Zoodles V2.0 Smokin Hot Smoked Fish Summer Sauce

HOLY SHIT! I don’t want to blow my own trumpet or anything but fuck I’m totally going to because this is EPIC.

It’s funny how a single element can inspire a meal. I found a packet of gorgeous glossy smoked trout at the deli today and I just had to have it, then of course the challenge was to do something speshy with it and I’m pretty confident I’ve succeed here. This is an twist on my Zoodles with Bitchin Basil Sauce & Tasty Chunky Bits with a summer flavour update. I swapped out the basil and tasty chunky bits for dill, smoked trout, fresh fat asparagus, peas and of course lashings of lemon. I think everyone should give this one a whirl and bonus, it’s dead fucking easy.

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Get this stuff

200 grams smoked trout or smoked salmon fillet

150-200 grams fresh asparagus chopped into 2-3 cm chunks

20 grams fresh dill plus extra for topping, this is about the amount in one of those supermarket packets, you may want more or less to suit your taste

100 grams peas, ideally fresh but frozen are totally A-OK

1/2 red onion finely chopped

Zest and juice of one large lemon

Do this with it

All you’re going to do is use the Zoodles with Bitchin Basil Sauce as basis with a few tweaks…

Make the Better than Bechamel CauliGyver sauce but instead of converting it to Bitchin Basil Sauce you’re going to leave it plain…for now.

Lightly sautee the onion in a pan with your cooking oil of choice, I like coconut oil or ghee. Once the onion has started to soften and you can smell that unmistakeable sweet onion scent, add the peas and then the asparagus and keep it all moving, you just want to get them partially cooked for now. Turn the element to low and add the smoked fish and cauli sauce, lemon zest and a decent squeeze of lemon juice then stir it all around well so the sauce coats everything. If the sauce is too thick you might want to add a wee splash of water to thin it out a bit but I mean a wee splash, the last thing you want is a sloppy fishy puddle. When the sauce has warmed through stir in a good handful of dill and let it all simmer on low for a few minutes. You want the veggies to still be al dente, if you’ve ever had that nasty pulpy asparagus from a can that’s exactly what you want to avoid.

In the meantime turn the zoodles on for a light steam, 1-2 minutes only (see the recipe for version 1.0 for details on this). Give them a douse with a generous squeeze of lemon juice and some pink salt and divide them into two bowls.

And now for the magic… through culinary mastery your Better Than Béchamel sauce has been transformed into a Smokin Hot Summer Sauce loaded with gorgeous greens, richly scented smoked fish and fresh lemon and dill – check you out, you clever bastard you!

To finish all you need to do is divide the sauce into the two bowls and garnish with a generous pinch of fresh dill.

After rigorous taste testing this has been proven to be a total crowd pleaser (crowd being husband and I) that may in fact knock version 1.0 off its perch. Groans of enjoyment that would have been awkward in other company filled the room and empty bowls were licked clean – always the sign of a successful meal!

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