(no subject)
rainy Saturday afternoon watching Wuthering Heights (the one with Tom Hardy because, yum!), and i get hungry...a look in the fridge presents me with fresh Whiting (scaled and gutted, thanks mum!) and just-cut pieces of Kasseri...i put on some slippers and head into the rain and to the backyard to cut some parsley...lunch is being served!
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Whiting with Greeklish Cauliflower*
(*a completely made-up name)
FISH
Whiting - 2 whole fish per person, scaled and cleaned
Tomato - 1 large, thick-sliced
Oilve Oil - just a drizzle
Garlic - 2 cloves, thinly sliced
Parsley - a good handful, roughly chopped
Salt and Pepper to taste
Paprika (optional, i use it in most meals because i like red things)
- preheat oven to the highest setting
- cut a really long piece of aluminium foil, enough to double over and completely encase your fish for baking
- place the cut tomatoes in the middle of the foil with the the fish on top
- drizzle olive oil directly onto the fish, and sprinkle with garlic and parsely...season to taste
- fold the foil over the fish so you make a parcel and bake it in a super hot oven for 20 mins, or so (a tight parcel with lots of room on top will steam your fish, a loose parcel with some bits for the heat to get in will leave your parsley dry and crunchy - i prefer the latter)
- the fish is ready when there are no more shiny bits on the skin and the eyes are white
CAULIFLOWER
Cauliflower - steamed or boiled
Butter - 1 tablespoon
Flour - 1 tablespoon (i prefer Cornflour in my roux, it produced less of a 'floury' taste)
Milk - 3/4 cup (i prefer using Evaporated milk in food, it has next to no fat and is oh-so-creamy)
Kasseri cheese - 50 grams (hence the Greeklish! Gruyere is also a favourite of mine on cauliflower)
Pepper (i use white pepper in the sauce, and fresh ground black on top for serving)
- melt the butter in a saucepan by swirling it around the pan (do not burn it and try to not even let it sizzle)
- add the flour and continue to stir over the heat to make a paste...your roux will form a ball, this is ok
- add the milk and whisk the mixture continuously so there are no lumps and it thickens evenly
- remove from heat and add the cheese and a sprinkle of pepper, and continue to whisk vigorously until the cheese is melted and combined
SERVE
- drizzle some cheese sauce over the cauliflower and grind some fresh black pepepr on top
- gently remove whole fish from the foil making sure you get a slice or two of tomato from the bottom
- drizzle some of the juices from the foil package onto the crunchy parsley
========================
i like Whiting, it is by far my preferred fish...it doesn't have an overly 'fishy' flavour, and has a thick white meat with a backbone that flakes off the fish intact, with very few other bones...i also like it lightly floured and fried, again whole, and it makes the tail crunchy...served with salty hotchips and fresh bread, it's a fishy carbohydrate delight
i love fresh ingredients when making plainly-flavoured food as i find the lack of additives and preservatives allow the natural flavours of everything to come through...the smell that wafted through the kitchen when i opened the foil package was sublime, the kind that makes you grown and roll your eyes
i used fresh fish just cleaned (not frozen or "thawed for your convenience"), parsley and tomato from our garden, olive oil from my aunt's trees (yep, she sends us a tub every season), and cheese that was cut from the block that day...and if you don't have grinders for rock salt and peppercorns, i highly recommend them for use every day...you end up using much less with more flavour
i washed it all down with a glass of chilled Korinthian Rose...what a lovely day! i wonder what i will eat tomorrow...
*****
This entry was originally posted at
n7of9. You can also comment there using OpenID.
=============================
Whiting with Greeklish Cauliflower*
(*a completely made-up name)
FISH
Whiting - 2 whole fish per person, scaled and cleaned
Tomato - 1 large, thick-sliced
Oilve Oil - just a drizzle
Garlic - 2 cloves, thinly sliced
Parsley - a good handful, roughly chopped
Salt and Pepper to taste
Paprika (optional, i use it in most meals because i like red things)
- preheat oven to the highest setting
- cut a really long piece of aluminium foil, enough to double over and completely encase your fish for baking
- place the cut tomatoes in the middle of the foil with the the fish on top
- drizzle olive oil directly onto the fish, and sprinkle with garlic and parsely...season to taste
- fold the foil over the fish so you make a parcel and bake it in a super hot oven for 20 mins, or so (a tight parcel with lots of room on top will steam your fish, a loose parcel with some bits for the heat to get in will leave your parsley dry and crunchy - i prefer the latter)
- the fish is ready when there are no more shiny bits on the skin and the eyes are white
CAULIFLOWER
Cauliflower - steamed or boiled
Butter - 1 tablespoon
Flour - 1 tablespoon (i prefer Cornflour in my roux, it produced less of a 'floury' taste)
Milk - 3/4 cup (i prefer using Evaporated milk in food, it has next to no fat and is oh-so-creamy)
Kasseri cheese - 50 grams (hence the Greeklish! Gruyere is also a favourite of mine on cauliflower)
Pepper (i use white pepper in the sauce, and fresh ground black on top for serving)
- melt the butter in a saucepan by swirling it around the pan (do not burn it and try to not even let it sizzle)
- add the flour and continue to stir over the heat to make a paste...your roux will form a ball, this is ok
- add the milk and whisk the mixture continuously so there are no lumps and it thickens evenly
- remove from heat and add the cheese and a sprinkle of pepper, and continue to whisk vigorously until the cheese is melted and combined
SERVE
- drizzle some cheese sauce over the cauliflower and grind some fresh black pepepr on top
- gently remove whole fish from the foil making sure you get a slice or two of tomato from the bottom
- drizzle some of the juices from the foil package onto the crunchy parsley
========================
i like Whiting, it is by far my preferred fish...it doesn't have an overly 'fishy' flavour, and has a thick white meat with a backbone that flakes off the fish intact, with very few other bones...i also like it lightly floured and fried, again whole, and it makes the tail crunchy...served with salty hotchips and fresh bread, it's a fishy carbohydrate delight
i love fresh ingredients when making plainly-flavoured food as i find the lack of additives and preservatives allow the natural flavours of everything to come through...the smell that wafted through the kitchen when i opened the foil package was sublime, the kind that makes you grown and roll your eyes
i used fresh fish just cleaned (not frozen or "thawed for your convenience"), parsley and tomato from our garden, olive oil from my aunt's trees (yep, she sends us a tub every season), and cheese that was cut from the block that day...and if you don't have grinders for rock salt and peppercorns, i highly recommend them for use every day...you end up using much less with more flavour
i washed it all down with a glass of chilled Korinthian Rose...what a lovely day! i wonder what i will eat tomorrow...
*****
This entry was originally posted at
n7of9. You can also comment there using OpenID.