Unfortunately it is not a well kept secret that my short lived, one post a week goal has nearly become a one post a month procrastination. Sure, I have about 101 different excuses if you only ask. But the short of the long story is that I simply have not set aside time.
At first I was thinking that I would have to begin this post with a large bold font disclaimer. A warning to any reader that I would not be held responsible for any poor or sad disposition after digesting all that had poured onto this page from my chest. But as each finger is now strolling about these lettered keys, I am beginning to feel a bit more up beat. (Well, that and the fact that ELO's "Do Ya" just came on my iPod, and that old toe tappin' tune is sure to pull anyone out of their funk.)
Now I know for some when the blues hit home, visions of chocolates and double churned ice cream go dancing in your head. But for me I like to protest food and eat my worries instead. Since this is a space for change (changing perceptions and mundane dinner menus) maybe for me too it is time to change in times as such, and what I need is a good strong healthy meal. For a change.
Yes, something uplifting, something bright and clean should do the trick. An answer to that request arrived in form of a large array of eye catching fennel bulbs. Snow white with brilliant green crowns of franz that could be fit for even a king himself.
For me fresh fennel can evoke the most vivid and loved of times past: Fall. Just with the slightest hint of its reminiscent aroma, I am drawn back deep into a season of cool windswept days that were warmed by a mild ray of sunlight. A fabulous season where the moon is quick to rise and the sun to set. A season of rich braised and roasted meals that warm both kitchens and beings alike. Meals that so generously bestow their aromas of caramelizing fennel and large spiced meats tenderizing by the hour.
But...... this is Africa and cool nights like those do not exists, and before now neither did I think fennel bulbs. So to compromise between the climate and the bulb, I choose to go for another simple and typical use of fennel. Perhaps one that will better suite the hot and dusty days that we are experiencing here now. Shaved fennel and juicy orange segment salad. Loved by and indigenous to the Mediterranean region, these two flavors blend together beautifully.
(However I still do hold firm on fennel's strong roasting abilities, and perfect pairing with fatty meat drippings. But hey, this will do just fine for now.)
Cashew Crusted Fish with Fennel and Orange Segment Salad
serves 2
For the Fish:
White Fish Fillet ( I used grouper, by any firm fish will do) 440g, 220g each
Honey 40g
Dijon Mustard 20g
Cashews, chopped 70g
Olive Oil 10g
Salt and white pepper to season
For the Salad:
Whole Orange 130g (2, plus its juice)
Fresh Fennel Bulb 30g
Radicchio (optional) 10g
Lime Juice 15g
Honey 10g
Olive Oil 10g
A few pretty pinches of the green franz
Salt and white pepper to taste
Delicately remove all outer rind of the oranges, and slice in between the white boarders of each orange segment. Squeeze out all remaining juice and be sure to remove any seeds. Thinly slice the fennel bulb, you may want to make use of a mandolin if you have one handy. If you are choosing to use radicchio (I did solely for color) thinly slice as well. Combine with all remaining ingredients, season and toss well.
Season fish fillet with salt and white pepper. Heat sauté pan with olive oil and sear both sides of the fish. Place in a heated oven at 200C to finish cooking. Once cooked remove from the pan and place on a cutting board. Combine the honey and Dijon mustard and spread onto all sides of the fish evenly. Roll around in the chopped cashews. (I did this step for I have only found toasted cashews here and if you were to crust the raw fish with these they would burn. If you have found untoasted cashews feel free to eliminate this step with the honey and mustard 'adhesive'. I did however find the honey on the fish, and the slight honey flavor in the salad to tie it all together.)
Photograph by Jeff Tafoya
