For cod's sake; Master chef Brian Maule with a simple and tasty recipe that makes the most of a favourite fish TOTAL TIME TO COOK 1hr.Byline: Brian Maule PAN FRIED COD WITH OYSTER MUSHROOMS AND CREAMED SPINACH SERVES FOUR 4 cod fillets 1 large packet spinach (large leaf) 150g oyster mushrooms 200ml cream 100ml olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 3 plum tomatoes 200ml light jus 10g butter Cod is becoming more popular these days - and more expensive. I use cod on the menu from time to time, but I also use coley coley Noun Brit an edible fish with white or grey flesh [perhaps from coalfish] , hake and haddock, which comes from the same family as cod. I use cod on both my a la carte and lunch menus, depending on availability and price. What I love about cod is that once cooked you have big flakes of fish, which are tender and light. Make sure you buy cod portions with the skin on and scaled. Pre heat your oven to 180C. Take the spinach and remove the stalks, then wash it two or three times to clean off any excess dirt. Bring a pan of salted water to the boil, then blanch blanch to become pale. the spinach in it for five seconds. Remove the spinach and place it in a bowl of iced salted water before squeezing out any excess water. Once dry, chop the spinach quite coarsely. Take the oyster mushrooms, remove the stalks, chop up Verb 1. chop up - cut into pieces; "Chop wood"; "chop meat" chop hash - chop up; "hash the potatoes" cut - separate with or as if with an instrument; "Cut the rope" mince - cut into small pieces; "mince the garlic" the flesh then fry it lightly in olive oil. Season lightly and drain the mushrooms well. Take the tomatoes, score the tops and take out the cores. Blanch in boiling salted water for 10 to 15 seconds, then refresh in iced, salted water. Remove as soon as cold, then peel, quarter and de-seed the tomatoes and cut them into nice, even, diced pieces. For the sauce, mix a little gravy with a drop of white wine. Add the double cream to a pan, bring to the boil and reduce down until it is thick, then fold the cream little by little into the spinach, taking care only to coat and not drench drench 1. to give medicines in liquid form by mouth and forcing the animal to drink. See also drenching. 2. medicines given as a drench. the spinach. Before cooking the cod, first coat the fillets in a little flour. Add the fillets to a very hot pan, skin side down to get a nice colour, turn over and repeat. Finally, turn the fillets back to the skin side down once more and put them in the oven for about three to four minutes. Reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" the oyster mushrooms in a hot frying pan with a little butter. Put the creamed spinach in the middle of the plate, take the cod from the oven and place on top of the spinach. Finally, spread the mushrooms and tomatoes around the fish to make it look attractive and drizzle your sauce to taste over the vegetables. Enjoy! ANOTHER WAY TO DO IT Use braised savoy cabbage instead of spinach and try different varieties of mushrooms, such as shitake. If you are looking to introduce a starch then go for either a nice fresh pasta or buttered mash potatoes and add basil or spring onions. TIP OF THE WEEK Do not cook the cod too far in advance. If you do the fish will be far too dry and the skin will be soft and soggy rather than crisp when it is ready to be served. |
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