Pan-Fried Cod Fish With Green Pea & Leek Purée by Chef Mahmoud Kisombe Wazome, H&S Chef Of The Month
H&S Chef Of The Month
Chef Mahmoud Kisombe Wazome
Nationality: Kenyan
Interview With H&S Magazine
Who Is Mahmoud Kisombe Wazome?
I am Mahmoud Kisombe Wazome, a dedicated and passionate food stylist and chef with a deep love for creating culinary masterpieces. My journey in the culinary world has been driven by a desire to combine artistry with exceptional cuisine, elevating every dish to a visual and sensory delight.
Type Of Cuisine?
Italian cuisine captivates me due to its emphasis on simplicity and high-quality ingredients. The ability to create beautiful, flavourful dishes with such straightforward components is both inspiring and fulfilling.
What Inspired You To Become A Chef?
I was drawn to a career that was hands-on, dynamic, and offered constant opportunities for growth and exploration. The culinary industry not only provides these aspects but also opens doors to travel the world and experience diverse cultures through their cuisines.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the most significant challenges has been working through weekends and holidays, times typically reserved for family and friends. Balancing a demanding schedule while being away from loved ones during these special occasions can be tough.
What’s Your Biggest Achievement In The Culinary Industry?
Securing a senior role with Royal Caribbean International, the world’s leading hospitality company, stands as my proudest achievement. This position has allowed me to work at the highest levels of quality and volume, honing my skills and expertise in the culinary arts.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Technique is paramount. Mastering various cooking techniques is crucial in the culinary industry, as it forms the foundation upon which creativity and the use of high-quality ingredients can truly shine.
Recipe Of The Week: Pan-Fried Cod Fish With Green Pea & Leek Purée
The Pan-Fried Cod Fish
Ingredients:
• 4 cod fish fillets
• 1 Tbsp olive oil
• Salt & pepper (to taste)
The Green Pea & Leek Purée
Ingredients:
• 200g green peas (fresh or frozen)
• 1 leek (white part only, chopped)
• 250ml vegetable stock
• Salt & pepper (to taste)
The White Beans & Peas
Ingredients:
• 1 garlic clove (minced)
• 1 can (400g) white beans (drained and rinsed)
• 1 can (400g) peas (drained and rinsed)
• Salt and pepper (to taste)
The Garnish
Ingredients:
• Microgreens
Preparation: The Pan-Fried Cod Fish
Season the cod fish fillets with salt and pepper. Heat the olive oil in a pan over medium-high heat, then add the cod fillets and cook for 3–4 minutes on each side until golden brown and cooked through. Once cooked, remove from the pan and set aside.
Preparation: The Green Pea & Leek Purée
In a pot, add the chopped leek and cook over medium heat until soft, about 5 minutes, then add the green peas and vegetable stock, & bring to a boil & cook for 5–7 minutes until the peas are tender. Next, transfer the pea and leek mixture to a blender and purée until smooth, season with salt and pepper to taste & set aside.
Preparation: The White Beans & Peas
In the same pan used for the cod, add the garlic and cook over medium heat until fragrant. Add the white beans and peas, cooking until heated through, & season with salt and pepper to taste.
Plating
To serve, place a spoonful of the green pea and leek purée on a plate, top with a cod fillet, and spoon the white beans and peas around the fish & garnish with microgreens.
