Recipes

A long weekend with Rick Stein

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I have been recording this series from BBC and I must admit I enjoy it, specially as I have just watched the Copenhagen trip
Wonderful how he reacts to all that wonderful New Nordic food and ends up tucking into poached turbot with cabbage and lemon butter sauce… no flowers, no pickled leaves or foraged things
I loved the conversation between him and the turbot chef about it all.
The young chefs, they have to kick us out, that what we did in our time !!!!
Fortunately the classics are still to be found. As you know I found my Copenhagen experience fantastic and the food I tasted very good but next time I will certainly eat on the Old meat market too…with the trendy young non foodies
Rick was tasting a hake dish and guess what I bought for diner tonight from Marqt, a lovely piece of fresh hake.
I saw the fish crates from van As there in the shop, so it must be good as that was one of my providers in LCF time. infact I know it is good from experience as I love fish.
Here is an old recipe of fish and cabbage from me and then later the Hake recipe, first diner I am hungry from watching the chefs in Copenhagen.
When I started here it was just the start of the Nouvelle Cuisine …
Time flies
Fried fish with cabbage and potatoes and a frothy mustard sauce
400g fish b.v dorade of sea bass of cod filet met de huid
½ green cabbage
4 potatoes
8 slices of bacon
olive oil
2 tbsp appel stroop
25g butter
salt and pepper
Sauce:
1 ½ dl chicken stock very strong in flavour
3 egg yolks
2 tbsp mustard of your choice or go mad and mix 2 or 3 together
1 tbsp chives
Beat the egg yolks with the stock au bain marie until they begin to thicken, add the mustard and beat well, season to taste and add the chives. Beat up at the last minute before serving
Method:
Cut the potatoes into small cubes
Place the bacon on a baking sheet in the oven with a baking sheet on the top. Until golden brown.
Pour off the fat, use the fat to fry the potatoes
Peel of the leaves from the cabbage and cut in to a chiffonade or tear the leaves in two or three pieces . Blanch in boiling salted water until almost cooked and refresh with cold . Drain well in a colander.
Sprinkle the fish with salt and pepper and fry on the skin side for a few minutes until golden brown, turn over and fry very shortly. Place on a baking sheet and heat in the oven for a few minutes before serving .
Heat the cabbage in the butter and appel stroop.
Lay on the plates , spoon on the potatoes , lay on the fish and the bacon and pour the sauce around

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