All happiness depends on a leisurely breakfast. ~John Gunther

Thursday, January 21, 2010


So, we at 48 have been engaging in a Community Supported Fishery (or CSF, or Fish Share.) It's called Cape Ann Fresh Catch We are splitting it with another household, so every other week or so we get, basically a few whole fish. We will also be getting shrimp, but that has not materialized yet.

This week, we got a whole cod, already gutted, and a flounder, not gutted. gina marie dealt with the cod, I took on the flounder. Sadly, I was in a rush and didn't take any pictures of the gutting and filleting. gina actually did the skinning.

Once that was done, the flounder sat in tupperware in the fridge for a few days. I was thinking of how to use it. I decide to do something inspired by my favorite fish dish that my Norwegian grandmother makes for me - I'm not sure on the spelling, something like "røkt kolje" røkt means smoked and kolje is a kind of white sea fish. I had a white sea fish, but it was not smoked. My grandmother prepares this in a butter sauce with carrots and hard boiled eggs, served with boiled potatoes. I was in a hurry and had no idea how to even make the sauce - so I winged it!

I put most of a stick of butter in a pan. Chopped a carrot, put it in the pan, and let it simmer. I sliced a couple of little farm share potatoes (purple and white) and put those in the pan. I added some salt and pepper. I let it simmer. I added some white wine, I turned the heart up a tad. I added some more butter. Than I popped the tiny flounder fillets on top (my skills aren't great so there was definitely some fish left on the skeleton.) then I let it cook for a while. Flipped the fillets, and let it cook a little more.

The meantime, I was hard boiling two eggs. emily, 48's other non-feline resident, advised me to boil the water, then add both eggs with a slotted spoon, then let barely simmer for ten minutes. I did that. butfor 11minutes. A quick rinse in cold water and I peeled them. Then I used my egg slicer (Norwegian invention!) to cut the eggs both ways.

then I served it on a plate, topped with eggs. It was good! very buttery. I think it could afford to be less buttery, but I hadn't wanted to risk it.