December 16, 2006

A day in the life of….

Coffee at home. Discussion with the florist re: borrowing a trolley. Walk to Galleries Lafayette. Curtain & cushion shoping and quoting. Au Printemps – meme chose. Galleries Lafayette Gourmet wine shop, (christmas present). RER back to Chatelet. Walk home via UGC Orient to buy tickets for ‘Babel‘. Pasta at home for lunch. Au Clair de la Lune to borrow the trolley. Chez Habitat to pick up our kitchen bookshelf. Lug 50kgs up 3 flights of stairs. Cafe at Le Comptoir du Commerce, reading the Guardian. ‘Babel’ au cinema (very, very good). Rue Montorgueil for grocery shopping. Fennel, potatoes, tomatoes. Fish shop for Sea Bream or Dorade Gris as it’s called here. Repaire du Bacchus – white wine from Aix en Provence. Home to cook. Dinner.

Bream baked with fennel, potatoes and vine tomatoes.
BEFORE:

AFTER:

So all in all, a very productive day.

A marathon run of Absolutely Fabulous on BBC Prime from now until 3.30am this morning…. we’ll probably manage the first one or two!

RECIPE:
fennel 2 bulbs, halved and sliced
olive oil
small waxy potatoes 500g, thickly sliced
small tomatoes 350g, on the vine
sea bream or gilt head bream 4 small or 2 large, gutted and scaled
flat-leaf parsley leaves from a small bunch, roughly chopped
lemon 1/2

Heat the oven to 190 degrees C/fan 170 degrees C/gas 5. Spread the fennel in a single layer in a large roasting tine or ovenproof dish. Toss with 1 tbsp oil and season. Lay the potatoes and tomatoes on top, season and drizzle with 3 tbsp oil.

Wash the bream inside and out and cut the flesh in three slashes on each side, cutting through to the bone. Season the bream inside and out and put some parsley inside each fish (keep a little back for serving).

Cook the vegetables for 20 minutes, then lay the fish on top, season and drizzle with a little oil. Roast for a further 10 minutes. The fish is cooked when the flesh near the bone is white and opaque, if it isn’t, give it another 5-10 minutes.

Squeeze lemon juice over the vegetables and fish, sprinkle on the remaining parsley and serve. Serves 4.

filles at 10:16 pm

Comments Off on A day in the life of….