Saturday
April 14
It's
spring, and we're having asparagus every day, though we do try to vary the
cooking methods we use. This time,
we went for Bundles of Sole, but since Trader Joe's stopped carrying sole, we
Switched to Swai. (We
expect to see that as the slogan for an ad campaign for Vietnamese catfish.)
We
prepared the dish this way, but this
time made the sauce by sweating the diced red onion in butter, then adding the juice
of a whole lime; once it boiled down a bit, threw in chopped fresh tarragon and
cream and let it thicken.
The dish
came out very well, though swai is slightly thicker and less delicate than
sole, so the inner part of the roll was a mite underdone. Next time we'll cook it a little longer,
for a sweet flaky fish on either side of the products of spring.
1 comment:
Hello Holt & Barbara! Chefs Resources here...thanks so much for your "Swai" link on this page to our profile about swai fish. Unfortunately we have renamed that page and would appreciate if you could change the link location in your post. We have updated and added to the content. The new page is located here:
http://www.chefs-resources.com/Swai-Fish-Information-Recipes
Regards - David
PS Feel free to delete this comment.
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