Welcome to the Weekend

        "Sorrow can be alleviated by good sleep, 
                                                     a bath and a glass of wine"

      Thomas Aquinas

It's here for most at least the weekend when you're going to do all those things you've been trying to remember to do all week. Kick it off with a glass of wine and after the second you'll have forgot all those things you wanted to remember to do. Great; stress already gone.


An ice cream seller was today found on the floor of his van covered in hundreds and thousands.
He'd topped himself.

If you're going to start drinking as soon as you get in at least get the food organised or the weekend could all go horribly wrong. Come on get the pans out and make a risotto. A risotto is just like you, it needs to be fed with wine and stock slowly until it absorbs each drop then feed it some more till it's plump and almost blurry to look at and a little bit plumptious in the centre but not hard.


 Fillet of Trout with Tomato Risotto & Asparagus

For 2 persons


250 g Trout Fillet, large
5 ml Lemon Juice
5 g Plain Flour
20 g Vegetable Oil
5 g Butter
Salt & Pepper
30 g Arborio Rice
10 g Shallots
2 g Garlic, chopped
10 g Tomato Purée
8 g Sun-Dried Tomatoes, diced
100 ml Stock
10 g Parmesan Cheese, including shavings for garnish
80 g Green Asparagus,
6 spears or centres for risotto
30 g Mixed Wild Herbs: Mizuna, Red Chard, Endive, Basil
10 g Lemon Oil
4 ml White Wine Vinegar
Pinch of Sugar

Finely chop the shallot and garlic. Cut the asparagus tips approx 7 cm in length for garnish. Slice the remaining asparagus into pieces 5 mm thick.
Cut the trout fillet into two equal sized diamond shapes. Marinate the trout in lemon juice, salt and pepper.
To make the risotto, lightly sauté the chopped shallots in olive oil with garlic, add the rice, tomato purée and sun-dried tomatoes and mix in well. Add the stock, bring to the boil, reduce heat to simmer and cook for 20 minutes. Taste, adjust seasoning if necessary with salt and pepper and add Parmesan.
Remove the trout from the marinade, dry on disposable kitchen towel and flour the skin side. Heat a frying pan with oil and pan fry the trout skin side down for approximately five minutes, remove trout from pan and set aside.
Pour the oil from the pan return to heat and add butter, allow to melt. Return the trout to the pan skin side up and cook for a minute. Remove from heat.
Make up a dressing with lemon oil, white wine vinegar and sugar in a bowl. Place the herb salad leaves in the dressing and marinate.
Serve on warm plates, place a ring or cutter 6 cm in diameter and fill with the risotto in the centre of the plate. Arrange three asparagus spears, points radiating out from the ring at the top of the plate. Remove the ring and place the trout on the risotto, top with a cluster of the herb salad leaves and top with Parmesan shavings.
Drizzle a little lemon oil and ‘beurre noisette’ (the melted butter from the pan used to cook the fish) onto the plate. Serve as a stater or fish course.


                      Look no bunions on this page!!!!



 

I thought Strictly was over. (Popular TV dance competition Strictly Come Dancing in UK for our international friends).