Looks Can Be Deceiving!

August 17th - As you have probably guessed I'm no food photographer. I was trying to get a more arty shot but this looks naff....the sauce was not nearly as pink! I'd been given some lythe (pollack) that had been freshly caught and guessed that it might be a bit similar to gurnard (Is it?). Rick Stein's Seafood Lovers' Guide had a recipe for Gurnard fillets with a Potato, Garlic and Saffron Broth. Sounded nice. Oregano and a head of unpeeled garlic cloves were cooked gently in oil, then wine added and reduced.  A sliced leek and sliced potatoes were added with stock and saffron strands.  The whole lot was simmered for about 20 minutes.  The lythe had already been skinned and filleted so I grilled mine (Rick fries his gurnard, skin side down).  The pink sludge is a failed rouille...but remember FAIL - First Attempt Is Learning - my super-quick-after-work-mode did not allow be time to roast off red peppers....so the result is pink and speckled as opposed to .....well who knows because Rick never put his rouille in his picture so between you and me...maybe his looked just as naff.