Saturday, 1 July 2017

Filet de Merlan e Coquilles St. Jacques

My last home cooked meal in the Picardie. Fresh fish to say goodbye to a lovely holiday was my deal for the day.
I found some Whitefish and scallops at the Leclerc here and prepared them with a bit of butter and lemon sauce. So good and not so much to do.

Coming home from the Supermarket I started to pack all my stuff that has miraculously found its way around the whole house. All the small bags with shopped goods, some new plates for great photos.  The ones here in the house sucked. All the stuff to bring home to give to my friends.  I found a whole set of new summer bedding. That was not on my agenda, but when you have time to look around and find something you planned to buy anyway, why not on a holiday trip. It is good to be here by car.

1 fillet of whitefish
3 scallops
1 tbsp olive oil
2 tbsp butter
1 lemon zest and juice
1 tbsp potato starch
salt and pepper
some green from a spring onion
1/2 cup of cooked rice

Clean the whitefish of its bones, it will be a bit tricky, because the fillet has lots of small ones.
Season with salt and pepper and brush with some potato starch on both sides.
Clean the scallops and season them as well- not starch.
Cook the rice.
Heat up the oil on medium heat and get the fish in, it will take only 2,5 min on each side, then crank up the heat and sear the scallops 70 sec on each side. Add 1 tsp of butter to finish both.
Heat the butter and the lemon juice and zest and get it a bit brown, add the greens and its done.

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