Cod with poached, broken egg yolks the day after the barbecue
We had all sorts of weather this weekend, glorious sunshine, storms and torrential rain. Our neighbors hosted a barbecue and after monitoring the weather it was finally decided to have the barbecue on the Saturday and what a great choice! The sun was shining, it was very warm and a gorgeous day.
We all brought something and I was asked to bring a pork belly. I started the morning by dry roasting the spices,see recipe here.
It was a big barbecue so we got a just shy of five kilo pork belly, by far the biggest I have ever cooked. The smell from the spices is so great and I love how it fills the house. The barbecue started at 2 pm and I was running just slightly late as the crackling took longer to crackle than expected but it was worth the wait.
It was a lovely barbecue, there were the usual suspects, sausages and hamburgers, chicken, chicken and vegetable kebabs, some lovely salads, bread and desserts. The barbecue was fired up three times and we took a final goodnight at 11 PM. Needless to say it was a fantastic afternoon, evening and early night! Cleaning up after the barbecue I spotted a bowl of whipped cream and as no one wanted it I brought it home to make some mousse, it would be a shame to waste it.
I thought we might need a meat free day after the barbecue so I got a lovely and very large piece of cod! I kept cooking simple. I started with the mousse and I did two kinds, a raspberry and lychee and a strawberry one. I have to admit that the strawberry one was quite boring but we loved the lychee and raspberry one! I put them in the fridge to set whilst cooking dinner.
Thyme poached cod with poached egg yolks
preparation time 10 minutes
cooking time 25 minutes
- 850 gram or 1.9 pound of cod or any other firm white fish
- 4 sprigs of thyme
- 1/2 dl or 1/4 cup of salt
- 1 bayleaf
- 6 egg yolks
Cut the cod in to pieces, this was quite a lot of fish but I thought we might need it. Add water to a large pot and add all of the ingredients except the egg yolks. Bring to a boil and the turn the heat off. Let stand with the lid on for about 25 minutes.
Just before serving poach the egg yolks. They need very little cooking time, just a few minutes in simmering, salted water.
I boiled potatoes and made some guaccamole whilst the cod was cooking.
preparation time 5 minutes
cooking time 0 minutes
- 3 ripe avocado
- 2 tbsp Chillify Hot sauce
- 5 cherry tomatoes
- lemon juice from about 1/4 lemon
- 1 garlic clove
Mash the avocado, add the hot sauce, the lemon and the crushed garlic clove. Chop the tomatoes and add them, set aside until you are ready to eat.
Just before serving break the egg yolks on top of the cod, serve with salad, boiled potatoes, steamed spinach and the guaccamole.
We finished the meal with the mousse. I will make the lychee and raspberry mousse again, the combination was great.
I almost never make dessert but this was worth it. It is all about balance, healthy fish dinner and well, a more indulgent dessert!