fish day

Nothing like the smell of soaking-wet boxes of whole fish first thing in the morning! Filleting, aka descaling, deboning, and deskin-ing (?) these slimy creatures was one of the more unpleasant things I have done in quite some time. But, one of the most important qualities of a good chef is efficiency, so learning how to fillet a fish leaving only the head and skeleton behind (a la Garfield) is definitely a skill worth learning. Here goes...

not fun.

poisson en papillote
[bass baked in a parchment paper pouch
with mushroom duxelles, tomato fondue, and julienned vegetables]

fillet de truite à la grenobloise
[crispy trout in a lemon caper butter sauce]

goujonettes de limande aux sauce rémoulade et sauce aux poivrons rouge
[deep fried breaded flounder strips
with tangy mayonnaise and sweet red pepper sauce]

filet de limande bonne femme
[braised flounder with a white wine, shallot, and cream sauce]

Love, Lisa

the little foodie