Sounds lovely. Champagne, though. I've come to the conclusion that if I never tasted Champagne again I wouldn't care. It - and I include all sparkling wine in this - is absurdly overrated.
Btw, how are you panné-ing those cod cheeks without using bread?
Sounds lovely. Champagne, though. I've come to the conclusion that if I never tasted Champagne again I wouldn't care. It - and I include all sparkling wine in this - is absurdly overrated.
Btw, how are you panné-ing those cod cheeks without using bread?
You're lucky, in that case, that I'm not planning on forcing you to drink my champagne.
They aren't to be pannéed today. I shall simply sauté them hard for 30 seconds a side. Treat them like scallops.
I wasn't having a pop at you drinking Champagne, simply expressing my present feelings about it, you touchy little thing, you.
Is there a sauce? Something zhuzh them up a bit?
They will, of course, be treated to a spritz of lemon juice before leaving the pan. The salsa verde is what makes the dish, tbh. It's a recipe from Polpo, and it's jolly good there.
They will, of course, be treated to a spritz of lemon juice before leaving the pan. The salsa verde is what makes the dish, tbh. It's a recipe from Polpo, and it's jolly good there.
Of course. If I'd actually read the original post properly, I'd have realised that.