I decided to feature my complete dinner on occasion just in case you are looking for something new or different from your everyday. Most often my meals are simple but flavorful. We all seem to have different versions of everyday. Sometimes I cook for hours but most of the time it takes under an hour. This combination is whitefish, lentils and cauliflower.
Whitefish is the fish of choice here in the Lake Superior region. I can watch the fishermen in the morning and have the fish on my plate for dinner. Even now in winter the water is still flowing. Whitefish has a high fat mild flavored flesh, it's firm and white. I steamed it. Simply put a little chicken stock or water in your pan, place some greens and celery in bottom( I used collards). Once it is steaming place fish fillets on top cover and steam about 5 minutes depending on the size these were small. Season. Use whatever is the freshest fish in your area.
Lentils. These are French green lentils. The best, most delicate lentils with a peppery taste. I like the brown and red as well. Lentils can be used as a side dish (pureed, whole and combined with vegetables)in salads, soups and stews. For this meal I cooked one cup of lentils in two cups of chicken stock for about 30 minutes.
Cauliflower. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. I pulled off the florets and sliced them then sauteed in olive oil and spiced up with cayenne pepper, garlic powder and smoked Spanish paprika. Just season according to taste and saute for about 15 minutes.
We try to have fish a least three times a week.
So thanks for coming to dinner with the Gypsy. Let's do it again. As they say in the famous card game... "GO FISH".
