Last night I was able to thoroughly redeem any transgressions I had made against food in Sunday night's Lime Soup Incident, and, after dreaming all day about reduced balsamic vinegar, made this delicious dish:
The recipe:
Cook about 3/4 lb of spinach and blend into a paste with five cloves of garlic, some salt, pepper, and lemon juice. Soften up some butter and cool the spinach mixture so that you can pound everything into a smooth paste. Line up some big spinach leaves slightly longer than the length of your fish fillet, and place your fillet on them. Spread the mixture on the fish, and roll up with the leaves like a pinwheel. Bake at 400 degrees.
Meanwhile, Boil some water for spaghetti and reduce about 1/2 cup balsamic vinegar and 1/4 cup red wine with some garlic, a couple teaspoons of caster sugar, red pepper flake, and a dash of lemon juice. Reduce it until it coats the back of a spoon quite nicely.
When the spaghetti is done, drain it and saute a couple garlic cloves in the pot with olive oil. This should take about 30 seconds. The garlic shouldn't be brown at all. A dash of lemon juice, red pepper flake, salt and pepper, and in goes the drained pasta to saute for a moment.
Serve the fish cut on a bias, drizzled with the reduction, next to a nest of spaghetti. Bon Appetit!
The recipe:
Cook about 3/4 lb of spinach and blend into a paste with five cloves of garlic, some salt, pepper, and lemon juice. Soften up some butter and cool the spinach mixture so that you can pound everything into a smooth paste. Line up some big spinach leaves slightly longer than the length of your fish fillet, and place your fillet on them. Spread the mixture on the fish, and roll up with the leaves like a pinwheel. Bake at 400 degrees.
Meanwhile, Boil some water for spaghetti and reduce about 1/2 cup balsamic vinegar and 1/4 cup red wine with some garlic, a couple teaspoons of caster sugar, red pepper flake, and a dash of lemon juice. Reduce it until it coats the back of a spoon quite nicely.
When the spaghetti is done, drain it and saute a couple garlic cloves in the pot with olive oil. This should take about 30 seconds. The garlic shouldn't be brown at all. A dash of lemon juice, red pepper flake, salt and pepper, and in goes the drained pasta to saute for a moment.
Serve the fish cut on a bias, drizzled with the reduction, next to a nest of spaghetti. Bon Appetit!
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