It’s a bold claim there but check this out:
- Render bacon fat out with butter. Fry bacon.
- Welcome the Aroma Fairies.
- Add seafood and let it fry about in the bacon fat for a bit.
- Poach seafood by adding white wine.
- Boil away till alcohol has burned off.
- (If you want heart-palpitations) Add full fat milk and bring to a boil.
- (If you want a cardia arrest) Crack in a beaten egg.
- Then add cream, and reduce the sauce.
- Season accordingly, with salt and pepper.
- Have it with angel-shaped pasta, because it’s the world’s tastiest.
It’s so rich I nearly lost my voice after dinner.
Okay, I exaggerate.
But only slightly.
Anyway, try it today.
I dare you.
Alright, so maybe it’s not really cream. But it’s pretty close I reckon, and less heartstopping, I think.
- Get your quick-cook spaghetti boiling together with the chopped carrots in a pot on the hob.
- In a skillet on medium low heat, melt a hunk of butter, then add in a splash of wine, a squeeze of lemon, a small amount of garlic puree and a thin slice of ginger. Crack in some salt and pepper too. Make sure you’ve got enough liquid to baste the fish.
- Once everything has combined, remove the slice of ginger, it has done its job.
- Make sure the fillet of fish has been pat dry, gently place it in the pan and baste it away on medium heat.
- Remove as soon as the fish is cooked. Take care not overdo it.
- Drain your spaghetti if it’s done.
- With the remaining butter and fish liquid rendered, add equal volumes of milk and flour. TIP! Usually, I add the milk to determine the amount of sauce I want, then add a little more milk, before adding flour in small quantities till the desired consistency.
- Taste the sauce and adjust the seasoning accordingly. Squeeze more lemon juice if necessary.
- Serve the sauce drizzled over the fish and spaghetti.
I slept in today and was inexplicably lazy to get food. This was sort of a suggestion from a friend this morning, and it came at the perfect time.
It’s a segment off Nigella Bites, so watch it here, from 0:45 onwards. Saves me the trouble of attempting to transcribe the goddess’ every word.
Here’s about what you’ll need:
- a single serving of long pasta, depending on how much you can slurp at a go
- two egg yolks
- 70g of parmesan, or as much as you want
- 100ml of cream, or just enough to make the sauce perfectly creamy
- zest of half a lemon
- juice of half a lemon
- 50g of butter
I made a few changes and came up with this; I can’t do without my meat. Plus, the peas added a lovely burst of sweetness in every bite. (;