We’re skipping a week this week so that we can prep for Princess and the Frog. There’s a LOT of good food in there, so get excited. Yesterday was National Rum Day, so to celebrate, enjoy this delicious recipe inspired by Peter Pan.
|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.