Monday, 21 October 2013
Spicy fish and "chips"
"Chips" were really roast potatoes, par-boiled and then roasted in hot olive oil, in a hot oven.
Spicy fish was pollock in a maize meal, cornflour and cold water batter, with a good spoonful of curry goat seasoning - fried in olive oil.
Vegetables were 1 chopped onion, sauteed until soft, in olive oil, garlic, frozen peas and splosh of white wine, then handful of shredded lettuce wilted in.
Tartare sauce was 2 gherkins, some capers, finely chopped and stirred into half and half creme fraiche and natural yogurt, with a squeeze of lemon juice and black pepper.