Magpie committed the cardinal sin of being disorganised this morning. It went like this: **Shall I get some fish out for dinner tonight, since Himself will not be gracing the table? No, it’ll defrost quick enough when I get home. I never get home and just start cooking.**
What happened? Magpie suffered from a rubbish day, lacking in concentration and hindered by a particularly stormy mood. Time kept slipping past her wingtips. Got home. Wanted to eat early, get it out of the way and continue with her mission to make clothes.*
The sad, gutted, beheaded and de-tailed Rainbow Trout dragged out of the freezer was as solid and uninspiring as a rock. Magpie had tormented the boys at a supermarket fish counter some weeks ago and once they’d done the job on the fish she chose, she hadn’t really wanted it any more.
Beset by unexpected determination to make something fabulous from the rock, she placed it on a piece of foil, started the oven up (180 deg C) and commenced with the inspiration.
Sluiced in Berio Organic Extra Virgin Olive Oil, sprinkled with Maldon salt and decorated with slices of garlic and three pieces of lime, the situation looked decidedly better as she wrapped it up and stuck it on a baking tray in the now hot oven.
The paltry 100g broad beans (mentioned with scorn in the previous post) were blanched for no more than 2 minutes and some plain quinoa was boiled up in a pan.
With the fishy starting to lend a meaty atmosphere to the kitchen, Magpie melted some butter in a small frying pan, added finely chopped lime zest and some juice to the fat and chopped a handful of parsley into the mix. No more than five main flavours in a dish should be the rule, not that Magpie sticks to that often.
The result didn’t lend itself to the best presentation, but the fish allowed itself to be easily filleted. Not that it had a choice. It would have been a healthy meal, had the butter not proved to go so well with each main component.
*A subsequently aborted mission since the day was obviously One of Those Days