Tag: onion

Kingfish with fennels, olives and capers

Making of the bouillon
Making of the bouillon

A Sicilian stay wouldn’t be complete without a recipe involving capers and olives. The delicious Mediterranean olives and Sicilian cappers are perfect for many recipes. The market has decided for us that it will be a fish recipe: December is great for kingfish. So we first prepared a bouillon with one onion and two fennels (remember we’re still cooking for our whole family!). The onion and fennels are chopped finely and golden in a bit of olive oil, then covered in water, where we add three large spooned of pruned olives in salt anc vinegar (made by our maid and really delicious), and one table spoon of large Sicilian capers. Then the fish is slighlty grilled in a frypan before being added to the bouillon and cooked under cover. We served it inlayees with the veggies of the bouillon, the fish and with some fresh tagliatelle and a touch of spinaches. 

Oven grilled salmon

There are days when the market offers a new recipe ideas instantaneously: beautiful salmon filet for sashimi + fennel + red onion + new potatoes (I’ve decided to buy more potatoes). Finding fennel is quite rare in Tokyo and usually the only place you can get some imported is Nissin or National Azabu. Local one? Never seen any. But this time at the local farmers cooperative they were having fennels from Isumi! I jumped on the occasion. And then when looking at my purchased back home the combination of red onion, new potatoes, fennel and salmon all cooked in the oven together came instantenously.

The raw ingredients ready to be cooked
The raw ingredients ready to be cooked

So I finely sliced one red onion, two new potatoes, one fennel, the salmon filet then added dill, pepper, salt and olive oil and cooked 30min in the oven. And the result was just as expected, perfectly juicy and tasty, perfect for a casual diner.

Sticky millet croquettes

I discovered just recently while on a trip to Nagano prefecture that in Japan they grow some sticky millet. It looks very much like millet but once cooked it is much stickier.

I found this consistency perfect for vegan croquettes. So I mixed some boiled sticky millet with some vegetables sautéed I had in the fridge: a leek, half new onion, 2 small carrots gratted, one egg and a few linen seeds, and made croquettes that I cooked in olive oil in a frypan.

I also made a version with cheese but taste-wise without was really delicious and if the cheese makes the croquettes creamy and more golden, I don’t think it is a must.

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