Baked Cod loin with Cavolo Nero


Baked cod & Vine

Baked cod & Vine

Serves 3

  • 600g fresh Cod loin from the counter
  • 6 vine tomatoes
  • 2 garlic cloves
  • 1 banana shallot
  • 1 orange sweet pepper

    Ingredients for the dish

    Ingredients for the dish

  • 150g rice (Basmati & wild rice)
  • 1 tablespoon whole grain mustard
  • 100ml white wine
  • 6 leaves of cavolo nero – Black cabbage leaves
  • 25g butter
  • 10 mix colours olives (antipasti)
  • 1 vegetable stock cube
  • Ground black pepper
  • Mustard oil

Method:

Marinated and ready to bake

Marinated and ready to bake

Rinse the cod and place in the large oven dish. Slice the fish in as many pieces as required (here 3). Crush the stock cube and sprinkle it on the fish, also crush the garlic over the fish. Add black pepper and a drizzle of mustard oil and massage the fish making sure that the garlic and stock cube cover the fish in every sides including between slices… Cover with cling film and place in the fridge for 15-30 minutes or so. Preheat the oven.

In the meantime, cut the orange pepper in wedges, cut one half of the shallot in about the same size. After marinating the fish for 30 minutes, bring the oven dish out and scatter on the fish, the pepper and shallot wedges. Also add the vine tomato. Sprinkle salt on everything and another glug on oil then place in the oven for 20 minutes at 200°C. Do not forget to base every 5 minutes it as it will dry out.

Once the fish is in the oven, put the rice to cook following the instructions on the package. Add a pinch of salt and 1 spoon of mustard oil.

Steamed Cavolo Nero

Steamed Cavolo Nero

The cabbage.

Black cabbage and olives

Black cabbage and olives

Time to prepare the Side dish of cavolo nero. Rinse and remove the spine of the cabbage leaves then cut in 2-3 each leave. Place the cut cavolo in a heat proof bowl then add the antipasti olives with a drizzle of oil from the olives jar. No need to add salt as antipasti’s olives are already vinegary-sharp. Mix well and set aside. This bowl will need to go in the microwave for just 5 minutes just before serving.

The mustard sauce.

By the time you start on the mustard sauce, the fish should be resting.

I did not get tipsy during the cooking... lol

I did not get tipsy during the cooking… lol

So, collect the juices from the now resting fish and pour it in the sauce pan with the quartered leftover shallot. Add a tablespoon of butter about 25g. Also add 100ml of white wine (I used a French white chardonnay) and black pepper. Leave the mix to simmer and the wine to evaporate a bit. This should take 3 minutes. Watch out for the foaming. When the wine stops foaming. Add the mustard and stir continuously for 3 minutes. Adjust the seasoning and switch off the heat.

The combo white wine and mustard can be a bit acidic, which can be very good for fish. But if you don’t have white wine, use lemon juice instead.

 

Serve as suggested with a steamed Basmati & Wild rice and a side of warm Cavolo Nero with mix olives.

Enjoy!

Serving suggestion - the sink just has a good light... lol

Serving suggestion – the sink just has a good light… lol

 

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Marrow & potatoes layer with beet & sweet corn stir


Fresh Corn, Beetroots

Fresh Corn, Beetroots

Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.

Serves 3

Ingredients for the layer:

  • 600g Marrow

    Ingredients for the dish

    Can you see the Tofu slices?

  • 2 medium potatoes
  • 3 medium firm tomatoes
  • 100g Tofu sliced and deep-fried to give it texture
  • 1 small red onion (optional)
  • 3 cloves of garlic
  • 30g butter (dairy free)
  • 100ml Alpro single cream
  • 50g Flour
  • 1 Maggi stock cubes
  • White pepper
  • Salt

Preparations:

How to layer the elements of the dish

How to layer the elements of the dish

1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.

2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.

Preheat the oven at 180 degrees.

Layering completed

Layering completed

Method:

Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu.  Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.

The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.

Ready to serve

Ready to serve

Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.

Now place your dish in the oven for 1h20 minutes.

Now time to prepare the accompaniment.

Beet & corn stir

For this, you will need:

  • 1 big fresh sweet corn cob
  • 1 precooked beetroot or a fresh one if you can find it

    Corn kernels

    Corn kernels

  • 1 yellow sweet pepper
  • 1 very small red onion
  • 50g roughly crush walnut
  • 2 twigs of thyme
  • Fresh parsley
  • 25g Butter (dairy free)
  • Black pepper & salt obviously

Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.

Chop separately all the elements of your dish then set aside.

Ingredients for the stir fry

Ingredients for the stir fry

Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.

Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.

Please note: not all oven perform with the same power.

Bursting with colours and flavours

Bursting with colours and flavours

Leave your dish to cool for few minutes then, serve.

Don’t forget to post a comment!

Voila! Bon appétit.

Vegan Nutty spinach with wedges


DSC02372

Nutty spinach – Serving suggestion

AKA Mouth-watering Hazelnut & almonds spinach with potatoes wedges – This is vegan.

Ingredients:
200 grs whole spinach leavesDSC02369
½ a medium red onion – roughly cut
2 garlic cloves – minced
Salt & Pepper
8 pieces of sundried tomatoes – finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:
In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.
Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.DSC02370
Now add the spinach with salt and pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.
Remove from heat and cover.
Now, time to fry your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil is ready.

The stir fry spinach can be eaten on its own. This dish tastes as good as it looks and is full of moisture.

DSC02373

I love Nuts!!!

Enjoy!