Crispy, Oven-Fried Cod with Homemade Tartare
Wild Alaskan cod filets are dipped in melted butter with sea salt, black pepper, dried lemon peel and a bit of Old Bay seasoning, then rolled in freshly-crushed, unsweetened organic corn flakes (gluten-free). Baked until flaky and crisp and served with a tartare of homemade mayonnaise, capers, gherkins and chives..
Crispy, Oven-Fried Cod with Homemade Tartare
Pacific cod (Gadus macrocephalus or true cod) is found mainly along the continental shelf and upper slopes with a range around the rim of the North Pacific Ocean, from the Yellow Sea to the Bering Strait, along the Aleutian Islands to a depth of about 900 meters.
Cod is very low insSaturated fat. It is also a good source of Niacin, Vitamin B12 and Potassium, and a very good source of Protein, Vitamin B6, Phosphorus and Selenium.
Seafood Bisque
My Cagefree Family called from the Georgia coast this afternoon to ask if the shrimp coming in off the local boats is safe for babies and mamas (it is), which of course made me think about dinner. I didn’t have any fresh shrimp, but I did have a bit of Alaskan salmon, cod and crab..
Make a stock of filtered water, celery, onions, bay leaf, white peppercorns, lemon slices, thyme and white wine.
Put filets of salmon and cod (or whatever sort of fish you have) into a wire basket and place that in the simmering stock to poach until just barely done. Set aside to cool.
Meanwhile, strain and reduce the poaching liquid until flavorful, about 30 minutes.
Finely chop fennel bulb, celery, leeks, carrots, tomatoes and garlic. Sauté in whole butter until softened, about 3 minutes.
Mince the cooled fish, reserving some larger pieces for garnish.
Whisk tomato paste and cream into stock. Thicken with a little roux. Add cooked vegetables and poached fish and simmer 15 minutes. Add sherry, saffron, paprika, S&P and dill. You may purée the soup with an immersion blender or leave it coarse according to your preference.
At this point, I’m sure you’re asking yourself where’s the HFCS? It’s just not a meal without the natural goodness of High Fructose Corn Syrup! Resist, I tell you.
To serve, ladle soup into a bowl, drizzle with sherry and hot sauce (optional) and garnish with reserved fish, seasoned croutons and fennel.
Rating ♦ ♦ ♦ ♦ +
Green Tea-Crusted Cod with Buckwheat Tabouli
Green Tea-Crusted Cod with buckwheat tabouli
Rinse hulled buckwheat and cook according to package directions. Allow to chill in refrigerator for an hour, then combine with olive oil, garlic, mint, parsley, tomatoes, cucumber, green onion, lemon juice, toasted hemp seed nuts and sea salt.
Lightly coat cod with rice flour seasoned with toasted green tea, sea salt and pepper. Pan fry over medium heat in a little oil and butter, turning once (approximately 4 min/side depending on thickness).
Remove fish from pan and deglaze with white wine. Add lemon juice and parsley and reduce for a minute or so. Finish with pat of cold butter and spoon over the fish.
Rating ♦ ♦ ♦ ♦ +
Panko and Hemp Crusted Cod
Alaskan Cod with skin and bones removed, wild rice, exotic mushrooms, mustard seed, caraway seed, green beans and panko crumbs with black sesame seeds, hemp seeds, basil, chili powder, cilantro, and coriander.
Rinse rice and cook according to package instructions. About 15 minutes before the rice is ready, put the fish into a 400 degree oven, then sautee the mushrooms and add to the rice, cover and set aside.
Cook the beans in the same skillet, adding some butter and the just-ground mustard and caraway seeds. When slightly browned and tender, de-glaze the pan with a little lemon or orange juice.
