Ina Garten's Mustard-Roasted Fish

MUSTARD-ROASTED FISH

Source: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten (New York: Clarkson/Potter, 2008), p. 136.

As I've mentioned before, this is one of my absolute favorite cookbooks (received last Christmas as a gift from my wonderful aunt). I had hesitated with this one because I tend to find cream sauces and the like too rich for my palate (and my digestive system). However, Ina Garten has yet to fail me, and since I ate rather conservatively for Thanksgiving, I figured--why not?

Well, the trick here folks is the crème fraîche. Don't get me wrong--low-calorie this dish is not. But the crème fraîche balances the mustard flavor perfectly so that it doesn't overwhelm the fish (she suggested snapper, I used tilapia) and it is much lighter than using traditional heavy cream or whipping cream. The fish almost poaches in the sauce, rather than roasts, so if you are looking for a crispy fish recipe, this is not it. The fish was, however, delightfully flaky and full of flavor of its own (not just mustard), and best of all--10 minutes to prep and cook (sans side dishes, of course). This is definitely a favorite recipe!

5 stars/5!
No modifications.

Comments

Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

More Quinoa! This was healthy, easy, and, "a way I actually *like* quinoa" as reported by my husband. The recipe is here , and I made the following notes: stir the quinoa in the oil and leeks for 2-3 minutes before adding the broth definitely use low-sodium chicken broth---quinoa absorbs salt very well and I found that the regular chicken broth was too salty. If you are using homemade stock or veggie broth, you are probably fine. I will add the snap peas last next time (with the artichoke hearts). I like my peas to retain their "snap." This is really a terrific meal for summer or to bring to a potluck.

Cookbook Review: Heidi Swanson's Near & Far

Swanson's narrative is one of privilege, it is true. A lot of the reviews at Goodreads have mentioned this, with varying degrees of annoyance. The book, however, does not pretend. The minute you touch the embossed hard cover and look at the photos, you know that this is a chichi cookbook, not Betty Crocker's Cookbook or The Joy of Cooking . The subtitle does not lie: "Recipes Inspired by Home and Travel." And traveled she has: India, Japan, Morocco, France, and Italy. The photos of the destinations are sometimes so artsy as to feel contrived, but they anchor each section in its own ethos. I haven't yet made any of the recipes, but I am inspired. As a committed omnivore, vegetarian recipes rarely inspire me, but I find her approach to flavors intriguing. If you are someone who likes hunting down interesting ingredients, you will likely enjoy this book. She isn't writing for someone who does not know anything about ethnic foods, so you will not find explana...

THE LADY OF SHALLOTS

Search This Blog