Yesterday, I cycled 56 miles, and I’m pleased to report, it wasn’t as agonizing as I anticipated. Lots of good carbohydrates the night before, plus plenty of fluids, made it possible for me to finish the ride. Granted, the last eight or nine miles seemed more like 18 or 19 miles, but I was pleased with my time and performance. My cumulative total this week was 124 miles. It was a bit on the light side, but I do work! What can I say? I’d love to cycle for a living, but that’s not going to happen anytime soon.
Post-ride and much of the remainder of yesterday, I enjoyed lots of lean protein to aid muscle recovery, but you don’t need to be preparing for a Centurion ride to enjoy the fish recipe I created below.
The simplicity of the dish is what makes it so appealing. I used the freshest fish I could find, crisp vegetables and just a touch of the Horseradish Sauce. Perfection! If you don’t like Horseradish, a bit of margarine will add nice flavor, too.
POACHED FLAT FISH WITH SATUÉED VEGETABLES
Makes 6 servings
2 T extra virgin olive oil
½ onion, chopped
¼ c chopped celery, including some leaves, also finely chopped
6, 5-ounce fish fillets, preferably sole or flounder, cleaned and skinned
1 c hot water
Salt, to taste
Black pepper, to taste
2 T lemon juice
3 bay leaves
6 sprigs of parsley
6 lemon wedges
- In a large sauté pan, cook the onion, celery and celery leaves in 2 tablespoons olive oil until tender.
- While the vegetables are cooking, roll each fillet and secure with a toothpick.
- When the vegetables are tender, place the fish on top of the vegetable mixture. Add water, salt, pepper, lemon juice and bay leaves. Cover and simmer about 8 minutes, or when fish flakes with a fork.
- Carefully transfer fillets and vegetables to heated serving dishes. Serve with a lemon wedge and parsley garnish. Offer horseradish sauce (below) on the side.
Makes 1 ¼ c
1 T margarine
4 tsp flour
2 T horseradish, drained
1 c canned clam juice
- In a small stock pot, melt margarine.
- Stir in the flour, and cook briefly.
- Add horseradish and clam juice, stirring to mix well.
- Cook for 2 – 3 minutes, stirring until thick. Offer with poached fish.
Tina’s Side Dish Suggestions:
Serve with roasted red potatoes and steamed spinach.