Aphorisms from the Professor: Brillat-Savarin

Tuesday, July 27, 2010

variations on summer fish and chips

One thing we are pretty proud of is the fact that we rarely repeat a dish. We may do variations on a theme, but never the exact same thing. A recent summer theme for us has been fish with a cold vegetable salad, and potatoes prepared in a way that is meant to satisfy, generally either fries or chips. Fish and chips is obviously a classic, and this is our way of lightening it up for summer.

Tonight's fish was whiting, which I've never even heard of before (is this the same as white fish?). Anyways, this is a particularly fishy-fish, which is fine, but sometimes that fishiness can be overwhelming. We paired it with a cucumber and tomato salad, which turned out to be a perfect foil for the fishiness.

Oven-baked whiting fish served over a cucumber and tomato salad (literally just diced tomato, lemon cucumber and cucumber)

Oven-baked potato chips tossed with dill


  1. Yum! Do you use a mandoline to cut the potatoes? They look so nicely even and thin. And what's the trick- butter or oil and how hot/long in the oven?

  2. Hey Kelsey -- we do not have a mandolin. Matt's knife skills are just that good!

    We used oil (on the pan then on the potatoes), then in the oven at 350 for 25-30 minutes, with the potatoes flipped halfway through.

  3. Those fries look unbelievably delish!