The fish just fit in our big sautée pan with a little butter to crisp up both sides, then I poured in a little rice vinegar and covered it to steam. Consolidating leftovers, I steamed some fingerling potatoes and mashed them up with the leftover celeriac purée and kale pesto to make a nice vibrant green mash. Once the fish was done, out it came and I deglazed the pan with blood orange juice plus a little agave syrup to make a sauce that turned out to be just about the same color as the fish. Milo ate the eye, and declared it to be "yummy." It was.
6 comments:
What a handsome little boy you have! And such precocious tastes. I can't wait to get one of those.
They're this season's must-have accessory!
I promised myself that I wouldn't blog about my dog (since I don't have kids). But, if my dog ever learns to hold a whole fish and gaze into its eyes, I'm writing about it. Thanks for posting that photo!
He actually kissed it a couple of times too (on the cheek.)
VERY cute! And excellent color on that dish, too. Agave syrup...huh...never woulda thought of that one.
I like to use a little in pan sauces to help them thicken and balance the acid.
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