I took a nice halibut fillet and poached it in white wine, butter, and capers. Once the halibut was almost done, I removed it, added butter to the remaining sauce and let it thicken. Heather plated the acini de pepe and I topped with the halibut. Once the sauce was thickened, I poured it over everything. Heather had stirfried some matchstick zucchini and put along the edges. This would be a great summer dish. Rich, but light. Is that possible?
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