I have been back in England for seventeen days now, although this picture feels like a lifetime ago, and have been so busy with various writing assignments that I have been rather neglectful regarding this blog. Hey, I don't think the world will stop revolving just because I'm not posting my random stories and recipes, however, I have got quite a following (I must be doing something right!) so I am always keen to write this blog, for my enjoyment and that of my lovely audience.
I mentioned in my previous posts that my friend Hilde has cooked us some wonderful meals and that I was going to try her fish in wine and creme fraiche sauce. I did and it worked out both simply and utterly deliciously. (See recipe below.)
Hilde is Dutch and multilingual, she speaks fluent Italian (Hermes her husband is Italian) French, German and obviously Flemish, her command of the Spanish language is good, but English is her least spoken language. When we spend time together our conversations are often a colourful jumble of miscommunication, yet we have become very close friends.
Both Hilde and her sister were raised in a musical family, Hilde was a renowned cellist whilst Mika was a composer and pianist. The sisters are both highly intelligent, well travelled women and throughout their musical careers dined in many world class restaurants. Hilde had always had a love for food as a young girl but was destined to become a musician, however, after an accident and subsequent diagnosis of arthritis, Hilde could no longer play the cello. Due to the climate she now spends much of her time in Jacarilla, Spain and indulges many of her friends and neighbours with her cordon bleu cookery.
Although Hilde lives alone in Spain for much of the year (Hermes still works hence he is a peripatetic migrant) she happily travels around neighbouring villages and coastal areas sourcing good restaurants. These can be anything from your typical village restaurant offering a four or five course menu del dia at under 10€, to fine dining which will still be extraordinarily good value compared with British prices. Menu del dia is fundamentally peasant food, given that the land is so dry thus unable to sustain cattle or sheep living on grass, the meal will normally involve cheaper small animals such as rabbit or birds such as quail, partridge and pheasant, snails are also popular. The fish and seafood will generally be octopus, prawns and boquerones. Yet make no mistake, these meals are lovingly prepared and served with good wine and at a leisurely pace.
Hilde has taken us to restaurants where the cuisine has been strongly influenced by that of the chef's at Spains famous elBulli Michelin 3-star restaurant, (sadly elBulli is now closed down.) I draw the line at foie gras, however, some of the examples of tapas we have tried have been mind blowing.
Hilde used monk fish in this next recipe but any white fish lends itself well to this sauce. I used basa fillets which can be bought in fresh or frozen forms and are a cheaper alternative to monk fish or cod (basa is very similar to cod.)
Basa in white wine and creme fraiche sauce
Recipe
4 fillets white fish such as cod, hake or basa
Half a bottle of white wine, like Hilde, I used cava
1 tub of creme fresh
Dried tarragon or parsley
Knob of butter
Sea salt and freshly ground black pepper
Over a medium heat, melt butter, add fish and season, cook gently for a couple of minutes
Add white wine and over a higher heat, reduce to about 2 tablespoons
Gently remove fish onto warm plates
Add creme fraiche to the reduction, reduce heat and quickly whisk until combined and warmed through
Serve the sauce over the fish immediately
I served this with fresh buttered gnocchi (new potatoes would work just as well) with a sprinkling of chilli and peas.....utterly delicious.
'Keep your language. Love its sounds, its modulation, its rhythm. But try to walk together with men of different languages, remote from your own, who wish like you for a more human world.'
- Helder Camara.
Love Donna xxxxxxxxxx
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