Superfluous Matter

I always say that I want to code up a recipe feature for my blog to make it easy to post the things I cook. I suspect this may never happen, as I never quite have the time. Or, to put it better, I never make that particular task a priority in my life.

So in lieu of that, I'm posting a photo/description of my supper tonight because it was awesome. I picked up a nice piece of sustainably harvested, wild Arctic char at the market today and the Internet told me to make a quick avocado relish to go with it. I pan-fried the fish in ghee after putting some cuts in the skin to help it crisp nicely (I can't tell if fish skin or chicken skin is better, but both are best when crispy and rubbed with salt and pepper). Then I roasted asparagus in olive oil with shallots, garlic, cherry tomatoes, Aleppo chili pepper, turmeric, salt, and pepper. I also roasted some Okinawan (purple) sweet potatoes in freshly rendered, grass-fed beef fat (I roasted some marrow bones on Friday, ate the marrow with a parsley-shallot salad, saved the rendered fat for cooking, and am now turning the bones slowly into beef broth: 36 hours on a slow simmer with an oxtail and some beef neck bones). To drink I squeezed some lemon juice into the bottom of a glass, muddled in some fresh raspberries, then filled the glass with water and let it chill/settle/become awesome in the fridge for a few hours.

As complicated as this all sounds, it was only an hour of work to pull together (not counting the time spent rendering the precious precious beef fat, but that and the stock will be used for many many other purposes). Also, nothing here was tricky. Probably the hardest part is avoiding overcooking the fish, but that is just a matter of practice. I'm still not great with fish, but tonight I nailed it! Delicious!!

Nom nom nom nom nom
Nom nom nom nom nom
Previous post | Next post