I am going back to my phase of vegan cuisine. Once in a while I just want to eat plants only, it makes me happy. I usually do have an 85% plant based diet, but I want to be 100% plant based for a couple of months. I am leaving fro France next Monday and looking forward to discovering some new products while I am there.

I was browsing through my vegan cookbooks and one of my favorite is called “Great Chefs Cook Vegan” and I found an inspiring recipe from Jason Cunnigham from which I had made quite a bit of changes to the original recipe, but kept the essence of the dish.

I found those delicious green tea brown rice noodles that are very easy to prepare, you don’t have to cook them, just soak them in hot water for a bit and the trick is done. You could easily substitute the noodles by brown rice if you prefer, but I love the chewiness of brown rice noodles, so for me no substitution is needed.

I discovered this particular red seaweed called dulse (or sea lettuce). It is very nutritious, has high protein content and contains lots of fibers and mineral (like most seaweeds). When saute in a pan, it gets crunchy and tends to develop a bacon-like flavor and quite tasty. I like to use it as a topping on tofu or salads or vegetables.

Ingredients for 4

For the tofu and eggplant

• 2 packages extra firm tofu (about 8oz), cut into 1/2 thick slices
• 1 large eggplant, cut into 1/2 thick slices (same size as tofu)
• salt
• 1/2 cup reduced salt soy sauce
• 1/3 cup sesame oil
• 1/4 cup rice vinegar
• 1 tbs grated ginger

For Coconut emulsion

• 1 tbs sunflower oil
• 1/4 cup onion, finely minced
• 1 garlic clove, chopped
• 1 tsp grated ginger
• 1 lemongrass stalk (end only), finely minced
• 1 tsp red curry powder or madras curry
• 1/4 cup vegetable stock
• 1 can unsweetened coconut milk
• salt

For the mushrooms, romanesco and noodles

• 200 g brown rice noodles
• 1 tbs sunflower oil
• 1 shallot, finely minced
• 1 romanesco
• 1.5 cups wild mixed mushrooms (shiitake, enoki, etc…)
• 2 tbs mirin
• salt

Preparation

For the eggplant and tofu

Drain tofu and pat dry with a paper towel to remove excess water. Sprinkle salt on eggplant slices and let sit for one hour until it releases water. Rinse and pat dry.

In a mixing bowl combine say sauce, sesame oil, vinegar and ginger and mix well.

In a deep tray, place tofu and eggplant. Take 3/4 of the above marinade and pour over tofu and eggplant. Coat well and marinate for about one hour.

For the coconut curry émulsion

Heat oil in a small pot and saute onions. Add garlic, ginger and lemongrass and cook 3 minutes at medium heat. Add curry powder and stir for about 3 more minutes. make sure not to burn the curry. Add broth and cook until the mixture has reduced. Add coconut milk, simmer for about 5 min, then remove from heat.

Blend mixture in a blender until smooth texture. Strain the sauce and return to stove with low heat. Add salt and keep warm.

To make the crispy dulse, saute in a pan with olive oil until crunchy. Make sure not to burn it or it will get bitter.

For the noodles

Soak noodles in hot water for 10 minutes. Drain and rinse with cold water. Toss with left marinade from tofu.

For the mushrooms and romanesco

In a pan saute shallot in vegetable oil, add mushrooms and romanesco. Add 2 tbs mirin and simmer with lid until the water evaporates and romanesco cooked all the way through but still firm.

We can go simple with a few ingredients, and get a flavorful and nutritious salad. Plant based meals make me happy and in a good mood, as much as running does. So let’s say today I am in an exceptionally wonderful mood. All I ask is to keep eating plants, cooking and running for as long as I can.

I keep forgetting to eat yams, probably because they were not a part of my diet growing up, and I discovered them in the US, so I always buy them, but never use them. I look at them every day, but leave them just where they sit, at the bottom of the refrigerator. Today, I decided to use them one way or another…but definitely the inspiration did not show up instantly. I had to “me creuser les meninges” as we say in French (translated into to rack’s ones brain).

