Happy coincidences’ come along now and then and this week it resulted in an awesome meal! It involved work ( making Dukka for our November club shipment, this shipments little extra) and play ( a Sunday drive conversation with my hubby about Black Cod) and the result was a dish we hadn’t had for ages. The blending of firm yet delicate cod, the nutty middle eastern flavors of Dukka along with the medley of late season peppers and cauliflower made for a wonderful combination which we used to have often back when I ran a little farmers market stall selling my Dukka, but hadn’t recreated for a while due to life changes and no Dukka making until this week!
The other happy coincidence was the bottle of California Republic Chardonnay I had brought home from Locals for my hubby to try. I want to make it our everyday white as it a fine example of a wine exceeding its price point, but hubby has a particular palate and before I purchased a case I needed to present a bottle for approval. I can’t say for sure if it was the sublime combination or the wine meeting expectations but there is one less case at Locals, this I know!
Dukka recipes abound, mine is a mixture of all things Sonoma, almonds, fennel seed, coriander seeds, all harvested from my garden and vineyard, with the addition of the staple ingredients sesame and salt. If you can’t buy it, make it, recipes abound in books or on the web, add something to make it local, a nut or a seed and call it your own!
Serves 4
Ingredients:
2# Black Cod
1 cup dukka
¼ cup corn flour
1 egg
¼ cup Olive oil for frying
½ # cauliflower
1 red
1 green
1 yellow pepper
1 small red onion
½ bunch flat leaf parsley
Zest of ½ lemon
1 cup black lentils or green lentils
Cooked with 1 bay leaf and garlic clove
Directions:
Cut the fish into nice plate size pieces
Coat with the corn flour
Dip in egg
Roll in dukka to coat and set on a tray do not stack the pieces
To make the vegetables julienne peppers and onion and slice the cauliflower into ½ “ slices
Toss the vegetables in olive oil and zest in the lemon zest
Saute until vegetables are al dente and then remove from heat
Chop parsley roughly and add to vegetables
To finish
Shallow fry the fish fillets on a medium flame they will take approximately 5 minutes a side and you do not want to burn the dukka so medium heat is a must.
Place vegetables and lentils on the plate and add fish fillets and serve
Tasty!