Cod cheek “fish & chips” w/ wasabi mushy peas ππ. T his dish is a simple stir-fry of (Marine Stewardship Council-approved) cod cheeks, spring onions, garlic and chilli with lime. Cooking from the whole fish is a good way to help keep food costs. Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
The cod cheeks were good value - nuggets of juicy fish with snow-white flesh all too often ignored on the fishmonger's slab. As sweet and chunky as a scallop, they deserve to be used more often. A smaller fish yields cheeks that tend to look like sea scallops whereas a larger fish can have cheeks the size of a hamburger patty. You can have Cod cheek “fish & chips” w/ wasabi mushy peas ππ using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cod cheek “fish & chips” w/ wasabi mushy peas ππ
- You need of Fish.
- You need 400 g of cod cheeks.
- Prepare 1 of red chilli.
- You need 1 of egg.
- It's 1 handful of oats.
- Prepare 1 tsp of soy sauce.
- Prepare 1 tsp of mirin.
- It's of Chips.
- It's 2 of sweet potatoes.
- It's 1 dash of spiced salt / seasoning.
- You need 1 tsp of sesame oil.
- Prepare of Mushy peas.
- Prepare 2 cans of marrow fat peas.
- It's 1 tsp of mirin.
- You need 3 tsp of wasabi paste.
Fish cheeks, whether they're from halibut, grouper, cod, or snapper have a texture similar to that of a chicken breast. Coh Tongue & Cheeks are also available; Fillets are white in colour; Fresh and Frozen; Wild; Live on or near hard, irregular bottoms of continental shelf; Majority caught in Eastern Canada in the Atlantic Ocean; Pacific or 'True' Cod is also available; Product of Canada, U. Each pack contains a number of raw skinned cod cheeks from large wild fish. The cod are sourced from Iceland and Norway.
Cod cheek “fish & chips” w/ wasabi mushy peas ππ step by step
- Preheat the oven to 200c.
- Clean the potato skins and chop into wedges. Add to a oven dish with seasoning and sesame oil. Cook in the oven for 30mins.
- Finely dice the chilli and mix in a bowl with the egg, mirin, soy sauce and oats (breadcrumbs will work too). If the mixture is to wet add more oats.
- Coat the fish in the crumb.
- Place in an oven proof dish and cook in the oven for 20mins or until the crumb is golden.
- Meanwhile in a pan cook the peas on a high heat with the mirin and wasabi paste, gently mushing with a folk.
- Remove the fish and chips from the oven and serve with the peas and a tartare sauce..
Large cod are - sadly - in very short supply these days (although the situation is improving), but they have jolly fine cheeks. Wild-caught cod is a relatively lean meat and although commonly fried with a breading or batter, any cooking method with moist heat compliments the low fat content. The dense but also delicate texture of a fresh cod meat, combined with the mild and satisfying flavor make this a Maine Favorite. One of cod's best loved incarnations is as part of a fish supper, and whether battered or breaded, baked or fried this is undoubtedly a British classic. Tony Fleming's Beer battered fish recipe is given a luxurious twist with triple-cooked chips and luxurious marrowfat mushy peas, or try Vineet Bhatia's innovative spin on tradition with.
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