Connections – Poached Fish with Garlic Paprika Sauce

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Surprisingly at sometimes few connections just happens. This was the case with professor from Santiago. By the end of the training, he arranged a group dinner in one of the local restaurant so I could taste fine Galician cuisine. Before reaching the restaurants we stopped by his house where I got to meet his lovely wife and two adorable boys. Briefly he made plans to take me around the city and market along with his family. I was overwhelmed by their kindness and affability. In between I got to know he loved cooking and he is a food blogger too, though it has been dormant for a while (Prof. if you are reading this, the world would love to learn more of your Galician recipes…so please post more!). Oh you know how it works between the food blogger’s the endless topics on love for food, photography, cooking and eating! I promised; next time if I go for training again I will carry a goodie bag of spices so I could cook some for them.

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Easter holidays! – Pan fried fish fillet

Lots of cooking, photography and shopping was my agenda during easter break. Rarely I’m focused during weekends to completely the agendas, but this holiday was exception. So there was heavy shopping, good amount of photography and mild storm in the kitchen. Pan fried fish fillet with caramelised onions was simple yet flavourful. Great thing is that it hardly takes anytime to cook. Palak dhal with ginger & pepper eggplant fry was for soul. Chicken breast in spicy tomato sauce for a cold evening. Mushroom briyani with greek yogurt enough to miss home. Wanted to end with red wine chocolate cake, not sure what went wrong it had excess moisture, which made the cake very gooey.  Have to retry this cake, because the cake had great taste and flavour of wine was tantalising!
Wish I could share mushroom briyani recipe as well, i have great recipe from my sister but every time I jazz up the recipe according to my own mood, that I don’t end up documenting here. I’m still optimising the basmathi rice I get in Belgium, I don’t get aged rice so most of my food is getting mushy! Sigh! Anyhow people here is pan fried fish with caramelised onions! And hope you all had a eventful and colourful easter!
Oh btw…Do you guys by any chance have any idea to shoo away the winter? Or may should I bribe The Summer by saying “Honey how about Tres Leches cupcake with mascarpone frosting?”….Lets see if this work, if at all weather God/Goddess reads this!!!

Fish fry
 
Ingredients
Two fish fillet (I used roodbaars meaning red fish) All white fish would be great!
Half lime
1/4 tspn lemon/lime zest
Sea salt
3 fresh spring of thyme
1 tspn finely chopped fresh dill
1- 2 pod of garlic grated
Pepper according to your taste
Dash of chilly flakes (I insist touch if spiciness is heaven with caramelised onions!)
2 tbspn of extra virgin olive oil
Method
Mix all this ingredients with fish fillet and let them marinate in refrigerator for about 1 to 2 hours.
Pan fry them on medium heat till fish gets cooked for 3 to 4 mins and then turn the heat to high to get them roasted for about 3 to 4 mins.
Caramelised onions
Ingredients
1 large onion – thinly sliced
4 table spoon of olive oil (add butter if you wish)
Salt
Good pinch of sugar
Method
In a wide thick bottom pan on medium heat, pour oil. When oil warms, add sliced onions, salt and fry till onions become and soft transparent. Add sugar and let them fry till they are golden brown. In case if onions are getting dry add few table spoon of water when necessary!
Serve warm fish with caramelised onions along with rice cooked with peas and beam or mashed potatoes!
Enjoy!!

From riches to rags – Salmon Soup

After three months of hearty time with mum, present state snoozing alarm, trans-mind, minced words and silence. My lil Ms Sunshine (mum) is back to India and I’m kicked from riches to rags, good time flies fast sigh! Changes and breaks are vital in life, during the time off, experimented quite a lot on food and photography this post is one of those. I heart Finnish salmon soup, the first time I heard about fish in soup, was skeptical how it would be like? it took two years to me to give it a try and no looking back since then.