29 June 2016

Herring, beetroot salad

In a sense this could be a Thai recipe, combining salt (herring) with sweet (mayo, beetroot) and sour (gurkins, vinegar, capers, Granny Smith)). 
Basic ingredients are equal parts of boiled potatoes and beetroot, in 5x5 mm dices. The dressing is made from mayonaise and horse radish, but I added a little apple vinegar. 
A quarter Granny Smith, finely diced, slices of a shallot, spoonful of capers and finely cut gurkin or cornichons. Spoonfull of dill
Mix and taste, leave in the fridge for at least a couple of hours. Taste again, now you can always add more of one of the ingredients. Or if sour is not your favourite use a sweet apple and leave out the vinegar.
Mine was served with samphire. I like the raw, salted herring on top, but others mix the herring with the salad.

24 June 2016

Cod, salsa verde and a very special mash

Start with the salsa verde: a handfull of parsley, basil and in my case wasabi rucula with a clove of garlic, salt (to take away the bitterness), pepper and olive oil. Use a blender. Then add finely diced gurkins and capers. Done.

Fry a finely sliced shallot and garlic clove in some butter till soft (to be used in the mash)

Put the oven on 200C. Boil some potatoes. 5 minutes before they are done start with the cod fillets. Use a plastic bag with some flour to cover them lightly. Fry them in butter, 3 minutes on one side, 3 minutes on the other. Stick the pan in the oven.

In the meantime mash the potatoes. While they are still hot stir in the shallot and clove and some watercress (or, as I did, wasabi rucula if you can find it). Then small, halved cherry tomatoes (3 pp) and a spoonful of sour cream.

Now the fish is cooked, so serve as shown.
A great recipe from Koken VTM, the Belgian tv channel.