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Seared Tuna Nicoise Salad


The weather was warm on Friday and what with a demand for fish for dinner, from the household - this absolutely hit the brief.

I love the zingy tasty dressing, the wonderful pick’ n’mix from the salad and the gorgeous just cooked and firm Tuna fillet.

I worked in Paris for three years, and the Nicoise was frequently served with canned haricot verte. They add a unique nutty flavour and bizarrely a crunchy texture and I think add something to the salad.

This is one of those dishes that you eat and each mouthful is unique but very very satisfying.

I cannot express how much you should cook this dish!

Tuna Niscoise



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Sole Meuniere


There is a rule in skydiving, that whenever you experience a first or even mutter the word; whether a new canopy, new aeroplane, new discipline of jump - then you must buy a case of beer at the end of the day.

I really like this rule, as it brings people of different levels and groups together at the end of a fun packed day to chat and relax over a drink or two. It also marks a stepping stone in your skydiving career.

You may wonder what relevance this has to Sole Meuniere. Well, all I can says is parallel’s exist - let me explain. My “first” experience of this dish was as a young teenager on holiday in France with my family. As I have mentioned previously, every summer we would go away for 2-3 weeks doing the Eurocamp thing - OK, I am probably showing my age!

Anyway, I digress. Like the first time I ordered Trout Almodine (Trout with Almonds) or Les Ailes de Raie (Skate Wings), I can still recall with vivid recollection the first mouthful of each dish and exact ambience and setting within the restaurant. It is like being back in the old ramparts of Marseilles, Leon, Reimes experiencing the dish for the first time. (Eating out was a rare and memorable occasion). What is similar between the two events is the way it sticks in the mind, the passing of an event - first time eating a flat fish, first wing suit jump etc. All shine as moments in life that we never forget. To this day, I remember my Mother explaining how there were four fillets, and to work from the centre out. (Needless to say, I still recall a mouth full of bones as I scavenged every last morsel of fish from the slightly mangled remains!).

I love the lemon zingy, salty, nutty buerre noisette sauce that harmonises so well with the delicate flavours of the lemon sole.

I served this with some simple wilted spinach and some lightly crushed new potatoes. A wonderful spring/summer evening dish.

Being a gym freak, the quantity of butter in this dish is quite breathtaking. However, once in a while, a few extra hours in the gym are totally worthwhile! It would be criminal to not pamper such a delicious fish!

Those who are observant will see *blush* I slightly burned the shallot - watch out for the residual heat of the pan when you add them!

Sole Meuniere : Close Up

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