Saturday 28/11/09 Hello
I pulled out all the stops today! Thought I'd make a French fish casserole.I have tried to do this in the past but the results were insipid and colourless. Having got hold of tips from different sources, I bought saffron, onions, garlic, olives, preserved lemons, Dijon mustard, bouquet garni, bay leaves, fennel seeds, and quality white wine. The main ingredient was Salmon, which is not cheap, but worth the cost in terms of flavour and consistency.
I find it is important to fry the onions on the lowest heat for at least 20 -30 minutes. This is always worth the time and effort,giving the onions a delicate sweetness and a caramel consistency. I allowed the other ingredients to simmer awhile in wine and water before adding the fish. Otherwise, the fish tends to break up. Moreover, it's far healthier and nutritious to cook the fish for only a short amount of time.
The preserved lemons have a stronger taste than natural ones, therefore one doesn't have to use too much. The yellow of the saffron combined with the preserved lemons provide the sunshine colours. The lemons and saffron give a decided oomph to the dish. Fennel seeds add a distinct aniseed flavour with an added advantage of being excellent for digestion. Bouquet garni is a must for that striking French zest and can be bought at any good supermarket.
Here comes the Fusion bit! I made Basmati rice to go with the casserole and the result was manna from heaven.
I quite enjoy kitchen rituals in winter with its slower all-round pace. I enjoy pottering around the kichen, savouring the textures of the cooking ingredients; absorbing the mesmerising aromas that fill my kitchen, keeping the winter chill at bay.
Bon appetit!
Saturday, 28 November 2009
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