Fish with collard greens & black-eyed peas?
I'm having some friends over for dinner on Saturday and have promised them a bite of collard greens and black-eyed peas. I was also hoping to cook fish, and had in mind Keller's black sea bass with vanilla-saffron sauce.
Any ideas on how to combine? Is there a way to fix collard greens and black-eyed peas so that they'll work well on the plate with the fish, as a substitute for the parsnip puree and spinach that the recipe calls for? Or should I just count on serving them in separate plates? Or is there a good cream-sauce that I could use instead of the vanilla-saffron sauce that would work better with a traditional collard/black-eyed recipe?
Could not resist the temptation and I enrolled to this site to mention a traditional healthy recipe food, little changed when it met the Mediterranean diet, but the basis is the same.
The key to marry the intense fish with cooked pulses and vegetables, are fennel, olive oil and 2 drained TBSP fresh lemon juice.
Additional processing required for collard greens. We engrave the part of the stalk.
A fillet of fish can rest in the last minutes of cooking over the traditional food in a wide casserole pot. If the fish is oily is good to finish cooking in the oven, roasted.
From Google translator …
Black-Eyed Beans with Greens
2 cups cooked black-eyed beans
1 onion, finely chopped
1 cup water (warm)
1 tomato, chopped
3 green onions
3 to 4 small leeks
1 bunch fennel
1 bunch chopped chard
1 - 1 ½ cup extra virgin olive oil
Salt (coarse salt)
Black or Green Pepper
Pulses can be combined with any herb, it is sufficient to have sweet or neutral taste. They do not fit at all with the bitter greens.
The black-eyed beans should be cooked This means that we soak overnight and the next day boil for thirty minutes until tender [and may need more cooking time, depending on the bean].
We begin cooking.
Saute onion lightly with the oil in a saucepan. Mix well and add the cooked black-eyed peas. After 2-3 minutes, add a cup of water glass (preferably hot to boiling non-stop). Cover and simmer for a few minutes.
Wash the greens. One way to wash the greens and make sure that they get rid of any kind of microorganisms and other harmful elements are as follows: Wash the first well under the tap and then soak them for 10 minutes in a bowl of water and vinegar.
Cut into chunks washed greens, ie fennel, spring onions, leeks and chard. Finely chop the tomato.
Add the greens and tomatoes in boiling beans and salt and pepper.
Note that the greens are more suited to their same color green pepper.
Once blanched the greens, get that 1-2 boils for 7-8 minutes, the food is ready. If we use less oil in cooking, you can add the remaining raw in serving. Finally, we can put a minimum of cumin.
The vanilla saffron sauce does not pair well with the collards & black eyed peas. If you really want to serve the bass, just fry it up, preferably whole & coated with cornmeal or seafood breader. I saw that the Neely's did a creamed collard green dish on their show, you can go onto Foodnetwork.com to look it up but personally, I wouldn't mess up collards with all that.
Growing up, my grandmother & mother served their blackeyed beans with the juice in which it was cooked in a bowl. I sometimes do it but I also sometimes make Hoppin John, which is cooking the blackeyed peas with rice. My favorite way to cook the greens is to simmer them in stock or water with some onion, crushed red pepper and some type of pork, be it ham hocks, bacon, salt pork, etc or smoked turkey necks, wings, etc. Cook until they fall apart. I'll be making these for New Years with a pot of black eyes the way my Grandmother cooked them, along with some fried fish, probably trout or whiting and maybe some fried chicken and hushpuppies.
I agree catfish is perfect to go with as is bream, spots, croakers, butterfish, rockfish, etc.
I don't know Keller's recipe, but pairing that description with traditional black-eyed peas and greens sounds like too many wet ingredients, and like your sides are redundant to elements already in the entree.
In theory---again, not knowing the details of the recipe---there's absolutely no reason you couldn't substitute pureed black-eye peas for pureed parsnips, and collard greens for spinach. Could be quite good (and original!), although I would give some thought to the idea that the parsnips were likely intended to highlight and emphasize the natural sweetness of the fish. Beans won't do that, and bitter collard greens could do the opposite.
Agreed I would move away from the sweet flavors. Anytime you introduce vanilla you invoke a sweet note to the dish. Black eye peas and collards are very savory. I would go in the direction of smoky and savory. Introduce some cumin or other flavors to enhance both. No problem with fish, just the vanilla. Just my take..