Friday 4 December
We had a big ol' fennel bulb in
the crisper, and though we've had salmon fairly recently, our best option was
using some defrosted fillets and making our favored recipe en papillote.
Simplified it a bit; there was so
much fennel that no potatoes or garlic were needed, just a few of our little
garden carrots. The thyme was lemon, the
zest was lemon, and the olives were Moroccan.
Snip it open, and aaaaah.
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