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?

Fish and Watercress Soup.

Tried this out for one of our fasting day meals. Worked so well thought I must share it. Again, no photos. Get so caught up in getting it out, the last thing on my mind is taking a snap. As I remember it, here we go: 

0.5lb of monkfish with inner skin removed. 2pt Light fish stock made from monkfish bones.

Small cauliflower. Break into florets. Take half a handful of the smallest florets, slice the bigger ones until they are even sized and good looking, set aside.

Simmer the remainder cauliflower, including the stalk roughly chopped, in the fishstock until tender.

In a hot pan with a small knob of butter, sear the monkfish on all sides, until the sides are lightly coloured. Set aside to rest. Do not worry about cooking the fish through. In the pan juices sweat off a red chilli, without seeds, cut into to small fine strips. Set aside.

Pick through about 100gm of watercress, reserve a few small neat heads for decoration, put remainder into a blender. Scoop out the cooked cauliflower and put on top, whizz, it will thicken very quickly, add a little hot stock, whizz. Continue until you have a smooth fluid paste. It will have very small flecks of green but otherwise no large pieces.

Cut the monkfish along the length into two or three strips, then slice against the grain on the diagonal into 5mm thick slices.

Put back into a pot, add more hot stock to get the consistency you think is right, bring to simmer, add the reserved cauliflorets, simmer for a minute or so to just al-dente. The longer you cook they more you will lose the watercress peppery taste. Add the sliced fish and chilli. For a finally touch stir in two Tblspn of double cream and serve garnished with the reserved watercress heads. Delicious.