A blog site that I follow, Our Growing Paynes, http://ourgrowingpaynes.wordpress.com/2013/04/23/roasted-mushroom-and-parsnip-ravioli/ gave me wonderful idea for what to do with my aging parsnips and mushrooms that were giving me bitter looks in the downstairs refrigerator and my loving, friendly romano beans that were just happy to see me.
Thank you Virginia, this is a new family favorite 🙂 In the freezer section I had a couple of packages wrapped in white paper that I thought were duck breasts but that instead turned out to be mystery fish. The texture of the fillets were somewhat like skate but not, maybe they were just dry.
Anyway, deep frying conquers all and I experienced a happy moment of nostalgia when I used the Abdoulaye strainer method for draining the fish.You just take a vegetable strainer, line it with paper towels and set it on top of a plate to catch any excess oil.
The home made tartar sauce with my French cornichons http://cookinginsens.com/2012/04/13/the-perfect-fish-cake-with-homemade-tartar-sauce/ was fabulous as always. Make some!
Roasted Parsnips, Mushrooms and Romano Beans
1/2 lb parsnips, peeled, halved vertically, then sliced
1/2 lb mushrooms, thickly sliced
1/2 lb romano beans, cut into thirds
3 large garlic cloves, cut into fourths vertically
1 tbsp fresh rosemary leaves, chopped
1 tbsp fresh oregano leaves, chopped
1 tsp lemon juice
3 tbsp olive oil
Mix all ingredients together then roast in a 425 F oven for 15 minutes. Remove, stir and return to the oven, continuing to roast for another 10 minutes.
Crispy Fried Fish
1 1/2 lb white fish fillets, cut into serving size and seasoned with salt and pepper
1 cup flour
1/2 cup bread crumbs
Mix the flour and bread crumbs together and dredge the fish fillets in the mixture. Fry in the peanut oil until golden brown.
Wine suggestion: Muscadet