Tuesday
May 29
This is
one of our faves when we have a chunk of previously frozen fish.
For two
inch-thick steaks, we used a 1/2 bulb of thin-shaved fennel, 2 Yukon golds and
a carrot ditto, 1/4 cup chopped moroccan olives, a teaspoon of lemon zest,
about 2 teaspoons of fresh thyme and blossoms (which are now making the herb garden look lilac-sprayed), a clove of minced garlic,
and a droozle of olive oil. We wrapped
it in parchment.
Sixteen minutes
was more than enough to get it to medium, and we could have shaved a few off to get it medium-rare. We cut open
the parchment packages to inhale beautiful fish steam, and garnished with thyme
blossoms, for extra elegance.
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