Well, it wasn’t sole. Plaice took it’s place…
(Yeah, I know. Sorry. It’s Friday and I’ve had a caipirinha. And wine… 😉 )
- Lionel Richie, Do It To Me
- Barry White, Can’t Get Enough Of Your Love, Baby
Anyway, I had this fish in the fridge, caught in the freezer yesterday. And the thought was to do it rather traditionally by breading and pan frying. But first the, equally traditional, cooked potatoes were swept aside for sliced and roasted and then the limes in the caipirinhas demanded some attention – so I decided to have a wee experiment.
- Kool & The Gang, Cherish
- Dennis Edwards, Don’t Look Any Further
(which I so far only knew in the M People version)
The plaice fillets were marinated for 20-30 minutes in orange and lime juice along with some decent olive oil and salt and pepper. Some of the peel was cut very thinly off the fruits (you want to avoid the white stuff underneath the colour – it’s develishly bitter) and sliced very thinly and set aside along with as thinly cut carrot, cabbage (should have been spring onion) and parsley root (works well when you don’t have celeriac).
- Ben E. King, Stand By Me
- Linda Fields, Shame Shame Shame
Peeled and sliced potato went on a medium hot pan – those are clearly the most time consuming thing here. Takes probably 20 minutes if not more to get them soft in the middle and brown and crispy on the outside. Once they’re about done, salt them well and sprinkle with parsley (nope, the one in the greenhouse is frozen down) or thyme.
- Teddy Pendergrass, Love T.K.O.
- The Whispers, And The Beat Goes On
Get an inch or so of water going in a pot and some oil on a pan. The fish goes on first – 2-3 minutes on each side. Do not throw the marinade away! Once that’s frying away a bit, drop the fruit peel in the boiling water and after a minute, add the vegetables. After one more minute, drain and arrange on the plates that have magically materialised.
When the fish is done, lift them carefully off the pan and on to the plates. Pour the marinade on the pan, get it boiling and then add a spoonful or two of creme fraiche. Bring to a boil, stir and adjust to taste with salt and pepper. Pour over fish and vegetables.
- The Spinners, It’s A Shame
- Roberta Flack, Killing Me Softly With His Song
Serve at once, either adding the potatoes to the plates or have them on the pan on the table to self-serve from (keeps them warmer).
Went rather well with a light, fresh Pinot Grigio.
Bon appetit – and happy cooking out there!
PS: And I must get better at remembering to shoot some photos… And you have to admit that the music really was soul!
Photo courtesy of Biodiversity Heritage Library on Flickr.