Nothing fancy, nothing exotic: today we eat carrots, potatoes and fish.
Sometimes a traditional dish is a good in between. Yesterday we already cleaned the fridge. Carrots are the real leftover vegetable. Boil 750 grams of chopped carrots and 200 grams of potatoes (dish for 2). Boil them in salted water until they are really soft (add the potatoes later than the carrots). Make a simple puree by adding some nutmeg, some thyme, salt and pepper. To make a smooth puree add milk, or a drizzle of olive oil (the real flavor today is the sauce). For a lump free puree use a passe-vite.
For the sauce heat 300 ml of chicken broth, 200 ml of white wine and a pinch of saffron. Melt 1 table spoon of butter, add flower, 2 chopped garlic cloves and 1 chopped shallot and stir. Add the prepared broth and stir constantly. Add a teaspoon of dried thyme and the zeste of ½ lemon. Do not forget to taste, add pepper and salt if necessary. 100 grams of mascarpone is too delicious to throw away (leftover ;-), and improves the delicate flavor of the saffron.
Mix a combination of raw seafood in smaller pieces in the sauce (if it’s a defrozen mixture, dry carefully to avoid to dilute the sauce).
Oil an oven dish. Put the puree at the edges of the dish. Put the seafood sauce in the middle. Sprinkle a combination of grated parmigiano (1 table spoon) and bread crumbs (1 table spoon) on top. Reheat in the oven at 180° for approx 20 mins. Doesn’t look bad for a non fancy dish ;)!