Thursday, June 10, 2010

it's hot ...

I am a little bit disorientated today and I think it is due to the heat.  With absolutely no respite from the hot, suffocating weather which descended upon Berlin today, I have gone a little bit mad.  Truely thinking that today was Wednesday I packed up the troops and headed off to the regular mid-week market in Karl August Platz only to find the place deserted save for a mother and toddler group taking cooling solace in the spielplatz water feature.  Finally realising that today was in fact Thursday, we spent the day splashing each other with water and eating very little.

We did manage to purchase some fish though and have a late but light supper of fresh (pan-fried and grilled) halibut with vegetables.


This served 4 - 2 big, 2 small

450g of fresh halibut - I bought two large fillets.

fresh herbs - flat leaf parsley, sage, thyme
2 courgettes
2 vine tomatoes
10 black olives
1 garlic clove
lemon sliced
1 tblsp olive oil
4 knobs butter
sea salt and freshly milled black pepper

Halibut is a really good fish to serve to children as it has very few bones, is quite meaty and has a lot of flavour.  My boys like it because they say it is clean, and by clean I think that they mean white as opposed to salmon which they refuse to eat (unless disguised as a fishcake or fish stew, or maybe a lolly!).

Anyway I  started by pan frying the fish in a little butter and olive oil but realised mid-way through cooking that I was working on a not-so-non-stick frying pan minus a fish slice for turning, and thus some of my beautiful fillet was not parting company with the Teflon.
So I turned on the grill, lined the grill pan with tin foil and laid down the reminder of the delicate fillets.  Give each piece of fish a good sprinkling of sea salt and pepper on either side and place them down on the foil.  Add a knob of butter to each fillet and cook under a hot grill for about 4 minutes on each side, depending on the thickness of each fillet.  You will know when they are cooked when the flesh is no longer transparent throughout and pulls away from its neighbour moistly but easily.

Simultaneously, I sauteed courgettes (surprise surprise) with some fresh tomatoes, basil, the fresh herbs and black olives in garlic and olive oil.  These proved a flavoursome side dish with such a simple fish.  Serve with a slice of lemon, some flat leafed parsley and a sprinkling of love.


Tomorrow is Friday and if the heat continues I will drive the animals to the waterhole.

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