Monday 21 July
We pulled the other half of day-before-yesterday's quenelles out of the fridge, to serve cold.
They needed to be sauced up, though.
Inspired by the fact that
quenelles are basically just French gefilte fish, we made them a bed of grated, salted
cucumber, squeezed dry and mixed with sour cream and horseradish; a touch of
lemon juice made it come alive. Then a sprinkle of fresh lemon and lime thyme, and BOOM!
On the side, marinated green beans
again, plus some watermelon salad. A truly cool meal.
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