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So I did the usual thing of throwing ‘saffron’ into google and seeing what results it shakes up. Unsurprisingly the search wasn’t that enlightening, giving out the expected paella’s, tagine’s and fish stews (it may be immature but 'fish stew' always makes me laugh!). I decided to dig out my thinking hat and come up with a recipe myself. I go through food phases. Mustard was a big one a few months ago, before that it was muesli, I’ve passed the asparagus splurge, but in the middle somewhere I had a massive thing for chick peas: hummus; in salads; with couscous; curries; as a snack on their own: you name it. It was also at this time that I couldn’t walk past a cauliflower without buying it, so that entered the fray too. The fragrant red flecks of saffron bring out the sea-fresh flavour in fish, so that was in. At the supermarket – I don’t live near a fishmonger – they had some juicy-fat pieces of cod. So we got cod, cauliflower and chick peas so far, and the saffron of course. I saw the recurring theme immediately and being a lover of symmetry and pattern I bought some cream and chestnut mushrooms, do you C? Cod with Cauliflower and Chick Peas in Saffron Cream
I didn’t know what the
result of these C-words would be, but the individual ingredients were
good to begin so that always helps. I decided to cook the saucy veg
first then bake it all in the oven with the cod lying on top. I cooked
this for two and it was a great, quick dinner that tasted luxurious from
the saffron and cream, but was still fresh and light. Heat the oven to 200C. Chop the leek into small rounds and soften in a little butter. Add a bay leaf and the finely chopped garlic. Slice the mushrooms and add these, along with a pinch each of saffron and paprika. Then clean and prepare the cauliflower, chopping it into florets and placing in the pan with everything else. Pour over the stock and cook until the cauliflower is beginning to soften. Season the fish with salt, pepper, a little more saffron and the lemon peel. Open the can of chick peas and rinse. When the cauliflower is almost done, add the cream and stir in gently, then remove from the heat and add the chick peas. Pour in to a baking dish and add some seasoning if you need it. Place the fish fillets on top and bake for 10-15 minutes, or until the fish is cooked outside and pearly-white inside. Fish out the bay leaf, squeeze some lemon over the top and serve in deep bowls with a big hunk of fresh bread to dip in the creamy saffron sauce. Beer and cream? Not your usual combo, but one which can work surprisingly well, if you get it right. There are beers which have a creamy mouthfeel – some stouts for example – and there are some which have a creamy flavours – generally the oak aged ones or a good wheatbeer. Traditionally stouts go well with fish, but this dish needs something light and fresh, not the roasted bitterness of a stout. Franziskaner Hefe-Weissbier is a good example of an easy to find wheatbeer – the bottle is tasty, the cask version is super – with the usual clove and banana flavour, but with a generously creaminess and a nice sweetness to work with the saffron, fish, leeks and cauliflower. Innis&Gunn do a couple of beers worth trying with this dish too – look for the original brew and the blonde, both are oak aged and have that lovely rich-buttery flavour. Sierra Nevada’s Pale Ale would be a good choice, or Anchor’s Steam beer, although the hoppy finishes in both might be a touch too much. A light pilsner would be the other choice, try Meantine’s or Whitstable Brewery. |
