As the glowing colors of Fall inevitably turn into the more muted tableaux of Winter, our longing for rich, savory, and warming food increases. Instead of imbibing refreshing cocktails on a sun-flooded terrace, we tend to focus on root vegetables and steaming broth slurped in a cozy inglenook, until once again, the earth’ axis is tilted more favorably for al fresco fun.
In our kitchen, carrot, fennel, onion, and their brethren are usually slated to find themselves swimming in a bubbling bouillon. This time, though, I thought let’s switch it up a little. All scrubbed and trimmed, they looked so nice and orderly, why not roast them, for a change?
So, I invented the following oven-roasted vegetable medley & steamed cod dinner:
Dos de Cabillaud Citron en Papillote avec ses légume rôtis et sa sauce yaourt
The inspiration for this dish proved to be a fairly shriveled and sadly abandoned little lemon in the fridge. I skinned the poor thing and soaked the pieces of desiccated rind in olive oil, heating it now and then in the oven when an opportunity arose, for example during the pre-heating phase.
Later on, I used this lemon infused oil to marinate the cod filets, as well as adding the rind to the papillotes for additional flavoring.
The huge and wonderful head of garlic below wasn’t part of the recipe. I simply used the activation of the oven to turn it into an absolutely marvelously creamy delight.
The preparations for our meal broke down into three stages. Firstly, the vegetables had to be roasted during which time the fish packages were to be prepared. While those baked in the oven, there was ample time to beat the yogurt sauce into submission.
On the vegetable tray, we had sweet potatoes and pommes de terre grenaille [immature baby potatoes], baby carrots, leeks, fennel, red bell pepper, cherry tomatoes, red & yellow onions, and, a little belatedly, some parsley.
Meanwhile, creating the papillotes proved to be a pain in the neck. Assembling the flavorings wasn’t the issue and they looked quite pretty, however …
Preparing a bed for our fish with finely diced fennel, fennel greens, lemon zest, marinated lemon rind, lemon slices, and capers, plus coriander & cucurma powder.
Cod, marinated in warm lemon oil, then flavored with mustard, salt, and cucurma powder.
… closing the darn parchment packages turned into a farce. My plan to staple the paper together fell apart rather quickly when our one and only stapler failed to staple. Utterly and completely. Not a single staple made it through the paper, let alone fasten it. Neither did the dimensions of the parchment sheets allow for tying it with Ficelle de Cuisine, kitchen yarn. Ultimately, all I could do was crimp the parchment as firmly as possible, shove the loose bundles in the oven and hope for the best.
The yogurt dip, one the other hand, was quickly blended and provided a fresh and creamy complement for the roasted vegetables and the fish.
Dinner’s served, with a nicely chilled glass of Clairet de Bordeaux!
Regarding the roasted vegetables:
The washed and dried vegetables were rubbed with olive oil. I pre-roasted the huge sweet potato while the oven came to temperature to be able to cut it into 3 pieces. During this time, I also roasted the head of garlic. Once the oven had reached 240ºC/220ºC convection, I placed the baking sheet with 2 sweet potato ends, the grenailles, and the leek & onion pieces in the oven to roast for 10 min. After that, the other veggies joint in the fun, all of which I dusted with freshly ground pepper, coarse salt, a little dry marjoram, and ground coriander. The total roasting time was about 30 min, it could’ve been less for the carrots and fennel pieces.
The ingredients for each fish package consisted of:
- ~ 200 g skinless Cod filet, marinated for 15 min at room temperature in the preserved warm [not hot!] lemony olive oil
- 1 tsp lemon juice drizzled on the fish
- 1 tsp of stone-ground or sweet mustard shmeared over the fish
- 1/2 tsp lemon zest
- finely diced fennel & greens
- some of the lemon rind pieces from the small lemon, previously incubated in warm olive oil
- a few slices of the now rindless small lemon
- a dusting of ground coriander
- a dusting of ground cucurma
- coarse salt to taste
- finely diced parsley
- fresh dill
- a splash of olive oil
- Capers to taste
- Cherry tomatoes for color
Tightly close the parchment paper packages and bake at 200ºC/180ºC convection for 20 min. Let the fish rest in the unopened package till serving.
The ingredients for the yogurt dip were:
- 125 g un-flavored yogurt [I used Greek-style]
- 1 heaped Tbl honey
- 1 heaped Tbl mustard of choice
- 1 heaped tsp fresh lemon zest
- juice of 1 lemon, amount to taste
- white pepper to taste
- salt to taste
- 1 heaped tsp ground cucurma
- 3 Tbl olive oil
Beat with a hand mixer until well blended and creamy. Adjust amounts of ingredients and seasoning to your taste.
Allow me to add a personal remark to conclude this post. As it happens, dodgy spinal columns and their associated troubles are a sad trademark in my family. After having done reasonably well for some time, including weathering our extensive travels last year and our move to Cognac earlier this year, I’m currently going through an “episode”. My exceedingly charming doctor has issued stern orders, condemning me to a period of utterly boring inactivity. No driving, no marketing, no housework [Yes!], but also no cooking [😱] until further notice. Consequently, there won’t be any cooking posts for a while in this blog! However, I couldn’t bear for you to feel abandoned and rejected. Therefore I’d like to suggest you check out some of my Travel Posts at Photolera Claudinha’s other blog.
Under the search function “Home cooking” there are quite a number of cooking posts thrown in with my travel posts, not to mention stories about our former Costa Rican and Central Texas places. You might even enjoy some of my food-free Travel-through-Home-Exchanges posts from across the world, well, some small areas of our globe, anyway. I hope, this will keep you entertained for a while 😁
A bientôt, mes amis !