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madbakerThis week's Resolution Recipe: Grilled Trout with Potato and Cucumber Salad.
12-15 new potatoes
1 shallot, finely chopped
1 Tbsp wholegrain mustard (I used a smooth Dijon; it's what we had)
2 Tbsp white wine vinegar
olive oil
2 sprigs fresh dill, chopped
1 cucumber
4x160 g fillets trout
2 heads baby gem lettuce, leaves separated
Cook the potatoes in boiling salted water until tender, then let them cool a little and cut them into 5mm (1/4") thick slices. Set aside.
Heat a splash of olive oil in a pan, add the shallot and cook gently for 3-4 minutes until soft. Season with salt and pepper. Put the mustard into a mixing bowl with the vinegar. Slowly whisk in 50 ml / 2 fl oz olive oil so it emulsifies. Stir in the cooked shallot and the dill.
Peel the cucumber, halve it lengthwise, and scrape out and discard all the seeds. Slice 2mm / 1/16" thick, then add to the mustard dressing with the potatoes and gently mix. Put into the fridge.
Heat a griddle pan on medium heat. Drizzle a little oil over the fish and season with salt and pepper. Grill for about 4 minutes per side, depending on the thickness of your fillets. When you press them with your finger, you should feel the flesh give a little.
Pop the fish on to plates, and make a nest with the gem leaves to the side. Spoon the salad inside to serve.
What worked: This was good. Mostly due to the high-quality trout we bought at the farmers' market. The potato etc salad was fine.
What didn't: The potato etc salad was fine but didn't add a lot. Using wholegrain mustard as directed might have made it a bit more interesting.
Will I make it again? Perhaps.
This week's Bonus Resolution Recipe: Harissa bolognese baked eggs,runny cheese.
Ragoût:
olive oil
500 g minced beef
1 onion, finely diced
1 stick celery, ditto
1 carrot, ditto ditto
2 cloves garlic, ditto ditto ditto (Ha! I used... more.)
1 sprig fresh thyme
1 sprig fresh rosemary
2 Tbsp harissa or other chili paste
1 large glass red wine
250 ml / 9 fl oz tomato paste
250 ml / 9 fl oz beef stock (I used house-made chicken stock)
salt and pepper
6-8 eggses
Heat a small pot over medium heat and add a splash of olive oil. Add the beef and allow it to brown. When all the meat is seared (about 10 minutes), add another slug of oil, then add the onion, celery, garlic, carrot, thyme, rosemary, and harissa. Cook 10 minutes more until the veg are soft. Add the wine and let reduce, then add the tomato paste and stock and turn down the heat to low. Simmer for approximately two hours, then set aside. You will need 200g / 7 oz ragoût for this dish.
Heat the oven to 180 fan / 400 F and reheat the ragoût if leftover. Poach the eggses and drain. Pour the hot ragoût into an earthenware dish, so it's about 3/4" deep. Place the poached eggses on the ragoût, evenly spaced out. Scatter the grated cheese all over and bake for 5 minutes, or until the cheese has melted, then serve.
What worked: This was good, quite satisfying on a cool evening for dinner. Despite taking a couple hours the ragoût was easy, and the chili paste I used added a nice bite without being overwhelming.
What didn't: The cheese wasn't runny; it was melted. There's a difference.
The dish I used for the ragoût was too small for the eggses and cheese, but that's not the recipe's fault.
Will I make it again? We have some leftovers in the freezer to get through first. I might omit poaching the eggses and bake them in the ragoût before adding cheese. It would take longer but would be easier to set up; it might be tougher to get the eggses cooked correctly though.
12-15 new potatoes
1 shallot, finely chopped
1 Tbsp wholegrain mustard (I used a smooth Dijon; it's what we had)
2 Tbsp white wine vinegar
olive oil
2 sprigs fresh dill, chopped
1 cucumber
4x160 g fillets trout
2 heads baby gem lettuce, leaves separated
Cook the potatoes in boiling salted water until tender, then let them cool a little and cut them into 5mm (1/4") thick slices. Set aside.
Heat a splash of olive oil in a pan, add the shallot and cook gently for 3-4 minutes until soft. Season with salt and pepper. Put the mustard into a mixing bowl with the vinegar. Slowly whisk in 50 ml / 2 fl oz olive oil so it emulsifies. Stir in the cooked shallot and the dill.
Peel the cucumber, halve it lengthwise, and scrape out and discard all the seeds. Slice 2mm / 1/16" thick, then add to the mustard dressing with the potatoes and gently mix. Put into the fridge.
Heat a griddle pan on medium heat. Drizzle a little oil over the fish and season with salt and pepper. Grill for about 4 minutes per side, depending on the thickness of your fillets. When you press them with your finger, you should feel the flesh give a little.
Pop the fish on to plates, and make a nest with the gem leaves to the side. Spoon the salad inside to serve.
What worked: This was good. Mostly due to the high-quality trout we bought at the farmers' market. The potato etc salad was fine.
What didn't: The potato etc salad was fine but didn't add a lot. Using wholegrain mustard as directed might have made it a bit more interesting.
Will I make it again? Perhaps.
This week's Bonus Resolution Recipe: Harissa bolognese baked eggs,
Ragoût:
olive oil
500 g minced beef
1 onion, finely diced
1 stick celery, ditto
1 carrot, ditto ditto
2 cloves garlic, ditto ditto ditto (Ha! I used... more.)
1 sprig fresh thyme
1 sprig fresh rosemary
2 Tbsp harissa or other chili paste
1 large glass red wine
250 ml / 9 fl oz tomato paste
250 ml / 9 fl oz beef stock (I used house-made chicken stock)
salt and pepper
6-8 eggses
Heat a small pot over medium heat and add a splash of olive oil. Add the beef and allow it to brown. When all the meat is seared (about 10 minutes), add another slug of oil, then add the onion, celery, garlic, carrot, thyme, rosemary, and harissa. Cook 10 minutes more until the veg are soft. Add the wine and let reduce, then add the tomato paste and stock and turn down the heat to low. Simmer for approximately two hours, then set aside. You will need 200g / 7 oz ragoût for this dish.
Heat the oven to 180 fan / 400 F and reheat the ragoût if leftover. Poach the eggses and drain. Pour the hot ragoût into an earthenware dish, so it's about 3/4" deep. Place the poached eggses on the ragoût, evenly spaced out. Scatter the grated cheese all over and bake for 5 minutes, or until the cheese has melted, then serve.
What worked: This was good, quite satisfying on a cool evening for dinner. Despite taking a couple hours the ragoût was easy, and the chili paste I used added a nice bite without being overwhelming.
What didn't: The cheese wasn't runny; it was melted. There's a difference.
The dish I used for the ragoût was too small for the eggses and cheese, but that's not the recipe's fault.
Will I make it again? We have some leftovers in the freezer to get through first. I might omit poaching the eggses and bake them in the ragoût before adding cheese. It would take longer but would be easier to set up; it might be tougher to get the eggses cooked correctly though.
no subject
Date: 2022-03-21 05:16 pm (UTC)