The idea here, apart from creating suppers for your working week, is to build up a stock of all sorts in your freezer, elements that you can pull together easily and hey presto, your meal for the evening.
Some elements can take longer than others but they're definitely worth the effort. I've already suggested that you bake Asian Spiced Salmon whilst you're cooking your roast dinner. Ideally the salmon gives you either a lunch during the week or morphs into a supper if you prefer.
Here's the thing – lots of people aren't that keen on fish – the three comments I hear the most – it's full of bones or it's too fishy or it's boring, no flavour.
Fish is good for us and if you want to convince yourself (and your family) you could enjoy it my theory is use the right fish and disguise it!
Instead of baking salmon whilst your oven is on, bake a mixture of fish – ready for a Fish Mornay.
Fish is expensive so you have to shop smart. I buy fish from Aldi and for this recipe I used cod loin and smoked haddock – 280g of cod loin for £3.79 and 250g of smoked haddock for £3.09 – certified and sustainable, responsibly sourced. £6.88 or £1.72 per person – you can freeze too.
If you follow the principles of baking potatoes and baking fish then you have one element to make for this recipe, the sauce and that element can be made ahead and fridged or frozen if you're ahead of the game.
See what you think …
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