On a hot day like today, something light is a wonderful dish when you want a quick meal. I was grocery shopping in France again and bought a big piece of cod (500 g) and a nice head of lettuce.
To bake the fish in a pan makes the kitchen and the apartment stink and when you better keep the doors and windows closed to keep the cool inside, that is counterproductive. We are not a country of AC`s, so doing the basic methods to keep the heat out are important.
Preparing fish by poaching it in hot liquid prevents most of the kitchen odours.
Make your own Court Bouillon. You can buy Kraft or Maggi ready made stock cubes, but it is made in a jiffy when you have the ingredients at home. And you can personalize it to your taste buds.
Court Bouillon:
3 cups water
1/3 cup white wine vinegar
1 tsp veg stock powder
1 tbsp yellow mustard seeds
1 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp lemongrass powder
1 bay leaf
2 spring onions
salt and pepper
Bring to a boil and cook for 10 min, reduce the heat and carefully place the fish in. Let it cook very low until done. It depends on the thickness of the fish, so keep an eye on it. It can take between 3 to 6 min.
Make an easy dressing with oil and vinegar for the salad and serve some Tatarsauce with the fish.
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