fish and chips? { codfish burger with cilantro and red saffron }

Are you up for something different this time?

As you may have read on my 'about' page, I have always been fonder of cooking than of baking. But ever since I've started this project, baking has been earning its way into my heart, up to the point that in less than two years living in Germany I have felt the need to buy over half a dozen different cake pans, two pie pans, two dozens muffin tins, a candy thermometer, a couple of baking trays and deep dishes and my (several) pantries have seen countless amounts of flour, sugar and parchment paper. I always keep eggs, butter and milk on the fridge, different sorts of flour and sugar in the kitchen cabinets and I don't feel good knowing that I'm running out of baking powder or yeast. Oh yeah, I've become a baker. Some of you even know me as "the baker" already!

Yet here I am, trying to bring back the foregone notion that I go the extra mile when it comes to cooking - I do... more than ever!

I thought it would be nice to share this recipe shortly before the web gets crummed with egg Easter recipes. And before my own Easter recipes, which will only come after Sunday. Plus... a sort-of-healthy yet scrumptious fish recipe? Doesn't it sound just perfect for Holy Friday dinner?
I think it is about time you get your cod on the counter ;)

hambúrger de bacalhau com coentros e açafrão vermelho

com palitos de batata estaladiços no forno

(por pessoa)

1/2 posta de bacalhau ultra-congelado, descongelado

2 batatas pequenas, descascadas e cortadas em cubos

1/2 colher de sopa de cebola finamente picada

1/2 dente de alho picado

5 estigmas de açafrão vermelho

1/2 colher de sopa de água a ferver

1/2 colher de sopa de sumo de limão

5 pés de coentros, picados grosseiramente mesmo antes de utilizar

sal marítimo grosso, pimenta e noz moscada

pão ralado q.b.

óleo vegetal

4-5 batatas pequenas, cortadas em gomos, bem lavadas e bem escorridas

1-2 colheres de sopa de azeite

sal marítimo grosso, pimenta preta e piri-piri seco moído

Levar as batatas já cortadas aos pedaços ao lume em água temperada com sal, numa panela pequena.

Colocar o bacalhau bem escorrido dentro de um pedaço de papel de alumínio moldado com forma de taça à medida, colocar no centro de uma peneira metálica de malha larga. Colocar a peneira sobre a panela das batatas e tapar com uma taça ou tampo, para que o bacalhau coza no vapor. Deixar cozer cerca de 10-15 minutos.

Entretanto, preparar o açafrão, colocando-o num copo muito pequeno e vertendo a água a ferver sobre este. Deixar repousar durante cerca de 10 minutos, para libertar o aroma.

Pré-aquecer o forno a 220ºC. Colocar as batatas em gomos numa taça juntamente com o azeite e envolver muito bem. Escorrer o azeite em excesso, colocar os gomos num tabuleiro forrado com papel vegetal, deixando espaço entre estes, e levar ao forno cerca de 30-40 min, ou até estarem bem douradas e estaladiças.

Quando o bacalhau e as batatas estiverem cozidas, escorrer bem ambos. Retirar a pele e as espinhas ao bacalhau, desfiando-o, e esmagar bem as batatas em puré. Deixar arrefecer um pouco.
Misturar o bacalhau com as batatas, a cebola e o alho. Incorporar o açafrão, juntamente com a água de o escaldar, a pimenta e noz moscada. Verificar também o sal também. Misturar tudo muito bem. Se estiver demasiado mole, acrescentar um pouco de pão ralado.

Formar um hambúrguer com a mistura e passar por pão ralado de forma a que fique uniformemente coberto.

Aquecer bem uma frigideira com óleo vegetal sobre lume alto. Quando estiver bem quente, reduzir ligeiramente o lume e fritar o hambúrguer, cerca de 1-2 minutos de cada lado, até estar bem dourado.

Entretanto, verificar as batatas - retirar do forno, escorrer e colocar num prato de servir, temperando com sal, pimenta e piri-piri.

Quando o hambúrguer estiver pronto, retirar da frigideira, escorrer em papel vegetal e servir imediatamente.

Acompanhar com uma salada de canónigos, cebola e rabanete temperada com sal, vinagre balsâmico e azeite. Servir as batatas com queijo quark com ervas e com mostarda.

~

codburger with cilantro and red saffron

with crispy skin-on potato edges

(each burger)

1/2 salt-cured cod fillet, already prepared for cooking

2 small potatoes, peeled and diced

1/2 tbsp onion, thinly chopped

1/2 garlic clove, chopped

5 red saffron stems

1/2 tbsp boiling water

1/2 tbsp lemon juice

5 cilantro sprouts, coarsely chopped shortly before using

sea salt, pepper and nutmeg

breadcrumbs

vegetable oil

4-5 small potatoes, cut down to wedges, well washed and drained

1-2 tbsp olive oil

sea salt, black pepper and dried chili powder

Place a small pot with water over medium heat and add the potatoes and some salt.

Place codfish on a small piece of aluminum foil, shaped into a small cup, and place it in the center of a metallic sieve. Place the sieve over the pot with the potatoes and cover with a lid or a bowl, so that the cod will cook on steam. Let cook for about 10-15 minutes.

Meanwhile, prepare the saffron stems, placing them in a very small cup and pouring the boiling water over. Let rest for about 10 minutes to release its flavours.

Pre-heat oven at 220ºC. Brush the potato wedges with olive oil, or stir it all in a bowl, and place them over a baking tray, lined with parchment paper, leaving some room between them. Bake for about 20-40 minutes or until crispy and golden.

As soon as the codfish and potatoes are cooked, drain both very well. Remove skin and bones from the fish, tearing it apart, and smash the potatoes until creamy. Let cool for a while.

Incorporate the cod pieces into the potato mash, together with the onion and garlic. Stir in saffron, saffron water, pepper and nutmeg. Check salt. Mix everything throughly, to form a thick paste. If it remains too liquid, add some breadcrumbs.

Shape a patty with the mixture and coat it in breadcrumbs. Fry it in a pan with a bit of vegetable oil over medium-hot heat, 1-2 minutes each side, until golden.

Meanwhile, check the oven - remove potatoes and plate, seasoning with salt, pepper and chili.

Remove burger from pan, drain any excessive fat and serve immediately.

Side with a lamb lettuce salad, with finely chopped onion and thinly sliced radish, seasoned with salt, balsamic vineagar and olive oil. Serve the potatoes with quark cheese and mustard.

~

Wish you a happy Easter!

ines