Well, it's better than 'floundering around'. From the docks down the street. I think it would be better to prepare them singly, though... the structure of the fish kind of got lost. I don't have an 'after' picture, because it was shabbat.
Extensive cooking and travel in Europe, the Mid East, and the Far East changed my palate and concepts of pairings and presentation. Good cooking friends and a background in Biology and Chemistry give me a pretty good idea of how to hit a target preparation. I love cooking on the fly, whether to make a complex set piece or a minor culinary miracle out of what's on hand.
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