If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R Tolkien

09 February 2010

Somewhere Over The Rainbow Trout

Today we had a lovely friend visiting us and we enjoyed a long long dinner of nibbles for a starter, Rainbow trout for a main and olive oil-chocolate fondants for dessert. We also played with my new Canon eos 450d camera and between courses we rocked some serious(ly scary) singstar. Who says Mondays are boring?

Nibbles consisted of olives, hoummus, macadamia nuts and crackers with G&T for aperitif.
I love hoummus and it's a piece of cake to make ; blitz together a tin of drained chickpeas, garlic (I had enough to make sure no vampires will ever approach Helsinki), juice of a lime or lemon, salt and olive oil. Too easy mate!
(You should also use tahini but we didn't have any. )

I also made a carrot and walnut loaf, which was also easy and very tasty indeed. Will post the recipe at some later point. Promise!

Rainbow trout was a bargain at the supermarket costing less than 5 euros for the whole bugger. Andy first washed the trout, then skilfully (ehem) filleted it and removed the bones. He placed the fish in an oven proof dish and rubbed home-made macadamia-pesto all over the two fillets. It was cooked in 200 degrees for around 15 minutes, until cooked. We served it with a rocket, tomato and onion salad.

Macadamia Pesto

1 dl Olive Oil
Two small handfull of Basil
One small handfull of Rocket
One small handfull of Parsley
1-2 Garlic cloves
Dozen whole Macadamias
2 tbsp Grated Parmesan
Salt & Pepper

Blitz all ingredients to a paste in a blender.
Our choice of wine was Yalumba Viognier 2008 from Eden Valley in South Australia. Viognier is a great alternative to Chardonnay, the usual option for fatty fish. There was only subtle flavour of oak, with floral aromas and exotic fruit both on the nose and palate. It was quite full bodied but had enough acidity to balance the fattiness of the fish. A beautifully balanced and richly flavoured wine.

Dessert was divine, olive oil chocolate fondants served with rhubarb compote and Vanilla ice cream, but we'll save the recipe for that for later.


  1. The bread is gorgeous! I can see a new cam brings an inspiration! Cool! Happy to see it :)

  2. Yes, the camera has brought me back to life! Looooove it! The difference to old camera is huge.