Sunday, August 30, 2009

Monday fish meal

Here you see the Anglo-Saxon cooking style in all its glory: three neatly separated piles of protein (Arctic char), starch (quinoa), and vegetable (Spigariello broccoli).

Ok, actually quinoa is not really a grain, as we may have mentioned before. It's actually a seed, which means it's very high in protein. It's easy to cook: first rinse the quinoa in running water (a fine mesh strainer works well for this) to remove the natural bitter saponins on its surface. Then mix one part quinoa to two parts water, add salt and pepper to taste, and bring to a boil; simmer covered for about fifteen minutes.

As for the other stuff, the fish is just coated with a little olive oil, salt and pepper and then broiled for about five to ten minutes, depending on the thickness of the fillet. The broccoli was basically cooked like kale: chopped up and then boiled for ten minutes or so.

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