When it comes to gourmet cuisine, it doesn't get much easier to fake than to take a fish, stuff it with deliciousness, wrap it in foil and stick it in the oven. Thus:
The recipe asked for sea bass, which with a little research proved to be European sea bass - not that Chilean impostor - which in turn proved to be branzino, which we know from our extensive watching of Iron Chef. But who can find branzino in Seattle at this time of year! So after some debate we settled on rainbow trout, and would ask you not to tell Gordon.
In with the all important seasoning, and then the greenstuff. We must have our vitamins, after all. Slices of fennel, the omnipresent caper, and some lemon. Scatter some dill on top and we're done. Cooking is easy!
A splash of white wine inside the foil parcel to keep things moist and fragrant, and then into the oven. Surprisingly nothing much changes except Mr Fishy's eye becomes creepily opaque.
Luckily the flesh also becomes opaque and we don't die of food poisoning. Just as unexpected, it becomes delicious! Obviously it's a bit of a chore to eat - rainbow trout's reputation for boniness is well deserved - but such an enjoyable chore.
The recipe asked for sea bass, which with a little research proved to be European sea bass - not that Chilean impostor - which in turn proved to be branzino, which we know from our extensive watching of Iron Chef. But who can find branzino in Seattle at this time of year! So after some debate we settled on rainbow trout, and would ask you not to tell Gordon.
In with the all important seasoning, and then the greenstuff. We must have our vitamins, after all. Slices of fennel, the omnipresent caper, and some lemon. Scatter some dill on top and we're done. Cooking is easy!
A splash of white wine inside the foil parcel to keep things moist and fragrant, and then into the oven. Surprisingly nothing much changes except Mr Fishy's eye becomes creepily opaque.
Luckily the flesh also becomes opaque and we don't die of food poisoning. Just as unexpected, it becomes delicious! Obviously it's a bit of a chore to eat - rainbow trout's reputation for boniness is well deserved - but such an enjoyable chore.
