Monday, June 14, 2004

The Dance Hall Gourmet Gourmand

Dave Stelfox has done it again, writing an evocative pean to the virtues of simple, down home food that even city mice have no excuse not to buy. Read it here:

Dave on the virtues of a good tomato

Further inspiration (alongside the suprisingly strong Maine sun, col'beer, stingyness, and the protestant need to accomplish something over the weekend) to tend to the tomatoes I was finally able to get in the ground on Saturday.

Inspired by Dave's loving descriptions of putting things inside chickens and so on, I humbly offer up last night's dinner at Chez Weasel for your cooking pleasure. For those of you by the way who doubt our qualifications in this area, as Norwich City FC supporters we claim the mantle of Deliah Smith as our own.

For 2-3
1lb Orange Roughy, halibut, cod, hake, New Zealand wonder-species of dubious origin or other white fish, cut into however many portions you need.
1/2 cup mayonnaise
Tbsp white wine
Tsp dill
Tsp lemon juice
Tsp curry powder
Tsp Garam Masala
Vegetable oil

Coat a baking rack with the vegetable oil while preheating the oven to 350f. Bung the oily rack (wahey!) in a shallow baking tray and elegantly arrange the fish on it.
In a bowl, thoroughly mix the mayo, the wine, dill, lemon (or lime) juice, curry, and garam masala until they are all combined and the resulting paste is smooth, shiny, and just a little runny. At this point I decided to add some tumeric but its not compulsory.
Spread the mayo mixture onto the top side of the fish fillets. Place in the pre-heated oven for 25-30 minutes, based on the thickness of the fish (really stupid fish take longer to cook.)
This is ace with a fresh green salad (from my garden preferably, although not practical for most of you) and either sauteed or boiled new spuds.


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