Yesterday was the weekly market, so I went over to poke around- grabbing a couple of huge nappa cabbage for the next batch of kimchi, since ours got either eaten by slugs or are too small- and to pick up some fish. Gerard actually took the week off, but did bring John and me some lovely sardines because John is famous and I am, well, special. So I ran home and put some dinner together.
I steamed half a cauliflower, and when soft I blended it with pimentón, yogurt, salt, and truffle oil. There was some leftover plain quinoa, so I tossed it with olive oil, kimchi juice, and leftover bitter green mash to make a pretty nice pilafy thing. The fish I seared in the iron pan with garlic and thyme, then removed them and made an insta-escabeche by deglazing with sherry vinegar, lemon juice, beer, tomato paste, more herbs, and a little mustard. Normally, of course, one marinates the fish in this overnight, but I just used it as a sauce. It worked decently; the sharp acidity is just what nice oily fish like these cry out for. Marjoram flowers made a pretty and tasty garnish.
Tomorrow will be a busy day of kimchi, stock, and bread-making, plus smoking more bacon if there’s time. At the market yesterday I ordered a big-ass hunk of pork belly for next week to make us a winter’s worth of bacon.