Peter Romhild Peter Romhild

Fried Rice with Seared Tuna and Sesame Soy Vinaigrette

Serves 2

INGREDIENTS

Tuna and Fried Rice

500g sashimi grade tuna fillets

2 tbsp canola oil

Salt and pepper to taste

2-3 cups leftover cooked rice 

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 green onions, thinly sliced

1/2 cup large carrot, grated 

1/2 red bell pepper, sliced into thin strips

2 tbsp canola oil

1 tsp sesame oil

3 tbsp reduced sodium soy sauce

1/2 cup frozen peas

Vinaigrette

2 tbsp rice wine vinegar

2 tbsp soy sauce

Juice of 1 lime

1 tbsp honey

1 tsp fresh ginger, grated

2 tsp sesame oil

1/4 cup canola oil

1 tbsp fresh cilantro, finely chopped

1 tbsp green onion, finely chopped

1/4 tsp black pepper

METHOD

To make the vinaigrette, combine the vinegar, soy sauce, lime juice, honey, and ginger in a small bowl.

Slowly whisk in 2 teaspoons of sesame oil and then 1/4 cup canola oil.

Stir in the chopped cilantro, 1 tablespoon green onions, and black pepper. Set the mixture aside.

Season the tuna fillets with salt and pepper. 

Heat 2 tablespoons of canola oil in a large skillet over high heat. 

Once the pan is very hot, add the tuna fillets. Sear them on the first side for one minute, flip them over, and sear the second side for 30 seconds.

Remove the tuna from the pan and set aside on a plate.

Heat 2 tablespoons of canola oil in a wok or large skillet over high heat. 

Add the remaining green onion and stir fry for 1 minute.

Add the red pepper and stir fry for 1 minute.

Add the grated carrot and stir fry for 1 minute.

Add the garlic and ginger and stir fry for 30 seconds.

Add the rice and stir fry for about 3 minutes, until the rice is hot and well coated with oil.

Finally, add the soy sauce 1 tablespoon at a time, until the rice is as salty as you like it. 

Add the peas, and stir fry until warmed through.

Slice the tuna fillets into thin slices. Divide the fried rice on two plates and serve the tuna on top and drizzle with the vinaigrette.  

Top with additional cilantro and green onions if desired.

Bon appétit! Served on my “La Boheme” dinner plates.

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Peter Romhild Peter Romhild

Cajun Baked Salmon

Cajun-Salmon.jpg

Serves 4

INGREDIENTS

Olive oil

1 tbsp onion powder

1 tbsp garlic salt

1 tbsp paprika

1 tbsp chilli powder

1 tsp dried oregano

1 tsp dried rosemary

4 salmon steaks

1 lime, cut into quarters

METHOD

Preheat the oven to 160°C.

Combine all the spices in a small bowl and set them aside. 

Line a baking pan or tray with aluminium foil and lightly grease the foil with olive oil.

Cover the top of the salmon steaks with one half of the spice mixture.

Place the steaks with the spiced side down on the lined baking pan or tray and sprinkle the remaining spice mixture on the other side of the steaks.

Place the salmon, uncovered, on the centre rack in the oven and bake for 12-15 minutes, until the salmon flakes when cut into with a knife. 

Serve the fish immediately with rice or pasta and a side of your choice of vegetables.

Bon appétit! Served on my “Impromptu” and “Piano” dinner plates. 

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Peter Romhild Peter Romhild

Tuna Tapenade

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INGREDIENTS

175 g green olives, pitted

4 anchovy fillets

1/2 can of tuna in oil

3 tbsp capers

25 ml extra virgin olive oil

METHOD

Blend all the ingredients together in a blender. 

Transfer to a lidded container and place in the fridge to chill for a couple of hours. 

Serve with crackers or toast.

Bon appétit! Served on my “La Bohème” canapé plate.

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Peter Romhild Peter Romhild

White Fish in Saffron Tomato Sauce

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Serves 4

INGREDIENTS

4 fillets of your favourite white fish

Salt and pepper to taste

1/2 lemon juice

Tomato sauce:

2 shallots, peeled and chopped 

1 tbsp olive oil

1/2 tsp honey

6 tomatoes, blanched to remove skin and diced

2 tbsp tomato paste

1/4 cup white wine

1/4 tsp Spanish saffron 

1/2 cup cooking cream 

Salt and pepper to taste

Scallops (optional)

METHOD

Preheat the oven to 175ºC.

Rub the fish fillets with lemon juice, salt, and pepper and set them aside while making the sauce. 

If you have time, you can prepare the sauce in advance to infuse the flavour. 

For the sauce, fry the onions on a pan in olive oil, continuously stirring. Add the remaining ingredients and cook over medium-high heat for 5-6 minutes, stirring well. Add salt and pepper to taste.

Arrange the fish fillets in an ovenproof dish. Pour the tomato sauce over the fish and bake it in the oven at 175ºC for 15-20 minutes or until the fish is done. 

