October 14th, 2011
Somehow in the excitement of all this Catalan eating and drinking, I’ve managed to miss out a post! After supper at Pollo Rico on Thursday, at around 3.30 am, Oli realised that he had a large uncooked turbot in the fridge, from the day before. To ensure that the fish didn’t go off, we decided to cook it there and then. You are probably thinking we are about to re enact La Grande Bouffe – order some prostitutes and eat ourselves to death… Sorry to disapoint, I have considered it, but I think it might be painful.
The turbot was sprinkled with cumin and Fennel Pollen Spice. For decoration it was adorned with a few Spanish Piri Piri chillies. After a scolding from me, for being a naughty bad fish, the turbot was baked for 30 minutes at 180º C. It tasted delicious, though I didn’t eat much of it. I think Oli had most of it cold for breakfast.
The pollen is collected when the fennel plant blooms and has a heady aroma of aniseed and liquorice – it works very well with fish.