Spice-fried Carrots and Spuds
September 12, 2007
This dish is an adaption of a recipe from the first River Cafe cookbook. Basically, peel and slice the carrot and spuds into large chunks. Pour a quarter of an inch or so of oil into a saute pan and gently fry some whole spices – I put in a teaspoon each of fennel, poppy and coriander seeds and a whole dried chilli. Cumin would also be good. There was no garlic in the house (shock-horror) otherwise I’d have thrown in a few whole cloves in their skin. Add the veg and gently saute, turning the carrots and spuds occasionally, until nicely browned and cooked through. Season and serve immediately.
I had these with Black halibut, cut in to gougons, dipped in flour and fried quickly at a high heat. I’d never heard of this fish before (also known as Greenland halibut), and it was a tad mushy and mildly flavoured, but nonetheless a decent, and cheaper, alternative to haddock.