Just an update

It has been a long time since a posting here. Given up, chastened, diet victim, run out of inspiration? None of the above! I did some butterfly sprats the other day, lightly breadcrumbed just on the skin side then fried off on that one side only until almost cooked. Turned out well it was just the photo seemed inadequate not capturing their appeal. Then yet another variation on chickpeas this time with butternut squash, but hey you have had chickpeas more than enough and the photos were lousy. So still at it.

Just had a lunchtime dinner party with some ideas that might be of interest. No photos so you will have to use your imagination. Starter: filo pastry cases filled with chopped mushroom, spinach, feta cheese and bound with breadcrumbs and egg yolk served with length quarters of avocado in lime juice and stuffed with mashed avocado, hot bell peppers and crème fraiche. Stuffing was too sloppy, shall have to re-think.
Mains: Saffron, onion risotto rice with a medley of pan-fried fish. I had Red Mullet, John Dory, Monkfish and Salmon. Put Red Mullet fillets on at the very last moment so they do not get mushed up. Afterthought, John Dory was a step too far. Served with sautéed marrow, tomato with parsley and strips of fennel, carrot and courgette marinated in line, warmed then tossed in sheep's yoghurt. Pudding: A five layer torte filled with whole raspberries in a raspberry jam and whipped cream.
What do you think?

poached bream

Fillet sea bream. Take carcase put in a pan with water to cover, splash of white wine, onion, bay leaf, stick of celery, 1/2doz fennel seeds and simmer gently. In a large pan strain about an inch depth of the fish stock into the pan, bring to a barest simmer, just occasional bubbles breaking the surface. Put in one slice of lime and three to four sprigs of tarragon, slide in the bream fillets, skin down, hold down until relaxed and flat. Very gently poach in the broth, until the flesh just turns colour to white, do not boil or over cook. Carefully slide the fillets without breaking them out onto a plate and reserve keeping warm. Bring the pan up to a vigorous boil and reduce until thickened and reduce to just a cup full. Take off the heat, stir in two tablespoons of cream. Take reserved fillets, carefully turn over, remove skin then turn back and put on plate and spoon over the sauce. Delicious, the creamy sauce with a hint of citrus tang and tarragon compliment the buttery smooth and creamy fish, Divine. Yet again not photo!

Citrus Salsa

Trying out a lime salsa inspired side dish to go with my John Dory fillets.
Peel and cut pith off one juicy lime. Over a bowl to catch juices, cut the flesh out of the segment membrane, then cut into small pieces. Peel a 2inch of cucumber, cut in half, scrape out the seed then roughly chop. Take a ripe tomato, skin, cut into quarters, deseed and then roughly chop. Finely chop about two tablespoons of red onion. Very finely chop two inches of green chilli, without the seeds. Combine all together, leave to marinate for a couple of hours. Cut lime with walnut oil, about half teaspoon, to taste, you want to keep the tang of the lime fresh, then serve as an aside with the fish.