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Rock Cod With Parmigiano and Shrimp Topping

Broiled Rock Cod


Rock Cod With Parmigiano and Shrimp Topping
Rock Cod With Parmigiano and Shrimp Topping
This is a relatively easy recipe to make, and you are guaranteed to impress your guests.

Broiled Rock Cod with Parmigiano and Shrimp topping is a bit on the rich side, but the taste is out of this world.

When I created this recipe I built on Jeanette's Heavenly Sole recipe. I re-worked it to suit the shrimp meat better by adding Dill. The herb "Dill" takes me back to my Swedish roots, where we use a lot of Dill in our recipes. Dill just really sets this dish apart.

We are very lucky and catch our own Rock Cod here on the West Coast of BC.

If you can't catch your own, then head to your local fishmonger and ask for a nice fillet, or more, if you have the clan coming over.

You should count about 150-200 gram of fish per person or ⅓ lb to ½ lb per person.

Rock Cod With Parmigiano and Shrimp Topping & trimmings
Rock Cod With Parmigiano and Shrimp Topping & trimmings
Rock cod has white, mild flavoured meat. We are only allowed to fish for Rock Cod from April till October in our area, so we freeze any extra we have in water.

Feel free to use any kind of white fish you have available.

This recipe is for two to three people.



Here are the ingredients:

  • One large Rock Cod Fillets, pin bones out.
  • 1 cup or 240 ml of grated Parmigiano-Reggiano
  • ¾ cup or 180 ml of Hellman's Mayonnaise
  • 2 tbs or 30 ml of Dried Dill
  • 2-3 tbs or 30-45 ml of Half and Half or Cream
  • 1 cup or 240 ml of Wild Shrimp
  • 1/2 lime (or lemon)
  • 1 tbs of butter
half a lime on a cutting board.
Lime

Rock Cod in Oven Proof Dish
Rock Cod in Oven Proof Dish


Fold Shrimp in to Parmigian Mixture
Fold Shrimp in to Parmigian Mixture
Turn your oven on to Broil and set your top rack to about 6 inches or 15 cm from the top of the oven.

Rip off a piece of wax paper, grab the butter and coat the inside of an oven proof dish. The dish should fit the fish nicely.

Grab the half lime and squeeze the lime juice over the fish fillet, making sure it covers all of it. Set the time for 10 minutes.

In a medium size bowl, grate the cheese with a Zyliss cheese grater. You can use any grater but use on fine setting. Add the mayonnaise and mix well. Now add the Dill and Half and Half and mix together. The consistency should be like a soft paste but not runny. Add some more Half and Half if needed. Fold in the shrimp.

The 10 minutes should be up now, insert the fish in the oven and set your timer for 3-4 minutes keeping a close eye on your fish. It will take about 8-10 minutes for the fish to cook. It should be flaky when you use a fork.

With a pair of oven mitts, remove the dish on to a trivet (cork board, cutting board or ....). Then cover the fish with the Shrimp Parmigiano mixture.

Fresh out of the oven, topping nicely browned
Fresh out of the oven, topping nicely browned
Return to the oven for a few minutes watching very closely! It burns really quick here. After a few minuets it should bubble and fizz. Once it is starting to turn a nice brownish colour, remove from oven back on to the trivet.

Let cool for about 3-5 minutes and serve with steamed sweet potatoes and asparagus. You can serve with what ever veggies you want. You can also add some rice or quinoa.


Wine Pairing and Recommendations:


A bottel of Ehrenfelser from Gehringer Brothers in Okanagan Valley, BC.
Ehrenfelser Gehringer Brothers
Here I would go with a nice white wine like a Pinot Gris from Township 7 Vineyard and Winery. This is great easy drinking wine that goes really nicely with fish.

Check out my wine review of the Township 7 Pinot Gris.

Further you could go with an Ehrenfelser from Gehringer Brothers. Both these wines are local BC wines and super good.

Cheers,

Anders


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