I finally got some feedback from all my job searching, obtaining a position with a previous office I have worked for.
My recruitment agent called to advise me of a temporary job and they specifically mentioned me (hard work does pay off!), twenty-four hours later I had the job. Six weeks is not the permanence I was seeking for the required move that still hasn’t happened.
It’s as though life is telling me what I already know, I’m not meant to stay here, maybe I was never meant to be here in this country, in this location in the first place.
While I am, however, I will try wholeheartedly to find joy in whatever circumstances life confronts me with.
I attempted the recipe below a few weeks ago and didn’t like the way it photographed, so decided to improve it and now I feel it’s presentation ready.
I am aware that up until this point I have not actually cooked or presented a main meal here and to be honest this is a made up recipe I like to think is from the ‘food mingle’ my brain does when I come up with recipes from a variety of sources that inspire me.
It’s a simple and healthy meal that won’t take long to whip up, especially if you enlist help.
Sweet Potato Rösti with Fish and Green Salad
8 medium firm fish fillets
6-7 large sweet potatoes
Bunch of asian greens
1 cup spinach
Handful of cucumber, cubed
1 avocado, cubed
4 tablespoons lemon juice
4 tablespoons avocado/olive oil
3 tablespoons aioli
2 tablespoons mashed avocado
Fill a saucepan with water and set on high. Meanwhile, peel the sweet potatoes and place in the water when boiling. Boil for five minutes so that the sweet potatoes are still firm to the touch. Remove and allow to cool until you can hold them in your palm, approximately 3 minutes. Once they have cooled, grate and squeeze as much moisture out as possible.
Meanwhile, gather the spinach and wash, then slice the base of the asian greens, add the cubed cucumber and cubed avocado. Set aside.
Place some olive oil in a pan and add the grated sweet potato to the pan, spreading out evenly and cooking on medium heat. Once the base is cooked, place a pot lid over the rösti and turn upside down to then slid off and cook the other side.
While the rösti is cooking, place the fish fillets in a saucepan and cook over medium heat, adding a little salt, turning when golden brown and cooked through.
Place either in small individual serving dishes or one large serving dish.
To serve, place the rösti on the plate, dishing the cooked fish fillets on top. Spread the green salad around the top of the plate, lastly pouring the lemon aioli sauce over the fish.