22 February 2013

Cote de boeuf Stroganoff

The other nigt we were talking about a friend who used to make Beef Stroganoff very well, but years and years ago. The next morning we saw some beautiful paprikas on the market, fresh from Spain. The butcher had some thick juicy cote de boeuf on offer, for an incredible € 9,90 per kilo (no it was not from a horse). Coincidence? Anyway we decided on a preparation with a garlicky Stroganoff sauce.
Deseed the peppers, halve them and put them under a hot grill for about 10 mins till backened.
Rest them to cool. In the meantime slice 250 gr mushrooms and an onion.

Dorade, babyleeks, parmesan

3 February 2013

Pollock 2 ways (or rather 3)

Our fishmonger offered some beautiful thick lieu noir. Or pollock in English, koolvis in Dutch.
As it is not well known and so not very popular it mostly ends up in factories to make.... fishfingers.
Cheap too, I only paid € 4,50 for 700 grs. Rick Stein offered the recipe.
I boiled 3 potatoes. In the meantime started the sauce: 100 cl homemade chickenstock and 3 tbsp soysauce.
Cut the fish into 6 portions of 2 cm thick, 4 for now, 2 for later. The first two went under the grill for 8 mins, with just some salt, pepper and butter on top.
Two others were covered in flour, then egg and finally in breadcrumbs and fried for 4 mins in archaide oil, at 170 C.
In the meantime the potatoes were mixed with some butter, cream and a sliced spring onion to make a lovely mash.
The sauce was finished by whisking 25 gr icecold butter into it. Then I added some tomato and coriander. Very nice and... only €2 pp

PS You are right. I had 150 gr left. Ideal for some nice fishcakes the next day:

So I boiled another potato. When that  was done I added some parsley stems to 
the potato water and a bayleaf. Brought it back to a simmer and added the rest of
the fish. Which was cooked after 5 mins. Mashed the potato and shredded the fish.
Mixed the lot with half a finely cut red onion, tomato and coriander that 
were also left over and half an egg.The mix went into the fridge The next day I made 2 patties, lightly covered  with flour and fried in some oil. By cutting
3 small gurkins very finely and adding them to Hellmans mayo, with a tbsp of
capers a sauce for a perfect starter was made.