This idiocy was not the end of my ambitions. I devised three fillets of
different fish – say John Dory, monkfish and brill – cooked in three different
ways: the John Dory sautéed in butter, the monkfish grilled over charcoal, the
brill steamed. They were served with three different sauces: the John Dory with
sautéed cucumber, the monkfish with a roasted red pepper dressing and the brill
with a cream and sorrel sauce. All on the same plate.
When people ask me for a tip about seafood cookery, and I say ‘keep it
simple’ it’s in the light of bitter experience.
from Under a
Mackerel Sky by Rick Stein.
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