Cod en Papilotte
A healthy way of cooking fish, which steams it in it's own juices and keeps in all the delicate flavours.
English
Serves 2
Ingredients
40g butter
4 carrots
4 spring onions
1 teaspoon fennel seeds
1 small bunch flat leaf parsley
1 small bunch tarragon
200g savoy cabbage, cabbage
2 cod fillets of 150g a piece
4 roseval potatoes
3 tablespoons olive oil
80ml white wine
salt an pepper
Method
Thinly slice the carrots diagonally and the spring onions into rings. Thinly slice the potatoes; finely chop the parsley and roughly chop the tarragon.
Heat a frying pan with the butter and 2 tablespoons olive oil. Sweat the potato, carrots, spring onions, cabbage and fennel seeds for about 3-4 minutes. Add the white wine and season with salt and pepper. Allow the vegetables to cool off slightly.
Preheat the oven to 180° C. Cut 2 pieces of aluminium foil or baking paper of 30 cm and grease with olive oil. Place the vegetables in the middle of the foil and lay the cod on top. Season with salt and pepper and sprinkle over the parsley and tarragon. Fold the sides in, forming a package and pour in the juices from the vegetables. Fold the ends tightly together. Transfer the packages to an oven tray and place in the oven for about 13–15 minutes.
Carefully remove the fish and vegetables from the packages and place on serving plates.
Nederlands
voor 2 personen
Ingrediënten
40g boter
4 bospeen
4 lente uitjes
1 theelepel venkelzaad
1 klein bosje platte peterselie
1 klein bosje dragon
200g savooiekool, gesneden
2 kabeljauwfilets a 150g per stuk
4 roseval aardappel
80 ml witte wijn
3 eetlepels 0lijfolie
zout en peper
Bereiding
Snijd de bospeen fijn in schuine plakjes, de lente uitjes in ringetjes, de aardappels in dunne schijfjes, de peterselie en de dragon fijn.
Verhit de koekenpan met de boter en 2 eetlepels olijfolie. Fruit hierin de aardappel, bospeen, lente uitjes, kool en venkelzaad voor ongeveer 3 tot 4 minuten. Blus af met de witte wijn. Laat groenten iets afkoelen.
Verwarm een oven voor op 180 °C. Knip twee stukjes aluminiumfolie van 30 cm. Plaats het groentemengsel in het midden van de folie, leg de kabeljauw er bovenop, bestrooi met zout, peper, peterselie en dragon. Vouw de zijkanten van de folie omhoog, zodat er een bakje ontstaat, giet het vocht van de groenten erover heen. Vouw de pakketjes aan de bovenkant dicht.
Zet de pakketjes op een bakplaat in de oven voor ongeveer 13 tot 15 minuten.
Leg de pakketjes op borden en vouw het open.
Cod with Tahini
A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.
Serves 2
Ingredients
1 onion
4 tomatoes
1 cod fillets of 150g each
1 red chilli
1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
60ml tahini
75g rocket
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.
Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.
Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.
Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.
Cumin Fried Fish with Chickpeas and Fennel
Serves 2
Ingredients
1 leek
1 lemon
2 cloves garlic
1 tin chickpeas
2 fennel bulbs
5 g ground cumin
1 red chilli
2 x 180 g cod fillets
small bunch coriander
5 tablespoons olive oil
salt and pepper
Method
Slice the leek lengthways in half. Rinse under cold running water and cut into thin strips. Finely chop the garlic cloves and chilli, cut the fennel into strips and grate the zest from half the lemon. Drain the liquid from the chickpeas and rinse under cold water.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the leek for about 3 minutes. Add the lemon zest, chilli to taste and garlic and fry for another 1 minute.
Add the chickpeas and fennel and fry for about 5 minutes. Heat another frying pan over medium heat with 2 tablespoons olive oil. Season the fish with salt, pepper and cumin powder.
Fry the fish for 2-3 minutes on each side. Finely chop the coriander and stir through the chickpea mixture, seasoning with salt and pepper. Divide the chickpeas and fennel between 2 plates. Lay the fish on top and serve with the remaining lemon cut into wedges.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Fried cod with lemon and capers
Ingredients
2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve
Method
Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.
Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.
Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.
Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.
Serve the cod with wilted spinach and the butter sauce spooned over.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours