26 June 2019
Fish and Freesias
I like cooking filleted fish, it’s so quick and easy. Tonight we had smoked basa fillets. Usually I like to poach smoked fish in milk and then make a creamy sauce by adding crème fraiche and butter. This evening I was serving it with vegetables from the garden - French beans, baby broad beans and new potatoes so didn’t feel like a rich sauce. Instead I put the fish on foil, added some butter, a slice of lemon, parsley and a slurp of white wine, sealed the foil into parcels and baked for about 12 minutes. It was delicious and the fish came with their own puddles of ready made sauce.
The new potatoes were particularly good because I managed to snaffle some potatoes that Paul had rejected as being too small. We always argue about this. He likes to wait until they are a reasonable size. But to me they don’t taste like proper new potatoes unless they are really small.
I picked some freesias from the garden. I only grow them for the scent. Always takes me back to being a five year old bridesmaid with a posy of freesias.