Sonntag, 30. Juli 2017

Rainbow trout meuniere meets pink potato salad

Today I prepared a new type of potato salad. Found the recipe in a french magazine and decided to check it out because I recently bought some very good Anchovis from Spain. I had a few Anchovis left over. There had to be done something with those.

Trout meuniere with pink potato salad

Here are the ingredients if you would like to try it out too.
For 4 persons:

  • 250 g small young potatoes
  • 2 medium small beet roots
  • 1/2 pickled daikon

For the dressing:

  • 10 Anchovis, minced (Anchovis stored in oil)
  • 1 tablespoon medium hot mustard
  • 1 squeeze honey
  • 1/2 lemon / the juice
  • 1 teaspoon salt
  • good pinch of freshly ground black pepper
  • 5 tablespoons olive oil


  • tomatoes
  • salad leaves
  • chopped spring onion
  • mayonnaise


  • 4 pieces of rainbow trout fillet
  • 4 tablespoons flour (roughly milled for pasta)
  • salt
  • 1 shot of mild cider vinegar
  • pepper
  • olive oil, only a few tablespoons

First I cooked the potatoes and two beet roots in slightly salted water.

Meanwhile I diced the daikon radish just like this:

After 15 minutes the potatoes were done, nicely cooked, the beet roots took about 10 minutes longer. I peeled the beet roots and potatoes and chopped them into nearly the same sized dices as the daikon. All in all I had just one rice bowl full of each of the ingredients.

I mixed the other salad ingredients and added the minced Anchovis, stirred, done.

Pretty little things...
minced Anchovis

I tossed the diced potatoes, beet roots and daikon with the dressing, covered with cling film and let the salad rest in the fridge for several hours. This is important. The salad has to mature and develop a charming flavor.

For the fish, I sprinkled the cleaned fillets with salt, pepper, and a few drops of vinegar and tossed the fillets in the flour.
Heated the griddle up to medium high heat, added some oil, not too much and fried the fish on both sides, just 2-3 minutes on each side. Trout is done very quickly so I just looked at the color of the flour, nicely golden, yes it is done and enough.

Trout simply has to be juicy:

I had the trout with a little bit of mayonnaise and a squeeze of lemon juice, husband with a mix of mayonnaise and wasabi.

Freitag, 7. Juli 2017

Awful strawberries but tasty after some work - strawberry balsamic vinegar

Our local super market offers a never ending supply of not quite tasty strawberries. Don't know why, maybe because we had lots of rain and no sun at all. They are looking great but you could easily paint a piece of cucumber red and sell it as a strawberry. Does not make any difference.

After the latest buy and try, yeah - pretty bad, I decided on a last resort: To just cook something with those boring fruits. And I made it: Strawberry vinegar. Yes vinegar or better some kind of fake balsamic vinegar.
I cut the berries - without greens - in rough peaces and put half of their weight in sugar on top. Heated them up until bubbling (think making jam), simmered for a few minutes until the fruit peaces were really soft and melted and lots of clear running thick sirupy strawberry juices were lovely bubbling. Mashed every thing with a potato masher and added little by little vinegar essence until acidic enough. I think I started with 250 g fruits, 125 g sugar and just a small shot vinegar essence.
I stored the vinegar in a clean jar.
After one week we tested the "balsamic vinegar":

Wonderful with goat cheese...
Vinegar essence - usually I use it for cleaning and weeding (just a few drops on a small weed and it will die - forbidden but it works, because the essence is really acidic). It has no what so ever refined taste. You cannot consume the essence as it is. Traditionally the essence was used for pickling big amounts of cucumbers. You have to cook a solution of water, vinegar essence, herbs and spices, salt as pickling brine first.