May I say, D-TT, that I respect you, read your every post, admire you, love you (chastely), … but now I hate you?
How can a guy like me compete with your pix? They’re great!
On the less pictorial side, I posted my Pollock here, and here’s my hake and haddock (beat you to the punch on the haddock):
- Hake: People at home were complaining that my food is too complex and too rich, so I dusted my hake with salt, white peer and a cornstarch and swiftly pan fried it. (Fuchsia Dunlop says pea starch is, like, the best, after which potato starch and after that corn.) That was the simplest I could do.
I rotate my regular “catch of the day” with scallops, salmon, and whole fish. This was salmon week and I roasted the salmon the next day.
- This week was the week of the Haddock. Three whole fish stared at me with six blank eyes. I mock-tandooried them in a very hot oven yesterday, made a spicy stock from their bones at night, and an Indian-inspired fish paella today from that stock and the leftover fish, and edamame instead of peas. Got some respectable socarrat from my cast iron pan.
