I bet you know this problem. You make a huge amount of rolls or bread, off goes half of it into the freezer. Leftovers from the party with friends? No problem, nicely tucked away in labelled freezer bags they wander into the freezer. I’m addicted to ice-cream. In a supermarket I never buy just the one package we’d need for the day. What if tomorrow the brand’s management decides to stop the production for a year? Or all of our friends and neighbours arrange a spontaneous visit? I’m better off buying 3 mega boxes…just in case. This goes on and on. Our side-by-side freezer is a monster, some of my girlfriends would rather use the space as a walk-in closet. Sometimes I forget how big it is until we get the invoice from our energy supplier which reads as if we were shareholders. It’s always the man at my side who admonishes me from time to time that even this freezer’s capacity is limited and that it shows when I’m buying the same stuff we already have, just because I can’t get through to the packages in the back. Do you know the feeling of a frozen leg of lamb on your toes? I’m just careful. Thomas calls it lazy, I believe. Talking to my friends it sounded like this could be a female thing but as they’re not representative it might not be true. Maybe you can share your experiences with me.
Yesterday Thomas decided to make dinner out of the food masses we store in our kitchen and he used a big bag of frozen fish filet which is great because tomorrow I can buy new ice-cream.
white fish filet bith bacon and capers
RECIPE is here
RECIPE (serves 3):
Fish fillets with bacon and potatoes in lemon butter
(the recipe for the lemon butter is adapted from Alfons Schuhbeck)
6 white fish fillets (i.e. coal fish)
Olive oil
100g concentrated butter
100g bacon
Potatoes
Salt
Black pepper
Rosemary
Juice of 1 lemon
1 small glass capers
Peel and boil the potatoes in salted water. Spread the bacon on the bottom of a casserole and put it into the preheated oven (100°C). In the meantime season the fish with salt, pepper and rosemary and roast it (2 min. each side) in a pan with some olive oil.
Put the fish onto the bacon and put it back into the oven.
Melt the cocentrated butter in a small pan and add the lemon juice, pepper and the capers.
Serve on hot plates with 2-3 tbsp lemon butter over fish and potatoes.
********************************************************************