How are you guys doing? I want to share a news with you! Hehehhee…no no..don’t guess, coz I am sure you guys don’t know (and trust me it not anything usual!). Well actually I bought a Guitar!! yipppppeeeee!! Since I was in school where we had those music classes, I wanted to learn Guitar. But I was too shy to go up to the teacher and ask her to help learn this instrument…Sandra Banerjee, our western music teacher at Mater Dei Convent was truly one of the best music teacher I have ever had. She was good with everything..the piano, the guitar, the drums!! Oh and her voice..I loved her powerful voice which would would remind many of Whoopi Goldberg in Sister Act…..be it a hymn or a popular song, she was the best!! Every event, small or big ended with her singing the popular rock number of 90s “What’s Up” by 4 Non Blondes.
I still remember her running heartily from one end of the hall to the stage, coolly picking up the Guitar, and striking those familiar chords which would make the whole crowd roar and clap in appreciation….with her guitar and her voice she would wake up the likes of me who would be sleeping during an inter-school debating competition!! 😀 All I did at that time was clap loudly and imagine myself singing like her one day….that never happened though coz you know how life is….I got caught up in the race to achieve goals….studies, exams, career…but now I have some time and thought, why not use it to fulfill my childhood dreams. Hence the GUITAR came into my life. Possibly I would never play like our teacher, but nevertheless her love for music would always inspire me!! My friends who have learned guitar themselves tell me that I need a lot of patience….so I just hope I don’t loose patience!! Wish me luck and then one fine day while you guys eat a lovely meal (like the one below), I will play the guitar for you!
Till then, I will continue with my recipes and today’s is one of them which would go very well with the music of the guitar in the background (I think). Its a recipe I saw in an old English style book from 1980. With a few additional ingredients, I present to you a plateful of soft fish fillets stuffed with mushroom in a white wine sauce!
Basa Fish Rolls stuffed with Mushrooms in a White Wine Sauce
Lately I have taken on experimenting with various varieties of fresh fish available in the Victoria Market here in Melbourne. Have I told you about this market earlier?? I think no, and even if I have, please bear with me again coz I just love that market!!! Its like a gold mine for foodies like us…you get everything….from Indian veggies like Karela or bitter gourd, to Southeast Asian fruits like Durian, to the Latin American Tamarillo…you really get everything there…and that’s not just the fresh fruits and veggies am talking about!! There is also an exhaustive Deli section with a lovely spread of cured meats, cheese and chocolatiers; a Meat wing where one can buy crocodile meat to quail & rabbit meat; and last but not the least a Seafood section where numerous varieties of fresh fish, molluscs and crustaceans are available!!
Trust me, this is THE place to be for foodies who love to cook and try out new things. Since Niloy and I are totally adventurous when it comes to food, we have tried out many new things…since I had experimented with many things during my stay in Germany and South Africa, it was easier for me to buy them here and cook them as well. I can happily say that now our normal day to day food does not have the Indian daal chawal roti sabji fare…instead it consists of things like oyster mushrooms, silverbeet, celery, leeks, shitake mushrooms, sausages, hams, cured meats and cheese…recently we have started our fishy encounters 😀 (how can we ignore our Bengali pheeshy blood?). These days fish varieties like snapper, silver whiting, trouts, salmon and trevally find their way to our dinner table (and we are planning to try out John Dory and Flounder next). Hence today’s post is about the fish recipes that I have cooked in the last weeks. We don’t get these varieties in India, but pomfret, prawns or any other boneless fish steaks can be used to replace these. I derived the concept of baking the fish in a parchment paper bag from the classical French dish, ‘Fish en Papillote’. It is made by placing a fish steak or whole fish with herbs, lemon, butter and other seasoning in parchment paper which is then sealed from all edges and baked. One can even use foil instead of paper.
Grilled Snapper with Chermoula
Baby Red Snapper with Chermoula marinade
Dear Dear Cousins,
Hello! Before the pair of you jump down my throat for abandoning “the food cause” …let me reassure you both that it couldn’t be further away from the truth. I just needed some time off to concentrate on other things… and the fact that we met up in the interim just added to the lull.
I can see that Dakhina you have been pretty active. I loved your post honoring your mum, whatever she might say, in my eyes as in yours, she is a wonderful cook…her simple mutton curry is a legend… and her tomato posto (tomato and poppy seeds)..I could write reams about that alone. Mothers are unsung heroes, how many hours they slog over the stove making something delicious to eat without expecting any applause in return. Our childhood was all about good honest home cooked dishes, sweets, savories…they did it all and so effortlessly.I can absolutely understand your idea of a dish thrown together with easily available ingredients which in the end belies its simplicity.
The dish that I am going to share with you today, falls in this category. I first had it on the open beaches of Puri at a sea side shack serving up the days fresh catch. It was simply yum and has become quite a favourite with us.