Whilst reading cookery books or watching cooking programmes, I have repeatedly heard this particular rule: DO NOT MIX FISH WITH CHEESE! Chefs all over the world seem to agree that the contrasting natures of the two make it impossible for them to cooperate - delicate and slightly bland fish gets easily dominated by strong and overpowering cheese. Well, being the rebel that I am, I have to disagree. They can work beautifully together, as long as you don't overdo it.
I stumbled across a very fun and healthy recipe and after altering it a bit, I came up with this little treasure:
OVEN ROASTED FILLETS OF HAKE WITH CRUNCHY COURGETTE 'CHIPS', ASPARAGUS AND CREAMY PESTO
- Make the crust: mix a handful of grated Parmesan with a cup of fine breadcrumbs, salt and pepper.
- Rub 4 fish fillets with a little bit of olive oil and cover it with the breadcrumb mix.
- Cut 2 courgettes into 'chip' like shapes, rub them with crushed garlic and cover with the remaining breadcrumb mix.
- Prepare a flat roasting pan by spraying it with a very thin layer of olive oil and lay the fillets and courgette 'chips' on it. Roast in around 190-200 degrees for 20-25min.
- For the creamy pesto you can either make your own one, or if it's a week night use a shortcut and mix the ready made one (Always buy fresh pesto! It's much tastier than the one from the jar. I especially recommend the fresh green pesto from Waitrose) with a teaspoon of natural yoghurt (or cream if you're feeling naughty).
- Serve the fish and 'chips' with boiled but still crunchy asparagus or even mushy peas.
And if you're feeling brave, then here's many more recipes breaking the taboo of fish and cheese not going together: http://www.huffingtonpost.com/2014/06/02/fish-and-cheese_n_5417507.html
Have fun!
No comments:
Post a Comment