I made something from Rogan. Hake (halibut in the book) with globe artichokes, pine oil and mushroom broth. I served it with new potatoes in lovage butter (not pictured).
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I slightly overcooked the bloody hake and ugh, turns out that what I really dislike is overcooked fish. I should have read between the lines - he had me cook it in pine oil at a low temp on the hob. That is surely code for "this is a home cooking alternative to sous vide. If you have a sous vide thingy, use it". I had the hob on the lowest possible temperature but it wasn't gentle enough.
Also I wasn't keen on the artichoke puree (I think I just don't love artichokes) with the fish; it was a bit too rich for my tastes against the fish. I assume user error, mind, I think Simon can balance a dish more or less.
And the pine oil. I walked 10 miles and up a hill and climbed a motherfucking tree (well, about a foot) to get those pine needles. The taste of the oil was great, but could I taste it on the overcooked fish? Not really. I can now, it has quite an aftertaste and the tip of my tongue is slightly numb.
Mushroom broth was lovely. Good job, it used up almost all my dried mushroom collection. And the potatoes in lovage butter were great, but they were the offspring of my own mind.
Yeah. Maybe this was a step too far for a stressful Monday. Mr G (no tastebuds) and Moo (will not turn down food) liked it though. Who wants to come for tea?
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