kabeljau

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Cod –
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Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂
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Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, looked good and was widely available.
It could be found  at least  once a month on Fridays in private homes, in restaurants on “Daily Specials”, as a choice in school- and factory cafeterias and everywhere else where people did not eat meat on a Friday because of religious reasons, or simply because they loved the dish and welcomed it as a change from the usual daily meat or vegetable offerings.
I would love to eat cod at least 3 times a week, breaded, poached, sautéed, grilled, in tacos or sandwiches, plain or with sauce or condiments, and so forth. However, the exuberant pricing of at least $ 10 a pound prevents me from enjoying cod more often. 😦
But once in a while I spoil myself and Bella and go all out, no matter the cost. 🙂


Bon Appétit !   Life is Good !
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Click here for more  Pomegranate  on  ChefsOpinion
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Click here for more  Cod  on  ChefsOpinion
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Click here for more  Mustard Sauce  on  ChefsOpinion
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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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BREAKFAST OF CHAMPIONS # 42 – Brandade

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While  a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered  klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH  bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
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Bon Appetit !   Life is Good !
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Brandade

Brandade

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Brandade

Brandade

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Preparation :
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bake potatoes until soft, let cool, remove flesh

bake potatoes until soft, let cool, remove flesh

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mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

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add heavt cream

add heavy cream

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mix well

mix ingredients well

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add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

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almost....

almost….

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put mixture in buttered baking dish

put mixture in buttered baking dish

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sprinkle with bread crumbs and grated asiago cheese

sprinkle with bread crumbs and grated asiago cheese

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bake until golden and crisp

bake until golden and crisp, sprinkle with chives

 

Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

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Cod  used to be one of the cheapest and most widely used fish. How times have changed. Today I paid $ 11.00 for these two small pieces of fish at my local fishmonger. How sad 😦
However, I am glad I spend the dough, the dish was excellent and well worth the cost ( about $ 15.00 for everything, one portion. Imagine I wanted to sell this in a restaurant at 20% food cost – $ 75.00 sales price ! No wonder the portions of real food in restaurants are getting smaller by the day. And never mind feeding a family of four on a average salary with food like this 😦

Bon Appetit !   Life is Good !   (For most of us, anyway 🙂 )

Recipe Easy Tomato Sauce Link
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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

 

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