Warm salads are quite a change from the cold ones, and give you a different feeling, you actually feel like you are eating something substantial and nutritious. This salad is absolutely delicious, you need to emphasis on the vinaigrette using Meyer lemon, and the best unrefined olive oil you can find.

For the greens, a friend of mine from Napa who came to visit this weekend, brought a bunch of beautiful black basil she is growing, so I mixed it with the greens I had, and it added such a nice character to this salad. It’s optional, but if you have some fragrant basil, don’t hesitate to use it.

Ingredients for 4

For the salad

• 1 medium size cauliflower, cut in small florets
• 1 yellow bell pepper, cut in small strips, then halved
• 1 small yam, peeled, sliced (1 cm) then each slice cut in quarters
• 1/2 red onion, sliced crosswise
• 1 tsp olive oil
• 1 tsp curry
• 1 garlic clove, crushed
• sald and pepper
• mixed greens + basil

For the vinaigrette

• Olive oil
• zest of one Meyer lemon
• juice of one Meyer lemon
• 1 scallion, chopped
• 1 tsp poppy seeds
• salt and pepper

Preparation

For the salad

Mix all ingredients together. Roast in the oven for 20 min at about 400F. When roasted, remove from the oven and add 2 tbs of vinaigrette, more if necessary. Toss well.

Serve on a bed of greens, adding more vinaigrette if desired.

For the vinaigrette

Mix all ingredients together.

Hello 2015!

I cannot believe and still completely shocked to what happened to the country I grew up in, with the atrocious terrorist attack at Charlie Hebdo in Paris last week. And yes “La liberté est un droit d’expression et un droit universel”, freedom is a right of expression and a universal right. Of course, je suis Charlie.

First post of the year – The holidays have not been filled with rich and indulgent food since I have been sick, so lots of sleeping and little eating has been in the menu of 2014 holiday season.

I haven’t decided yet what the new year resolution will be. Let’s say stay healthy with mind and body which has always been a priority over the years, so let’s start the new year with a light and healthy recipe which will sooth both.

Rockfish looked good and fresh, so I went ahead with it. Rockfish is a generic word for a species called sebastes the most common species is generally found in deep water close to the shores of the Atlantic North West. Some other more uncommon species are found in the less deep waters of the pacific and Indian Ocean.

I like it’s texture and delicate flavor but tends to have a few bones. I don’t mind fish bones, as long as they are thick and easy to remove. I can eat bitter greens with everything, so you could replace dandelions with any other greens. I like bitterness in this combination because it’s a nice addition to the sweetness of the yams and coconut.

Ingredients for 4

For the fish

• 4 rockfish fillets, cut in 2 inches pieces
• 1/2 white onion, chopped
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 1 tsp curry powder
• 2 tomatoes, peeled, seeds removed, and chopped
• 1/2 can coconut milk
• salt and pepper

For the yams

• 2 large yams, peeled and cut lengthwise in fries shape (1 inch wide)
• olive oil
• salt and pepper

For the greens

• 2 tbs olive oil
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 1 bunch dandelions, chopped
• 4 cups baby kale or spinach, or any other greens
• chili flakes
• zest of one meyer lemon
• salt and pepper

Preparation

For the rockfish

Heat olive oil in a pan and brown onions. Add ginger and garlic until fragrant, then add curry. Mix well and cook for a few minutes. Add tomatoes and cook for about 5-10 minutes until water evaporates. Remove from heat.

Add fish to the mixture and mix well. Adjust with salt and pepper.

In small individual containers, divide fish mixture, then add some coconut milk and mix well.

Cook in the oven for about 20 min at 370F.

For the yams

Peel the yams and cut lengthwise in 1 inch sticks. Drizzle with olive oil and coat each stick well. Cook in the oven at 380F until cooked all the way through for about 15 min, turning them around to cook evenly on all sides. Add salt and pepper.

