Thursday, July 29, 2010

Halibut with leeks and saffron; crispy potato roast

It has turned cool here (relatively speaking; the high for today will be 30°C), which has allowed us to turn the air conditioning off and the oven on. It gave us the perfect chance, midsummer, to try two recipes we've been hanging our noses over for a while now. The first is poached halibut with saffron-stewed leeks, and the second is She Eats Bears' crispy potato roast. The fish is sweet (almost overly so), the leeks tender and bursting with flavor and color, the potatoes truly heavenly (it's the garlic. oh, and the butter), and the vegetables hot and still a touch crisp.

Halibut with saffron-stewed leeks
  • Poach the halibut in dry white wine for ~10 minutes, or until done.
  • Meanwhile, chop up the leeks and stew them, along with two pinches of saffron, in a small quantity of white wine.

Crispy potato roast
  • You'll need potatoes, butter, onion and garlic -- the recipe is here. Roasted in a ring, these potatoes look as good as they taste.

Vegetables sautéed in olive oil
  • Heat a small quantity of olive oil in a wok or frying pan, and add vegetables (in our case, cherry tomatoes, red bell pepper and zucchini). Sauté for 5-10 minutes, tossing every once in a while.

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