This was in the latest issue of Saveur. I used Trout instead of salmon. Since we don't have a poaching tray, I let is 'braise' in the wine. Upper half was delicate and mostly steamed. The lower half that was in the wine took on a firmer texture but had more of the wine flavor. BOTH were great. Why don't we eat more fish like this??
I made the mayonnaise from scratch too:
1 egg yolk 1/2 tsp dijon, 1/4 cup sunflower oil (I used peanut) and 1/4 cup olive oil.
Then I proceeded to forget about it when I got into the fish.
c'est la vie.
The key to making a decent mayonnaise is having all the ingredients at room temperature.
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