This evening L and Guest-L cooked Cod Croquettes and Red Bell Pepper Gravy with Spinach Mashers, which the Danish contingent ate and really enjoyed. The mashed potato element was exactly the same as yesterday; the cod croquettes were very similar to the turkey version. The fish was poached first with lemon and salt, and then flaked into a bowl with the celery, onion, thyme, parsley, egg etc. This time, one cup of breadcrumbs was added to the mixture, but it became too dry, so another egg was added to compensate. Yesterday, the breadcrumbs were only used to coat the croquettes, and the mixture was a little sloppy. There must be a good balance of adding maybe half a cup of breadcrumbs to each mix for optimal sticking-together quality. The gravy was made with shallots and red peppers, which looked good and apparently was an improvement on the plain version of yesterday. Overall, this meal went down very well and would certainly be rated a winner.
Tomorrow, we will be making Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad, followed by Low-Maintenance Version for Two: Swordfish Cutlets with Tomato and Basil Salad on Sunday. I can’t eat swordfish because of the mercury levels so the next couple of days I’ll be back on pasta, but L will participate fully. Our guests are leaving on a flight tomorrow night around 10pm, but I think they’ll probably be at the airport before dinner, we should probably check.