June 10, 2016 Lunch – PPI Sweetbreads with corn and mushroom hash. Dinner – New Recipe Sautéed and Baked Bacon Wrapped Rockfish with a Sweet Mint Sauce, served with rice and sautéed Chard

June 10, 2016 Lunch – PPI Sweetbreads with corn and mushroom hash. Dinner – New Recipe Sautéed and Baked Bacon Wrapped Rockfish with a Sweet Mint Sauce, served with rice and sautéed Chard

Thursday when I went to Sprouts, I bought 1.2 lb. of fresh Rockfish.  We are tired of aluminum foil baked fish, so I looked for a new recipe.  I found several in the Kitchen of Light Cookbook,which features New Scandinavian cooking.  Here is the recipe:

I went to the Garden and picked 1 cup of mint and a large handful of chard leaves.  Suzette plucked the leaves from the mint stems and added the sugar and made the mint sauce while I de-stemmed the chard and cut it into bite sized pieces and sliced four baby portobello mushrooms and an equal amount to white beech mushrooms to make about 1 ½ cups of mushrooms.

Suzette wrapped the fish filets with strips of thick cut applewood smoked bacon from Costco and secured the bacon with toothpicks.

She then Sautéed the fish in a large skillet until the bacon was crisp.  Then she put the fish in the oven and baked it.  This sequence of sautéing and then baking meat is similar to the Bobbie Flay method we use for chicken.  I wonder if the Scandinavians invented this method of cooking meat?

When the fish went into the oven, Suzette then Sauteed the mushrooms and chard in the large skillet utilizing the leftover bacon fat to cook them.  She then heated the PPI rice in the microwave.  

I went to the fridge in the garage and fetched a chilled bottle of Monte Clavijo rose’ from Rioja (60% Grenache and 40% Tempranillo, Total Wine $8.99 less 20%).

Xx

We love a cool rose with many types of foods on warm summer evenings.  The key food in this menu was the bacon.

When all the ingredients were cooked Suzette assembled the plates by piling a small mound of rice on a plate, then laying some Sautéed mushrooms and chard on the rice and finally laying a fish filet on the pile.  We put spoonfuls of mint sauce on top of the fish filet to complete the attractive combination of ingredients and colors.

Bon Appetit