Overcast Light

26/09 OVERCAST LIGHT

Food for thought? Food for fuel? Food for fun. Because to be honest, when the going gets tough, the tough get seriously hungry. This is always the case when it comes to uprooting your life, and this meal is an all in one pre- and post-adventure comfort. It really is just a way to plate up nearly all my favourite ingredients at once (as is the case here, often ready in the fridge).

This particular one holds particularly fond memory in my mind. The blissful last week in Australia, where everything was perfect because it was coming to an end (for now). There was one day where I should have been preparing, but instead shared this and a bottle of grigio in the overcast warmth - my kind of heaven. This is always going to be a plate of overcast happiness.

Ingredients (all approximate) - 

1 Salmon Fillet
3 Eggs
100ml Milk
1 Broccoli
1 Avocado
200g String Beans
70g Goats cheese
Lemon
Salt + Pepper


What I did - 

Really not a stressful cook, just one to do when you have some time at home to juggle the different ingredients. Start by throwing the salmon fillet under a hot grill for about 15 minutes with some lemon, salt and pepper. It doesn't need to cook through, just catch enough to colour on one side.

Whisk the eggs together until pale, add the milk and a chunk of the goats cheese and beat again. In a small baking dish, flake the salmon in the bottom. Pour over the eggs, sprinkle with salt and pepper again and throw into the oven for about 20 minutes at 200degrees. The heat needs to be high so that the eggs inflate around the fish.

While the bake is on, steam the broccoli and beans, or blanche them for 5 minutes. Really don't cook these through, keep them crunchy and hot. Drain/take them off the heat and add to a large salad bowl. Crumble the remaining goats cheese over, gouge out the avocado and squeeze the life out of the lemon. Quickly tumble through the bowl, the heat from the vegetables will melt the cheese with the soft avocado and lemon. It should end up a white-flecked bowl of sharp greenness.

Once the eggs have inflated appropriately, like a blimp, take the dish out of the oven. Serve direct from the dish at the table. Have your guest deal with the wine. Immediate perfection.

JG