I got all excited this week about being sent the entry details for a foodies 100 competition – and then realised I had cooked too early – oh well, I guess I’ll have to try again in a couple of weeks! So I’ve used it for this weeks 52 cook books challenge
Please enjoy the yummy dinner what I made! And yes for those of you who know me – eating fish is a new thing for me – and yes I do wish I had tried it a long time ago, but lets just skirt over that shall we!
2 large maris piper potatoes
2 frozen skinless cod loin fillets
3 slices of day old bread (we used gluten free of course) or the equivalent in ready made breadcrumbs
2 teaspoons of poppy seeds
1/2 a packet of fresh chives
juice of 2 lemons
rind of 1 lemon
150mls or sunflower oil
1 calorie spray oil
For the chips:-
– Slice the potatoes into thick chips and place on a baking tray lined with baking parchment, spray with the 1
calorie oil. Turn them over and do the same the other side.
– Put onto a preheated oven ( 200 degrees gas 6 ) for 20/25 minutes until golden brown
For the fish:-
– Turn the bread into breadcrumbs using a liquidizer. and put in s shallow dish with the poppy seeds and season with salt and pepper
– Break one egg into another shallow dish and beat
– Using a sharp knife cut the fish into fingers sized pieces.
– Spray a non stick oven dish with the 1 calorie oil
– Put the fish one at a time in the beaten egg coating it completely
– Put it straight in to the bread crumbs and cover as evenly as you can with the crumb mix
– Place them into the oven dish and put them into the oven for about 15/20 minutes
For the mayonnaise
I use a wand mixer, but you can use a liquidizer if you like – the process is the same!
– Break the egg into a measuring jug or mixer goblet) and add the lemon juice.
– Beat well for a minute until it is creamy
– With the mixer still going, very slowly drizzle the sunflower oil into the jug – very slowly!
– The oil and the egg will emulsify and turn thick and creamy. You can always add a little more oil if you need to
reach the right “mayo” consistency.
– add the lemon rind, finely chopped chives and season with a little salt and pepper.
I served ours with a little water cress and spinach salad and enjoyed the remains of a lovely sunny evening in the garden!
So what did you all make this week?