Ingredients: Hearty Salmon, Tabantha Wheat, Goat Butter
Description: "The crispy skin of this fried hearty salmon puts its texture in a class all its own."
This one's clear! Salmon it is. Same as last times with the flour and butter and the leftover butter-sauce mix, and rocket and tomato to garnish.
This one, i wonder if we can bend it into shape to make it look like the slice in the picture... maybe not... I know there's two fillets but im just going to have one I think. That big monkfish slice last time was overkill.
Speaking of last time, ive made sure the pan is nice and clean and ill try and cook it faster to avoid the butter and flour burning... its still a lot thicker than those hake fillets though.
Once its done, i turn the flame off and just quickly melt the butter sauce with the parsley and capers.
(i bent it in half to try and look more like the graphic, but... looks more like i broke it on accident) Obviously with the flavour of salmon, a fish that works quite well even on its own, it was bound to be better than the last one! But, i still struggled not to blacken the flour a bit... Overall I see why sole meuniere is the traditional choice, the thin white fish that cooks fast and absorbs lots of lemon juice is a clear winner. Oh also my raw tomato to everything else ratio was getting out of hand.
No comments:
Post a Comment