A blade shines in the darkest of the nights
I have been wanting to try out some fish dishes for ages ... you see, I have never cooked any other fish in my life besides salmon - it's hard to go wrong cooking this fish. Pierre isn't willing to be the sacrificed guinea pig for my fish adventure ... he isn't, shall we say, a fish person. So when he finally agreed to it, I went out and got everything before he changed his mind. This is what we had for dinner last night:
(taken from Papillotes - Sandra Mahut)
Preparation : 15 minutes
Cooking : 15 minutes
Makes : 4
I didn't find this dish extraordinary. It was OK to my taste. Pierre seems to like it better. Both of us find that it didn't really have much of the mint-lime flavour in it. Perhaps I didn't put enough mint or lime zests in it. Pierre suggested adding some lime juice to the dish before baking.
Overall, I was rather disappointed. Maybe it's just me who didn't follow the recipe well. If any of you ever try this recipe, please let me know how yours turned out.
Now I just need to convince Pierre to be my guinea pig again in my fish adventure to cultiver my 'fishy fingers' ... hmm, what bait shall I use?
Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.