May has been a rather busy month, so much so I’ve barely had a minute to spend in front of the computer. I crossed the atlantic six times in May, twelve if you count there and back. Plus I’ve just had to have five days in Miami. There are still some perks to the job! I was hoping to have found some amazing cuisine and inspiration in Miami, unfortunately the best meal I got was in The Cheesecake Factory. I hired a convertible for my time there, the car was a Ford Mustang Convertible. The car was rubbish, it weighs tonnes and even though it had loads of power, when you put your foot down it just gets noisy not speedy. Not that there was any opportunity to drive quickly anywhere. The traffic in Miami was horrendous, because of the grid system there are lights everywhere which don’t sequence very well. The volume of traffic was relentless too. Wall to wall from 7am to 7pm. I thought down south was bad, but this was another level. The highlight of the car though was its stereo. A tune that I kept catching all day long on the radio is Walk The Moon-Shut Up and Dance. This has been released in the states for about 6 months. It got released in the UK this week, I think we’ll be hearing a lot it this summer.
Back to food, like the cars the food tended to heavy and boring with no redeeming features. The complete opposite of what we have here. The sauce is a perfect balance of sweet, sour, salty. I love coleslaw in the summer, but you rarely see a coleslaw thats different. Coleslaw can be made out of absolutely anything, as long as you have a mandolin to slice the vegetables super thinly. I made this with carrot and fennel a perfect accompaniment to the fish. this is quite a simple dish to put together. Perfect for hot summer days.
- 1x Fillet per person Sea Bream
- 3 Oranges
- 30g Dill
- 100ml Extra Virgin Olive Oil
- 75g, sliced Olives
- 1 Bulb, thinly sliced Fennel
- 1, medium, Thinly sliced Carrot
- 100g, thinly sliced White Cabbage
- 100ml Mayonnaise
- 2-3 Tbsp Sherry Vinegar
- For the sauce, segment one of the oranges. Squeeze the juice from it and the other two into a pan. Heat and reduce by two thirds. While still warm add the segments and set aside to cool. Then add the oil, third of the dill, 2 tbsp vinegar, olives and some seasoning to taste.
- For the coleslaw mix the fennel, cabbage and carrot together with the mayonnaise, dill and the remaining vinegar.
- Dry the skin of the fish and cook over a medium heat for 3-4 minutes until it begins to crisp up. Turn the heat off the pan and flip the fish over to continue heating in the resdiual heat.