I eat fairly regularly fish as part of my diet. One of the most common methods I like to use, is to oven bake the whole fish in one go, Mediterranean style, with a little tomatoes, capsicums and mushrooms. It’s a quick, easy and nutritious meal to prepare, normally ready within half and hour. The beauty of this method is that it’s not only cooking in it’s own juices, but the run off from the fish stops the vegetables from burning or sticking to the foil. Add a little rice and you can spoon the juices over it, adding to the flavour. I hope you enjoy this recipe, as much as I enjoy eating it.
1x sea bream or any white fish, gutted and descaled
Bunch of dill
250 grams of mushrooms
Dozen cherry tomatoes
Sharing is caring they say, and what better to share than a meal with friends? I wanted to prepare something to share with some friends of mine last week and thought, well everybody like chicken and every one loves pie, why not make a chicken pie? So in keeping with last weeks theme, I decided to bake a chicken and mushroom pie.
This time the base of the filling, is on one of the other classic mother sauces from French cuisine, the velouté sauce, which is basically a roux with clear stock, in this case the chicken stock made from the poached chicken that we’re going to use for the filling as well.
The great advantage of poaching a whole chicken, is the amount of stock that you make is more than enough, once you’re done with the chicken, strain the stock so that it’s clear than pout it into a ice cube tray and you’ve got a fantastic stock you can use later on, which in my opinion is so much tastier than something from the supermarket. Cook, eat and enjoy.