Serve topped with fried scallops (optional), rice and your choice of vegetables.

Bon appétit! Served on my “Piano” dinner plate.

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Peter Romhild Peter Romhild

Salmon Teriyaki with Butter Cauliflower Rice

Salmon-triyaki-with-cauliflower-rice.jpg

Serves 2

INGREDIENTS

1/4 cup soy sauce

1/4 cup molasses or brown sugar

1 tbsp rice wine vinegar

2 tsp corn starch

2 garlic cloves, minced

1/4 tsp ground black pepper

2 salmon fillets

Baby asparagus 

Sesame seeds

Sliced green onions

METHOD

In a small bowl, whisk together the soy sauce, molasses, vinegar, corn starch, garlic, and pepper. 

Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag and seal it. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for 1 hour. 

Preheat the oven to 175ºC. 

Spray an oven-proof dish with oil and place the asparagus and salmon skin side down on it. Place the dish in the oven and cook for 11-12 minutes, until the salmon is flakey. The cooking time will depend on the thickness of the salmon fillets and how you like them.

As the salmon cooks, make the glaze by adding the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Let it simmer for 3 to 4 minutes until the sauce has reduced and thickened. Remove it from the heat.

Brush the cooked salmon with the teriyaki glaze and serve sprinkled with sesame seeds and green onions 

Serve with garlic butter cauliflower rice or white rice.


Bon appétit! Served on my “Piano” dinner plate.

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Peter Romhild Peter Romhild

Fish Gratin

Fish-Gratin-.jpg

Serves 2

INGREDIENTS

450 g frozen spinach, defrosted and squeezed of liquid 

1 tbsp butter

Salt and pepper 

600 g white fish

A bit of lemon juice

Sauce:

1 tbsp butter

2 tbsp flour

250 ml milk

1-2 egg yolks

50 ml cream 

50-75 g Emmental cheese, grated

A pinch of ground nutmeg 

Spring onions, chopped

METHOD

Preheat the oven to 250ºC.

Fry the defrosted spinach gently in 1 tablespoon of butter and flavour with salt and pepper. Pour into an ovenproof dish and spread it out so it covers the whole dish. 

Arrange the fish fillets on top of the spinach and squeeze the lemon juice on the fish. 

Make a béchamel sauce by heating up the butter in a little pan until it is melted. Then add the flour and stir, making sure it is mixed together with the butter and cook for 1 minute. Stir in the milk slowly so that no lumps form. Bring the mixture to a boil gently, add the egg yolks and cream, making sure to stir well. Bring the sauce to a boil again and remove it from heat. Add the nutmeg and cheese and stir while letting it melt into a smooth sauce.

Pour the sauce on top of the spinach and fish. Sprinkle the spring onions on top and gratinate (bake) in the oven at 250ºC for 10-15 minutes, until golden on top and fish is cooked. 

Bon appétit! Served on my “Piano” and “Impromptu” dinner plates.

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Peter Romhild Peter Romhild

Tuna and Fennel Pasta

Tuna-and-fennel-pasta.jpg

Serves 2

INGREDIENTS

200g tuna

1 large fennel bulb

1 tbsp olive oil

2 cloves garlic, chopped 

125 ml vegetable stock

375 g spaghettini 

Grated parmesan cheese (optional)

METHOD

Drain the oil from the tuna. 

Clean the fennel and chop it up roughly, including most of the feathery fronds. Add it to a food processor and mince. 

Heat the oil in a saucepan, add the garlic and minced fennel, and fry gently until soft. 

Flake in the tuna, add the vegetable stock and heat through.

Meanwhile, cook the spaghettini al dente in salted boiling water as instructed on the package. 

Drain the spaghettini and quickly toss it in the hot tuna fennel sauce, stirring to make sure everything gets coated thoroughly.

Divide into two servings and sprinkle with grated parmesan cheese if desired.

Bon appétit! Served on my “La Bohème” soup and pasta plate.

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Peter Romhild Peter Romhild

Greek Style Shrimp Pasta

Greek-shrimp-pasta-.jpg

Serves 2

INGREDIENTS

2 tsp olive oil

2 garlic cloves, minced

500g medium shrimp, peeled and deveined

2 cups plum tomato, chopped

1/4 cup fresh basil, thinly sliced

1/3 cup kalamata olives, pitted and chopped

2 tbsp capers, drained

1/4 tsp freshly ground black pepper

240 g angel hair pasta

1/4 cup feta cheese, crumbled

METHOD

In a pot, prepare the pasta as instructed on the package.

Heat the olive oil in a large nonstick skillet over medium-high heat. 

Add the garlic and sauté for 30 seconds. 

Add the shrimp and sauté for 1 minute., then add the tomatoes and basil.

Turn the heat down to low, and let the mixture simmer for 3 minutes or until the tomatoes are tender. 

Stir in kalamata olives, capers, and black pepper.

Add the drained pasta to the skillet with the shrimp mixture and toss well to coat the pasta in the sauce.

