Skip to main content

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!

Broccoli Gratin with Béchamel and Cuttlefish


This dish is absolutely wonderful — eating it feels like a real celebration!




Ingredients

for 6 people
  • 1 large green broccoli head
  • 2 medium onions
  • 2 garlic cloves
  • 2 tablespoons tomato sofregit
  • salt
  • extra virgin olive oil

for the béchamel:

  • 50g butter
  • 1 tablespoon extra virgin olive oil
  • 70g flour
  • 800g milk
  • salt
  • 100g grated creamy cheese

you'll also need:

  • 4 to 6 cuttlefish (depending on size)
  • 1 garlic clove
  • parsley leaves
  • extra virgin olive oil

Preparation

Wash and cut the broccoli into florets...
Boil it in salted water, but keep an eye on the timing — you want it just tender, not mushy.
Drain well and spread it in a baking dish...
Clean the cuttlefish, keeping the bodies whole (you'll grill these just before serving), and chop the tentacles and fins into small pieces.
Heat oil in a deep pan and fry the chopped bits until they've released their water and start to sizzle. (I didn't add salt at this stage.)
Remove from the pan and set aside...
In the same oil (add a bit more if needed), sauté the onion and garlic, both finely chopped. Once they're nice and soft, stir in the tomato sofregit and the cooked cuttlefish pieces you've set aside, and let everything simmer together over low heat for 2 to 3 minutes.
Spoon this sofregit over the broccoli in the baking dish...
To make the béchamel, melt the butter with the oil over medium heat. Once it's melted, whisk in the flour and keep stirring until it's well blended and starts to cook.
Pour in the milk and cook, whisking constantly, until it comes to a boil and thickens up. Add salt to taste, then pour the béchamel over everything in the baking dish.
Sprinkle the grated cheese on top...
and pop it into the oven with the broiler on. Let it brown until it's golden and bubbling...
Meanwhile, heat a griddle with a few drops of oil, and when it's really hot, cook the reserved cuttlefish bodies (again, I skipped the salt). Once they're done on both sides, add the parsley and garlic — pounded together in a mortar with a tablespoon of oil.
Serve the broccoli gratin on plates with the grilled cuttlefish on top...

Enjoy!

Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more