Okay, long story short, I packed my battery charger in the airfreight. When I took these pictures I had one black, blinking block showing on the camera. Lord have mercy! It’s not fun to take pictures when you’re stressing over the possibility of camera blackout. Anyway.
Finding it impossible to stop shopping, even though I’m leaving on Tuesday, I bought four pretty red mullets from Steve at the fishmonger. I told him I wanted to stuff them but wanted him to cut them up the belly, instead along the back, his preferred cut for stuffing. Really, the French can be so stubborn! With people queuing in a long line behind, we had this snarling argument about the “correct” method of cutting fish for stuffing. Of course he did it like I asked but couldn’t stop mumbling under his breath, probably making snide, anti-American comments the whole time he was preparing the fish. It didn’t help that I made snide comments aloud at the same time :p
In addition, I bought some enormous, yellow chicken legs for baking using the sel fou and pepper overnight marinade, then flour coating and baked in butter method.
Just think about it. You can have crispy, succulent chicken without the deep fat frying as long as you use butter in the baking pan. It’s frugal, Frugal and the just plain good!
I was supposed to make a cauliflower/yam gratin but ran out of steam between selling the car, controlling the dog and drinking wine. Anyway, the fish entree was pretty filling, so I just steamed some yams and left it at that. No one complained.
Okay, seriously this time, I’ll see you in Pennsylvania.
Red Mullet Stuffed with Aubergine (Inspiration French Saveurs Magazine: July-August 2014)
2 tbsp olive oil
2 large garlic cloves, chopped
1 aubergine, cut into small dice
2 tbsp fresh basil, chopped
4 largish red mullet, gutted and boned
Salt and pepper
1 tbsp olive oil
Cook the garlic in the olive oil for 1 minute, add the aubergine and continue to cook for 10 minutes. Remove from the flame, stir in the basil and allow to cool.
Stuff the mullet with the cooled aubergine mixture, tie with kitchen string, season with salt and pepper, then brown in the hot olive oil for about 4 minutes per side.