Cod Fish Salad On Artichoke Hearts With An Olive Oil / Lemon Sauce...Improvised By Yours Truly


Cod fish and artichokes are good for you. So why not combine the two to make a nice, fresh, healthy dish served cold for summer days.





You will need:
Serves 4
-  12 frozen artichoke hearts.
-  1 kg frozen cod fish filets skin taken off. (Easier to take skin off when they are still half frozen: you don't end up peeling part of the fish meat with the skin).
-  1 cup frozen baby sweet peas (extra fine)  run in the microwave for 2 minutes before use.
-  1 cup extra virgin olive oil.
-  1/3 cup lemon juice.
-  Garlic-salt and lemon- pepper.
-  ½ cup sweet corn,
-  ¼ cup finely diced (brunoise)  sweet red pepper.
-  1 inch worth of fresh ginger root brunoise.
-  1.2 kg of new potatoes, peeled and cut in small pieces.
Method:
-  Start your vapour cooker by putting water in the wok below and letting it boil as in photo.

-  Place artichoke hearts face down frozen as they are on the first tier of the bamboo vapour cooker together with the cut potatoes for the potato salad. First place the potatoes then the artichoke hearts as in photo.
-  Place the cod fish on the second tier as shown in photo.
-  Apply vapor long enough for the cod fish to cook (15 minutes) for the meat to separate easily. The artichokes and potatoes will take long. They must be "al dente".  The potatoes must be well cooked but not to the point of being mashed potatoes.
-  Let fish cool so you can handle.  Separate from each other.
-  Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
-  Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
-  Combine the peas, corn, ginger and red pepper together and add to the fish. 
For the Olive Oil / Lemon Sauce:
-  Combine the peas, corn, ginger and red pepper together and add to the fish.
For the Olive Oil / Lemon Sauce:
-  Add 1 cup of oilive oil to 1/3 cup lemon juice, ½ tsp. mustard powder. Blend with vertical hand blender until you get a creamy yellowish fluid.
-  Add the oil/lemon sauce, garlic-salt and lemon-pepper and mix gently not to break the fish pieces.
-  Take each artichoke and fill with the cod fish mix.
-  Arrange the filled arichokes in a circle side by side and fill centre with a potato salad.

Method for the potato salad:
- Combine the cooked potato pieces with, two heavy table spoons of mayonaise, 1 onion cubed, 1 Tbsp. creamy Balsamic vinegar, 5 girkins cut in slices, 1 Tbsp. capers, 10 pitless olives, salt, pepper, olive oil lemon sauce, some of the girkin juice from the container, top with dry chives. Mix well refrigerate until time to serve.
Enjoy with a cold white Flisvos by Tsandali.
Stelio

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