Today another episode in the series:
"This is the best that I have ever
in my whole life…”
I give you a fool-proof and incredibly
delicious recipe for bbq fish.
(Works just as well in the oven or
frying pan, of course.)
I took pictures of everything arranged
on my new Räder plates – ever since the day they arrived at our house we don’t
use anything else anymore, because literally EVERY SINGLE dish looks fantastic
on them.
In practical terms this means that I
have to wash them by hand all the time, as I only have 6 of them, and they are
not only used at every meal, but also as platters for fruit, vegetables, cake
etc.
Whether for
a delicate summery tabletop decoration or on top of a dresser:
The white
vases made of matte china are available in many sizes and different designs.
Add some
simple herbage from the fields: perfect!
After
searching for months (according to Jil : “half your life!’) and with no success
for a simple yet beautiful butter dish I finally found the right one.
After all,
you use an item like this every sinlge day – I love butter and spread it onto
my bread rolls half an inch high.
(Our old
butter dish was made of plastic and almost unmatched in its ugliness – I was so
delighted when it melted on a hot plate…)
The butter
is finally “with the fish” (German colloquialism for “let’s say it in plain
English!”).
The world’s best
barbecue salmon:
(recipe for
approx. a 10 oz piece of salmon)
a handful each
of:
- basil
leaves
- parsley
- rosemary
1-2 cloves of
garlic
approx. ½ cup
olive oil (just as much to avoid the marinade from turning too thick)
Mix evertyhing in
a food processor to a paste-like consistency and spread generously on the fish.
Place on top of
the bbq, grill a few minutes each side (depending on thickness).
Put leftover herb
paste on the table in a small bowl and drizzle over grilled fish.
Complimenting
the salmon:
Salad of
chanterelles with fresh raspberries
Mix various types
of lettuce, carefulle add one handful of fresh raspberries per person.
Sauté the
chanterelle mushrooms in a little olive oil, add salt and pepper and place on
top of salad.
Add vinagrette
dressing.
(Raspberry
vinegar is the perfect match, if you have any on hand).
If there is
any salmon left, you can prepare a wonderful salad the next day!
Some advice:
I would prepare more salmon than needed for one meal ;).
HERE is the picture that goes with it.
Lukewarm
vegetable salad with salmon.
You also
need:
(approx.
ingredients per person)
1 bell pepper
1 small zucchini
1/3 feta cheese
dark balsamic
vinegar
olive oil
salt, pepper
4-5 cherry
tomatoes
Slice bell pepper
and zucchini, brush with olive oil and place on top of the grill foe a few
minutes (they should still be al dente).
Quarter the
tomatoes, break up salmon with a fork, add the grilled lukewarm vegatables,
sprinkle with feta cheese.
Add salt and
pepper (on the plate), and drizzle with balsamic vinegar and olive oil.
Let’s raise our glasses to this wonderful day and
to love with my current favorite drink:
Strawberry prosecco or Hugo rosé with fresh raspberries and slices of lime!
Cheers!
Sources of
supply:
plates: HERE
salt-and-pepper
set: HERE
vases: HERE
plate with
fish design: HERE
butter dish: HERE
Everything
by Räder.
Love
Joanna
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