Today I have done something I never do, I have gone to the fish marked and bought fresh fish. I think that if the fish marked would just be open when I end my day at the office, this would happen more often, but they don’t so I had to use my lunch brake to get some fish.
What I will do today is to bake my white fish in the oven. I will attempt to make sweet potato puree, which shouldn’t be too hard and maybe fry some fresh mushrooms ans see what else I can find at home. A nice and simple dish. I also bought some good cheese that I thought we’d eat with kiwi and apples for dessert.
If I make sure we have wine, Erik might bring the port, and then it will truly be a magnificent meal.
CARROT AND SWEET POTATO PUREE
(adapted from Giada de Laurentiis)
1/4 cup extra-virgin olive oil
1 medium shallot, diced
1 clove garlic, minced
2 pounds carrots, peeled and sliced
2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups chicken (or vegetable) broth
2 cups water
Heat the oil over medium-high heat in a saucepan. Add the shallot and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the carrots, sweet potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the veggies are tender, about 25 minutes. Drain the veggies, saving the cooking liquid. Transfer them to a food processor, and puree until still slightly chunky, adding some of the cooking liquid, until you reach the consistency you like. Taste and adjust seasoning with salt and pepper.