I asked Mr P. if he has any funny fish stories. He said no, sadly. Except to remind me of Monty Python's fish-slapping dance. (Check it out on YouTube.) And my fave saying when I'm cross - about slapping someone across the head with a wet fish. Oh yes, and I remembered a sandwich board sign we once saw in Western Australia: Shark and Chips! I know down south they like to eat gummy shark, but it's quite rare here in Queensland. It just seemed so hilariously forthright.
|By Sara (from the Keep Calm O'Matic UK website)
We have here another of Mel's 12 week challenge dishes for you to try. Delicious crispy skin, beautiful tender fish, and a really tasty green pea mash. Slapping with a wet fish entirely optional, but highly recommended when feeling cross :=)
a portion of salmon, skin on, per person - about 200g. each
Salt and pepper, to taste
5 mLs (1 tsp) veg oil - I used olive oil
for the mash:
2 cups (290g.) frozen baby peas
1 onion, finely chopped
1 clove garlic, chopped
about 220 mLs stock (use chicken or veg.)
1 tsp lemon or lime zest
80 mLs cream
salt and pepper, to taste
Lime or lemon-pressed olive oil to serve (optional)
Serve with grilled vegetables or a salad
Place all the ingredients for the mash in a medium saucepan
Boil on a medium heat for about 15 minutes
Take it off the heat and blend with a stick blender or a masher
Check for seasoning (salt + pepper), and add more stock if you like a thinner consistency
Serve with the golden, tender salmon and of course, the crispy skin
And give the mash and the fish a good splash of the lime oil, if you feel so inclined
Method for the salmon:
Get your frypan/grill pan really really hot!
Tip in the veg oil and get it hot
Season the fish with salt and pepper, flesh-side first
Now put in the fish flesh-side down (not the skin) and let it brown
Give it a jiggle with your tongs to check it isn't sticking
Now put it skin side down (season this side too) and let it cook for a minute or 2
Take off the skin with the tongs - don't worry if it falls apart, mine did!
Put it back in the pan, with the newly-skinned side face down
Cook till the degree of done-ness you like
Take the fish out of the pan, turn the heat down a bit and put the skin back in
Let it cook till crispy and golden
Smear the pea mash over the plate (in a charmingly artistic way) and add the fish to each plate, with some of the crispy skin
Add the grilled veg or salad and a splash of citrus oil
Mel suggests using 150-250 mLs of stock; your choice of consistency - I used 225 mLs
Use fish other than salmon, if you feel inclined that way
|gather your ingredients
|throw the mash ingredients in the pot, ready for boiling
|fish in the pan, skin-side up
Mr P. is the household rice and pasta-maker; also the household griller and fryer-man, so this was his job :=) Well, I did the skin. And in fact, I jiggled the salmon and flipped it. So maybe I was the fish lady, after all. But he did the grilled veg., for sure.
|see, here he is, grilling the capsicum out on the back deck in the cold:)
|doesn't that look delectable?
|delish fish and skin and grilled veg.
This was a delicious dinner, even though it took us a while to get used to our new grill pan. I am not a fryer, nor a griller woman. I tend to bake just about everything. Mr P. does any frying necessary, and as I can't take the smell or the mess, he does it out on the back deck! Even in winter, or on a cold Autumn night. Yay for Mr P. And thanks Mel for another great recipe.