Annecy has arrived. Cooking has not come to a total
standstill like it did with Xavier’s arrival, but meals have been very basic
these past two weeks. Theo swooped in last night to liven things up with
Tunisian fish cakes. Armed with bushels of cilantro and parsley, lemons and
fresh fish, he quite quickly whipped up about 30 fish cakes. 
Initially I was nervous about fish cakes for multiple reasons
that stem from my deep-rooted suspicion of all seafood besides the harmless (and
dull) white filet. This is a result of growing up with a father who ate oily,
stinky bluefish for breakfast. Additionally,
anyone who has worked in a restaurant knows that fish cakes are often made out
of fish that needs to get used up quickly. Making something into a cake with
lots of spices and herbs can hide fish that has passed its prime. Recipes with ‘fish’
in the title as opposed to a specific kind of fish also freak me out. For
example, fish stew sounds less appealing to me than roasted halibut. And
finally, I wasn’t thrilled about the idea of fish in my food processor.
BUT, I trust Theo completely where food is concerned. This is
a guy who has brought me fresh za’atar after all. And my fears were
unwarranted. These were delicious.
Thank you Theo. Anybody else want to cook us dinner? ;)
No comments:
Post a Comment