Baked cod with smoked whale
A few nice recipes images I found:
Baked cod with smoked whale
Image by Bernt Rostad
A dish of baked cod with strips of smoked whale.
Ingredients
– 500 g of fresh, unsalted cod fillet
– 1 lemon
– 2 bell peppers
– 2 large carrots
– salt and pepper
– butter for stir-frying
– smoked meat of whale
– 2 zucchini
Cut carrots and bell peppers into small pieces and stir-fry in butter for a few minutes. Then cover the bottom of a roasting pan with the vegetables. Slice up the cod fillet into serving pieces, add salt and pepper to your own preference and place the pieces on top of the vegetables, with no contact with the pan. Shred the skin of the washed lemon over the fish then cut the lemon in two and squeeze the juice over the pieces. Bake in the oven at 180 C for 25-30 minutes.
While the cod is baking, slice thin strips of smoked whale meat and quickly stir-fry and put on a plate until later. Boil up a kettle of water while using a cheese cutter to cut two zucchinis into thin, pasta like strips, and put them in a sieve for later.
A few minutes before the cod is done, take the strips of whale meat and put on top of the cod pieces to warm up for a few minutes. When the cod is ready, take the pan out of the oven. Pour the boiling water of the zucchini strips, instantly boiling them. Place both pan and the zucchini on the table for serving.
Serve this disc with a sauce made from fish stock, cream and fresh dill. Enjoy!
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I tried the recipe for pancakes from Cooking with Dog: youtu.be/uyUzl_VrumM
I didn’t actually do the whole dish, garnishing with whipped cream and ice cream. All I did was try out the batter.
Thing is my scale is broken and the original recipe is in grams. They give the conversion in oz, but it still doesn’t allow me to measure in cups. So I eyeballed it and my batter turned out a bit thinner than hers. I added a little more flour and although it didn’t get to be as thick as hers, it still cooked up nicely.
Here are my main takeaways:
– Use cake flour for pancakes. In fact, this is what I will use all the time from now on when making pancakes. I will not go back to AP flour, unless I was desperate and had nothing else.
– Use low heat and cover the pan.
– I already knew this but wipe a nonstick pan with just the tiniest wipe of oil on a piece of paper towel to get that nice even browning on the first side.
My own spins:
– I love silver dollar pancakes. I prefer the higher brown to inside moist ratio so I made mine smaller.
– I prefer a slightly thinner batter to hers so the cakes don’t rise as high, and a nice plus is that it doesn’t take as long to cook either.
– She doesn’t use any salt in the recipe but I recommend it.
– She uses vegetable oil but I used melted butter – in fact, it was salted butter so I didn’t have to add any extra salt to get better flavor.
Very possibly the best thing I have ever cooked. Ever. Such a developed flavor. Layers of pepper, mustard, molasses, garlic, paprika and juicy #organic beef. This was a 12 hour #sousvide at 135 degrees. A black pepper blend and real English mustard. #this
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1MDAls0
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#mensnightout #jfedkc #sunset #kansascity #prariefire #overlandpark
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1RAXax3
