Saturday 6 February
We were going to make a meatloaf
tonight, but Lukens had a sign up for bluefish fillets at $6.99 a pound, and
our motto is, "see a bluefish, buy a bluefish."
Bluefish calls for tomatoes, but they're
out of season, so you have to make do with whatever waxy winter fruit you can
get. So we dusted four or five halved Roma
tomatoes with a little salt and sugar, and roasted them in the combi oven at
250º for 3 hours. Mixed with some zest
of blood orange and fresh chervil, they made a lovely coulis to accompany the
fish.
Normally we get whole bluefish,
but the method for cooking these fillets was inspired by the recipe for "Baked
Bluefish" in Alan Davidson's classic North
Atlantic Seafood.
Season two bluefish fillets with
salt. Put ca. 4 Tbsps. butter in a pyrex
pan in a 430º oven until lightly browned.
When sizzling, put in the fillets, skin side up, and leave them in the oven
for ca. 5 mins.
Turn the fillets over, baste with
the butter from the pan, and pat the tops with some fresh thyme leaves. Return to oven and roast till done, ca. 5
mins. more. You can then run the fish
fillets under the broiler for a minute to crisp them.
This went well with a side salad,
consisting of the halved segments of the blood orange, a sliced zucchini, and
some leaves of redleaf lettuce, tossed with salt, pepper, olive oil, and
balsamic vinegar.
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