friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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Werken met vis
By Bart van Olphen
Amsterdam Carrera - 2012
Aïoli : page 232
Hard to rate. We started out whisking it with a fork; unfortunately, the sauce started to curdle. As we didn't have any eggs leftover, we added a spoon of mayonnaise in an attempt to rescue the sauce. Also, we switched to an electric handmixer. It looked good ad first, but later on it curdled again and made an enormous oily mess on our plates. Also, 1 tsp of salt is much too much - add half and then taste first (actually I do this all the time, but apparently DH doesn't).
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Very nice! The batter was very thin, which I enjoyed; DH mentioned he wouldn't mind if the batter had been a bit thicker. Be careful, though: the quantities for fish and batter are given as per person. This has to be a mistake, as we used a single portion of batter for 4 portions of fish, and still had enough leftover to have pancakes for dessert (I'd recommend pouring a bit of batter on a deep plate for the fish, and keeping the rest separate). My guess is that the line stating 'per person' only applies to the amount of fish, but that's far from clear.
The pancakes were nice, too, though it could have used another egg and possibly some extra milk.
Edited 17 May 2014:
We usually fry instead of deep-frying; in that case, remember to keep the temperature high to get a crunchy fish.
The next morning we had pancakes for breakfast - this time I really liked them the way they were.
Edited 20 June 2014:
I used this recipe to make Fish 'n Chips with mashed peas for the FIFA 2014 challenge, to represent England.
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A bit of a mixed bag. First of all, we didn't do the lentils - I thought that we still had some, and when I found out we didn't, I wasn't able to get them at the store either. But I can absolutely see them work well with the cod and the parma ham.
The other parts of the dish, that is to say the cod and the parma, combined very well in flavour. Additionally, the parma protected the cod, producing a perfectly cooked fish. The recipe also includes a warning to be careful with salt, and indeed you don't need any salt at all, the ham is salty enough. The problem is, though, that the textures are wildly different, and to get to get very tender, very flaky cod, you'll have to go through the ham first, for which you will need a small electrical saw. Not a good idea.
We tried it a second time, this time chopping or tearing the ham into pieces, and then serving it as a topping for the cod. It worked a lot better, but then again the cod wasn't that perfectly cooked... I guess you just can't have it all...
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Sardine Pâté : page 278
Quite nice and very, very easy. It contained a bit too much butter for my taste, although I'll have to admit that I saw too late that the net weight of the of sardines was 85g, not 100g as I had assumed. Next time I'd just start with 40g of butter, and add the rest bit by bit. It will need a lot of salt.
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