For the greens

Heat olive oil in a large pot. Add shallot and garlic and stir until fragrant (make sure not to overcook and burn the garlic). Add greens, chili and lemon zest and cook until greens are wilted. Adjust with salt and pepper.

This is probably my last post before I fly to France, next week. I have to fly for family reasons and looking forward to it. June in France is my favorite month, the days are long and it’s still light until 10 pm. Since my mom will be in the hospital, I will have to cook for my father and I am trying to find some exciting recipes for him to enjoy. I think this one will be one among others. The difference is that I will be using “Moules de Bouchot” instead of American mussels.

In France, moules de bouchot are grown in Brittany and Normandy, they’re considered to be the best of all mussels. They’re small but with a very flavorful and delicate meat. These mussels are grown in on a wooden pole in the ocean and in a way to keep predators away. If you speak French here is some interesting information on how they are farmed.

The mussels I used were bigger than moules de bouchot nonetheless very tasty. Leeks and fish or seafood are wonderful combined together, so in this recipe it’s all enhanced by a spicy curry sauce. The curry flavor is not too strong since it’s infused with the cream and gives this gratin a little exotic touch without empowering it.

The world of gratin is infinite, so you could of course, substitute mussels with white fish or even scallops, it’s all up to your imagination and to your taste buds.

Ingredients for 2

• 1 shallot, chopped
• 2 leeks, chopped
• about 20 mussels (depending on the size)
• 1 tbs mild curry powder
• 4 tbs heavy cream
• salt and pepper

For the topping

• 5 tbs panko breadcrumbs
• 2 scallions, chopped
• 2 garlic cloves, crushed
• 1 tbs parsley, chopped
• 1 tbs cilantro, chopped
• 3 tbs olive oil
• chili powder (to taste)
• salt and pepper

Preparation

Steam mussels in a large pot, when they open, remove from shell and keep the juice. Remove the mussel meat from the shells and set aside.

Prepare topping mixing all ingredients together in a mixing container.

Heat olive oil in a pan, add shallot and let it sweat, add the leeks, salt and pepper and let ccok for about 10 minutes on medium heat. Add mussel juice and let reduce. Add curry powder, mix well, then add mussels and cream. Let the cream reduce slightly then divide in two recipients.

Add one layer of the topping. Bake in a pre-heated oven at 375F for about 20 minutes, until the crust turns golden.

Serve hot with a mâche salad.

San Francisco has been under the rain today, and it might be a sign that fall is very much around, warning you that more rainy days are on their way.

Even though, it’s not Thanksgiving yet, I am already thinking about the Thanksgiving dinner menu…I think this year, there will be many appetizers like this one. I am simply in love with simple and flavorful bites that “mettent en appétit” (open your appetite) and can be enjoyed with a fresh glass of Champagne. I noticed many of my friends don’t like cauliflower, I am not sure if its the texture or the taste, so sometimes I just play with cauliflower and try to serve it in various forms and textures.

Of course, you can substitute cauliflower with other ingredients, such as avocado, carrots, etc…I served this a few times with an avocado purée and it was simply delightful.

If you don’t want to serve this in a spoon, you can serve it in a small plate, add one extra tbs of cauliflower mash, and add four shrimps. That would be sufficient as an appetizer and you really don’t have to spend hours cooking. This is a fairly simple dish to prepare and no one needs to know that it takes only a few minutes for the whole dish to be ready.

The only little trick about using small spoons, is that you need to pay attention to small details, and make sure your presentation is clean and tidy. All the ingredients being cut in tiny pieces, they need to be well put together in a regular order.

Ingredients for 10 spoons

• 1 medium cauliflower, cut into florets
• 1 tbs olive oil
• hot spicy habanero sauce or tabasco sauce
• salt and pepper
• 10 shrimps, peeled and deveined
• 1/4 tbs paprika
• 1/2 tsp mild curry powder
• juice of 1/2 lemon
• salt and pepper
• 1 tsp olive oil
• dill for decoration

Preparation

Bring a large pot of salted water to a boil. Add cauliflower and cook until soft. Drain, place in a mixing container and mash with a potato masher, leaving small pieces. Add habanero sauce, olive oil , salt and pepper. Mix well all ingredients and keep warm.

