©2016 Ann-Kristin

Smoked Cod, Pomegranate & Brusselssprouts | RECIPE IN ENG

January 22, 2018

Hey guys!

This recipe is something you can whip up in a matter of 5 minutes and you'll be "good to go". 

 

I found this amazing brussels sprout stalk while I was in London over christmas that I you can't get like that in Portugal (or at least I have never seen it here - and trust me I have gone to a lot of places over the years shopping for food). 

 

SOOOO, since you can't get it here and I wanted to try it, guess what? I brought a brussels sprout stalk with me back to Lisbon in my bag. I would have liked to see the guy's face at the airport that checked my bag. 

I basically always go many places thinking I only need a carry-on, but always wind up with having to pay for an extra bag home due to the amount of kitchen stuff and ingredients I buy from other countries.

Yeah I know, I should have learnt by now. But no, not yet. If I could only learn it would save me a ton of cash :-D

 

 

Here's for the recipe. Easy as counting to 1, 2, 3 and great for a busy Monday like today.
 

Smoked Cod, Pomegranate & Brussels sprouts

(4 people)

 

20 brusselssprouts

300g smoked cod 

seeds of 1 pomegranate

capers, to taste

1 tsp horseradish paste

4 tsp creme fraiche (or sour cream)

peel of 1/2 organic lemon

olive oil, to taste

pepper, to taste

 

 

 

Method: 
1. Remove some of the outer leaves from the brussels sprouts. Blanch them in boiling salted water for 30 seconds. Strain, discard water and reserve leaves for plating. Half the brussels sprouts, and in the same pot as you blanched the leaves, add some olive oil and char the brussels spouts on one side. 

2. Mix horseradish paste with creme fraiche and some lemon juice (opcional) and grate some of the peel of the lemon. Reserve. 

3. Make nice little shapes of 75g smoked cod (per person) on a plate, top with brussels sprout leaves, charred halves and the horseradish cream. Add some capers, pomegranate seeds and freshly ground black pepper. Serve. 

 

 

 

This is a nice starter for a meal or make it a little bigger (120-150 g per person), add some more brussels sprouts and serve it as a main course.

 

Cakes & Kisses, 

Ann-Kristin
 

Styling, Plating, Recipe and Photography by me. 


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