Happy Saint Valentine's day!
Today I felt like preparing a vegetable soup stained with saffron and garnished with the meat and liver of burbot. The fishmonger was kind enough to gut it and pull the skin away with pliers. Ask the fishmonger to save the liver of the burbot.
Pouch the burbot.
Meanwhile coarsely chop a Florence fennel bulb (incl. fronds), 6-8 small potatoes, 4 Jerusalem artichokes and a
carrot and finely chop a red onion, a stalk of celery and some parsley. Fry
the onion, celery and parsley in extra virgin olive oil with some saffron until the onion
becomes translucent. Then add rest of the veggies and keep frying for another 5
minutes. Throw in a couple of bay leaves. Finally, add water enough to cover the veggies, and continue cooking until
potatoes are cooked. Season the soup with salt and pepper.
Whilst the soup is simmering away, remove the burbot from the water and collect the meat from the bones. Put aside.
Then fry the burbot liver in some butter. Put aside.
also chop some spring onions.
Prepare the portions.
Serve with champagne and music to celebrate love.
Copyright © The Enogastronomist — Learning begets hunger.©
Today I felt like preparing a vegetable soup stained with saffron and garnished with the meat and liver of burbot. The fishmonger was kind enough to gut it and pull the skin away with pliers. Ask the fishmonger to save the liver of the burbot.
Pouch the burbot.
 |
Serve with champagne and music to celebrate love.
Copyright © The Enogastronomist — Learning begets hunger.©