In a container, combine shrimps, curry and paprika powder, lemon juice, salt and pepper.

Heat olive oil in a pan and saute shrimps.

Place 1 tbs of cauliflower in each spoon. Top it with one shrimp and a little sprig of dill.

]]> http://citronetvanille.com/blog/2010/11/light-sunday-treat-spicy-shrimps-on-a-bed-cauliflower-mash/feed/ 10 http://citronetvanille.com/blog/2010/07/the-other-grean-bean-curry-mung-beans-galettes-and-tofu-garlic-dipping-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=the-other-grean-bean-curry-mung-beans-galettes-and-tofu-garlic-dipping-sauce http://citronetvanille.com/blog/2010/07/the-other-grean-bean-curry-mung-beans-galettes-and-tofu-garlic-dipping-sauce/#comments Mon, 19 Jul 2010 03:11:42 +0000 silvia http://www.citronetvanille.com/blog/?p=11766 L’autre haricot vert – Galettes de haricots mung au curry, et sauce tofu à l’ail

I don’t often cook with mung beans, but once in a while I like to eat them, they’re so cute and round and tiny with a little white eye staring at you.

Of course, I didn’t grow up eating those beans since they’re mainly used in Asian cuisine, and growing up Asian cuisine was not part of my diet.

I remember in Nancy, the first time I ate Asian food, was in a Vietnamese restaurant, the only one in town, I must have been 13 year old (so it’s been a long time!), it was located in a gallery (and still is).

Then I used crab mushrooms, as an accompaniment, those look like beech mushrooms to me, but they seem to be different. I saw a box of crab mushroom at the Asian store, next to a box of  beech mushrooms so I came to the conclusion that they’re two different kinds of mushrooms. If I am wrong, please let me know. I would love to know.

The exciting part of this dish is that it’s vegan…and absolutely delicious. The tofu dipping sauce is so creamy and fragrant that the non-tofu friendly crowd will forget it’s tofu. I used regular tofu but silken tofu would be even better. Do not be intimidated by tofu, it’s such a versatile little ingredients and due to its neutral flavor, you can create so many dipping sauces an have a tofu makeover session! it’s so much fun to play with it!

Ingredients for about 10-12 galettes

For the galettes

• 170 g dried mung beans
• 1 shallot, chopped
• 1 poblano pepper, finely diced
• 1 carrot, shredded
• 1 leek, finely chopped
• 1 tsp curry powder
• a dash of soy sauce
• 2 tsp roasted sesame seeds
• 2 tbs mint, chopped
• 1 tbs olive oil
• salt and pepper

For the mushrooms

• 1 box of crab mushrooms
• 1 tsp fresh ginger, grated
• 1 garlic clove, crushed
• 1 tsp mirin
• 1 shallot, chopped
• 1 tbs cilantro, chopped

For the tofu dipping sauce

• 1/4 lb tofu
• 2 tbs soy yogurt
• 1 garlic clove, crushed
• 1 tsp soy sauce

Preparation

For the galettes

Cook mung beans in water until tender. Drain well and let cool. Mash with a potato masher or with your hands.

Heat olive oil in a pan, add shallots and brown them. Add peppers, and leeks and cook until tender. Add carrots and stir for a few minutes. Add curry powder, stir well and cook for a few more minutes until all the vegetables are coated with the curry powder. Add soy sauce and stir.

Add the vegetables to the mashed mung beans and mix well to obtain a homogenous mixture. Add sesame seeds and mint. Form patties usig your hands. Coat each patty with panko crumbs.

Heat olive oil in a pan, place each galette in the pan and cook both sides until golden brown. remove from pan and serve hot with crab mushrooms and tofu sauce.

