Cod Filets In The Craziest Sauce (Lemon, Ginger and Tamarind)
Tuesday, October 14, 2014
There are some dishes out there that cannot be replicated. You visit their place of origin just to eat that dish. No matter how much I love that dish, I don't dare try to make it at home in case I screw it up. I'm in awe of the chefs that create these dishes, and they're often not given enough credit, the way a ghost songwriter is never given enough credit when their song gets to number one.
One of my favourite dishes lives only at La Petite Maison. There are three in the world and I am lucky enough to have one in walking distance from me. I don't always condone extortionately priced menus unless it's totally called for but La Petite Maison is definitely one those 'places to eat before you die'. Looking at the menu, you'd think it sounded pretty good but you wouldn't necessarily expect to leave knowing that it will always be one of the best meals of your life, no matter how hard you try to find hidden foodie gems, because let's be honest, La Petite Maison is by no means a secret, but how could anyone keep something so good a secret? My mom and I often visit just the two of us and don't even really bother looking at the menu, it's always going to be the Lentil Salad, the Burrata and the Daurade Au Citron, which is where this recipe comes in.
Let me just say again, I wouldn't venture to recreate this dish in my own home, (of course, I've successfully imitated something I've seen in a restaurant before but when it's this good, it's just not respectful to risk tainting it) but when I want to pair fish with a delicious flavour, I can't help but think of La Petite Maison and how insanely good whatever they put on their sea bream is.
So here it is; my respectful tribute to the amazingly talented anonymous chef that created this La Petite Maison's Daurade Au Citron.
In the Craziest Sauce
YOU WILL NEED:
6 COD FILETS
FOR THE SAUCE:
APPROX 2 INCHES OF FRESH GINGER, SKIN OFF
1 LARGE WHITE ONION, PEELED AND QUARTERED
3 CLOVES GARLIC, PEELED
1/2 RED CHILLI
JUICE OF 2 LEMONS
SKIN OF 1 LEMON, JULIENNED
1 LEMON, CUT INTO 6 SLICES
2 TBSP TAMARIND PASTE (OR POMEGRANATE MOLASSES)
1/2 CUP OLIVE OIL
SEA SALT AND PEPPER
Pre-heat your oven to 200C or 390F.
Puree the onion, garlic, ginger and chilli in a food processor.
Pour the processed mixture into a medium-large flat pan and cover with the olive oil. Cook on a low heat until the onion as softened and started to gain colour, approximately 10-15 minutes.
Mix in the rest of the ingredients thoroughly, apart from the lemon slices. Let the sauce cook a little longer.
Pour the sauce on the base of a baking dish big enough to hold all of the filets but small enough that they're not too spaced out. Drizzle with a little more olive oil, rub in a bit of sea salt and pepper on to each piece of fish and place them on top of the sauce in the dish. Top each piece with a slice of lemon and drizzle with a little more olive oil, or use some of the olive oil from the sauce.
Bake for 20-25 minutes or until cooked through but still tender.