Let’s get all velvety and smooth with this buttery green pea puree. We’ll pair it with tender delicate zander fish but not before adding a crunchy touch to it. Yummy stuff!
Fish & seafood
Although these tender codfish baked cakes should take you 1 hour or so to prepare them, it surely worth the ‘effort’ (30 minutes refrigeration plus 15 minutes baking… come on!). Pair them with a creamy lemony yogurt and dill sauce. And if you’re really into citrus fruits, consider serving these fish cakes with lemon wedges, too.
And here’s another example of Asian cooking (Thai to be more exact) at its best. It’s hot and nutty, like in peanut and coconut-nutty and we didn’t use dairy at all. We substituted butter and milk with coconut oil and coconut milk. We would serve this over cooked rice, but maybe some of you would prefer it as is.
If you’re in a mood for Asian flavors, this Thai sea bass may just do the trick. It’s a 35-minute job where you grill (we used a grill pan, by the way) the fish, then bake it in a hot aromatic sauce. The latter one is as rich as the Asian cuisine: coconut milk, star anise, ginger, and cinnamon, to name just a few.
You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.