Slow Cooking Fish

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I think the hardest things I haven’t mastered is slow cooking because the Asian cuisine that I’m familiar with tends to overcook all kinds of meat. It is the spices and rich flavours that count in the curries and soups, where meat is used more for the essence than to savour the purity of the product. It’s hard when in Malay, Indian, Chinese cuisines, there are thousands of spices and herbs to cook with and inevitably the meat takes on the flavour of what’s thrown into the pot.

So, slow cooking is done by feeling and taking the meat out at your own discretion. I suppose that also comes with experience.

We had cod and John Dory done à la Galliot.

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1. Slow cooked John Dory served with crozets

Ingredients:
1,8kg John Dory
Carrots
onions
herbs

Directions: Slow cook 20 mins on each side, on the BBQ pit and then debone it.
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Ready to serve with a side of crozets!
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2. Slow cooked cod served with cream mushrooms and a side of zucchini puré, garnished with parma ham

Ingredients:

Cod
Zucchini
Generous amounts of parmesan
mushrooms
cream
butter
thyme (as you can see this herb is a favourite)
coppa or parma ham to finish

Directions:
Slice zucchini thinly cook it with a bit of cream then add parmesan and basil. Blend the mixture.

Cook cod in the oven for 25 mins at 115-120ºc.

Cook mushrooms in butter with thyme and add cream at the end.

Finish with some coppa or parma ham. Here we finished with coppa.

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2 Comments

  1. XiXi
    Jun 27, 2010 @ 07:23:55

    Dooddde-thats the craziest fish ive ever seen!

    Reply

  2. baobabs
    Jun 27, 2010 @ 08:37:29

    i know! it’s such an ugly fish but i love the story behind it ‘st pierre’ is its French name and the black spot on both sides of his body is the legend that saint pierre picked the poor fish up from the river and put him in the sea. Saint Pierre (Peter) was the patron saint of fishermen!

    Reply

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