Saturday, 3 April 2010

Perch (swordfish) involtini

This was supposed to be a swordfish dish, but there was none at De Costi on the day I went.  I asked behind the counter for a swordfish equivalent.  Rather unhelpfully, the 15 year old boy behind the counter was unable to suggest an equivalent so I chose ocean perch.  It was thin enough (and saved me the hassle of having to slice it into thinner fillets) and white and firmish.  It did work.

It is quite simple really, you do a bit on the stove with tomatoes, olives and capers, add the swordfish and then put it in the oven.

2 lessons:
  1. You don't need to soak skewers (holding the perch rolled up) if you are going to bake, although you should soak skewers before they go on the BBQ. 
  2. There is a GOOD reason why chefs always put tea towels on the handles of pans they take out of the oven - you/someone else in the kitchen will instinctively try to lift the pan up at some stage!
Unfortunately G s not in the habit of putting a tea towel on a hot pan.  Or rather, I should say that he wasn't in that habit... he is now.

No comments:

Post a Comment