Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
I already posted a recipe for this dish during my early foodblogging days (in July 2005, to be precise). However, it never had a decent photo to illustrate it, plus I've changed the cooking temperatures a little, so I hope you don't mind me writing about it again. Also, I do believe that this fish dish deserves attention. It is an elegant salmon dish, you see, with a lovely creamy, sweet and herby sauce dressing the fish. We had it for dinner last weekend, eating it with some steamed quinoa, and it was a thoroughly satisfying simple meal.
Do try it as well. Oily fish is good for you, you know...
Salmon with a creamy orange sauce & rosemary
(Rosmariini-apelsinilõhe; original recipe: Apelsin- och rosmarinlax, Arla Sverige)
Serves 4 (can be easily halved)
4 pieces of salmon fillets (ca 500 g in total)
1 tsp salt
freshly ground black pepper
1 tsp fresh rosemary, finely chopped
250 ml (1 cup) single cream
3-4 Tbsp orange juice
First, remove any pin-bones from the salmon fillets with pliers (see photo below).
Put fish fillets into an ovenproof dish, season with a mixture of salt, pepper and rosemary. Cover and let marinate for 30 minutes in the fridge.
Mix the single cream with orange juice and pour over the fish.
Grill in a pre-heated 200˚C oven for 15 or so minutes, until fish is cooked through and the creamy orange sauce has thickened a little.
Transfer the fish onto warm plates and serve with plain rice or quinoa, spooning the extra sauce over the fish.
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