I am happy to say that I am cooking again. I quit for about 3 years. Now that I have someone to cook for, I try to cook things he likes. On friday, everyone here eats fish still and this is a popular dish.
I lightly boiled the carrots, potatoes and turnips ( ick) in white wine ( with a little water) tarragon and garlic. ( I added a few chunks of yellow squash, like zucchini to the vegetable mix. Like a true Frenchman, he picked out the yellow squash and set it aside. I thought it would disappear into the other vegetables, but he didn't like it.) When they are almost cooked, you take the piece of cod ( the dos or back section which is a thick cut) and you put it into a steamer, then drop it into the boiling vegetables and cover. When the fish is cooked all is ready. Easy.
Serve with a light colored rose that is very cold.
Where I went astray was the aioli. It looks innocent enough in it's green bowl. I followed a recipe that called for 12 cloves. It was WAY too strong. It will make a good base to make 10 aiolis. It might have been easier to just buy mayonnaise and go from there, but I never take the easy road.
BTW....he ate all! and loved it, then we had Gorgonzola cheese on bread and a square of Cote D'Or chocolate. So French.
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