Friday, July 9, 2010

Salad, fish and a complaint.

This is our standard summer salad: tomatoes, cucumber, red onion, bell peppers and/or paprika, and black olives. Toss with a light olive oil-balsamic dressing and eat every day. It's simple, refreshing and -- with all the colours -- oh so satisfying.

Poaching is perhaps the easiest way to cook thin fillets -- ones which would fall apart and overcook on the barbie. We've done this with John Dory and halibut, and it works like a charm, giving a light, sweet flavour and a perfectly cooked fish.

  • fillets of halibut, John Dory or other similar fish
  • white wine
  • balsamic vinegar (optional)
  • butter (optional)
  • freshly ground black pepper and/or herbes de provence
  • fruit (grapes, red currants, etc) (optional)
  • Preheat the oven to 400. 
  • Place the fillets in a single layer in a Corningware (or other oven-proof dish). Pour white wine into the dish until it comes half way up the fish. Add all other ingredients and bake for 10-12 minutes. (If you use balsamic, add only a small amount.)

And the complaint: I cannot buy chocolate chips here. I rely on them for baking. And I only have three 2 kg bags left. How to make them last another year?

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