Wednesday, 10 September 2008

Salade de Sardines Crues aux Epinards

Spinach Salad with Fresh Sardines. Or not.

This week in Le Cordon Bleu at Home, we made Salade de Sardines Crues aux Epinards. (pages 197, 198) However, in the life-is-too-short-to-fillet-a-sardine category, I used an already filleted piece of tilapia.

This was an interesting recipe as it was basically a ceviche (another thing off the list) on top of a spinach salad. The fish is marinated for 3 hours in lime juice, shallot, salt and pepper. The acid in the lime juice cooks the fish through to a nice, limey doneness. Mushrooms are marinated for one hour in half of the vinaigrette while the spinach is tossed before serving with the remaining vinaigrette. The vinaigrette is a simple one of one quarter cider vinegar to three quarters olive oil, chives, salt and pepper.

The salad is layered with the spinach, mushrooms, and fish and topped with chopped red pepper and chives for garnish.

This was a good dish for compromise in the family as the brave got the fish and the sensitive got marinated chickpeas instead.

I served it with flakey biscuits and all in all it was a fairly easy, healthy dinner.
Edit - hubby has noted that I have not mentioned how truly tasty this dish was. It is light and tangy and quite delicious, a wonderful summery meal.

Next week - Estouffade de Boeuf Provencale. Braised Beef Casserole, Provence Style.

Whisk Wednesdays is an at home culinary learning community following Le Cordon Bleu at Home and organized by Whisk: a food blog. Check out Whisk for instructions on the dish, the blogroll and to find out how you can play along.