It's officially summer! After a long period of cold temperatures I must confess that I was pretty anxious for a little heat. Also I was in the urge for some salads, dressings, smoothies and fish!
Don't be surprised. I know I can have fish all year long and etc. But to me fish = summer. It's light so just perfect for the season. I noticed that on summer I eat much less than on autumn/winter. I think it's because of the heat and also I am drinking more water than in the cold season.
Back to the fish, this week my husband I decided to dine on a restaurant. I had a workshop about ancient grains that afternoon and I tried this amazing cavatelli in a shellfish ragout, a recipe by chef Vito Gnazzo from Ill Gatopardo. I was mesmerized by the flavors on it and craving for more fish that day. I suggested us to go to Kittery.
As I entered the restaurant I knew what my order would be: mussels! It was about time already to have this delicious dish. But my husband took a little time on the menu, and finally he chose the Pecan Trusted Trout. Now, let me say that I looked to the trout on the menu and my mouth watered! I was happy with his decision (and mine as well).
The trout was pan seared, with sweet potato puree and sautéed spinach on the side. I took a bite of the fish - DELICIOUS. Then I took a bite of the sides, and finally I took bite of everything together. By this moment my world exploded. All this flavors together were amazing! But I had my mussels, my passion fruit mojito and the company of my beloved man. So I was pretty happy.
On the next day I hit the Greenmarket and bought some flounder. I wanted fish again and more than that: I wanted to recreate my husband's dish from the day before. So I alsobought sweet potato. And can I just add that sweet potato is something new on my life since I just started to each it regularly last autumn? Moving on... I wanted to add my own flavors on this dish. So I seasoned the fish with lime, pepper and Trader Joe's onion salt.
I cooked the sweet potato on the microwave: wash, poke holes on it with a fork or knife and wrap it on wet paper towel. Put on the microwave for 3 minutes. TA-DA!!! Then I took the potato from the peel, put it on the food processor and add a splash of coconut milk and salt. Done!
For the spinach I sautéed with garlic, sweet onion and cremini mushroom. The spinach has a lingering bitter taste that can overpower the dish, and this I felt on my husband's dish on the restaurant. My tip is to add something acid, like lime juice, and don't overcook it.
I was very pleased with my final result and version of the restaurant dish. I wish now that I took a picture of their dish to compare though.
Sweet potato puree with coconut milk, sautéed mushroom and spinach and pan seared flounder.