This is more of the shore lunch - sweet corn, spinach sauteed in olive oil w/ plenty of garlic, and baked beans w/ jalapeno peppers.
My kids just love the sauce of the fish - scatter fresh ( or dried as necessary)herbs( chopped parsley and tarragon) over fish for the last minute of cooking. Remove fully cooked and browned fillets from your frying pan and plate. Pour excess oil out of pan - don't scrape, as all the stuff( debris) left and stuck in the pan impart flavor to your sauce. Add a cup of white wine( chablis, sauvignon blanc, pinot blanc, chardonnay - any dry white) to the pan, strew lots more fresh herbs, reduce by half, and stir in 3 or 4 pats of cold butter. Remove pan from heat and swirl pan until butter is melted, and then pour over fish.
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