Over the last few days I have cooked and enjoyed tiny salty fried sprats, a rainbow trout cooked in peppery rounds of butter and today a slice of creamy swordfish steak simply cooked with minted new potatoes and frozen peas. The mint came fresh from garden but tends to go yellow quite quickly so I catch it whilst young and fresh.
|Fried sprats and patatas bravas and salad|
"I say, could you just fax over this document and de-scale and gut a sea bass for me while you are at it please George?" I think not.
This was cooked in free rings of butter and I made up a kind of stuffing (which ended up in a separate bowl) from a mix of finely chopped garlic bulbs, crushed pistachio nuts, Chopped and de-seeded on the vine tomatoes, a bag of steamed spinach with a raw egg and bread crumbs to bind it. I just kind of made it up as I went along with things I happened to have in the house at the time.
The finished (and if I may say so) most delicious rainbow trout and spinach and pistachio stuffing I have ever cooked! One average sized trout is just enough for one person and the cooked flesh pulls easily from the bone and has a slightly earthy taste. The butter helps to keep it moist. Cooking time is approx three quarters of an hour on a medium heat 160 electric of gas mark 6.
Finally, this afternoon I made my friend Nicola drool over some internet chat as I told her I was cooking a swordfish steak and new potatoes and peas. I have never had swordfish before and although on the pricey side it certainly was scrummy with a creamy mouth feel. It worked well with the simple additions of the potatoes and peas and fresh with leaves from the cottage garden.
Peas upon the fish cookers for they shall inherit the washing up.