Pistachio and Pine Nut- encrusted Halibut with Wild Rocket and Parsley Vichyssoise - Not
Just when it seemed that I had forgotten my mission, I finally got around to preparing a yummy adaptation of a couple Nopi dishes!
One is severely restricted with last minute creation by the number of dishes requiring more than 24 hours prep, not to mention ingredients not easily sourced at one's local supermarket.
Not to be deterred, the Pistachio and Pine Nut- encrusted Halibut with Wild Rocket and Parsley Vichyssoise became Exmouth spangled emperor on a bed of rocket.
One is severely restricted with last minute creation by the number of dishes requiring more than 24 hours prep, not to mention ingredients not easily sourced at one's local supermarket.
Not to be deterred, the Pistachio and Pine Nut- encrusted Halibut with Wild Rocket and Parsley Vichyssoise became Exmouth spangled emperor on a bed of rocket.
This was actually easy and delicious and I'm sure it didn't miss the
soupy base. I just had to toast the nuts and add them to butter which had been cooked a
bit till it was slightly coloured. This I placed to chill in the fridge and then later, cut into little
squares and place on top of pan- fried fish. I just dressed rocket leaves with
sherry vinegar and pomegranate molasses ( so easy, so Nopi) and popped
the fish and nut butter on top.
Definitely one for the make again category and I might even try it with the vichyssoise one day.
Definitely one for the make again category and I might even try it with the vichyssoise one day.
Another good one but halibut can be so expensive. We use cod loin, works perfectly.
ReplyDeleteI couldn't see if you'd tried the chicken pastilla yet. We cooked this at the weekend and must say it was astonishingly good.
ReplyDeleteNot easy to source halibut here in Australia. I havent attempted the chicken pastilla yet - it seems a bit daunting but I will definitely give it a go sometime.
ReplyDelete