January 22, 2013
When looking for somewhere to live, I have a feeling I’m led by my nose – or stomach – as I always seem to end up in areas that have a great supply of foodie wonders. And my current location is no different.
Tucked into a lovely little nook where Peckham, Honor Oak and East Dulwich meet, I’m a stone’s throw from such a fantastic variety of shops, cafés, delis and pubs that I’m never at a loss for inspiration.
The best thing is that around 90% of them are local, independently owned places, and that’s just great in this age of the Tesco Metro-type faux-local shops (which, in my opinion, are far more damaging to small independent shops than the monoliths on the edges of towns).
Last night’s dinner was a perfect storm of ingredients pretty much entirely bought in my little nook. A skate wing from a fish stall in Northcross Road; olives, tomatoes and yoghurt from the Turkish supermarket over the road; sprouting broccoli and cauliflower from Herne Hill farmers’ market (okay, a wee bit out of the nook, but still in the SE region).
The starting point for this meal was the skate wing. I really wanted to do something other than the usual caper butter with it, so when I came across a recipe for John Dory with broccoli sauce in Anna Del Conte’s Amaretto, Apple Cake And Artichokes, and remembered I had some rapidly fading sprouting broccoli in the fridge, I knew I’d found what I was looking for.
A search through the far corners of my fridge resulted in a rather sorry looking piece of cauliflower, so I thought I’d better use that up quick before it became too floppy to do anything with. But I needed to do something sharp and flavourful with it, otherwise I was likely to end up with a somewhat bland, sweet meal.
And then, in a moment when it felt like all the food gods were smiling on me, I found a recipe in Angela Hartnett’s A Taste Of Home for cauliflower, tomato and olive salad – all of which I had in my fridge.
The salad was a piece of parsley to make. Cut the cauliflower into smallish florets, cook until just tender, leave to cool, then mix with tomatoes and olives, and a glug of vinaigrette. Who would have thought the combination of cauliflower and olives would taste so good? But take my word for it, it does.
On to the fish.
To make the sauce, sauté a finely chopped onion or shallot in olive oil (Anna’s recipe says butter, but I was looking to make it a bit lighter) in a shallow saucepan or heavy frying pan with a lid. Using a vegetable peeler, take off the tough outer skin of the broccoli stalks, then finely chop the whole lot, leaves and all.
Once the onion is soft, add the broccoli and enough fish stock to just cover the vegetables. Simmer for a good 20 minutes or so, checking the stock hasn’t evaporated, adding more as necessary. Towards the end of cooking, I also added a big handful of parsley, just because I had some that needed using up – but it also gave the sauce a more vivid green colour.
Once the broccoli is really soft, bung the lot in a food processor and blend until smooth. Add a bit more of the fish stock if it needs loosening. Put the sauce back into a clean saucepan and keep warm while you cook the fish.
Anna’s recipe for the John Dory says to cook it in white wine – I forgot to get any, so instead I oiled a baking dish, placed the skate in it and covered with fish stock and a good squeeze of lemon juice. I baked it for about 20 minutes at 190°C.
Another minor adjustment to Anna’s recipe was that instead of adding cream to the sauce, just before serving, I plopped in a spoonful of natural yoghurt. I’m not a massive fan of creamy sauces, and as the broccoli was quite sweet, I found the touch of sharpness from the yoghurt gave it a bit of life.
The skate wing I had was pretty huge, so half of it was more than sufficient. The other half went in the fridge and was a very tasty lunch the next day, with another bit of salad on the side.