While congratulating us on our wedding anniversary last week, a friend asked 'so what are you cooking for your anniversary?' Well, I didn't cook the day of our anniversary, we went to a Lebanese restaurant and then to Butterwood for dessert. But I did make something special the next day.
When we received the seasonal magazine from our grocery store, I saw a recipe with quinoa and it intrigued me. I found it in the next trip to the grocery store and wanted to try it instantly. So I made poached Sea Bass and Quinoa pilaf. Quinoa has a nutty taste and we liked its texture and taste. Then I read about all the goodness and protein in the ancient grain, and knew that we'll be making it again soon.
I've never poached a fish before and was hesitant about making it. But one of my new year resolution is try new recipes. And I created a 'indianised' version of the poaching liquid with tomato, tamarind and garlic in vegetable broth with spices. It was delicious. We had a wonderful dinner at home with nice fruity Reisling to complement the food.
Ingredients:
For Quinoa Pilaf
1 cup organic Quinoa
1/2 tspoon cumin seeds
1/3 cup mixed vegetable
8-10 almonds - blanched and chopped
pinch of turmeric
salt and black pepper to taste
2 cups water
1 tspoon butter
1/2 tspoon olive oil
For Poached Sea Bass
2 steaks Sea Bass - I made it into 4 pieces
pinch of turmeric
1/2 tspoon lemon juice
1 medium onion - chopped
1 medium tomato - chopped
5-6 mushrooms - chopped
1 tbspoon taramind juice
1/2 tspoon red chilli powder
1 tspoon of cloves, fennel seeds & cumin seeds powder (Dry roast them together and powder it finely)
2 cloves garlic - crushed and chopped
2 tbspoon - white wine
salt & black pepper to taste
1 1/2 cups vegetable broth
cilantro - to garnish (finely chopped)
Method:
For Quinoa Pilaf
For 1 cup of Quinoa, use 2 cups of water.
Soak quinoa in water and let it cook until all the water is soaked and the germ rings are visible. I cooked it for 8-9 min in microwave.
Heat oil in pan and add the butter once it's hot. Temper it with cumin seeds and then add the almonds. Saute for a couple of minutes, then add the mixed vegetable.
Once they are half-cooked, add the quinoa, turmeric, salt and black pepper and mix it thoroughly. Let it cook for another couple of minutes and take it off the heat.
For Oven Poached Sea Bass
Heat the over to 350 deg F.
Meanwhile, marinate the sea bass with turmeric, salt, pepper and lime juice and let it marinate for 30 min.
Heat a wide, thick bottomed pan and temper the olive oil with garlic. Once they start turning brown, add the onions and saute for 3-4 minutes.
Add the tomatoes and saute for a couple of minutes.
Then add the fennel-clove and cumin seeds powder, red chilli powder, followed by tamarind sauce.
Add the mushrooms and let it cook for 2-3 minutes till they are mixed well together.
Add the wine and mix all the ingredientwell.
Then add vegetable broth, season with salt and bring it to a boil.
Put the fish in a wide bottomed dish and add the poaching liquid. The liquid should not cover the fish, but come about half-way up to the side of the fish.
Let it cook in the oven for 20-25 min till the fish flakes easily.
This is my entry to Weekend Herb Blogging hosted this week by Kuchenlatein.