Few days ago I went for a rather fancy lunch(by all means kids free lunch) with my dear friend Leigh. We decided to try the French restaurant in town. Cozy place with Frenchie touch and absolutely great service. Leigh had some chicken that looks very yummy and I went for cooked ”Loup de mer” (oh yeah, I just have too write the fancy french word for Catfish :D).
Since I am probably the worse spice nerd ever, when the food came my eyes went huge. It didn’t have so much color nor spices! My mind was complaining ”how plain this dish is”. HA! 😀 I looked around for salt and pepper and even tabasco, just in case I need to ”rescue” my food. But since I always, always, aaalllways try the food before I put some extra spice onto it, I thought I’d ditch the salt for a little while. Surprisingly, the fish tasted great and screw tabasco, I did not need it! I don’t usually go out from a restaurant feeling satisfied. But I was satisfied. So I decided to push my spice nerd behaviour to re-create this simple dish. I could see my husband, laughing when I looked so confuse, worrying that I might miss some spice for the dish?? ha ha ha..
Unfortunately my local fishmarket didn’t have Loup de mer so I bought cod (or torsk in Swedish). So, here we go good folks!
800gr thick Cod fish (app. 200gr per person)
2 cloves garlic, crush and finely chop (the restaurant didn’t have garlic in it)
500gr small potatoes*
app. 300gr green beans
Parsley (just a little bit, finely chop)
Browned butter – melt the butter in high heat while whisking it all the time until you get the golden brown color. Whisking is important so you won’t burn the butter(if you use thermometer butter will be ready when it hit app. 14o degrees, but I didn’t use thermometer). You could also know it’s ready when you could smell nutty aroma from the butter. Turn the heat off and pour it in a gravy boat.
*Cook potatoes(to get a fine and round cooked potatoes, boil for awhile(don’t forget to poke it and check if it’s almost cooked), then turn the heat off and put the lit on(leave the pot on the stove). When your fish is done, then drain the water potatoes will be ready. You won’t be getting soggy potatoes).
Slightly fry green beans with little salt and chopped garlic.
I decided to fry my fish instead of cooking it since I want to get the crunchy skin. Heat the pan and pour just a drizzle of olive oil in a frying pan and fry the fish very quickly. Sprinkle some salt flakes.
- nudge the fish to check if it’s ready; it will feel compact.
- the fish is ready when it turns opaque(not transparent and slightly whiter than the raw fish).
Now to make the dish looks more delish: place capers and green beans first, then put potatoes on top of it. Put the fish on top of potatoes and pour browned butter. Springkle chopped parsley and enjoy your fish 😀