Finally the sun came out on Wednesday. After our return from Austria, where the weather was so la-la - a bit of rain, a bit of sunshine, sometimes warm, sometimes cold - I was hoping for a bit more of summer when we came home.
I still had another week off and was planning on spending it with Soeren. But there was no sign of summer anywhere in Weimar either.
However, both of us are creative when it comes to having fun. So, we spent the earlier part of the week going to the library for a book reading, taking in a 3-D movie about dolphins and whales. One of the things I admire about Soeren is his enthusiasm. Before school was out his class went for a visit to the Weimar House. I shamefully had to admit to him that in the 5 years we've been living here, I have not had the opportunity to visit this brilliant museum.
I believe he was in the state of incredulity because I normally am quite pedantic about such important things. The fact that I had not taken an interest in how Weimar came to be, as I am very impressed by this city and it's culture, and had not visited the Weimar House struck him as rather odd. His solution back then was "We'll go when I have my break! I'll show you around."
It was quite exciting to be led through a museum by a five year old and although we were guided through the city's history by Goethe himself, I found Soeren's explanations far more interesting.
On Wednesday the sun came out and with it, summer it's full glory. Since then we've been to the ega park, where in between the Japanese gardens and the rose garden, we spent hours at the playground, the farm and the observatory tower. The following day both of us packed a lovely picnic, got our bikes out and went for a lovely long bike ride. We spread out our picnic next to the river below a huge oak tree and while Soeren splashed around in the water I was able to read. Lying on our backs we discovered several cloud animals in the clear blue skies and finally after a little nap we headed into town for our favorite ice-creams.
A lovely week with an exceptional kid. Currently he seems to find fun in reading everything backwards and we have a grand time making up our own language.
This coming week he's spending with his grandparents and I am sure they too will have a ball with him. Me? Oh I am going back to work tomorrow but I am also looking forward to enjoying the time out being single-me again. I love everything about being mummy and cherish every moment spent with my son - but I do love the times when dinner does not have to be done by 6:30 PM or bedtime by 8:00 PM. When I can kick back and eat at 9 PM if I want and go out with Tom and friends on the spur of the moment without having to arrange for a babysitter a few days ahead of time.
But I know I will miss him! Especially in the kitchen where he is my diligent assistant and we've been cooking up a few feasts together. One of them was this fantastic tasting fish.
Sea bream, also known as dorade, is on my top 5 hit list of fish. The delicate white flesh of the sea-bream is succulent and juicy. It is versatile and not only suitable for a wide variety of dishes but also used in several different types of cuisines. It is equally delicious in sashimi, ceviche or simply smoked.
In this recipe I have made a spicy rub with garlic, paprika powder, ground cumin and dried chili flakes, then lightly coated it with black sesame seeds. Served together with a tangy corn-coriander salad, this is a healthy, light and flavorful meal. Perfect for lunch or a light dinner.
Printable version of recipe here.
Spicy Black Sesame Sea Bream
4 Sea bream/Dorade filets, about 180g each
2-3 garlic cloves, finely chopped
5 teaspoons paprika powder
2 teaspoons ground cumin
1 teaspoon red peppercorn, coarsely cracked
1/2 teaspoon red chili flakes
2 tablespoons black sesame seeds
2 tablespoons olive oil
Salt and pepper
In a small bowl prepare the spice rub by mixing together the garlic, paprika powder, ground cumin, chili flakes and red peppercorns.
Wash, dry and season your fish filets and then generously coat them with the spice rub. Lightly coat in the black sesame seeds. Allow to marinate for at least 30 minutes.
Heat the olive oil in a skillet and pan-fry the fish on each side for 3-4 minutes.
450g corn, cooked (alternatively you can use canned corn)
Large bunch of coriander, chopped
1 bunch spring onions, sliced
250g tomatoes, thinly sliced
1 orange bell pepper, cubed
1 green chili, finely chopped
3-4 tablespoons fresh lime juice
2.3 tablespoons olive oil
Salt and pepper
In a large salad bowl mix all of the ingredients for the salad, season to taste and toss well. Allow for the flavors to infuse for at least 30 minutes before serving.
Serve the sea bream hot with lime wedges and the corn-coriander salad.
Can it be true? Such a scrumptious meal ready in such a short time. Yes, it is. Meals like this are on the regular menu plan at our home. Simple to prepare and big on taste. All the flavors harmonize se well with each other. The slight sharpness of the chilies fits in so well with the nutty sesame seeds. If you like fish on your tables - you'll love this.
I have joined the Royal Food Joust, a great event, which gets you to cook out of the box. Each month 3 ingredients are picked and assigned. Our jobs is to go off with our thinking caps and create a dish with those ingredients. This month the 3 ingredients were sesame, coriander and fish. What do you think, did i do an acceptable job here?
You might like these fish ideas from WFLH:
Seafood from around the blogs:
80 Breakfast's luscious seafood paella
Live to Eat's spicy sambal shrimps
Tastes like Home's no ordinary hassar curry
Cook (almost) Anything's crispy green curry fish cakes
Daily Tiffin Reading Tip:
Branching out... or just getting started in the kitchen by Mike of Mike's Table
*Note about the pictures: While these pictures are not the first set of pictures I took with my new lights, these are the first to be premiered on WFLH (besides the ones I presented here) using the Lowel EGO lights and my studio.
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First