LAST NIGHT'S DINNER...
Another easy one for you all:
Pagello (sea bream) and leeks with cauliflower pureé!
Ok, we’ll start with the fish:
- 1 Pagello per person (they are not that big), cleaned*
- 1 leek per pagello, chopped in to thin pieces
- olive oil
- fresh oregano, chopped finely
- 1 cup of white wine
- salt to taste
Pre-heat oven at 200° C or 425°F
Make sure the Pagello has a nice cut from head to tail for stuffing. Sprinkle a little olive oil inside, then a little salt, add the leek, a bit of white wine and then the oregano. Stick them in a pyrex pan or regular pan with “carta al forno” and then cover with aluminum foil. Cook for 25 minutes.
Next is my new favorite concoction. I love mashed potatoes, but was looking for a new twist that might not bloat me up as much. So I thought cauliflower!
- 1 head of cauliflower
- 2 tablespoons of olive oil
- 1/4 cube of butter
- 1/2 cup of milk
- salt to taste
Bring a pot of water to a boil. Cut up the cauliflower and add them to the water. Let boil for about 12 minutes, until the cauliflower is getting mushy. Drain and put in a bowl. Add the ingredients a little at a time. You have to be careful that it doesn’t become too liquid-like as the cauliflower requires much less than the absorbent potato. Use a hand mixer to create a nearly fluffy pureé. Serve hot.
There’s a lot of white going on, on the plate, so add a few of the leeks to one side and a little mixed salad to the other and it will spruce it up a bit. It can’t get much simpler than this!
*Pagello can be replaced with just about any flakey white fish, just make sure it’s a whole, fresh fish and preferably “pescato” (fished).