CHEF and meals blogger Paul James writes for our paper.
THIS is a dish I created myself however please go along with me on it – it’s from no nation particularly I’ve visited however with all this doom and gloom surrounding us in the mean time and never with the ability to journey, my culinarily mind was led to the Mediterranean.
It got here to me as I used to be reminiscing of locations corresponding to Albufeira, Sóller, Palma and Corfu and seeing individuals sitting outdoors eating places having fun with superbly introduced plates of native delicacies.
I bear in mind seeing fish dishes corresponding to Bacalao (salted cod) or a dish known as Sopa de caçao, which is a conventional Portuguese specialty constructed from slices of dogfish shark.
I’ve fond recollections of strolling down the aspect streets of the previous city in Albufeira or wandering round Kassiopi harbour in Corfu with its array of little eating places and the scent of Greek espresso wafting within the air.
Then there’s Majorca with its stunning seashores and beautiful surroundings and the nightlife of Magaluf which actually opened the eyes of my then 15-year-old son as we dodged the nice spirited-revellers on the way in which to the Infamous Sling Shot.
Anyway again to meals, I made a decision to have a fast search within the fridge to attempt to recreate one of many many fish dishes I had seen on my travels.
Sadly I couldn’t discover any Dogfish Shark – the grocery store should have bought out after I did my massive store on Friday night time, so I selected to do that flavoursome dish utilizing cod.
I can see me now serving dishes of this ‘Anise Cod with Lemongrass and Pea Puree’ to holidaymakers and locals on the seaside however perhaps not the strip in Magaluf.
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Anise Cod with Lemongrass and Pea Puree
1 cod fillet (No Pores and skin)
300g of frozen peas
2 Lemongrass stalks
Anise syrup (alcohol free) or small glass of Pernod
Salt and pepper to style
100ml of milk or water. (For the pea purée)
1. Take two small saucepans and fill them each with 300 ml of water.
2. Within the first saucepan place the peas and lemongrass (barely crushed) cowl and quickly boil for 10 minutes. Flip off the warmth and go away to sit down within the coated saucepan.
3. Within the subsequent saucepan add the Anise syrup to the water and convey to a boil. If in case you have a steamer nice, if not use a small colander.
4. Place the cod fillet within the colander and let the anise combination quickly boil.
5. After six minutes, flip off the warmth and let the cod take within the aniseed flavour.
6. Drain the peas, take away the lemongrass stalks.
7. Put the peas in a blender and add a drop of milk (water) to loosen.
8. Sieve right into a clear pan, season to style and gently warmth.
9. Gently flake the cod fillet
10. Pour the puree right into a heat bowl and thoroughly add the flakes of cod fillets.
All the most effective and luxuriate in