Cod with Bean Sprouts Mix, Blistered Tomatoes & Spiced Buttermilk Foam
Can we say spring is finally here? I feel it’s almost here. Every day its one step closer and then two days later we have a cold day and take two steps back. Anyways, I am on a mission this month to make some awesome spring dishes. I feel like winter season was weak for me. There was a lot going on and I had serious Foodies block or Recipe block? I don’t know, what should we chefs call it? Today’s recipe is a result of walking down the street and exploring this small market in the area called the Harvest Wagon. I spent almost 35 minutes in there today and only got three ingredients. When I was finally ready to leave the clerk was like ready now? She didn’t understand what was going on in my head. I am sure I looked crazy staring at micro greens mumbling ingredients to myself and saying spring. After all that, I figured it out. Hope you like & enjoy it as much as I do.
Spiced Butter Milk
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp. Cardamom
1 Tsp. Fennel Seeds
½ Tsp. Caraway Seeds
150 ml Buttermilk
20 ml Heavy Cream
½ Tsp. Soy Lecithin
Beans Sprout
1 Cup beans Sprout Mix
2 Cup Vegetable Stock
½ Bunch Thyme
Pepper
Salt
Confit Tomatoes
400 g Duck Fat
10 Baby Tomatoes
½ Bunch Thyme
6 Garlic
3 Bay leaf
Salt
Micro Greens
1 Tbsp. Butter
Not crazy about some fish because it’s too “fishy”? Then this is the fish for you (that almost sounds like a commercial). Cod doesn’t taste as much like the ocean as other fish do, so it’s great to try. It’s a bit flaky and almost sweet, it’s one of my favorite fish to be honest, next to Hake, Monkfish and Grouper. The cod should be out for at least 10 minute before cooking. It’s always better to cook any meat at room temperature rather than straight out of the fridge.
Measure your spices and toast them until aromatic. As they are toasting quickly measure your buttermilk and heavy cream, leave in a container. Once your spices are done, add them to the butter milk mix and leave to sit until you’re ready.
Take 1 ¾ Cups of veg stock and bring to a boil with thyme and seasoning; pause for a moment.
Beans Sprout mix aren’t to be confused for the Asian ingredient. Beans sprout mix are a blend of beans and peas that have sprouted or started to have shoots. Mine consisted of chickpeas, lentils, kidney beans, and green beans. They are yummy despite having tiny sprouts coming outside of them (it’s a bit odd if you aren’t accustomed). Back to the recipe. Bring your stock to a boil and add your beans sprout mix for 5 minutes, check them every 2 minutes to make sure they are done. When finished, drain and reserve.
Take your Tomatoes, give them a cross slice on the base and add into boiling water for 20 seconds. This will allow the skin to come off. Once time is up, take them out and blanch them in ice water. Peel and reserve.
Get your duck fat in a pan on a low to medium heat with garlic, bay leaf, and a little salt. Once melted, add tomatoes and let simmer for 12 minutes. You don’t want them to be overcooked and mushy. Once they are done, take them out and reserve.
This dish doesn’t take much time to make as you can see. Now we are going to get everything together. Once your fish is out and at room temp, get a pan on a medium to high heat with some oil, season your fish with salt and a little pepper. Place serving side down on the pan (where the skin use to be). Leave and let sit to cook almost 80% of the way. While it’s going, get a little pot with remaining stock, a tablespoon of butter and add your grains to reheat for a bit. Adjust seasoning, add your confit tomato and garlic 30 seconds just before the sprouts are almost done. Cook on a low heat.
Strain your milk into a bowl, add lecithin and blend until foamy and aerated using a hand held blender. Keep on the side.
Place your grains on the plate, your fish should be cooked all the way and have a crispy skin. Turnover and finish with a squeeze of lemon. Plate and drizzle foam over fish. Finish with Micro Beets
There you have it. I think my favourite ingredient was the micro beets. Any micro herb has an amazing flavour. It’s like a super concentrate of the original ingredients. These micro beets had just as much flavor as a regular beet and I loved it. I still have a full container in my fridge. I think I’ll be forced to use them tomorrow. Maybe for a new dish/blog post for next week? or maybe another on the weekend. The world may never know (epic movie voice, maybe Morgan Freeman).