SCHOOL OF FISH
Last week in school we devoted two days to fish. We prepared round fish and flat fish in a number of ways and it was extremely rewarding to start with a whole fish and end with a snazzy presentation.
So impressed was I by one of the preparations that I made it last Sunday as a special treat to dazzle my mister (I know, I know – I still have to tackle beastly béarnaise. Soon, I promise!). I started writing this post a few days ago and had the full intention of writing down step-by-step the instructions to make “poisson en papillote,” however, what began as a simple how-to quickly evolved – or devolved rather – into a three-volume novel. So I tossed it – well, actually, most of it is saved and if anyone would like the recipe, jus ask – and decided instead to do an illustrated guide to poisson en papillote. Click here to check out the 54 photos that comprise the recipe. Let me know what you think.
High Heels & Frijoles
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