A soup made of all the leftovers :
-purple sweet potato
-jelly fish (preserved in salt, soaked)
Simmer, then add Kintoki red carrot and turmeric.
And it’s… delicious indeed.
Steamed kabocha with sesame oil and sesame seeds.
Steamed okra and sudachi lime.
A yummy Winter lunch.
It’s a creamy fish papillote, but a fragrance of vanilla fills the air of its sweetness.
Sweet too, the fresh green peas.
Let’s make a papillote :
Cod fish, with sweet paprika powder. Veggies are onion, celery, sweet corn, bell peppers. I “tamed” the onion by cutting it in advance and salting. After 30 minutes I rinsed. The onion is then very sweet. The sauce is a tbs of cream, salt, pepper, more paprika and vanilla essence. That’s what changes everything. Vanilla flavor brings you under the palm tree, on some island full of huge flowers…
Opened. Miam !
Steamed hakusai (napa cabbage).
This is my entry for the cheapest pun in blog post title competition… Well, kimchi fried rice and cod fish for today’s 5-minute lunch.
Simple seared cod fish. And lemon.
A leftover of brown and red rice, stir-fried with kimchi and egg. On top, aonori seaweed.
Celeri stalks cooked with the fish, seasoned with the same lemon.
The meal :
Cal : 419.3 F11.2g C44.9g P40.7g
LY I made my own fish eggs…
It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?
Oh what’s that ?
Let’s open the package…a delicate and sophisticated fragrance suddenly invades the dining room. Saffron, anise, lemon…
Lots of veggies. Isn’t that healthy ? Zucchini, carrot, celery, onion, green bell pepper, parsley…
And inside, it’s fish. A filet of Hokkaido cod fish.
Mmmmm….fine, light and delicious.
Second round of the series of potato salads.
Aïoli was a party meal, with the intention of enjoying the last veggies of the old season and some seafood. It seems that was usually for Winter, before Lent maybe. Now people enjoy it at any season.
A grand aïoli is a big party, with many items, more seafood. Let’s make it small and centered around the new potatoes.
The soul of the aïoli is the sauce.
Ail is garlic, and huile is oil in French so that sounds logical. In Occitan language, aïoli is garlic oil. So just pasted garlic and olive oil, a little salt. Traditionnally.
It is not well, but some add an egg yolk. I did, because it requires a certain hand skill, training to be able to mount the sauce without egg.
I also added lemon juice and a little saffron. Little, cheating…
Steamed new potatoes. Tender, good to eat with the skin.
Cod fish, poached in a broth of laurel leaves.
Everything is steamed of boiled. The zucchini cubes and cooked in herbs and garlic oil were a leftover.
Present the tray with the hot ingredients, and the sauce.