Cod Fish Salad On Artichoke Hearts With An Olive Oil / Lemon Sauce...Improvised By Yours Truly
Cod fish and artichokes are good for you. So why not combine the two to make a nice, fresh, healthy dish served cold for summer days.
You will need:
Serves 4
- 12 frozen artichoke hearts.
- 1 kg frozen cod fish filets skin taken off. (Easier to take skin off when they are still half frozen: you don't end up peeling part of the fish meat with the skin).
- 1 cup extra virgin olive oil.
- 1/3 cup lemon juice.
- Garlic-salt and lemon- pepper.
- ½ cup sweet corn,
- ¼ cup finely diced (brunoise) sweet red pepper.
- 1.2 kg of new potatoes, peeled and cut in small pieces.
Method:
- Start your vapour cooker by putting water in the wok below and letting it boil as in photo.
- Place the cod fish on the second tier as shown in photo.
- Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
- Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
- Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
- Add 1 cup of oilive oil to 1/3 cup lemon juice, ½ tsp. mustard powder. Blend with vertical hand blender until you get a creamy yellowish fluid.
- Add the oil/lemon sauce, garlic-salt and lemon-pepper and mix gently not to break the fish pieces.
- Take each artichoke and fill with the cod fish mix.
- Arrange the filled arichokes in a circle side by side and fill centre with a potato salad.
- Combine the cooked potato pieces with, two heavy table spoons of mayonaise, 1 onion cubed, 1 Tbsp. creamy Balsamic vinegar, 5 girkins cut in slices, 1 Tbsp. capers, 10 pitless olives, salt, pepper, olive oil lemon sauce, some of the girkin juice from the container, top with dry chives. Mix well refrigerate until time to serve.
Enjoy with a cold white Flisvos by Tsandali.
Stelio
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