Last week was a short work week, as the Monday was a bank holiday, but it felt longer somehow. Why is that always the case after a long weekend!?
As I was tired I stayed in on Tuesday, unpacked the last bits from the weekend and just took it easy.
But on Wednesday I went to the National Theatre (about time after having lived in London for ten years…) to see Shakespeare’s Macbeth. It was very dramatic and very, very good!
Before the play we had dinner at one of the restaurants in the theatre. Very convenient, rather than rushing from place to place and nice food.
Thursday was another quiet evening at home, and I enjoyed every second. Friday I went to the cinema and saw The Guernsey Literary and Potato Peel Pie Society. It was cute and very British (about half the cast were previously in Downton Abbey) but not amazing, much as I expected.
Saturday and Sunday were very chilled, and as the weather was rubbish I thoroughly enjoyed staying indoors with scented candles, nice food and binge watching Madam Secretary. Sometimes I really crave some down time and that’s exactly what I needed this weekend. Now I feel ready to tackle another busy week!
When I was a little girl we used to go on holiday and neartby Denmark, and I have many fond memories from our trips there. The light at Skagen was amazing, all the fresh fish in the harbours, the icecream lollies that were different to home, all the seashells one could pick on the beach… And while eating at a restaurant, I almost always chose deep-fried plaice with remoulade sauce. It is such a classic Danish dish and I really enjoy it.
This is the at home version where I have panfried the plaice fillet and made a sauce similar to remoulade. Similar in the way that it does not contain curry powder, where as real remoulade does. I used turmeric instead and seasoned it with dijon mustard and lemon juice.
Panfried plaice fillet with remoulade, serves 1
1-2 plaice fillets
a large knob of butter for frying
1 egg yolk, at room temperature
150 ml sunflower oil (or other neutral oil)
1/4 lemon, the juice
1-2 tsp dijon mustard
1,5 tsp turmeric
salt, white pepper
6-7 cornichons, chopped
To serve: boiled potatoes, lemon wedge
Whisk together the mayonnaise with an electric whisk, by adding the oil drop by drop to the egg yolk while beating. Add the lemon juice, turmeric and mustard. Season with salt and pepper. Add the cornichons.
Melt the butter in a frying pan. Add the fillets skinside down. Fry until the skin is golden brown. Turn and fry for another 1-2 minutes. Turn again and serve skinside down. Spoon over the melted butter. Add salt and pepper.