“I.C.M.T.” I tell my husband as I tuck into my dish.
“Huh?” My husband is skeptical.
Flashback to a few months ago when we were having lunch at Cafe Moderne, a restaurant in Paris which came highly recommended by the hotel’s concierge. We had just spent a good couple of hours browsing through the nearby cookbook store, Librarie Gourmande, and I had just bought a ridiculously large amount of cookbooks (all in French of course, which I can’t speak nor understand) and we were hungry. The restaurant is located in the 1st arrodissement, very much in the middle of the business district. I look around the restaurant and it is filled with investment bankers in expensive business suits – definitely nothing like the quaint bistros we had been lunching in for most of our trip.
Our waiter encourages us to order the sea bass, the restaurant’s specialty. The fish is delicately crusted in pistachio crumbs, a hint of thyme, and garlic… I think.
So I say I.C.M.T. The acronym stands for I Can Make This. This is our “secret code” when something tastes so delicious that I need to make it at home. Is that weird? I think it is something I picked up from my Mom. Every time we eat out, we find ourselves “dissecting” the dish and thinking how we can re-create it at home.
And so here it is – the lovely pistachio crusted fish – I finally made it – and now… YCMIT! (ah – that is … You Can Make It Too!)
Pistachio Crusted Fish
Ingredients Serves 2
- 400 grams blue eye cod fillets, skinned and deboned
- 35 grams butter
- 75 grams pistachios
- 2 cloves garlic, crushed
- 3 springs thyme
- salt and pepper to taste
- 1 egg white
- 4 slices lemon
- Preheat the oven to 180c (fan forced).
- Season the fillets with salt and pepper
- In a food processor or mortar and pestle, combine the pistachios, garlic, thyme, salt and pepper and finely grind.
- Melt the butter in a small saucepan and add the pistachio mixture. Cook for around 2 to 3 minutes.
- Remove the mixture from the heat and allow to cool for a few minutes. Add the egg white and mix well.
- Coat the fillets in the pistachio mixture
- Place some lemon slices and thyme leaves in a oven proof dish and place the coated fillets on top.
- Bake the fillets for around 10 to 12 minutes until cooked through.