For the crab mushrooms

Was mushroom and disassemble them. In a pan, heat olive oil, add onion, ginger and cook the mixture until fragrant, then add garlic and cook for a few extra minutes. Add mushrooms, stir well, then add mirin. Cook until the mushrooms are cooked but still moist. Add cilantro.

For the tofu dipping sauce

Place tofu and other ingredients in a blender, and blend until the mixture is smooth and creamy.

I discovered this type of couscous in the US. I had never seen it before, so I started experimenting with it when I had some Israeli clients. I was so happy I found something “Israeli” to cook for them, but when they told me it was not Israeli, I was somehow confused and disappointed. I had no idea about what Israeli cuisine tasted like, I thought due to their geographical location it would have some Middle Eastern flair. In Paris, in the Marais quarter, the historic Jewish area has one of the most popular Felafel joint, called “L’As du Felafel”, so I my mind Felafel and spicy food was common in Israel and I figured that something called “Israeli” should at least be coming from Israel. Apparently not. It’s like the French manicure of French cleaner, not sure why they call it French but we are no specialists in nails nor cleaning!

So Israeli or not Israeli, I like this couscous variety, it’s fun to prepare and great to eat. Couscous is consumed in all Middle East, so I guess it must be coming from that side of the continent. In France it’s called Matfoul which I think is its original Arabic name. I am not Jewish and obviously not kosher but maybe in my previous life I was. I started cooking by not mixing dairy and meat and I have to say that I like it.

This is a great side dish that can be an alternative to rice, or some other carbohydrate dishes. I like to spice it up a little with curry and spices and add vegetables to it, to make it a little more exciting. I have a few cookbooks about Jewish cuisine and I like the simplicity of the recipes and influences coming from so many different countries.

I certainly know that this blog lacks meat recipes but I think the most important thing is to enjoy and take pleasure in whatever you do, cook or eat, no matter what it is. Otherwise there is no point in posting something just for the sake of posting it. I usually serve this couscous with sumac chicken tenders, that has been one of my most requested dish in the “Middle Eastern” category.

Ingredients for 3-4 as a side dish

• 4.2 oz (or 120 g) Israeli couscous
• 1 carrot, diced
• 1 small eggplant, diced
• 1/2 red bell pepper, diced
• 3 tbs cherry tomatoes, cut in quarters
• 1 shallot, diced
• 1/2 cup cooked chick peas
• 1 tsp curry powder
• 1 tbs cilantro, chopped
• 1 tbs mint, chopped

Preparation

First start cooking couscous. Heat olive oil in a pot, add couscous and let it brown and get coated by olive oil like you would proceed for a risotto. Add broth and cook until couscous is tender but not too soft. Drain and set aside.

In a pan, brown shallots, then add the rest of the vegetables except for the chick peas. Add salt and pepper and let it cook until vegetables tender. Add chick peas. Add curry powder. Stir well and cook for about 5 minutes, then add tomatoes. Add couscous and mix well all ingredients together. Adjust with salt and pepper. Add mint and cilantro and serve hot.

I heard so many terrible tofu complaints from so many people that I need to defend this poor little white thingy. I don’t want tofu to be the “forgotten” ingredient, and it tends to be, of course except among vegetarians or vegans and maybe Asia. I think tofu is a very pleasant product to use and also versatile that people should include more often in their diet. Even for the ones who want “real” food (I heard that before) or something tasty, they should try this recipe. I don’t make it very often but once in a while, when well spiced up, I really like it.

I made this for a birthday buffet party with all French/Italians, who are big meat eaters (my friends are) and just the thought of tofu makes them cringe, “ah non! pas de tofu!!” or “c’est quoi ce truc?”, “ma chi te lo mangia il tofu?”. Surprisingly, those polpette went quicker than I had expected, which made me laugh deep inside. I have some of the most traditional friends when it comes to food, they are so basic in their eating habits, that you would not believe it. The traditional Friday night “steak-frites” (steak and fries) in the same restaurant has been a must for years. I do not like habits in the kitchen and especially in my diet, but some people do, I think it gives them a sense of security and comfort. It gives me anxiety.

