Finally we can eat protein!!! After 10 loooong days of raw veggies (and few cherries) we can finally add protein into the diet. Well actually we have cheated just a little, and had chicken a couple of times, when we were out, or just way too hungry!! Overall I am pretty happy with the way the Purification program is going, I definitively have been through some up and downs, dizzy, tired, cranky, bloated....it's all part of it. Oz lost 6 pounds in 10 days, a pretty dangerous thing for him, as he battles to keep his weight on, but to my great relief he has already put 3 back on. I maybe lost 3 pounds...as an added bonus, but we'll till the end of the program.
So today I was in the garden and I picked up a beautiful fennel and a bunch of small lettuces and watercress. I came home and the only protein I had handy was some cod (wild caught of course) from TJ's. Now the challenge was to combine all these elements into a yummy dinner. The result was actually better than my expectations, e voila' a new recipe is born:
POACHED COD WITH FENNEL ORANGE SALAD
(of course I recommend all seasonal, organic, local ingredients when possible)
INGREDIENTS
For the salad
1 fennel with tops
1 small bunch watercress
2 oranges
1 green onion
1 lemon
1/4 cup olive oil
a dash of cayenne pepper
sea salt
freshly grated black pepper
For the cod
1 lemon
1 large green onion
4 cod filets
most of the tops from the fennel
1/2 cup white whine
1/2 cup water
sea salt
freshly grated black pepper
First prepare the salad so it will have the chance to marinate for about 1/2 hour.
Remove the zest from one of the oranges and save it in a small bowl.
Slice the fennel and the green onion very fine, put into a bowl with the watercress chopped and one orange peeled, skinned and cut in pieces.
Now use the bowl with the zest to mix the dressing adding the juice of one lemon, a dash of cayenne, a pinch of salt, 1/4 cup olive oil and some fresh pepper. Whisk the dressing together and add to fennel mix. Now is best to refrigerate for at least 1/2 hour.
Now the cod. In a 12-inch skillet prepare the poaching bed. Trim and slice the lemon and arrange it one layer across the bottom of the skillet, add sliced green onion and the all wispy parts from the fennel tops. Add wine and water. Now place cod fillets in skillet on top of the fennel tops. Cover pan with a tight fitting lid and turn the gas on high until the liquid will start to simmer, then reduce heat to low and cook until the cod will look opaque and flake when pulled with a fork, about 12 to 15 minutes.
When the cod is done remove it gently with a spatula and hold it warm in a covered plate. Return the pan to high heat and simmer the cooking juices until reduced to few tablespoons.
Now strain cooking liquid into a bowl, add the juice of 1/2 orange, salt, pepper and some thinly sliced green onions.
I served the dish by making a layer of lettuce on individual plates, then gently laying the cod over it. Drizzle the fish with the sauce then place the chilled salad on the plate next to it.
Buon Appetito!
PS
I used cod for this recipe because that is what I had at home, feel free to use salmon (wild caught) or dover sole instead...
For good information about sustainable healthy seafood:
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
A interesting site about TJ's new seafood policies published by greenpeace
http://www.traitorjoe.com/who.htm#update
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