If you’re reading this, chances are you already know this, but I have to say it anyway:
I really dig this Twitter thing.
What started as a way to vent random thoughts throughout the day while I crapped out code has evolved into a primary means for me to discover and connect with some awesome food bloggers.
One such blogger, Elle, recently took the show Chopped on the Food Network and transformed it into an open, multi-ingredient challenge she calls Ingredient Wars. I’m a fan of these community-based tests of creativity.
This challenge required the use of an orange, a white fish, egg roll wrappers, Ricotta cheese, and Ritz. So after a couple weeks of base flavor testing, complete rethinking of the dish, and good ol’ fashion procastination, here it is.
What I Used
- Orange Zest
- Ling Cod, filet
- Egg Roll Wrappers
- Ricotta Cheese, whole milk variety
- Ritz Crackers
- Tarragon, dried
- Whole Milk
- Onion
- Bay Leaf
- Clove, whole
- Flour
- Pepper
- Egg Wash
- Chives, chopped
What I Did
- Make Béchamel sauce. I left out adding nutmeg and instead added a sinful amount of black pepper. Make this thin, since the Ricotta will thicken it more later.
- In a food processor, pulse together orange zest, dried tarragon, and Ritz together to make the breading.
- Dust Cod in flour, dip in egg wash, and coat with the breading.
- Bake Cod in a 425°F oven for ~20 minutes
- Cut egg roll wrappers into thin strips, essentially making wonton fettucine. Cook these in boiling water for two minutes.
- When Béchamel is cooked, over low heat, mix in Ricotta until the sauce is thickened to your liking.
- Plate wonton pasta mixed with sauce and top with the fish! Finish with the chives.
I’m happy with the fish and unhappy with the noodle and sauce texture combination. I’d say more, but it would be pages of endless mind-dump. And who needs that?
If you would like to get ahold of me on Twitter you can do so here.
6 Comments
You had me all the way till “cook these in boiling water for two minutes” which made me not surprised when I read: “unhappy with the noodle and sauce texture.”
Not sure about the sauce, but you can definitely fix the noodle texture by frying those wrappers (or maybe even baking them)
Elle: Thanks, and I’m looking forward to round 2.
Nick: Agreed. I originally didn’t think I would want more crisp since I was already breading the fish, but no. I may try baking them and seeing what comes of it.
Also, since you both addressed it, I obviously worded that sentence a little wrong. The sauce was fine, or at least no major complaints that would keep me from pursuing its use in other dishes. I just meant the crappy noodle texture along with the creamy sauce really didn’t play well together.
Nice recipe, but I have to ask you,
are you using a flash, because you are getting very bad glare in the pictures. I would recommend trying to bounce it or diffuse.
Either way nice food……looks tasty
Hey there David,
All the photos you see on this site (except one) were shot with a $80 point-and-shoot Panasonic at night.
So, yup, I’m using the flash and I’m aware that the pictures suffer because of it.
Not exactly a high-budget operation here, but I’ll see if I can play around a bit and improve the quality. Maybe I should just hire my Mom to do the photography!
One thing that you can do to make it a bit better, is to take a little piece of colored plastic wrap and scotch tape it over your flash. This can help defuse the glare a bit.
Give it a try….. Little things like that ca make a big diff…
Caleb, thanks so much for joining in! I love what you did with the fish. I’m sorry the noodles and sauce didn’t work out, but you were very creative with the ingredients!
I hope you’ll play along next time, as well!