We are running to September which means wet weather. Here in the Netherlands we have a very wet august already so the harvest season starts early. The big question is what to do with the overload of vegetables, fruits and herbs in your garden or potteries?
I picked a lot of leaves form the sage, washed them (you don't like spiders) and decided to make a pesto from it.
What else do you need? Almonds, olive oil, good old pecorino, i used a biological 12 months old one, straigt imported from Italy and salt and pepper.
The difficulty in this dish that you have to remove the bone before cooking, so youĺl need a sharp knife, and have to cut out the bone, from belly to bottom. If you do this carefully the head stays connected to the fillets and you can open the fish.
Cut the garlic in thin slices, heat olive oil and fried for a few minutes, the have to be removed form the oil just before they are gold colored. Sprinkle the oil over the fish, season with more salt then pepper, sprinkle lemon juice over the fish and finish with fresh parsley.
Place in the oven (250 degrees) for 15 minutes.
Serve with fresh baked bread so you can dip the beautifull flavoured olive oil with the fish.
I just love OYSTERS!
I have eaten around 60 Oysters last few weeks, raw with lemon and black pepper, of with cognac vinegar, raspberry vinegar or just plain.
It was time do somethinh else, so i gratinated them.
Chopped a spring onion really fine, sprinkled over the oysters, a tiny bit of oliveoil, black pepper and an old italian sheep cheese. In the oven under the grill for about 5 minutes and done!
This dish can be used as a starter as well as a healthy lunch dish.
The special thing about this one is that you eat your mackerel raw, is is cooked for 15 minutes in the juice of half a lemon and gapefruit. The juices makes the fish tender and very nice.
Add some fine sliced tomatoes (preferred a bit dried in the oven, sliced for 3 hours in the oven at 80 degrees, remove seeds).
And add some sliced olives with the juices.
While the juices are doing there thing you can steam the vegetables you like with the white wine, i used a German Riesling. Steamed the Fennel for about 15 minutes, that leaves then crispy but soft enough to eat.
Place the fish on the fennel, add tomatoes als olives on top, finish off with some olive oil and black peller. Server with some french bread.
A good friend made this wonderfully starter, with a wonderfully DUTCH Wine.
3 ways to make Asparagus.
a asparagus soup, with a grilled Asparagus with baked egg white, and au bain marie heated egg yellow (keep stirring!)And a steamed asparagus on zeekraal(?) and dutch prawns, finished with some extra Verge olive oil.
Served with a beautiful dutch wine: De Linie 2009 a blend froms everal grapes, wonderful wine, typically good Riesling with long finish with pineapple and other sweets in the end. best dutch wine so far!
Recent Comments