Mellan Amsterdam och Sverige är det många mil.

Tuna steak with panelle and walnut salmoriglio

with 7 comments

I tend to forget when it is time for the Paper Chef challenge but this time I made – and well on time.

For more detailed info on the challenge checkout the Paper Chef blog .

(please click photo to enlarge)

The 4 ingredients that had to be used were: 

– Orgegano

– Walnuts

– Fish steak of some sort ( I went for tuna, since it is easy to get by and has a ‘meaty’ taste and texture.

– Chickpeas of chickpea flour ( Flour seemed more interesting…)

The tuna steak was marinated before seared.


– 1 teaspoon cumin seeds

– 1 teaspoon coriander seeds

– 2 teaspoons of smoked paprika

– 1 clove of fresh garlic

– a pinch of saffron

– handful of fresh oregano

– lime juice from one lime

– 2-3 tablespoons of olive oil

– a quarter of a red chilli finely chopped

– salt

I did it the easy way and put everything in a blender. Done. Let it sit for some hours and then sear the tuna in a hot pan. We are talking seconds.

(please click photo to enlarge)

Panelle or (chickpea polenta)

– 2,5 dl chickpea flour

– 5 dl water

– 2 eggs

– half a clove of fresh garlic

– a tablespoon or 2 of chopped fresh parsley and chives

– a tablespoon of olive oil

Dissolve the flour in the water, add eggs and seasoning. Put in a pan on medium heat and stir constantly til you get a thick cream. Let cool down.

I then formed squares about 2 cm thick and deep fried them til golden. I thought this was the best part since I never deep fry otherwise.

Walnut salmoriglio

Can it be easier?

– half a clove of fresh garlic

– salt

– fresh oregano

– walnuts

– lemonjuice

– olive oil

Garlic and salt in a mortar, crush a bit and then add the oregano and make it to a smooth paste. Then chuck in the walnuts and crush a bit more. Lemon juice and oil to taste. I used quite a lot of lemon juice, say 50/50 lemon juice and oil. I like it fresh and it gave a nice balance to the rather heavy and spicy marinade for the tuna.

Yes, it was a good combi, the rather meaty texture of the fish with the first crisp and then almost fluffy panelle. The salmoriglio with walnuts worked well with the panelle and the sort of nutty flavour of the chickpea flour. The lemon in it freshend up the cumin that otherwise could have overpowered the whole dish.

However the panelles were the first to disappear in the kitchen when my boyfriend found them. Guess I have to show him how to make them himself  or I’ll start smelling like a Dutch snackbar from the oil.

For more contributions to the challenge check here.


Written by magnus

July 5, 2008 at 5:55 pm

Posted in Uncategorized

7 Responses

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  1. Vad gott det låter. Jag undrar om jag inte ska tipsa kompisarna med läckra lägenheter mitt i stan om din husbytarsajt. För visst kommer du väl hem till mig och lagar mat om du och polacken i alla fall är i stan?


    July 6, 2008 at 7:23 am

  2. Annannan: Tycker definitivt att du ska göra det. Klart jag kommer hem till dig och lagar mat i så fall. Men då får det bli en hederlig skånsk grönkålssoppa istället för caldo verde. Kanske skulle jag få testa sardinrecept och portvinskokta grejor.


    July 6, 2008 at 9:03 am

  3. This looks so good, the food and the presentation. You have my vote!


    July 9, 2008 at 3:36 pm

  4. Certainly glad you didn’t miss this one. I’m in awe!
    I totally love that Panelle (chickpea polenta)!!


    July 9, 2008 at 5:22 pm

  5. Okay, that’s twice today I’ve seen the word “salmoriglio” (in Paper Chef entries) – it’s my new word for the day! The marinade sounds great – I’m going to have to try that combo. And panelle? Yum! This is a winner combo!


    July 9, 2008 at 6:06 pm

  6. Nataschya: Thanks. I can be without the vote if I get some of that berry pie…
    My kitchen. You should try it, I had never made it before. It took no time and was really tasty.
    Tricia: I can only write it, not pronounce it:)


    July 9, 2008 at 7:42 pm

  7. Hej 🙂 Vad fin mat du har lagat. Det låter helsmaskens med mozzarella med soltorkad tomat i, kan tänka mig att det är lent och smeker gommen!
    Stor kram

    Ida Mycketvinochprat

    July 30, 2008 at 12:50 pm

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