating
1 cup fine breadcrumbs
1 cup self-raising flour (mix in 1 teaspoon cornmeal)
3 eggs (beaten with a little milk or water)
Salt and pepper
1 tsp Franks Sirrachi seasoning
1 tablespoon of dried herbs
For the coating, mix the breadcrumbs with the spices and dried herbs.
Cooking
For this dish, you can use a deep fryer, a medium saucepan with 1 liter of oil at 170 degrees, or an air pressure cooker at 180 degrees for 12 minutes.
Method
First dip the salmon in the flour mixture and shake off the excess. Dip into the eggs, shake off the excess once more and sprinkle with breadcrumbs. Repeat this process with the prawns and set them aside, covering them with plastic wrap and chilling for 20 minutes before cooking.
Cooking
Heat the oil in a deep fryer to 170 degrees or an oil pot to medium heat. Check the temperature with a thermometer (you can buy these in any good store or online. It’s a good kitchen tool).
If you have an air pressure cooker, place the fish on a tray. Spray with a little vegetable oil/avocado oil and cook according to the instructions. Shake after a couple of minutes. When you’re done, check and see if you’re happy with the cooking process.
If using the deep fryer or pot method, gently drop the salmon in, but the secret is to add 4 pieces at a time. This will help prevent sticking. Cook for 3-4 minutes. Carefully remove and place on a plate on a paper towel to absorb any oil.
Presentation
Gather 2 large plates, add the beet in the middle of the plate, put the tomatoes, kohlrabi and cucumber outside the plate and sprinkle the sliced onion on top. Next, place the fish on top of the beetroot and sprinkle a little more Mr Franks Sirrachi seasoning. Serve and enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have worked in the restaurant industry for 30 years. Cooking has always been my greatest passion, because when I discovered my love for food and cooking at the age of 16, I had no other career path.
“I have been incredibly fortunate to work in many high-end kitchens, including the Savoy in London and the Sydney Opera House in Australia. Over the years, it has been a pleasure to have the opportunity to gain invaluable knowledge and valuable experience by traveling around the world, getting to know different cultures and meeting colorful culinary characters along the way.
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