Thursday 31 January
Once again, we took our minds off
winter by defrosting some fish and serving it with citrus. This time they were albacore tuna steaks,
simply salted and pan-fried until medium rare, and adorned with some homemade
preserved lemon, Moroccan-style.
We also had a pink grapefruit, so
Holt sectioned it (he's getting really good at this), squeezed the pulp, and we used the juice to make a vinaigrette with olive oil, salt, and white wine
vinegar. This got poured over a bowlful
of arugula and the grapefruit sections, and restored our lagging vitamin-C
levels single-handed.
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