travel bug & rillettes de cabillaud

I am getting ready for my last trip for this summer, NY, Montreal & Quebec. Not complaining 😉 but I could go on like this forever.

When I travel I read about…tavelling. Places to go to next;) Right now I have my eye on the french island “Ile de Ré”.

& I spend the last couple of days on a northern sea side, eating local fresh sea food!

So inspired the recipe today is “rillettes de cabillaud”. This might be the first non-vegetarian dish I post. I don’t prepare fish at home very often…something to work on.

rillettes de cabillaud

I eat fish mostly when I’m invited or in restaurants. One of my friends is a professional chef. Knowing of my mainly vegetarian diet, he always spoils me with a tasty fish dish. Years ago, when we were neighbours, he wanted to surprise me by guessing my favorite food. So he prepared oysters (not raw but baked in the oven). He watched my face as I was politely trying to get them down and removed the plate immediately. So much for guessing someone’s favorite food! Mine is strawberries! He invited me to dinner and strawberry picking in the garden recently…coincidence?

Back to the fish. I believe that my food should provide all the nutrients that I need and I am not an advocate for supplements since they are not a whole food which again might create imbalance.

I do take omega 3 though since my fish intake is limited. This fatty acid is extremely important for the brain and in big parts responsible for our mood & well-being. Chocolate is not the only food that makes you happy;)

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70g fresh goat cheese (or any other fresh/soft cheese)

1 diced tomato

1 chopped spring onion

1 tsp grated ginger

1/2 tsp of lemon zest

1/2 a hand full of chopped cilantro (can be replaced with another herb of your choice)

150g codfish (or any other fish of your choice)

a splash of olive oil

salt & pepper to taste

Cook the codfish in the oven t 160°C for about 15 min. Make sure it’s done and leave it to cool off. Mush it with a fork. Add the other ingredients and mix thoroughly.

And that’s it for this extremely easy fish dish. The tricky part in preparing fish is the cooking time & making it look nice on the plate. It should separate nicely but not fall apart. For rillettes, looks don’t matter!

I did serve this with carrot sticks. The fat in this dish helps the vitamines from the carrot to be absorbed. Rillettes is generally served with some toast.

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Eat well

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