karohemd: (Chef)
OK, I know now why this is so expensive, it really is a nice piece of fish with wonderful texture and flavour. I even managed to not butcher it when filetting it.
I pan-fried the fillets and served them on a bed of the leftover aubergine/tomato stew from last night with some new potatoes and a nice Pinot Grigio. It was divine.
Sorry, no picture, there was no time. :o(

April 2016

M T W T F S S
    123
45678910
11121314151617
18192021222324
252627 282930 

Syndicate

RSS Atom

Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated 3 Dec 2016 11:53 pm
Powered by Dreamwidth Studios