I’ve had lots of people tell me that they can’t wait for me to do Peter Pan because all that food the lost boys eat looks amazing. What they don’t realize is, that’s Hook with Robin Williams. Peter Pan actually didn’t have any food in it whatsoever, besides some rum and a bowl of fruit.
However, I didn’t want to leave everyone hanging. So here’s a recipe inspired by Peter Pan brought to you by me and a robot. (What?! A robot? Read on and find out)
Since Peter calls Hook a codfish, and the croc ALMOST eats Hook,
I decided to make some Hook-inspired piratey codfish. I used a cool webapp called Chef Watson. It uses IBM’s super computer Watson to pair up common ingredients and generate a recipe based off of other recipes. You can actually find a bunch of awesome inspiration on there.
I knew I wanted to use codfish and rum. I also wanted it to have a Caribbean flair. I was able to generate a recipe based on those perimeters. However, I did do some tweaks I added some pineapple to give it a little So without further ado, Here is Hook is a Codfish Codfish.
|1.5 lbs||Filleted Codfish|
|1/2 teaspoon||Anchovy Paste|
|1/2 tsp||Red wine vinagre|
|1/3 cup||Coconut water|
|1/3 cups||Peanut or Canola oil|
|1||Chopped Vine-ripe Tomato|
|1/4 cup||creme fraiche|
|1/4 cup||whole milk|
|3 tbs||coconut oil|
|1/4 c||crushed or pureed pineapple|
|Sea salt, pepper, cumin, basil to taste|
- Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
- Reduce heat to low and simmer about 5 minutes.
- Remove pan from heat and cover.
- Let stand at room temperature.
- Preheat oven to 400 fahrenheit.
- Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
- Bake about 1 hour.
- Remove foil; cool to just warm, about 20 minutes.
- Cut lengthwise in half.
- Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
- Add the canola/peanut oil and milk to russet potato in bowl; mash well.
- Stir in creme fraiche.
- Season to taste with salt and pepper.
- Loosely cover shells and filling separately and let stand at room temperature.
- Rewarm russet potato shells, then filling.
- Stir anchovy paste into filling; season with sea salt and pepper.
- Mound filling in shells.
- Sprinkle basil.
- Place tomatoes on top.
- Place 21⁄2 fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
- Cover; steam over medium-high heat.
- Meanwhile, rewarm rum-shallot reduction over medium-low heat.
- Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
- Season with salt and pepper.
- Spoon sauce onto 4 plates.
- Place russet potato on the remaining side.
- Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.
Will it Make you Fly off to Neverland?
Watson, by George we’ve done it. (Ok, wrong movie). But this recipe turned out great.
The potatoes were a great paring to the pineapple rum codfish. I was thinking it would be a good addition to add a tangy piña colada-type sauce on top of the cod. So if someone makes this and comes up with such sauce, let me know.
Codfish – 8/10
Potatoes – 8/10