Tonight’s supper was a good, quick one that would come in handy if hob space was scarce: I cooked salmon steaks in the kitchen sink.
First I put the salmon into a re-sealable food bag with a good dousing of dark soy sauce, two large spoonfuls of ginger paste, finely minced garlic, and a dash of cayenne pepper. I pushed as much air out of the bag as I could and put it in the kitchen sink, stuck the stopper in the drain, and proceeded to pour over two kettles of boiling water. (The bag sort of floats in the water, which is fine.) After about ten minutes, I drained the water and added another two kettles of fresh boiling water. In twenty minutes, the fish was completely cooked (no ruby red centre, which I often like in my salmon). If you are nervous about serving the fish straight from the sink, you can give it a couple of turns in a hot pan if you want, but it does revoke the no-cooker-no-dirty-pan benefits. Sprinkle with fresh chopped coriander to serve.
We had with this portabella mushrooms with minced garlic, which I’d cooked in a hot oven for 25 minutes, steamed broccoli, and cooked green beans tossed with Sainsbury’s Taste the Difference Vintage Balsamic Vinegar of Modena, which is a delicious steal at £11.99 a bottle. Cheese (gorgonzola, cheddar, poacher) followed, with fruit for dessert.
[...] I cooked tonight’s supper (salmon steaks) in the kitchen sink. [...]
When automatic dishwashers really started coming into their own in the 70s, one come-on to the consumer was, you could cook your fish in it! Same principle as above, though certainly not as water watchful