Wednesday 21 September
Two nice swordfish fillets left over from Monday, kept moist by their jellied sauce. Ground up some of the jelly, including any garlic slices, with fresh parsley and cilantro from the garden, plus spoonfuls of capers and Dijon mustard, to make a green sauce topping, and put that back on the fish. Vegetable: warmed-over chickpeas and greens, also from Monday.
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