Thursday, August 26, 2010

Tuesday, Aug 24 - Blueberry and Caper Sauce on Pan Fried Ling Cod

Blueberry andCaper Sauce on Ling Cod with Asparagus and Sweet Potato
Total experiment.  A had a couple of nay sayers on this combo and I had my doubts.  When I got home, I immediately went to the fridge and put a Blueberry in my mouth with a Caper.  I wasn't convinced so I tried again.  It was quite nice.  I did not want to risk it on a larger scale so I really used very little caper but I liked the little salty, sour kick.  Now, the experiment was not an whole success.  The Relish/Sauce did not really compliment the Ling Cod.  I cannot pinpoint why. It's kind of like the way I feel about clash beween Tinned Tuna and Cucumber. It just did not go well.  Well, this was nicer than that. It was not offensive but it did not sing.  I think it would have done better on Salmon.  Next time!

Blueberry and Caper Sauce

1/2 c Blueberries
1 t Capers
1/4 c Onions, chopped
1 T Balsamic
1 T Lime Juice
1/2 t Sugar
1/8 t Seasalt
1 T Butter
1 T Water (optional)

In a small nonstick pan or sauce pan, melt the Butter on Medium heat.  Sautee until browned. It will take about 8-10 minutes. Add the sugar toward the end.  Add the Blueberries, Lime Juice and Balsamic.  Gently simmer for 10 minutes.

Pan Fried Ling Cod

200g Ling Cod, cleaned and trimmed
Dusted, lightly in flour
Pinch of Salt and Pepper
Pan friend in Butter and Olive Oil, 4 minutes on Medium High heat on each side for 1 inch steak.

I also grilled some Asparagus and sliced Sweet Potato.  Lightly tossed in Olive Oil.  Place the Sweet Potato on before the Asparagus.  The Asparagus will only take 5 minutes max!  The Potatoes sliced thin should take about 10 but keep an eye on them.  Season with coarse Sea Salt and Pepper

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