I cooked dinner for my friends last night. It's winter, it's almost Christmas....it's time to get together and celebrate a bit. Which just is another excuse to drink many, many wines, and indulge to excess.
It's been getting cold in Toronto. So we started with a soup, to warm everyone up. A beautifully rich chicken broth which was to be the base for many of the sauces later on. Once warmed up, we moved onto fish.
Striped bass, which I filleted. I really need a proper knife for this kind of work. My chef's knife just isn't designed for such an intricate operation - I sliced my left thumb quite deeply, as a result. You'll see later on. I can never get through a dinner without having at least one finger plastered and Polysporin-ed up.
Seasoned, then seared in olive oil. Roasted in the oven. As it cooks, diced Ontario beets into a pan. Simmered with chicken broth. Thickened with a bit of butter. You lay it on the centre of the plate - the intense purple colour is a nice complement to the fish. The sweetness pairs wonderfully with the savoury quality of a good piece of fish.DF