Recipe: Shakshuka with a Creamy Salmon and Spinach Sauce
The ever-cheerful Bart van Olphen has been committed to sustainably caught fish for years. With over 18 years of experience, Bart really knows everything about all the delicious things from the sea. Veggies & Fish is his new cookbook, in which the culinary fish expert shows how to prepare various fish dishes with vegetables in the starring role, such as this shakshuka with salmon and spinach. In addition to the recipes, he also explains which fish you should and shouldn’t eat, and the book is packed with fish stories, tips and tricks.
Bart: “Who isn’t a fan of this famous Middle Eastern dish? Instead of the commonly used tomatoes, I make this shakshuka with a creamy sauce of wild spinach and salmon. For some heat, I add green harissa to the sauce. It’s just a little hotter than the red variety.”
How to make the shakshuka with salmon and spinach
- Crush the fennel and cumin seeds finely in a mortar. Mix in the nutmeg.
- Heat 2 tablespoons of oil in a frying pan over medium heat and warm the harissa in it for 1 minute. Pierce a garlic clove with a fork and add the spinach to the pan. Stir the spinach continuously with the fork so it picks up a light garlic flavour. If it becomes too dry, add a tablespoon of water. Turn the heat down when the spinach has become completely soft.
- Separate the eggs and keep the yolks in separate bowls; they must remain whole. Add the egg whites to the spinach mixture and stir well. Add the cream and salmon and stir well. Let the cream reduce by half over low heat in 5–7 minutes. Add the dill and season with salt and pepper. Crumble the goat’s cheese over the top.
- Make four ‘wells’ in the mixture and place the egg yolks in them. Cover the pan with a lid and let the egg yolks set in 5–7 minutes. Serve immediately with a few extra sprigs of dill.
Title: Veggies & Fish
Author: Bart van Olphen
Price: €32,-
Publisher: Fontaine
Also read:
- How to make your fish crispy every time
- Do you know how much plastic you take in when you eat fish?
- 7 fish preparations that always work
Image: David Loftus
