Dinner tonight: confit byaldi with bag-roasted cod loin.
Turned out pretty good; fish was a little overdone (hence it’s in pieces!) Confit byaldi (recipe) is the ratatouille-like dish used in the film of the same name. It was a little fiddly to prepare (but less than you might think from chef Thomas Keller’s reputation), but the mucking around roasting and peeling peppers was well worth it for the deep, rich tomato sauce it yielded.
Slicing hundreds of 1/16” pieces of courgette, aubergine, and pepper was rather tedious though, even with Danielle helping out. I’d buy a mandolin slicer before doing this again.
Notes