Another fish to fry

Reading time: 2 minutes

In connection with our blog post about the seven seas, today we’d like to present a fish recipe. Fish is one of the best sources of protein as part of our daily diet and, what’s more, it is rich in Omega 3 fatty acids. Together with seasonal vegetables, the following dish is a good catch for all those who like tasty food: Cod with young chard and boiled potatoes, accompanied by vanilla foam.

 

The recipe is designed for two persons.

The shopping cart should include the following items:

  • 2 fillets of cod (approx. 100 – 120 g per fillet, without bones and skin)
  • 250 g young chard
  • Young (small) potatoes, one handful per person
  • 1 regular sized onion
  • Garlic, one clove is sufficient for the taste
  • 1 untreated lemon
  • 1 vanilla stick
  • Butter
  • 1 glass fish stock
  • 1 cup cream
  • Fresh thyme
  • Salt/pepper
  • Sichuan pepper (is not a must)
  • Disposable gloves

 

For all who want to avoid having fish-smelling hands: Put on the disposable gloves. Wash the fish briefly under running water, dry on kitchen towel and turn your attention to the chard. If the stalk is very hard and thick, simply cut it out. With young shard this shouldn’t be necessary. Clean the chard under running water, squeeze out with your hands, put it aside. Wash and quarter the potatoes and put them on the stove with salt water.

Now to the vanilla foam. Bring the stock to boil, added cream and the pulp of the vanilla pod and slowly boil away. Simply stir occasionally and just allow to simmer.

Sauté the garlic cube with butter any thyme in a pan. Poach the salted cod fillets on a low flame. Sprinkle the juice of half a lemon over the fish. Turn the fish and pour the butter with a spoon, this ensures a great flavor. Once the potatoes are ready, drain and set aside.

Cube the onions, put into the pan with butter and fry until glazed, add chard. Leave everything to cook for 5 minutes on a medium flame. Add the potatoes to the pan, season with salt and pepper. If Sichuan pepper is at hand – perfect.  This special spice has a light citrus flavor and fits outstandingly well.

Season the sauce with salt and pepper and mix to a foam using a hand mixer.

Place the chard-potato-vegetables on the plate, drape with the fish and finally the foam on top.

“Grubs up landlubbers!” As the seafarers like to say. For all the others: Bon appetit!

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