Читать книгу Kitchen Memories - Lucy Boyd - Страница 40

Charles came home the other night with three sea bass fillets. We had with us David, my stepfather, and my little niece, Ella, for the night while her parents were producing a new brother for her. None of us really knew how the evening would turn out in terms of being called and asked to take Ella to the hospital or back to her house, so we decided to just play it by ear.

In my cupboard were some dried porcini and in my fridge a bag of spring greens. Cooking the porcini with the bass imbues the delicate flesh of the fish with the most wonderfully scented flavours. Spring greens prepared simply, just shredded across the leaves and stems then blanched for a few minutes, are the only vegetable you will need and are utterly delicious. The sea bass takes about 5 minutes to cook in the bag and the spring greens about minutes. This is an incredibly easy, quick and utterly delicious supper that is also very healthy.