Mackerel fillets with chilli-garlic-anchovy broccoli...
Originally uploaded by Manne.
When you try to eat little carb during the weeks you end up eating a lot of vegetables, and quite often broccoli and cauliflower. On the plus side, we have been told since we could listen that it is really good for us. The slight drawback is that it can get a bit monotone.
Luckily I happen to really like broccoli and cauliflower, not to mention cabbage. Cauli and cabbage are very versatile, you can make it just as exciting as variations on pasta with different types of sauces.
Broccoli however, not so much. Or at least I thought so until we made this. Sticking to our "what it says on the tin" style of naming convention, this would simply be "chilli-garlic-anchovy coated broccoli". Goes superbly with pan fried oily fish like mackerel.
I know, I know. I can hear your eye balls rattle from your head shaking. You are thinking "Broccoli and anchovy?!? Now he's really gone off on one... That sounds almost, but not quite, as horrid as that terrible herring ice cream stuff he was peddling last year! You will never get me to cook that in my kitchen."
Be that as it may, that's your loss. And for the record, herring ice cream is a fantastic dish served on a hot summer's day.
Inspiration comes from this recipe, which is a bit more elaborate. The below version takes minutes to make, doesn't use any more pots or tools, and elevates the broccoli to... Sends your taste buds... Feels like... Can't think of anything. It makes it really tasty, mmm'kay?
Ingredients (serves 2)
1 broccoli head, cut to bite sized florets
2 red chillis, sliced
4-6 garlic cloves, finely chopped or mashed
4-6 anchovy fillets in oil
2 tbsp of anchovy oil or plain olive oil
Twist of black pepper
Method
Steam the broccoli for 7-8 minutes.
Remove the broccoli from your steaming pot and remove the water.
(I have one of these pots with an insert for steaming, which means I can use the same pot throughout the recipe. If you don't have one of those, you'll just have to grab another pot.)
Bring the empty pot up to a medium heat and add the oil. When warm, add the chilli and stir for a minute. Then add the garlic, then the anchovy, and keep stirring.
You want the anchovy fillets to dissolve into the oil. When you have an oily paste with pieces of chilli in the bottom of the pot it is time to add in the broccoli.
Mix it all around making sure you get some of the oil and chilli on every floret.
Plate up and serve with a nice mackerel fillet, or a piece of crispy skin salmon.
