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There were some lovely local leeks on sale so I julienned them and cooked them in a little butter and cream. The intention was to serve a fillet of grouper over it. It didn't quite turn out that way because as I was cooking the grouper I misjudged the time, size of pan, amount of oil - pretty much everything - and it didn't cook in the neat fillet-like way that I had expected. So I just let the fish cook then flaked it off its skin and tossed it in with the leeks. I happened to have some very fresh maitaki mushrooms, also known as hen of the woods, so I tore some pieces into the dish. More like the inside of a British fish pie. Very delicious.
fillet of white fish - this happened to be grouper but halibut or cod or mahi mahi or anything like that is fine
leeks
maitaki
butter
cream
salt and pepper
Wash leeks thoroughly and julienne. Heat pan with some butter and throw in leeks. In a separate pan, heat some olive oil and cook fish (alternatively, if bought without any skin on, just cut it up and cook directly with leeks). Once the leek gives off some of its water, add cream and turn the heat to high to reduce and thicken cream. Add fish and maitaki. Salt and pepper to taste. Serve with some bread, a salad, potatoes, whatever.
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