Since I’ll be headed to warmer climes tomorrow to visit Demeter and Zeus in Texas, the next few posts will have a different feel. Texas is famed, after all, for being “A whole ‘nother country”. Posts will more than likely contain things such as enchiladas, nachos, margaritas, brisket and Shiner. The stuff that still kind of runs through my veins as a Texas girl. Good times, dear readers, real good times.
In anticipation of that, I made some fish for dinner tonight. Zeus already snickered when I told him that I had vegetarian Indian food on Sunday. “Ha! We don’t eat a lotta veggies down here. We eat meat!” I know Daddy.
Tonight’s cod was simply prepared and served alongside a seasonal, warm cabbage salad with mushrooms, shallots, and some crispy prosciutto which becomes delicate and almost glass-like when fried. To boost the vegetable portion of the dinner, I roasted thin disks of potato and turnip. Drizzled over all of this was a mustard and ume plum vinaigrette.
Simple Cod with Warm Cabbage Salad, Ume Plum Vinaigrette
3/4 pound cod
2 to 3 thin slices prosciutto, chopped