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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!

Pear and Raisin Tatin



Here's what I made for afternoon tea today!


Ingredients

  • 1 round sheet of puff pastry.
  • 5 and 1/2 small pears.
  • peel of half a lemon.
  • 50g sugar + 1 tablespoon.
  • 1 liter of water.
  • 3 whole eggs.
  • 3 tablespoons of seedless raisins.
  • 2 tablespoons of dark rum.
  • 30g almond flour (ground almonds).
For those with celiac disease, Schär's Mille Foglie puff pastry and Adpan are gluten-free

You'll also need:

  • 1 non-stick pan.
  • butter for greasing the pan.
  • apple jelly or some jam.

Preparation

Peel the pears, cut them in half, and scoop out the seeds. Put them in a pot with the liter of water, 50g of sugar, and the lemon peel; let them simmer for 10 minutes.

Take the pot off the heat and drain all the juice through a strainer. Set aside 1 tablespoon of the liquid to soak the raisins.
Warm up that tablespoon of pear juice along with the two tablespoons of rum; take it off the heat and let the raisins soak in this mixture for 10 minutes.
Preheat the oven to 180°C.
Grease the pan with butter and arrange the pear pieces in it...
add the drained raisins...
beat the eggs with the tablespoon of sugar, the raisin soaking liquid, and the almond flour. Pour this mixture over the pears...
Trim the puff pastry so it's slightly larger than the pan opening and lay it over the pears...
Pop it in the oven and bake for 25 to 30 minutes, or until the pastry turns a nice golden brown...
turn it out onto a plate so the pastry ends up on the bottom and the filling on top, then brush with apple jelly...
Keep it in the fridge or somewhere cool until you're ready to serve...

Enjoy!

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