Only one week left in the apartment here in Puerto Rico and we are trying to finish all the food we have at home (pantry, fridge & freezer). Our friends will probably get some food packages, just like when we moved from our home in Brussels and the farewell party guests went home with bottles of alcohol and canned food 😉
I made the following recipe last week and it was delicious! I merged two different Rachael Ray recipes* and then adapted them to what we had at home:
Lemon & Butter Fish and Fake Risotto
5-8 grape tomatoes (or whatever kind of tomatoes you have at home)
1 deci-litre of rice per person
fish filets (e.g. white fish such as cod or mahi-mahi)
a handful of mushrooms – sliced
a handful of fresh / frozen spinach
1 onion – chopped
lemon (juice + peel)
Saute the chopped onion in olive oil. Add the rice, fish stock cube and water to cook the rice as usual.
If you are like my O who hates tomato skins when the tomatoes are warm, sink them into some boiling water for a few seconds and then peel the tomatoes. Cut them up and put aside.
Fry the sliced mushrooms with a clove or two of garlic in olive oil.
Dry the fish filets and turn them over (dredge) in whole-grain flour. Fry them in olive oil, and season with salt & pepper.
Remove the fish and melt some butter in the frying pan, when brown add lemon juice & peel, some fish stock and parsley.
When the rice is ready, add the peeled and chopped tomatoes, fried mushrooms and spinach to the rice and mix.
Serve the fish on top of the fake risotto and add a little bit of sauce.
This was one of the best and most simple fish recipes I have ever made, but it tasted so good – even as left-overs the next day.
Have you noticed that I hardly ever make a cream-based sauce? Living with a Spaniard I just never have cream / crème fraiche at home, and the sauce above is one of the few times I have used butter in the last year (except for pancakes, baking and making quiche). I have realised that a tomato-based sauce or just some lemon juice, stock or white wine is just as delicious! (and I never thicken my sauces, I like them thin and runny!)
No etiquette question today but some photos from the best kitchen I have had so far – and we are planning to use it as a model for our next home (in case there isn’t already a great kitchen in the place we buy!?). I would only change the colour scheme – the busy red-brown granite makes it almost impossible to see dirt**, which I guess could be a good thing 😉 and I would choose white kitchen cupboards. O doesn’t agree so let’s see who has to do the furniture compromise in the kitchen! We do agree on one thing though – the cupboards should go all the way to the ceiling; less dust and dirt to clean and more storage!
The kitchen isn’t actually very big but since the dining area of the living room is just next door, it doesn’t have to be bigger. It is well-planned and there is definitely plenty of room for at least two persons to work at the same time. I would like to have a separate book shelf for all the cook books in a future kitchen, in order to free up counter space, and why not a big larder / pantry as well!
*) From her book 365: No Repeats (Lemon and Brown Butter Fish Fillets + Grape Tomato-Arugula Rice)
**) Or tiny ants which we have had problems with lately… Can you believe that they climb up the wall and in through a crack by the window on the 9th floor!? Well, they do and it is really annoying!