Later we watched a programme about illegal fishing. I knew it was bad, but not how bad. People have overfished the seas round them and are now poaching other areas. Those concerned are trying to teach the abusers to be more conservative in their eating. One restaurateur said that sushi is moving to vegetable sources these days. I have said before, Tuna can fetch a million dollars or more. Great efforts are being made to try and stop poaching particularly in those areas which depend on fish for their source of protein. One area in particular is Palaui Island in the Philippines which has turned their waters into a protected marine reserve. I thought the animal poaching was bad enough, I didn't know much about fish poaching.
The minute I saw this recipe I knew I had to share it. I am not sure how gratin became to be used for a dish sprinkled with cheese. It really means with breadcrumbs. This is probably adaptable for my vegan friends.
2 Tbs extra-virgin olive oil
1 small red onion, thinly sliced
1 tsp thyme leaves
1 3/4 lbs plum tomatoes, sliced crosswise 1/4-inch thick
Salt and freshly ground pepper
2 tsp balsamic vinegar
1 Tbs unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 425°. Oil an 8-by-12-inch baking dish. In a medium skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Scrape the onion into the prepared baking dish and spread evenly over the bottom.
2. Arrange the tomato slices over the onion in overlapping rows. Season with salt and pepper and drizzle with the balsamic vinegar. Dot the tomatoes with the butter and sprinkle the Parmigiano-Reggiano on top. Bake on the upper rack for about 15 minutes, until the cheese starts to brown and the gratin is bubbling. Let rest for about 5 minutes before serving.
The assembled gratin can be refrigerated overnight. Bring to room temperature before baking.
Source: Food & Wine
Have a great day