Yesterday & Today
Yesterday I had three large haddock fillets in the freezer and I had decided to defrost the fridge before the polar bears came out to attack during the night.
So lunch was preordained:
That was simple, fillets (still frozen) into an oven dish, cover with milk, sprinkle a little salt and black pepper, add what was left of a jar of stuffed olives, sprinkle on some chopped parsley and dribble some olive oil over the lot. I added four centimetre thick slices of pumpkin on top as well.
Into the oven, and 20 minutes later… Lunch.
Today I took the preserved stock (poaching liquid) out of the fridge, added a small box of ‘fresh’ cream and grated in 2cm of pealed ginger root. Then thickened with cornflour.
Lunch… Haddock Bisque served with Chablis and croutons.
Not my photo, but it looked like that. You see my digital camera still doesn’t want to be a digital camera, it’s an identity crisis.
You don’t have to think too hard to make a meal with what you have.