… so to speak …
G and I consume a lot of fish. Not only is it great for the little gray cells; the stuff is abundant (certain species aside) and tastes great. On Mondays, you’ll find me preparing fish without fail and I do (humbly) admit to being pretty damn good when it comes to fish dishes.
On Saturday I picked up a lovely centre cut of halibut, freshly caught (wild) off the coast of Greenland. With fish in hand, I searched for something a little different and came across a preparation for broiled halibut coated in a spicy charmoula. Charmoula is a marinade most often associated with Algeria, Morocco and Tunisian cooking.
This charmoula is a mixture of olive oil, lime juice, shallots, red chili pepper, garlic, ground cumin, salt, pepper and freshly chopped rosemary.
2) the halibut awaits the charmoula; 3) preparing the charmoula ingredients
Noting we also had piles of egg yolks in the fridge (the remnants of G’s weekend macaroon adventures), I found a Nobu recipe for a Japanese-inspired mayonnaise for asparagus I could serve. While Nobu deep fries his asparagus, I opted to simply steam mine.