My on-going lack of a gas supply has resulted in me turning to some alternative methods of cooking. I wanted to pan-fry some turbot, in a loose tribute to Tony Fleming’s dish, but actually as his was steamed, it suddenly motivated me to get the steamer out of the cupboard – I’m quite sure it’s not even been used a dozen times – but now it was going to come into it’s own! Needless to say the children had eaten all my lovely tomatoes – so the sauce vierge was also going out of the window. I swapped over to a beurre noisette and capers – and here you have it…
The potatoes would apparently take 45 minutes in a steamer (45 minutes ?!?!?!), and the thickness of the turbot looked as though it would take 15 minutes.
I cooked the buerre noisette on a portable induction hob, ensuring that the butter had gone to a golden colour – then throw in some capers – and in my case, a little white balsamic vinegar, my new addiction.
The potatoes were crushed with a little white crab meat, and some sorrel and butter….
Overall, actually pretty quick, extremely effective and the steamer may find a place slightly higher in my list of gadgets than previously…
