Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

I am inspired by the spices, dishes and cuisine of all the countries surrounding the Mediterranean. Thousands of years of trade have influenced each country’s gastronomic development and this dish pares many of the elements found in North African Cuisine with those of Provence – a dish that celebrates the fruits of the ocean, bound by the culinary threads that link both sides of that beautiful sea.

Serves 8 people

Olive oil
2 1/ 2 lbs black cod – If you cannot get black cod, use Escolar – allow approximately 6 ounces per person.
1/ 2 cup pistachios – finely chopped
1/ 2 cup cashew nuts – finely chopped
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
Juice of 1 lemon
Salt
Pepper

1. Pre heat the oven to 325 degrees.
2. Pour a little olive oil into a baking pan that is large enough to hold the fish. Place the fish in the pan and turn it over once or twice to coat it.
3. In a small bowl combine all the remaining ingredients. Spoon the herb nut mixture all over the surface of the fish so that it is completely covered.
4. Bake in the center of the oven for 15-20 minutes, depending on the thickness of the filet. Serve with the yoghurt sauce.

SPICED YOGURT SAUCE

Serves 8 people

1/ 4 cup olive oil
1 inch piece of ginger – peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder or Ras al Hanout
8 oz Greek yogurt
Juice and zest of 1 lemon
1 small bunch cilantro – roughly chopped
1 small bunch parsley – roughly chopped
Salt
Pepper

1. Pour the oil into a small saucepan place over low heat. Add the ginger and spices and cook until the ginger is slightly golden. Set aside.
2. Spoon the yogurt into a small bowl and add in the spiced olive oil. Add in all the remaining ingredients and stir well to combine. Set aside until you are ready to serve the fish. You can make this up to 4 hours in advance.

 

 

 

 

 

 

 

 

 

This recipe is featured on Pascale's Kitchen YouTube Channel.

© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27