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Cod à la gaspésienne
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Ingredients:
- Cod Fruits de mer du Québec
- 340 g cod from the Gaspé
- 1 C. butter
- 1/2 tsp. vegetable oil
- 2 whipped eggs in a bowl
- 50 g flour
- Salt and pepper
- 1 fresh lemon
Preparation:
- Follow the defrosting method for cod on the box.
- Then blot the fish well with paper towels to remove the water.
- Salt and pepper the cod on both sides and then dip the fish in the egg, then in the flour.
- In a frying pan, put the butter and the oil and once the foaming butter, place the cod and cook for 3 minutes of each side over medium high heat.
- Before serving, add a drizzle of fresh lemon juice.
Fish Tacos
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Ingredients:
- 340 g (1 bag) of Fruits de mer du Québec cod
- 8 grilled corn tortillas
- 4 finely chopped radishes
- 2 ears of corn, cooked and shucked
- 180 ml of purple cabbage or radicchio, shredded
- 2 carrots, julienned
- 2 sprigs of green onion, minced
- Salt and pepper, to taste
Ingredients for the sauce:
- 180 ml plain Greek yogurt
- 1 lime
- 30 ml olive oil
- 80 ml freshly chopped cilantro
- Salt and pepper, to taste
Ingredients for the marinade:
- 160 ml white wine vinegar
- 250 ml water
- 125 ml dark brown sugar
Preparation for the marinade:
- Pour the vinegar, water and brown sugar in a pan over medium heat and stir until smooth, then set aside in the refrigerator.
- Take out 2 bowls; place the shredded cabbage in one and the carrots in the other.
- Once the mixture in the refrigerator has chilled, pour it over the cabbage and carrots and let it steep for an hour.
Preparation for the tacos:
- Mix all the ingredients for the sauce and set aside until final plating.
- Let the cod thaw and sponge it off with a paper towel once it’s ready. Dice it. Season with salt and pepper to taste, splash some oil in a pan, then grill the cod, about 3 minutes per side.
- Finish by draining the cabbage and carrots. You’re now ready to assemble your tacos: pour some sauce in the corn tortillas, drop the diced cod, and garnish with the vegetables of your liking. Get ready for a burst of flavour!
Mediterranean Cod Pizza
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Ingredients:
- 340 g (1 bag) of Fruits de mer du Québec cod
- Salt and pepper, to taste
- 1 thin pizza crust
- 1 jar (540 ml) of homemade or commercial tomato sauce/li>
- 400 g feta cheese
- 6-8 sun-dried tomatoes
- 30 g capers
- 12 Kalamata olives, pitted
- A few fresh basil leaves
- Parmesan flakes, to taste
- A splash of olive oil
- Milled pepper
Preparation:
- Preheat the oven to 180 °C (350 °F). Use an absorbing paper towel to dry off the cod before spreading the pieces on a cooking sheet. Splash some olive oil and season to taste with salt and pepper. Bake in the oven for 8-10 minutes. Allow to cool before flaking the cod and set aside. Keep the oven warm.
- Spread the tomato sauce on the crust. Sprinkle the cod, the feta, the tomatoes, the olives and the capers on top, and place in the oven for 15 minutes.
- Use the basil leaves, Parmesan flakes, a splash of olive oil and freshly milled pepper to garnish.
- Remember that making a pizza is not an exact science — you’re always free to adjust to suit YOUR particular taste. Enjoy!