It seems that good things never last long enough…
Eric Bibb‘s concert on Sunday was great ! I could spend all night listening to his voice and looking at his fingers running on the guitar…
Summer. Officially, not over yet, but it’s slowly fading… Temperature drops down in the night and days are already getting shorter…
But I want to enjoy Summer until the last drop.
This snack is widely inspired by our holiday in the South Island and all the good produce available at this time of the year.
Orange roughy filets, seasoned with ginger and kaffir lime (combava) wrapped in a soft bun made with olive oil and flavored with fennel seeds. Slices of cooked sweet corn replace traditional fries. Tomatoes, lettuce, avocado or what you fancy will complement easily this fresh and simple snack.
Buns Dough (makes 4)
250g flour
15g caster sugar
150ml milk
50g olive oil
1 egg yolk
1 sachet instant dry yeast
1-2 tsp fennel seeds
1 tsp salt
Filling
2 fish filets (orange roughy)
1 sweet corn
Kaffir lime grated zest
Ginger finely chopped
Olive oil, salt flakes, pepper
Proof instant dry yeast in lukewarm milk + pinch of sugar // In a large bowl mix together flour, sugar, egg yolk and olive oil // Add the proofed yeast and milk and knead for 10 minutes // Cover the dough with a clean and dry tea towel and let it rest for 1 hour // Then cut the dough in 4 equal pieces and shape them in a ball-shape and let them rest for 30 minutes on a baking tray covered with baking paper// Preheat oven to 180°C // Bake for about 15 minutes // Remove from oven and let them cool on a wire rack
Boil sweet corn with salt for 1 hour // Let it cool and cut thin slices
Preheat oven to 210°C //Brush fish filets with olive oil, kaffir lime zest, ginger, salt flakes, pepper // Place fish in aluminum foil and close tightly // Cook the fish for 12-15 minutes
Other related post: Botacook, Parfums de la Reunion papillote de bar
La suite en français…
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