I recently saw an old episode of The Two Fat Ladies where one of them cooked a recipe from the famed old English cook, Robert May (see awesome title sequence). Robert May was the cook to the King of England and published his book “The Accomplisht Cook” in 1660. To quote May:
“Wherein the whole Art is revealed in a more easie and perfect Method, than hath been publisht in any Language. Expert and ready wayes for the Dressing of all sorts of Flesh, Fowl and Fish: The Raising of Pastes; the best Directions for all manner of Kickshaws, and the most Poinant Sauces; with the Tearms of Carving and Sewing. An exact Account of all Dishes for the Season; with other A la mode Curiosities.”
Wow! That must have been quite a book. I haven’t seen the original, but as presented by the Fat Ladies it was simple and remarkably healthy. Theirs had only 4 ingredients: oranges, red wine, salmon, and nutmeg. I just had to put my spin on it, I hope you enjoy it as much as I did.
- 4 teaspoons olive oil
- 1 peeled and thinly sliced red onion
- 1 large yukon gold potato, unpeeled and sliced very thinly
- salt & pepper to taste
- 1 lb salmon fillet
- freshly squeezed juice of one lemon
- 1 tablespoon freshly grated nutmeg
- 1 tablespoon freshly grated ginger root
- 1 peeled and sliced navel or Valencia orange
- 1 peeled and sliced blood orange (2 of the above will work if you can’t find blood oranges)
- approximately 1 cup of red wine (depending on the size of your skillet)
Place olive oil in a large skillet and swirl to coat. Place onions in a single layer on bottom of skillet. Add potatoes in a layer on top of the onions. Salt & pepper to taste. Place fish fillet on top of potatoes and sprinkle with lemon juice, salt and pepper. Layer the oranges on top of the fish and potatoes and pour red wine over top of entire dish. Cook, uncovered on stove top at high heat until wine is boiling. Then turn down to medium heat and cover with a tight fitting lid or foil. Poach until fish is cooked through and potatoes are starting to soften. It will take about 15 minutes depending on thickness of fish and potatoes. Remove lid. Remove fish from skillet, place on warm plate, cover with foil and set aside. Cook potatoes and onions uncovered at medium heat for 5 minutes, turn heat up to high and cook until wine is reduced to onion level and potatoes are fork tender. This will take maybe another 10 minutes depending on your skillet, how much wine you used, and how thickly you cut your potatoes. Watch carefully during this time, you don’t want to lose all the wine and burn your onions. Serve 1/4 of the fish over 1/4 of the potatoes topped with onions, sauce and oranges. Serves 4 = 6 pts per serving.
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