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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Tiger Mussels


Getting ready for Christmas means making these stuffed mussels for the appetizer spread. They're a festive favorite around here, and honestly, they disappear faster than you'd think once people start grabbing them off the platter.




Ingredients

  • 15 to 20 mussels
  • 1 hard-boiled egg
  • 1 spring onion
  • 1 clove of garlic
  • 2 tablespoons homemade tomato sofregit
  • 1 tablespoon cornstarch
  • 100cc heavy cream

for breading

  • 1 egg
  • breadcrumbs

Preparation

Start by scrubbing the mussels well, then steam them open. Pull off the shells, setting aside 15 to 20 of the nicest half-shells for stuffing later. Chop the mussel meat into small pieces and set it aside.
Heat a splash of olive oil in a pan and sauté the onion and garlic, both finely chopped, until they soften and smell wonderful. Toss in the chopped mussels and give everything a good stir.
Mix the cornstarch into the cream until smooth, then pour it into the pan. Keep stirring with a wooden spoon as the mixture thickens up nicely. Taste and adjust the salt if needed.
Stir in the tomato sofregit and the hard-boiled egg, mashed up with a fork. Take the pan off the heat and spoon the filling into those reserved shells you set aside earlier.
Now for the breading. Dip each stuffed mussel first in beaten egg, then coat it well with breadcrumbs. Fry them in plenty of olive oil until they turn golden and crispy all over. Let them drain on paper towels to soak up any extra oil.

Enjoy!




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