David and Nicole's Recipes

• juice of 1 lemon
• 1/4 cup olive oil
• 3 tbsp creme fraiche
• 1 tsp white wine vinegar
• 2 tsp dijon
• sea salt and ground pepper
• tamari

Combine all the ingredients to taste.  Shake well before serving.

• 1 lb cod fillet
• 1 scallion, minced
• 1 tbsp pimento, minced
• 2/3 cup panko
• 1 tsp dijon
• 1 tsp worcestershire sauce
• mayonnaise
• 1/2 tsp paprika
• 1/2 tsp salt
• sambal oelek
• tartar sauce

1. Preheat the oven to 375 F.
2. Combine 1/4 cup mayonnaise with 1 tsp sambal oelek.  Chill.
3. Place the fillet on a baking sheet and bake for 10 to 15 minutes, until flaky.
4. Cool and flake into small pieces.  Preheat the oven to 450 F.
5. Mix together in a large bowl, the flaked cod, scallion, pimento, 1 tbsp panko, dijon, worcestershire sauce, 3 tbsp mayonnaise, and 1/4 tsp salt.  Form into 4 flat cakes.
6. Combine in a dish, the remaining panko, the paprika, and 1/4 tsp salt.
7. Coat the cakes with the panko mixture and then set them on a greased baking sheet.
8. Bake the cakes for about 10 to 15 minutes, or until golden.
9. Serve with the tartar sauce and the chilli mayo.

• 2 cod fillets, skin removed
• 1/3 cup butter, melted
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp dry marjoram
• 1/4 tsp grainy mustard
• 2 tbsp parsley, minced

1. Combine the butter, salt, pepper, marjoram, mustard, and parsley.
2. Pour it over the fish and then chill for 2 hours.
3. Grill the fish on both sides until it is flaky, basting frequently.
4. Serve.

• 2 steaks
• coarse salt and cracked pepper
• 1 egg
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp dijon
• 1/2 tsp sea salt
• 1/4 tsp white pepper
• 1/2 cup milk
• 2 tsp tamari
• 2 tbsp parsley, minced

1. Rub the steaks with the coarse salt and cracked pepper.
2. Combine the egg, 2 tbsp lemon juice, olive oil, digon, sea salt and pepper in a saucepan.
3. Heat and mix in the milk, tamari, 1 tbsp lemon juice, and parsley.  Cook until heated through, stirring.
4. Grill the steaks to taste and serve with the sauce.

• 2 salmon steaks
• 3 tbsp butter
• 1 tbsp lemon juice
• 1 tsp dijon
• 1 tsp capers, drained, minced
• olive oil
• salt and pepper

1. Combine the butter, lemon juice, dijon, and capers.  Set aside.
2. Brush the salmon with olive oil and season lightly with salt and pepper.
3. Grill until flaky.
4. Serve with the caper butter.

• olive oil
• 1 lb russet potatoes,peeled, julienned as thinly as possible
• salt and cracked pepper
• 1 carrot, peeled, julienned
• 2 tbsp lemon juice
• 1 tbsp parsley, minced
• 3 tbsp fresh dill, minced
• 1 garlic clove, crushed
• 1 tbsp mayonnaise
• 1 tsp dijon

1. Preheat the oven to 400 F.
2. Heat an oven-proof skillet on medium high, and add 2 tbsp olive oil.  When hot, add the potatoes.
3. Generously season the potatoes with salt and pepper.  Lay the carrot over them.
4. Turn the heat down to medium low and cook, without stirring, until golden brown, for about 12 minutes.
5. Cover the skillet with aluminum foil and place in the oven.  Bake for 15 to 20 minutes.
6. Combine the lemon juice, parsley, dill, garlic, mayonnaise, 2 tbsp olive oil, and salt and pepper.
7. Serve the potato cake in slices with the dill sauce.

• 2 4-6 oz. salmon fillets
• olive oil
• salt and cracked pepper
• 2 thick slices of french or italian bread
• lettuce
• lemon juice
• 1/2 cup mayonnaise
• 1/2 tbsp capers, drained, minced
• 1 tsp dijon
• 1 scallion, green part only, minced
• 1 tbsp dill pickle, minced

1. Heat the grill.  Brush both sides of the fillets with olive oil and then season with salt and cracked pepper.
2. Grill the fish about 5 minutes per side or until flaky.
3. Combine the mayo, capers, dijon, scallion, and pickle.
4. Toast the bread.
5. Squeeze lemon juice onto the fish.
6. Spread the mayo mixture onto the bread and cover with some washed and dried lettuce.
7. Lay the fish on top of the lettuce.  Serve.

• 4 cups red or green cabbage, shredded finely
• 3 scallions,minced
• 1 cup light mayonnaise
• 1 tbsp white vinegar
• 1 tsp dijon
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne
• light cream as needed

1. In a large bowl, toss the scallions with the cabbage. 
2. Combine the mayonnaise, the vinegar, the dijon, sugar, salt, pepper, and cayenne.
3. Thin with light cream to the desired consistency.
4. Pour over cabbage, toss and chill.  Serve.

• 1/4 cup white wine vinegar
• 1 tsp salt
• 1 green onion, minced
• 2 tbsp parsley, minced
• 1/2 tsp dijon
• 3/4 cup olive oil
• 3 tbsp light cream

1. Combine the vinegar, salt, onion, parsley and mustard in a blender.
2. Add 1/4 cup of oil and blend.
3. Stop and add another 1/4 cup of oil.  Blend.
4. Add final 1/4 cup of oil and the cream.  Blend.  Chill.
5. Serve on romaine lettuce with cucumber and radishes.