My theory is the “three tries” or “three chance” theory, I use it to almost everything…If I don’t like something once, I will try it again, and I think after three times, I somehow have a good idea of what it is. It’s the same thing when dealing with people, restaurants, etc… If I have a bad experience once or twice it doesn’t mean that’s the way it usually is. So people deserve more than one chance and food too!

These polpette are on the tender side and quite fragile since they don’t contain any eggs nor bread crumbs (you can add one egg and some breadcrumbs if you wish) because I wanted to keep them vegan, so when turning them make sure you use a small size spatula, or they might break.

Ingredients for 6 polpette

• 1/2 lb (or 220 g) extra firm tofu
• 1 carrot, grated
• 1 leek, chopped crosswise
• 1 shallot
• 1 inch ginger root, grated
• 1 tsp mild curry
• chili powder (to your taste)
• 1 tbs light soy sauce
• 1 tbs white sesame seeds
• 2 tbs cilantro, chopped
• 1 tbs olive oil (or more)
• salt and pepper

For the salad

• 1 lb cherry tomatoes, cut in half
• 1 avocado, sliced
• 1 tbs avocado oil
• Juice of one meyer lemon
• 2 chives, chopped
• salt and pepper

Preparation

For the polpette

First in a container, crumble tofu with your hands, it needs to be a crumbly mixture.

In a small pan, brown sesame seeds and set aside.

Cook leeks in olive oil, until soft and tender and set aside.

In another pan, heat olive oil, add shallot and ginger and cook until fragrant. Add curry and chili powder and stir well for a few minutes (but do not burn it), add soy sauce, and mix well. Add leeks and carrots and stir well so the curry is well blended. Add sesame seeds and add this mixture to the crumbled tofu. Add cilantro. Using your hands, mix it very well so that the curry has penetrated all the ingredients and the mixture has a yellowish color.

Form patties and cook in a pan with olive oil. Carefully turn them to brown them on both sides.

Make the salad combining all the ingredients and serve with polpette.

Another version of stuffed zucchini, those are the round kind and this recipe has a little exotic twist with the curry and other spices in it.  I think this kind of zucchini is really made to be stuffed, they have a very inviting belly.  I don’t think I have ever prepared them in any other different way.

I had some clients who did not like any stuffed vegetable, so I ended up not cooking those anymore, and not even for myself. The thing is when you have some clients who eat in a particular way, and for whom you cook on regular basis, you end up eating like them. One sure thing is that I cannot eat the same dish and food over and over again, and I know many people who are just happy eating the same thing for weeks. I would go insane, my food is like my life it needs to be colorful, and needs to be changing, have different flavors, smells, feelings.

You can use the green lentils as well for this dish. I had French lentils, so I used those. I didn’t like lentils when I was young, I think for kids they fell in the same category than spinach, unappealing food. Eventually, you come out of it, I can say I am glad my parents exposed me to different ingredients and somehow pushed me to try new things. My family was not very wealthy, they moved from Italy to France and financially they were struggling when I was a child but we always had fresh and healthy food from the garden that my grandpa used to grow.

Ingredients for 4 zucchini

• 4 zucchini
• 11 oz cooked green lentils (1/3 less when uncooked)
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 1 inch ginger, grated
• 1 tsp curry powder
• 1/2 tsp cumin powder
• 1/3 tsp turmeric
• chili powder
• 1 tbs cilantro, chopped
• 1 scallion, chopped
• 3 tsp plain yogurt
• 1 tbs olive oil
• salt and pepper

Preparation

Wash the zucchini, cut the top part and remove the pulp with a teaspoon, leave about less than 0.20 inches or 1/2 cm on the outside. Add salt and pepper in the center, sprinkle with olive oil and place in a tray in a 375F preheated oven and covered with aluminum foil. Cook for about 15-20 minutes but do not overcook, the zucchini still needs to remain firm. Chop the pulp of the zucchini in small pieces. Set aside.

