Since I haven’t had the opportunity to blog in a while, I was determined to cook something up (pardon the pun).
There were various inspirations for the first course, and, sadly to say, the originals were better.
Nonetheless, the time wasn’t wasted, and valuable lessons were learned.
For the marinade/ dressing, I small diced a shallot, garlic, a piece of leek, celery root and carrot, sauteed that, added Noilly Prat, white wine, and later, after it cooled off, some olive oil.
The sardines were gutted, cleaned and fried, as were the calamarettini. The mussels came pre-cooked, so I just steamed them to warm them. I had never used salicornes before, so I steamed that, too.
The result looked like this. The taste was OK in part. The squid wasn’t that great (maybe I didn’t clean it properly?), and the sardines have all those pesky fishbones! Oh well!
For my next number I took a potato from a bag of mealy potatoes, peeled it and used it on my wonderful grater to get thin slices. These slicec were placed in a warm pan into olive oil in a rosetta shape and then fried.
The result is a pretty potato rosetta that tastes like a potato chip. The better half really liked this. I’ll make it again, but I think just a bit thicker. The sauce was shallots, garlic, port, red wine and renatured cepes (Steinpilze) mushrooms. This was rounded out with salt, pepper, sugar and thyme. Then I pureed it, getting a more creamy consistency. The taste was good, next time I’ll make it smoother again. For the rosetta garnish, I used rocket, for the filet mignon watercress was the green of choice.
Not too shabby for a Friday night!