China Crumpet
With butter and lots of cheese.
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October 14th, 2009Food, Main courses- This takes like a second. Or about 25 minutes actually. Plus boiling beans of course… but that really doesn’t need much attention and besides, you can always do that before hand. It serves 4 people.
- Adapted from Food & Wine Magazine
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gorgeous, from Eric Ripert
- 250 g dried black-eyed peas, soaked over night and rinsed
- 1 dl dried shrimp
(get these at your local asian grocers, or, if you’re in China too, at the local xiao mai bu even. Get the big, headless ones that are firm but not flaky) - 1 dl extra-virgin olive oil
- 1/2 dl fresh lime juice
- 1/2 dl chopped cilantro
- 2 scallions, white and light green parts only, thinly sliced
- 1 medium shallot, very finely chopped
- 1 medium tomato—halved crosswise, seeded and cut into 1/4-inch dice
- 1 small garlic clove, very finely chopped
- 1 jalapeño, seeded and very finely chopped
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- Four medium mackerel fillets
- In a medium saucepan, cover the black-eyed peas with 5 cm of water and bring to a boil. Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes. Drain the peas.
- Meanwhile, in a small bowl, cover the dried shrimp with hot water and let stand until softened, about 30 minutes. Drain and coarsely chop the shrimp.
- In a large bowl, combine the olive oil with the lime juice, cilantro, scallions, shallot, tomato, garlic and jalapeño. Fold in the black-eyed peas and chopped dried shrimp and season with salt and pepper. Let the salad stand at room temperature for about 15 minutes, stirring once or twice.
- In a skillet the vegetable oil until hot. Season the mackerel fillets with salt and pepper. In two batches of 2 filets each time, add them to the skillet and cook over high heat until lightly browned, about 3 minutes. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
- Scoop the black-eyed pea salad onto 4 plates and set the sautéed mackerel fillets on top. Drizzle any remaining dressing from the salad around the plates and serve.