11 April 2016

Brill, mash, veggie vinaigrette

Start with the oven. Preheat on 160C. Peel a potato per person.
Then come the vegetables. Per 2 persons: 1 carrot, 1/2 courgette, 1 stick of celery, 1 shallot and a clove of garlic. Cut them all as fine as possible. Sweat the shallot and garlic in 1 dl olive oil. Then add the rest and fry for 5 mins. Then add a laurel leaf, some sprigs of thyme and rosemary, a table spoon of capers, the juice of 1/4 lemon and a bit of water. Keep on a low heat for 15 mins.
Boil the potatoes.

In the meantime fry the brill (a small one per person) in butter, light skin down. For 2 minutes. Then turn the fish and put the pan in the oven for 12 minutes. (Cooking fish is so simple)

Melt butter in milk then add the coiled potatoes to make the mash (it should be almost liquid)
Finish the vegetable vinaigrette with some parsley and tarragon

A recipe from www.een.be 

7 April 2016

Gravlax, samphire, oranges

I was watching the kitchen TV, without the sound, when a chef on 24Kitchen made this. Today I tried to re-create it from memory. I started with the sauce by boiling a glass of the juice of a blood-orange and some chickenstock, then reducing it till syrupy. In the meantime I rinsed and boiled the samphire for 3 minutes. Whilst the sauce and veggies cooled down I used a sharp knife to get out the fleshy parts of an orange. Put two slices of salmon (from Lidl, great quality) on plates and served as shown. Don't forget to put some sea salt on the oranges. Bon appetite!