Slow Cooking Fish
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.
1. Slow cooked John Dory served with crozets
1,8kg John Dory
Directions: Slow cook 20 mins on each side, on the BBQ pit and then debone it.
Ready to serve with a side of crozets!
2. Slow cooked cod served with cream mushrooms and a side of zucchini puré, garnished with parma ham
Generous amounts of parmesan
thyme (as you can see this herb is a favourite)
coppa or parma ham to finish
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.
classic french cuisine, cod, crozets, france, John Dory, recipes, slow cooking, tours