Christmas menu tip: Pike with vermouth coconut sauce, the next cooking recipe for the Chef’s Handyman recipe blog!
Pike fresh from the lake of Zurich! I never had pike before. Of course, another fish can be taken as well for this delicious Chef’s Handyman cooking recipe for the recipe blog.
What would be great as side order? To be on the save way, spinach would be nice. This is too banal for Christmas dinner, right! Green and red, pomegranate and spinach, why not! That’s the right combination!
What about sauce? The sauce is still missing! East meets west, vermouth with coconut milk! Is that going to work? Yes, it works! That’s the reason why I like cooking so much! There are so many different possibilities how food can be prepared and presented!
All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well. The Christmas serial contains two different menus. One menu with fish and meat and the other one is a vegetarian menu. Both menus do contain a starter, two main dishes and one dessert.
Chef’s Handyman cooking recipe for 4 persons: Pike with vermouth sauce and spinach with pomegranate seeds.
Cut pike in pieces. Remove fish bones. Season the pike with salt and black pepper. Heat olive oil in frying pan. Broil fish on each side. Wrap the fish in aluminum foil. Cook in oven at 325°C or 160°C for 10-15 minutes.
To make sauce, chop onions, glaze in frying pan. Deglaze onions with vermouth. Add 1 cup of coconut milk. Reduce sauce. Season the sauce to taste with salt and black pepper. Add one tbsp. of butter.
To make spinach, chop onions and glaze them in a huge pan. Add garlic. Reduce heat. Add spinach. Close pan. Simmer for 10 minutes, than quench with half cup of coconut milk. Season the spinach with salt and black pepper. When spinach is cooked through, add pomegranate seeds.
Place pike on preheated plates. Add spinach. Garnish with pomegranate seeds. Serve with vermouth sauce.
Shopping list for 4 persons:
Fish: 800 g or 26 Oz. pike
Fruits: 1 lemon, 1 pomegranate
Vegetables: 500 g or 16 Oz. spinach, 1 onion
Dairy Products: 1 tbsp. butter
Asian Ingredients: 2.5 dl or 8 fl. Oz. coconut milk
Spices: 1 garlic, salt, black pepper
Oil: 2 tbsp. olive oil
Liquids: 1 dl or 0.5 cup vermouth
Chef’s Handyman Tip: Substitute vermouth with star anise, for non-alcoholic dish. Add only small edge of star anise and more coconut milk
This cooking recipe will be published in the Chef’s Handyman App for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. When the app will be downloaded the first time, this recipe will be already included. The Chef’s Handyman App can be found in the iTunes Store.
