feed me fish
Recipe: Telo with Salt Cod by Michelin-starred Chef Soenil Bahadoer**
Michelin-starred chef Soenil Bahadoer of De Lindehof** restaurant is known for his incredible dishes featuring Surinamese and Indian ingredients that come together in the ultimate flavour combination. In his new book Spicy Chef, you’ll find more than 50 challenging yet not overly complicated recipes, such as this telo with salt cod, which show just how fantastically delicious Soenil’s Surinamese-Indian Michelin-starred cuisine is.
door Lauretta Baarends
“A classic from Surinamese cuisine. Telo is the name for fried cassava, which is eaten with flaked salt cod. Pulled fish, long before dishes with pulled meat became popular.”
How to make telo with salt cod
- Rinse the salt cod in cold water and bring the fish to the boil in 2 litres of water. Boil for 10 minutes.
- Remove the salt cod from the pan, remove the bones and, if necessary, the skin. Flake the fish into small pieces.
- Heat a splash of oil in a pan. Sauté the onion and garlic, add the tomato, red chilli and black pepper, followed by the salt cod. Fry everything for about 5 minutes.
- Peel the cassava and cut it into pieces. Boil the cassava in a pan of water with a little salt for 20 minutes, until tender but still firm. Drain and leave the cassava to cool on kitchen towels.
- Heat oil in a (deep-frying) pan to 180 or 190 ºC. Fry the cassava until beautifully golden brown. Pat dry with kitchen paper and sprinkle with a little salt. Serve the telo with salt cod, sprinkled with the celery leaves.
Title: Spicy Chef
Author: Soenil Bahadoer
Price: €49,99
Publisher: Nijgh & van Ditmar
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