morue parmentière | GOURMANDE in OSAKA

A fusion version of the morue parmentière (click here for the classic) with a touch of green yuzu… That was delicious.
That smells fish ? No, not at all. In this season, Japan smells so good, you can’t even imagine. Each block of houses has its bush of kinmokusei (osmanthus) like the 1st photo.

And these flovers have a sweet and encanting smell. Maybe you know jasmine ? Well, it’s super-jasmine…
So back to food.

The morue is cod fish (salted, unsalted…).

The parmentière, it’s potatoes. I finished 2 batches, one white, one saffron-colored. They were boiled and crushed by fork.

Making of… The fish was soaked, as you’ve seen for the fierce avocados.

Then the fish was stir-fried in olive oil, with lots of garlic. After cooking, I added negi leek, and yuzu-koshio, the condiment made of green yuzu peel and green pepper.

Making yuzu kosho

Served with kale soup. Why ? Shopping mistake. I like the wheat grass juice and I wanted to restock some. They had that discount on normally more expensive kale juice and I thought that was the same. Pfff, not at all, the kale juice tastes like broccoli soup. That’s not bad… as a soup, but really average, under average, nearly awful as a drink. So I have a stock of instant kale soup. Convenient : add fresh thyme, salt, hot water, shake. That’s a nice side-dish soup.

The fish’n tater was a delight. The citrus flavor changes it all.