We have just entered the three weeks leading up to the 9 nine days and T’isha B’Av. So here is a simple fish meal for the period when we are forbidden to eat meat.
On our Netherlands and Belgium River Cruise we will be serving lots of meat meals and plenty of milky/pareve meals as well. Plus, on every meal a plant based vegan option. Join us for traditional meals plus a big take on modern kosher cuisine.
CAJUN FISH ‘N’ CHIPS
Ingredients:
- 500 gr Potatoes
- 1 tbsp Olive Oil
- Black Pepper
- Salt
- 75 gr Couscous
- 100 ml Boiling Water
- 1 tbsp Cajun Spices
- 1 Egg white
- 150 gm Cod Fillets
Method:
- Preheat oven to 200C, 400F, Gas 6. Cut potatoes into wedges, place on a baking tray and drizzle over olive oil. Season with salt and some freshly ground black pepper, then bake for 25 mins or until golden.
- Meanwhile, mix the couscous with the boiling water and leave to stand for 5 mins. Stir the Cajun spices and add seasoning. Lightly whisk the egg white. Dip 4, the cod fillets into the egg white, then press on the couscous mixture. Bake fish in a separate dish, alongside the potatoes, for 15 mins until the fish is cooked through.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
