Saturday 21 September
Luken's had good-looking whole
flounder today for only S4.99/lb., so we got a biggish one to share.
The recipe we found made it with
a caper and tomato dressing that sounded, and eventually tasted, great. But don't believe what they tell
you about boning it easily - those bones cling to the flesh, which had to be
scraped away in flaky piles.
We served it with some beet greens
(from Thursday's beets) and rainbow chard from the yard, simply sautéed with
garlic. Tasted great, even if it looked
like a bit of a fish-mish on the plate.
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