Well, not to be outdone by OEM, I've cooked from scratch twice myself this week.
On Tuesday our dinner was Chilean sea bass with red pepper sauce (two red peppers roasted in the oven, skinned and pureed, then add sweetcorn, two chopped spring onions, a bit of chicken stock, and seasoning; pour over sauteed fish) on pasta; and on Wednesday, dinner was Alaskan salmon with mango and ginger sauce (flesh of two mangoes, chopped and pureed with a bit of fresh grated ginger, splash of soy sauce, spot of water to thin), served with basmati rice and decorated with mango slices.
An unusual amount of cooking with multiple ingredients in one week!
Why is it so important to know which country the fish comes from? And does fish even come from a country?
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Oh, very impressive! I too have wondered about the nationality of fish - does an Alaskan salmon become (say) Chilean if the other end of its migratory run happens to be off South America? I just don't know.
ReplyDeleteWe succumbed to the boxed curry from Sainsbury tonight - it has the virtue of fewer (and knowable) calories compared to the takeaway and being half the price.
That's what I wonder too. And, of course, there's the great unanswerable question: If a Chilean Sea Bass meets an Alaskan Salmon, can they talk to each other? Or is there a language barrier?
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