Cook lentils in three time their quantity of water for about 20 minutes or until they’re cooked. Drain. Set aside

In a pan, heat olive oil, add shallot, brown them, then add ginger and garlic. Stir for a few minutes, then add zucchini pulp and cook until the pulp softens. Add curry powder, and all other spices. Stir well and cook for another 5 minutes at low heat. Remove from heat and add lentils, salt and pepper. Mix well. Add cilantro and scallion, then add yogurt. Mix well.

Stuff zucchini with lentil mixture and place in the oven for another 15-20 minutes.

Serve hot with a salad or as a side dish.

]]> http://citronetvanille.com/blog/2009/08/round-and-spicy-stuffed-round-zucchini-with-curried-lentils/feed/ 3 http://citronetvanille.com/blog/2009/06/someone-suffocated-the-cod-cod-in-parchment-paper-with-zucchini-carrots-and-coconut-milk-and-a-cauliflower-puree/?utm_source=rss&utm_medium=rss&utm_campaign=someone-suffocated-the-cod-cod-in-parchment-paper-with-zucchini-carrots-and-coconut-milk-and-a-cauliflower-puree http://citronetvanille.com/blog/2009/06/someone-suffocated-the-cod-cod-in-parchment-paper-with-zucchini-carrots-and-coconut-milk-and-a-cauliflower-puree/#comments Wed, 01 Jul 2009 00:27:11 +0000 silvia http://www.citronetvanille.com/blog/?p=2553 Quelqu’un a étouffé le cabillaud – Cabillaud en papillotte aux courgettes, carottes et lait de coco, avec purée de pomme de terres et chou fleur

I really love fish in parchment paper, it makes a beautiful presentation, it keeps the fish moist and very flavorful. When you open up the papillotte, you can smell all the wonderful aromas of the fish infused in spices.

Papillotte is the word that we use in French cuisine that describe a method of cooking and that means to wrap what you want to cook in a foil, either aluminum or parchment. There has been some discussions a little while ago that aluminum was bad to use in cooking and could cause some health problems, so many people are using parchment paper for papillotte instead.

The smooth cauliflower purée is a great accompaniment to the cod, it balances the spicyness of the dish. I added a few potatoes to the cauliflower to give it a smoother consistency et voilà, c’est prêt! You can enjoy and healthy dish, full of flavors and very low in calories.

Ingredients for 4

For the cod

• 4 cod fillet
• 2 carrots
• 2 zucchini
• about 10 cremini mushrooms
• 1/2 yellow onion
• 2 garlic cloves
• 1 tsp curry
• 4 tbs coconut milk
• 1 tbs olive oil

For the purée

• 1 large cauliflower head
• 4 medium potatoes
• 1 tps olive oil
• 1 pinch nutmeg
• salt and pepper

Preparation

Cut cauliflower into florets. Steam cauliflower and potatoes together. When cooked, mash them, add all other ingredients. Keep warm.

Shred carrots and zucchini. Slice the mushrooms. In a pan, heat olive oil, add onion and brown them. Add garlic, stir for a few minutes. Add curry powder and stir well to get the fragrance out. Add mushrooms, cook for about 5-7 minutes, then add shredded vegetables. Cook for only 1 minute or they will become very mushy. Add salt and pepper. Remove from heat.

Divide equally the curried vegetables and place in at the bottom of the parchment paper. Add cod fillet. Sprinkle with a little curry powder, 1 tbs of coconut milk, salt and pepper. Tight the parchment paper all around the fish so that no air would get inside. Repeat the same process for the other cod fillets.

Place cod in a dish and cook in a 375F pre-heated oven for about 25 minutes.

Open the parchment and serve on a plate with some cauliflower purée.