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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Rita and Paul’s Good Friday Dinner - Duo of Fish with fresh vegetables
Saturday, March 30, 2024 @ 1:31 AM

On Good Friday, Christians, or Roman Catholics at least, are supposed to eschew meat and eat fish.

So, we decided to put something together using more or less what we had. I bought two sorts of fish, atun and dorada in the morning, we discussed what we would have with it and decided on rösti potatoes, asparagus, sugar snap peas, and kohl rabi.

Plus, a nice dry white wine, of course. A verdejo from Rueda happened to be nicely chilling in the fridge.

We don’t normally prepare food together because we are both very self-opinionated. However, Rita knows what she’s doing, so, on this occasion, I promised to do what she told me.

We prepared the vegetables between us and then set about constructing our Cena de Viernes Santo.

 

 

 

 

Duo of fish with vegetables Serrania-style

 

Ingredients:

2 tuna steaks

2 fillets of dorada (gilt head bream)

3 medium potatoes

250 g green asparagus

250 g kohl rabi

250 g sugar snap peas (fresh from the garden)

Sunflower oil

Salt and pepper (to taste)

 

Method:

Prepare the vegetables: peel the potatoes, chop the asparagus and kohl rabi, trim the sugar snap peas and set aside.

Shred the potatoes, using a shredder.

Fry the vegetables in sunflower oil until al diente and place in the oven to keep warm.

At the same time, fry the rösti potatoes in another pan.

Fry the fish in hot oil for 2 minutes each side.

Prepare the sauce,

Plate up and eat.

 

Accompaniment:

Tartare sauce

A dry white wine, eg our choice a chilled verdejo.

I was disappointed, however, so I switched to a rosado from Valdepeñas, which suited the meal better.

 

 

 

 

 

 

Conclusion:

Well, we worked together fine and enjoyed sharing the preparation and the eating. Unfortunately, we had an argument about something completely unconnected, so the overall Good Friday dining experience ended on a sour note.

I enjoyed my digestif, a shot of Miura.

 

Acknowledgements:

All photos by Paul Whitelock except main photo courtesy of Facebook

 

© Rita and Paul Whitelock

 

Tags:

al diente, asparagus, cena de Viernes Santo, digestif, dorada, duo of fish, fillets of dorada, gilt head bream, Good Friday, kohl rabi, Miura, pepper, potatoes, rosado, rösti potatoes, Rueda, salt, Serrania-style, sugar snap peas, sunflower oil, Tartare sauce, tuna steaks, Valdepeñas, vegetables, verdejo, Whitelock



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