The geek loves fish and I don't. Well, I don't exactly hate fish, it is just not the thing that comes to my mind first when thinking about food. I blame it all on LaMama who does not feature it in her daily superb routine of feeding the masses.
But given that I am the lovely girlfriend, I made fish. I was looking for samlet, which I did not find, and made salmon instead. Salmon and Endives.
2 Tsp butter
1 Tsp sugar
1 garlic clove, cut into halves
250 ml orange juice, preferably fresh
enough fish filet for 2, preferably with skin
Something for on the side, like rice or potatoes. We used toast, which was a very good idea.
Open a bottle of white wine and try as much as necessary to determine whether you like it or not. Then drink the rest.
Cut the endives into fine stripes. That should look like this:
Melt the butter in a pot and brown the sugar in it. Add the endives and make a surprised face while watching it collapse, formerly known as become less through losing water and stiffness. Add the garlic clove, which is really just cut into two halves, to facilitate removal before serving. Add the orange juice (I used blood orange juice because it was Sunday and all shops were closed). Allow to concentrate for a while.
In the meantime, preheat the oven to 180°C and place one rosemary twig per filet onto a baking paper on a baking sheet. Season the fish filets with salt on both sides and place them onto the rosemary, skin side up. If you use fish filet without skin, it is up to you which side is to face up. Who'd have known.
You know the fish is done if you can just tear the skin off gently without destroying the fish. While waiting for the fish to get ready, drink some wine and enjoy the view.
Put the endive mass on a plate and place the fish onto the endives. Then pour some orange sauce over it all. You could also add some spring onion rings or fresh endives for decoration. Enjoy. Feel good.
This is fish fast-food, brought to me by Lea Linster and greatly appreciated by both the geek and my humble meat-loving self.