How to Prepare Perfect Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

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Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil. Lay on the lemon slices and scatter over the olives, capers, dill, remaining oil and plenty of seasoning.. Breaded deep fried shrimp served with spicy mayo. Grilled ribeye steak marinated with garlic, rosemary, sage, olive oil, salt pepper served with mash potatoes and garlic vegetables served with your choice of sauce.

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Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blue eye cod with caponata, dutch creme mash, fried capers and served with basil and lemon oil. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lay on the lemon slices and scatter over the olives, capers, dill, remaining oil and plenty of seasoning.. Breaded deep fried shrimp served with spicy mayo. Grilled ribeye steak marinated with garlic, rosemary, sage, olive oil, salt pepper served with mash potatoes and garlic vegetables served with your choice of sauce.

Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have blue eye cod with caponata, dutch creme mash, fried capers and served with basil and lemon oil using 32 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil:

  1. {Make ready of Eggplant caponata:.
  2. {Prepare 1/4 cup of basil leaves, sliced.
  3. {Prepare 10 of red and yellow grape tomatoes.
  4. {Get 100 g of eggplant, diced.
  5. {Prepare 100 g of red capsicum, diced.
  6. {Take 1/2 of red onion, roughly chopped.
  7. {Make ready 4 slices of lemon.
  8. {Get 2 cloves of garlic, roughly chopped.
  9. {Make ready 2 tbsp of extra virgin olive oil.
  10. {Get 2 tsp of red wine vinegar.
  11. {Make ready of Salt and pepper to taste.
  12. {Prepare of Dutch creme mash:.
  13. {Take 600 g of Dutch creme potatoes, skin on.
  14. {Make ready 200 g of salted butter, diced.
  15. {Make ready 1/4 cup of milk.
  16. {Make ready of Salt to taste.
  17. {Get of Basil and lemon oil.
  18. {Take 20 of basil leaves.
  19. {Take 3 tbsp of extra virgin olive oil.
  20. {Get of Zest from half a small lemon.
  21. {Get 2 of lemon cheeks.
  22. {Make ready of Caster sugar.
  23. {Prepare of Salt and pepper, to taste.
  24. {Take of Fried capers:.
  25. {Take 2 tsp of baby capers in vinegar, rinsed and drained.
  26. {Take 250 ml of grape seed oil for frying.
  27. {Make ready of Fried blue eye cod.
  28. {Prepare 4 of Blue eye cod, trimmed.
  29. {Get 50 ml of grape seed oil for frying.
  30. {Prepare 50 g of butter to taste.
  31. {Get of Salt and taste.
  32. {Take of Charred lemon cheeks and fresh basil leaves, to serve.

Fried capers are the best though! Served with Äviation American Gin, Served with El Silencio Mezcal, Agave, Served with Plantation Pineapple and Housemade Curacao & Fresh Lime. Serve warm or at room temperature. Top with a splash of olive oil and caper berries.

Instructions to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil:

  1. Preheat oven to 200ºC.
  2. For caponata: Place half of the basil leaves and the remaining ingredients, except the red wine vinegar, into a roasting pan..
  3. Place into the preheated oven and cook until tomatoes have softened and collapsed, about 30 – 40 minutes.. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil
  4. Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside..
  5. For the Dutch creme mash: Bring a large saucepan of salted water to the boil..
  6. Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender.
  7. Remove potatoes from water and allow to cool slightly. Peel off skin and discard..
  8. Pass the potatoes through a potato ricer and then through a drum sieve using a pastry scraper to press through into a medium bowl.. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil
  9. Add the butter, milk and salt to taste and still until butter has melted and well combined. Set aside..
  10. For the basil and lemon oil: Bring a small saucepan of water to the boil..
  11. Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of ice water..
  12. Pat the basil leaves dry and place into a food processor. Add the oil and process until smooth..
  13. Pour basil oil into sieve lined with cheesecloth. Set aside and allow the oil to strain through. Add the lemon zest and the juice from both cheeks of lemon to the oil and stir through. Add sugar and season with salt and pepper. Transfer to a serving jug.. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil
  14. For the fried capers: Heat the oil in a small saucepan to 150ºC.
  15. Pat the capers gently with paper towel and fry until crispy for about 2 minutes, remove from oil and set aside on paper towel..
  16. For the Blue eye cod: Place a non-stick frypan over medium heat. Add the oil and butter in the pan. Season with fillets then place into the pan, skin side down and cook until golden and crips..
  17. Cook in batches if required, adding more oil and butter to the pan as needed. Flip the fillets over to f
    inish cooking on the flesh side.. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil
  18. Remove from pan and place skin side up onto a warm plate..
  19. To serve: Spoon the Dutch creme mash onto the plate. Top with Caponata then lay the blue eye cod in top. Scatter with fried capers and fresh basil. Add a charred lemon cheek to the place and serve with basil and lemon oil.. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

Before serving drizzle with extra virgin olive oil and a bit of fresh squeezed lemon juice. Top the Caponata with several shrimp. A spicy, sweet herb traditionally used to protect the heart. Its livers are a significant source of fish oil rich in fatty acids and. Linguini – Green pasta, cherry tomatoes, fennel, basil, lemon and olive oil.

So that is going to wrap this up with this exceptional food blue eye cod with caponata, dutch creme mash, fried capers and served with basil and lemon oil recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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