Tuesday, March 3, 2015

Swordfish with Linaise Sauce

Luckily before I fell in the studio I cooked lunch for us and there were left overs for the next day. Many times we have our dinner meal for lunch and a light snack for dinner. Previously when we were living in our motorhome I made mahi mahi with linaise sauce, so I decided to try the sauce again with some swordfish I had thawed out.

Basically the sauce is an adaption of bernaise sauce. I called it 'linaise sauce' with the first three letters of my first name. I can still remember Dennis' comment about how I should have called the sauce - 'da sauce' with the last two letters of my first name. Ha. I always enjoy Dennis' quick wit.

Saute 1/4 red onion in butter. Meanwhile in a separate double boiler pan melt four tablespoons of butter, add 4 tablespoons of white basalmic vinegar, 1 tablespoon of sugar, 1/2 teaspoon of tarragon, 1/2 teapoon dill, 1 teaspoon of chives, a dash of cayenne pepper. When onions are very soft add them to the melted butter mixture. Right before serving add one egg yolk slowly to the mixture stirring constantly. Continue to cook over medium heat till mixture thickens. Serve over the swordfish. We added a little to the top of the rice too. We splurge with one of these rich sauces about once every month or two.

Tip: when cooking a butter egg sauce in a double boiler, if egg and butter start to separate immediately remove upper pan from the heat of the lower pan and stir in one teaspoon of hot water. This usually prevents the separation.

My knee is doing slightly better today. Thankfully I still have my cane(s) from when I hurt my back in California and I was able to hobble down to the studio yesterday afternoon to load the glazed ware. I plan to fire the kiln today, so stay tuned for finished work coming soon. Thanks for reading and for all your comments.

Update: I forgot to mention I watched a really good movie I had previously recorded when movies were free on dish called "The Secret in Their Eyes" (El Secreto de Sus Ojos) an Argentinian murder mystery. It was complete with subtitles which I normally don't like but it was interesting listening to the Argentinian accent which is distinctly different than the Spanish accent of Mexico which I am more familiar with. It won an oscar for best foreign language film in 2010. Supposedly there is to be an English remake of the film starring Julia Roberts but I urge you to see the original version beforehand.

14 comments:

  1. So sorry to read about your fall in the studio, and the damage to your knee and to your work that got broken. It is disheartening when we get bashed, bumped and sore, and I hope you heal soon. Your pottery does mean a great deal to you, and I suspect you will keep going no matter what. There is an English ceramic artist, John Maltby, that I have long admired. I read somewhere that he abandoned working on the wheel due to heart problems and worked after that at more sculptural things on smaller scale. I love what he does, it is deep and playful, contemporary, but could be thousands of years old! You might like to do an Google Image search for him.
    Kind Thoughts from us, Pxx

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  2. Hi Peter, thanks so much for your kind words, I have just hobbled down to the studio to fire the kiln, yes I must keep going. I will google John Maltby, I have heard his name before and probably seen his work but can't recall it right now.It was quite disheartening when I fell so hard on my knee, how quick things can change. As you know with my bad back I sit down to make everything I do in clay so I have adapted to my situation like John has done with his.

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  3. Firstly, I'm glad to read that you knee is on the mend. Secondly, now you've made me hungry! :)

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  4. Hi Lee, thanks, I also get hungry when I see your recipes on the internet sometimes I can almost smell the food from the photos.

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  5. Oh no Linda, I didn't read previous post, so didn't know about your fall. So sorry... Darnit, falls really are what do us in as we get older. Now that I have osteoporosis, I live in fear of falling again. I still have issues from the fall I took down the stairs in 2007. Hope your knee feels better very soon.

    You can't give up pottery, you know that! I know you will adapt and keep finding ways to continue doing it. Take care.

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    1. Hi Barbara, thanks, be very careful because it is so easy to fall and it was a real doozy this time, my knee is very stiff and I can hardly bend it at all. So far I have strong bones and haven't broken anything but who knows, each time something happens I try to be more careful. We are trying to think of options for that room because since Gary says he trips too I know it just isn't because I am becoming klutzy.

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  6. Ouch! So sorry to read of your injury. The things we do for love and clay. Hope you are on the mend.

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    1. Hi Charlene, thanks, well I am firing the kiln and thinking of firing again since I have greenware piled up. The disappointment of all the broken work is hard to take too. It is all for the love of the making and working with clay that's for sure.

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  7. I totally understand being careful~~~with COPD and being on o2 24/7~ I have a 30 ft tubing to my oxygen machine, it catches on things, and also has a round spacer that one can slip on, so I am always trying to be extra careful. We don't heal as fast as we did in earlier years, and really don't want any broken parts~~~Sending you warmer weather and healing vibes :)

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    1. Hi Carroll, thanks, you know on the tv the other day I saw a smaller oxygen machine that just been developed I hope you check into that so you aren't so restricted.

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  8. Leftovers are wonderful.
    I am glad you are feeling a little better and hope (so much) it continues.

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    1. Hi Sue, thanks, so far so good, we eat a lot of leftovers since it's just the two of us.

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  9. I'm so glad to hear that you're feeling better. And oooh man....that looks so good. I do love fish, but have never eaten swordfish.

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  10. Hi Turquoisemoon, thanks, well I know they say swordfish contains a lot of mercury but we don't eat it that often, it was delicious, even the leftovers.

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