steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
I have discovered that I like this simple openface sardine sandwich moderately well.

Ingredients
2 slices of bread
1 tin of sardines packed in olive oil
A little lemon juice

Instructions
Toast two slices of bread.
Open tin of sardines, remove sardines with fork and put them on the toast.
Split sardines down the middle so they're closer to flat, and arrange them on the slices of toast.
Put a little lemon juice in a spoon (so as not to accidentally pour too much onto the food) and drizzle it over the sardines.

I don't love it, but I like it well enough that it's a convenient quick meal, especially when trying to avoid dairy and non-fish meat.

Any other suggestions for quick and simple things that can be done with sardines, or minimal-effort ways this simple sandwich could be varied?

Fish

Sep. 3rd, 2010 08:31 pm
brigid: close up of my face a week or so post partum (Default)
[personal profile] brigid
I'm a pretty decent cook (and baker) but have no experience with fish other than "buy fish frozen, cook according to directions" or "open can of tuna, mix with mayo etc."

Do you have any helpful fish tips, advice, or instruction? Any favorite fish recipes, the simpler the better?
rydra_wong: Lee Miller photo showing two women wearing metal fire masks in England during WWII. (Default)
[personal profile] rydra_wong
I thought I would post this recipe here as I'm making it for lunch, it doesn't require any skills beyond the ability to boil water, and it's always good.

(Credit where it is due: I think I originally found it in a book by Andrew Weil).

Put fillets of salmon in a big pot.

Cover them with cold water; add a pinch of salt if you feel like it.

Put on the hob and bring to the boil.

Turn down the heat and let them simmer for 5 minutes.

Then turn off the heat, do not move the pot, and leave undisturbed for 10 minutes.

Remove the salmon and eat or put in the fridge as you choose. Poached salmon is great hot or cold, and goes wonderfully with aioli or any other garlicky and/or mayonnaise-y type dressing.

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