December 12, 2012 Dinner – Poached Grouper in clam and
tomato broth sugar snap peas over mashed potatoes
Suzette was tired and I worked late, so at 7:00 p.m. we went
to the fridge and just grabbed a bunch of things and threw them together in a
hurry. We found a little PPI clam sauce
with sugar snap peas from Friday night, the PPI Greek red wine vinegar and
tomato fish sauce combined with extra PPI tomatoes, PPI mashed potatoes and the
last of the tomato soup.
I heated the tomato soup and sliced the last of the lovely
baguette from Bosque Bakery brought to us by Cynthia and Ricardo and I toasted
it and heated the tomato soup. Suzette ripped the threads from the edge of
the sugar snap peas and put them into the poaching liquid while I fileted the
grouper steak into two boneless filets.
Suzette then put the grouper filets into the poaching medium and I
served the tomato soup with pieces of toasted, buttered baguette.
Suzette added some sour cream to the mashed potatoes and I
heated them in the microwave and then toasted and buttered the last two pieces
of baguette and poured out the last of the Londer 2007 Anderson Valley Pinot
Noir while Suzette plated the heated mashed potatoes and laid the poached fish
and sauce on the mashed potatoes in a pasta bowl. The sauce was still pretty thick due to the
flour used to make the Greek tomato sauce, so it was a hearty dish although
very light because the poaching of the grouper made it tender and flakey.
I saved a small piece of bread so I could eat a piece of
brie on it with the last few sips of the lovely Londer pinot noir after
finishing my grouper.
This simple three course meal could not have taken more than
twenty minutes to make, even with the prep of the fresh fish and sugar snap
peas.
Bon Appètit
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