After five years together, it’s nice to know that you can still be surprised by your spouse. On what constituted my Lunar New Year, Hubby announced while we were watching TV that he needed to give something up for Lent.
“Lent?” I said. “I thought you were Anglican.”
“Episcopalian,” he said. “I’m not British. And we observe Lent too.”
This was a rather stunning revelation as I had seen no such evidence of said observances in years past.
“What did you give up last year?” I asked.
With a completely straight face, he said, “Chocolate.”
“Chocolate? Chocolate?! What are you talking about? You don’t even eat chocolate.”
“Well see, I was observing Lent,” he sniffed.
“For the whole year?!” Okay. “So what are you giving up this year?”
He paused and thought a moment. “Trout.”
“Trout?! Trout?! You don’t even eat trout!”
“How do you know?’
“Because I cook for you and I’ve never made trout! Why don’t you give up your video games?”
“Now that’s just crazy talk.”
“But I thought the whole point of Lent was to give up something you really loved and treasured. I mean, this is like being a vegetarian and giving up meat.”
“This is between my Lord and me,” he announced loftily. “You just don’t understand because you weren’t washed in the blood of the Lamb, you heathen.”
“Okay, well is this like all fish or just trout?”
“Maybe all fish.”
“How are you going to eat sushi then?”
“I can eat ocean fish….”
He’s been true to his vow. He has avoided eating trout for the last five weeks. (Never mind that I do the grocery shopping and have yet to tempt him with trout, which, by the way, is not even in season apparently). Good Friday is tomorrow and with Easter Sunday on the horizon, I think I’ll reward his faithfulness by making him Arctic Char (a member of the Salmonidae family, a cousin to both salmon and trout) with Caramelized Shallot Beurre Blanc, Roasted Fingerling Potatos and Wilted Baby Bok Choy.
Preheat oven to 400 degrees. Cut 6 or so fingerling potatos in half, lengthwise. Parboil until tender, about 5-7 minutes. Rinse in cold water, pat dry. Toss with sea salt, fresh herbs (I like rosemary but dill would be nice with the Arctic Char) and about 5 T oil. Make sure all potatos are coated. Place on baking sheet in oven for about 20 minutes, until the potatos are crisp on the outside.
Slice 4 shallots. Heat 1 T butter in frying pan. Add shallots. Saute 4 minutes. Add another tablespoon of butter, turn heat to medium-low. Let the shallots caramelize, being careful not to burn. Add 1/4 cup white wine vinegar. Let the shallots absorb some of the vinegar. Add cold butter, 1 T at a time until the sauce reaches desired richness and consistency (I use about 3-4 T butter). Lower heat to warm.
Chop ends off the bok choy and separate the leaves, washing to remove grit and dirt. Add 1 T olive oil to wok or deep frying pan. Add 2 smashed garlic cloves. Once fragrant, add the bok choy. When the water on the bok choy hits the hot oil, it will sizzle madly – no worries, this is fine. Stir fry about 4 minutes, then add 1/3 cup vegetable stock (or water), reduce heat. Cook until liquids are absorbed and bok choy is tender but still has some crispness when you bite in. You don’t want mushy bok choy.
Season 2 Arctic Char filets with salt and pepper. Heat 2 T olive oil in frying pan. Add the fish, skin side down. Let the skin crisp up, then flip the filet over. After 2 minutes, flip again, lower heat, cover with lid for about 2 minutes until the flesh is cooked.
To plate: Spoon bok choy onto warm plate. Arrange 6 potato halves on top of and around bok choy. Place filet on top. Drizzle with warm shallot beurre blanc.
Eat lightly the next day or you will gain weight. Then next year you really will have to give up chocolate for Lent.
I LOVE this story, this is hysterical! :) Sounds not dissimilar to the conversation that took place in my household this year, only it was the Jew who suggested to the Episcopalian that we give up meat for any day that doesn't count as the Sabbath (conveniantly knocking 7 dinners a week to 4!). I'm still giggling about the trout :)
Posted by: Neen | March 17, 2008 at 04:12 PM