havin' Fish & Chips for tea tonight

19th July, 2008.

After spending the morning visiting the Booroondara Farmers Market, I decided we were having fish and chips for dinner tonight. I brought a wonderful whole Barramundi as well as some Kipper potatoes at the market. I also did cauliflower with cheese and white wine sauce.

To do the fish I simply slide a knife down one side of the fish (about 1cm) and then stuffed it with ginger and Vietnam mint (polygonum odoratum) wrapped up the whole fish (yak, head and tail too!) with foil, placing slices of lemon on top of the fish and baked for 45 minutes.

I cup the kipfler Potatoes in to chip-like shapes (6 in total) placed in small roasting tray with 3 tablespoons of duck fat and roasted for the same time as the fish.

While making the white sauce for the Cauliflower, in the microwave went 1/2 cauliflower cut into small flowers (around 2-3cm) to cook on med for 10-12 Min's. Making the white sauce, I melted 3 table spoons unsalted butter, once melted I blended 6 tablespoon plain flour flat tablespoons, and cooked on high till blended together, then adding 1/2 cup dry white wine, followed by 1/2 cup milk (low-fat) continue, till you achieve a thick and slow following liquid while moving a wooden spoon though your saucepan. Place the cook cauliflower in an oven poof dish, place the cheese sauce on top with grated cheese mixed in to it. Bake for 30 minutes.

Note: Oven temp should be around 180 Degrees.