Divide equally onto two plates and top with crumbled feta cheese.

Bon appétit! Served in my “La Bohème” pasta and soup plate.

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Peter Romhild Peter Romhild

Fish from South of France

Fish-from-south-of-france.jpg

Serves 2

INGREDIENTS

750g fillet of cod or other white fish, skinned

1/4 cup white wine

Juice of 1 lemon

1 tbsp olive oil 

1 medium onion, finely chopped 

2 cloves garlic, finely chopped 

1 425g can of tomatoes, roughly chopped

Generous amount of mixed herb seasoning 

1 tbsp parsley, chopped

METHOD

Preheat the oven to 200ºC.

Put the fish fillets into a shallow ovenproof casserole and pour the white wine and lemon juice over them. Set them aside to marinate for 10 minutes while making the sauce. 

Heat the oil up on a pan and add the onion and garlic, sautéing until softened. 

Separate the marinade from the fish and add the marinade to the onion and garlic in the pan. Let it bubble and reduce a little, then add the tomatoes and herbs and season to taste. 

Lightly oil the casserole, making sure to get under the fish. Pour the sauce over the fish and bake at 200ºC for about 20 minutes. Sprinkle with chopped parsley to serve.

Serve with french bread, grilled eggplant wedges and a glass of white wine.

Bon appétit! Served on my "La Bohème" dinner plate.

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Peter Romhild Peter Romhild

Garlic Shrimp Pasta with Tarragon-Wine Sauce

Garlic-shrimp-pasta-tarragon-wine-sauce-.jpg

Serves 2

INGREDIENTS

500 g fresh large shrimps in shells 

200 g linguini

⅓ cup dry white wine 

3 tbsp lemon juice 

2 tbsp fresh tarragon, finely chopped 

2 tsp cornstarch 

1 tbsp olive oil 

3 cloves garlic, minced 

¼ tsp crushed red pepper 

2 tbsp parmesan cheese, finely shredded  

METHOD

Peel, clean and devein the shrimp, leaving the tails intact. Rinse and pat them dry, and put aside. 

In a small bowl whisk together the wine, lemon juice, tarragon, and cornstarch. 

In a large pot, cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta cooking water when draining the pasta and set both aside. 

In a pan, heat the oil up over medium heat. Add the garlic and red pepper; cook and stir for 30 seconds. Add the shrimp; stir for 3 minutes or until shrimp is opaque. Remove the shrimp. 

Add the wine mixture and reserved pasta water to the pan. Cook and stir until the consistency thickens, then continue to cook and stir for 2 more minutes. Stir in the pasta and shrimp, and heat through. 

Divide into two servings and sprinkle with parmesan cheese. Delicious served with butter steamed baby asparagus.

Bon appétit! Served on my “Piano” and “Impromptu” pasta and soup plates.

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Peter Romhild Peter Romhild

Lemon Garlic Pasta with Scallops

It all begins with an idea.

Lemon-garlic-scallop-pasta.jpg

Serves 2

INGREDIENTS

250 g linguine or fettuccine 

500 g scallops

Salt to taste

Freshly ground black pepper to taste

1 tbsp olive oil 

3 tbsp butter

4 cloves garlic, finely chopped

1 large shallot, finely chopped

1/2 tsp red pepper flakes

1 cup white wine 

1 cup fresh parsley, finely chopped  

1 lemon, zested and juiced

METHOD

Cook the pasta as directed on the package in salted water.

Meanwhile, prepare the scallops by patting them dry with a paper towel and seasoning them with salt and pepper.

Preheat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter melts into a liquid, add the scallops. Sear the scallops for 2-3 minutes on each side, until super golden brown. Remove scallops from the pan and cover them loosely with foil to keep them warm.

Add a drizzle of olive oil to the skillet and add the garlic, shallots, and crushed red pepper. Reduce the heat to medium-low and sauté the garlic, shallots, and red pepper for 1-2 minutes, stirring constantly.

Add the wine to the pan and scrape up any pan drippings. Reduce the wine for about 2 minutes.

Add the parsley, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted.

Add the cooked and drained pasta to the sauce and stir, making sure the sauce coats all the pasta. Continue to cook for a minute so that the pasta absorbs the flavour of the sauce.

Distribute the pasta onto two plates and arrange the scallops on top. Serve immediately.

Bon appetite! Served on my “Impromptu” soup and pasta plate.

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Peter Romhild Peter Romhild

Tuna and Bean Salad

Serves 2

INGREDIENTS

1 can cannellini beans

1 can tuna in oil or brine

1 medium onion, finely chopped 

1/2 cup celery, chopped  

3 tbsp olive oil

1 tbsp lemon juice 

Salt and pepper to taste

1 tbsp fresh parsley chopped

METHOD

Mix all the ingredients except for the parsley together in a bowl.

Taste the seasoning. Add more lemon if desired.

Toss in the finely chopped parsley and serve.

Bon appétit! Served on my “La Bohème” dinner plate.

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