I had lots of different thoughts about what to have for dinner last night. The challenge ingredients for this month's Foodie Joust have been announced, and I have an idea, so I was thinking about doing that. Then I thought canneloni, made with some more of Heather's roasted tomato bechamel. And then I realised that I just wanted a rematch on the fried fish from last week.
Paul is now on holiday for 2 weeks, so he celebrated by buying me some nice champagne (it's a 100% chardonnay one, which isn't entirely to his taste, so I got most of it) and it was just the thing to go with a nice plate of fish. I think - despite the Greek technique and Spanish marinade - that I shall follow the Italian line and call it a fritto misto.
Some tiny baby courgettes (not from our garden) and a couple of trays of seafood mix (prawn, scallop and calamari) got 2 hours in the cazon en adobo marinade (made correctly with white wine vinegar this time) then flour, iced water and hot oil. Just a plate of sliced tomatoes, dressed with vinegar and salt on the side. We shared the plate of seafood between us and just picked away at it, while sipping the champagne. Rather romantic, really!
6 comments:
Sounds lovely fc, both the food and the evening!
It was quite good! The end of the week coinciding with the start of a holiday, plus not being too tired to cook. Brilliant!
Is it wrong to re-visit just to look at the Taittinger bottle and drool again?
That is quite romantic. Sounds like a perfect evening to me, actually.
So, this actually sounds really, really romantic. I wonder how the chardonnay would have fared if you used it in the batter for the fish?
-DTW
www.everydaycookin.blogspot.com
I bet it would have been really light and crispy Darius - but it'll be a cold day in hell before I make a frying batter with real champagne! This thing of just coating the stuff in flour is a revelation to me - lightest batter ever!
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