I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can…]]>
Pan-fried cod, hollandaise sauce, homemade mashed potatoes and oven-roasted broccoli
I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can see HERE) and I had discovered the production circuit of this fish from the cold seas of northern Europe and therefore more specifically from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.frIcelandic cod can be found in all large and medium-sized stores.For information, the Icelandic industry uses two certifications to ensure sustainable fishing, Iceland Responsible Fisheries: - Based on the guidelines of the FAO (Food and Agriculture Organization of the United Nations), the Iceland Responsible Fisheries Management Certification Program is a third-party certification model whose function is to attest to the responsible management of fishermen in Icelandic waters and respect for marine resources. MSC (Marine Stewardship Council) is an international certification program that aims to ensure the sustainability of fish populations, minimize the impact of fishing on the environment and promote effective fisheries management. The MSC has certified more species in Icelandic waters than the IRF program. In total, 15 species are certified, including the wolffish (Loup de Mer) which is part of the Fishmas campaign.
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Fried Chicken
Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice cold lager! I give you all the little secrets to get the beautiful texture of the chicken. It should be cooked well and not fried in too hot oil, which will color the chicken without cooking it inside. With a sauce and a good salad to accompany it, it smells like a vacation with friends!
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Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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Baked chicken with pecan breading
Tender pieces of chicken in a crispy breading, then dipped in an incredible creamy and flavorful sauce. All this in less than 30 minutes. For once, I'm baking in the oven and this recipe is perfect for it! You can of course replace the pecans with another dried fruit.
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Avocado, salmon and Samurai sauce inverted Makis
I had tasted these inverted makis in a "fusion" restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, Japanese makis with chilli salmon and Korean gimbaps with chicken. Two similar techniques, but with vinegar rice for the first and sesame oil rice for the second. As we are clearly on the "fusion food" here, I wanted to test a rice that was both vinegared (in lesser proportions) and with sesame oil. The result is perfect for me. Here with crispy shrimp and cooked and smoked salmon, the makis are rich but decadent and appetizing.
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Baked Brussels sprouts
To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them no matter how they are cooked. I start with baked cabbage, served with a delicious little tahini sauce. Simple efficient and good!
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Coral lentil, onion and chard pancakes
At the moment, I am trying to eat well (well, mostly good and varied!) despite the confinement, and with products that I can easily find around me. I love pajeon and bindae-tteok, two Korean pancakes. The first one is made with flour and the second one with yellow mung beans. I gave you a recipe for it a while ago(see HERE). I figured it must work with coral lentils too. This is the case and the result is delicious. With just chard and onions, the whole thing makes a crispy and fluffy pancake, naturally vegan and gluten-free, but above all simple to make with products that are easily found. You can of course use chard, chopped carrots, broccoli, corn etc. instead.
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