Week 7: almost flounder!
We *could* have chosen flounder, but I’m a softie. It seems that when you’re almost 4 years old, even if you don’t always *eat* the fish Mom and Dad pick up, tradition and repetition can be very important. So, K accompanied me to pickup, and requested that we get another cod please. She won, but promised to eat it. (Which she did, at least steak form, so I’m less bitter than I could have been.)
The thick half of the cod got turned into steaks and grilled over very hot coals, imparting a lovely smoky flavor.
The thinner back half, I filleted later and tried another recipe from Claudia Roden, for fish with lemon and egg sauce. The fish is poached in just enough water/lemon juice/olive oil to cover it, then a mix of lemon juice, fish poaching liquid, and 2 eggs are mixed together and slowly heated until the sauce thickens. Sauce poured over fish and then chilled. I thought I would love this as much as avgolemono soup, but didn’t. Pretty, though, and at least it’s not a rut.
This left the spine with what was left after filleting still on it, which I made a quick stock out of, just enough for miso soup.