Thursday 9 August
As stated below, Holt found the sauerkraut a bit too sauer and so wanted something rather soothing for dinner. Not exactly a cena bianca, but a gentle meal.
This lovely recipe from Fine Cooking magazine was found by Googling.
The basic premise is that you fold tilapia fillets over a filling of breadcrumbs with sautéed scallions (we just used a bit of leftover onion), lots of tasty tarragon, and an egg to bind. Then pour wine/broth around and about, and bake at 400º for 20 minutes.
For the broth, we used a tub in the freezer labeled "Salmon Juice," a quick fumet we had made from the bones and bits of a whole salmon we bought on sale a while ago, cut into serving-size pieces, and froze for subsequent use. The "salmon juice" turned out to have more salmon than juice, but the liquid was perfect for this dish, with a touch more wine to eke it out. The salmon bits got fished out (get it? we've done this joke before, haven't we?) and mixed in with some breadcrumbs left over from the stuffing, ready to make salmon cakes the next day.
Rather than the mustard sauce the recipe calls for, we just deglazed with wine and added cream (yes, we finally got cream!), which made a scrumptious sauce. On the side, some of the last sweet little zucchinis from our garden, cut into batons and quick-fried until tender - and gentle.
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