My left hand is still sore from yesterday's veggie cutting ordeal, so I'll
be cooking single-handedly tonight; luckily only for four people. Years ago
after injuring my shoulder in a rugby match, I managed to cook for 100 birthday
guests using my right hand only. (Thankfully I had some helping hands in the
kitchen).
Tonight I prepared my version of fish in acqua pazza and served it with bread. I didn't poach the fish in herbed broth like Italians normally do. Instead, I prepared "acqua pazza -sauce" in the frying pan and poached the fish in small quantity of water and white wine. This way, other favours won't overpower fish's own delicate taste.
I also prepared some mixed salad. For dessert I bought Runebergintorttu, an almond-arrack tart with pink icing and raspberry jam on top. Sweet!
Anyway, here's how to make my version of Zander in "Acqua Pazza":
Remove the guts of zander and place it on an oven dish with 1 cup of water and 1 cup of white wine. Put the pan into an oven, preheated to 200 ºC and poach the fish until it’s cooked through. Meanwhile sautée chopped veggies (2 gloves of garlic, 1 shallot, palmful of green olives, 1 small pepperoncino and 25–30 cherry tomatoes) in extra virgin olive oil with a palmful of small capers. Then add 1 dl of white wine and let simmer until reduced. Season with black pepper. No additional salt is needed, since we are using olives and capers!
Create fish portions, carefully removing the bones. Place the sautéed veggies
over the fish and sprinkle some chopped spring onions on top. Serve with bread.
After the main course serve salad. By the way, food is eaten in different orders in different cultures, for example Finns have their salad before the main course, but Italians have it after the main course. I prefer the Italian way.
Copyright © The Enogastronomist — Learning begets hunger.©
Tonight I prepared my version of fish in acqua pazza and served it with bread. I didn't poach the fish in herbed broth like Italians normally do. Instead, I prepared "acqua pazza -sauce" in the frying pan and poached the fish in small quantity of water and white wine. This way, other favours won't overpower fish's own delicate taste.
I also prepared some mixed salad. For dessert I bought Runebergintorttu, an almond-arrack tart with pink icing and raspberry jam on top. Sweet!
Anyway, here's how to make my version of Zander in "Acqua Pazza":
Remove the guts of zander and place it on an oven dish with 1 cup of water and 1 cup of white wine. Put the pan into an oven, preheated to 200 ºC and poach the fish until it’s cooked through. Meanwhile sautée chopped veggies (2 gloves of garlic, 1 shallot, palmful of green olives, 1 small pepperoncino and 25–30 cherry tomatoes) in extra virgin olive oil with a palmful of small capers. Then add 1 dl of white wine and let simmer until reduced. Season with black pepper. No additional salt is needed, since we are using olives and capers!
After the main course serve salad. By the way, food is eaten in different orders in different cultures, for example Finns have their salad before the main course, but Italians have it after the main course. I prefer the Italian way.
Copyright © The Enogastronomist — Learning begets hunger.©