Oh man. Bookkeeping. Running your own freelance business does have it’s down sides. But amazingly after travelling along a floor of invoices and receipts and living in what clearly appeared to be a really specific Level Of Hell (floor 14 perhaps) I’ve discovered that for the past six months my books totally balance out and everything is pretty healthy looking in the expenses department. Huh. Mazing.
I’m a very particular type of stress cooker, and this was making a lot of appearances for the last couple of nights at around midnight and it’s pretty tasty so I thought I’d share. It’s for one, but you can easily double this.
Salmon with Ratatouille and Sweet Potato Mash:
1 salmon fillet
1 sweet potato - peeled and chopped
round courgette - sliced irregularly
1 red sweet pointed pepper
handful of cherry tomatoes - halved
glug of red wine
2 tbsp olive oil
splash of milk - I went rice milk
1 bay leaf
1 garlic clove - crushed
1 small chilli - deseeded and finely sliced
1 tbsp tomato purée
pinch of oregano
pinch of rosemary
pinch of paprika
sea salt flakes
crushed black pepper
You’ll want to make you ratatouille first. I’ve suggested that you cut your courgette ‘irregularly’ because I have a weird aversion to perfectly square bits of courgette and I think the odd angles you cut in produce a nicer bite. So that’s your courgette. Slice your pepper however the hell you like.
1 tablespoon of olive oil in a pot on medium heat, to this add your crushed garlic, sliced chilli, bay leaf, oregano, rosemary and paprika. Then when all the spices start smelling lovely add your courgette, tomato and pepper. The eagle-eyed of you will notice there are no onions or aubergines in this dish. You can of course add these if you want, I simply didn’t have any at home. Add your glug of wine. Cover and stew while you deal with the mash. Keep an eye on this, you don’t want it to burn. Maybe add water or stock if it’s drying out too much.
To a pot of slightly salted boiling water, add the sweet potato and let that get nice soft. When it’s soft enough to mash with a fork (or mash-up with the mash attachment on your hand blender…what an awesome buy) drain and mash away. Season with some salt and pepper, and add a splash of milk or butter maybe. Keep warm and set aside.
Now cook your salmon fillet. Frying pan on the stove, high heat, tablespoon of olive oil in and wait for the oil to get really nice and hot before you put your fillet in skin side down. Fry for 2-3 mins, then cook the sides for about a minute each. Finally turn it over and cook the base of the fillet for a minute, switch your fire off and season the fish with a bit of sea salt and crushed black pepper. Prep your plate and dish up. That time it took for you to dress your plate should mean your fish is just cooked.