Okay, okay. I’ll stop with the fish puns. At first I was just doing it for the halibut, but then it really cod on and I was hooked. But enough floundering around – there will be future opportunaties to krill you with laughter. Time to tackle the update I had promised you.
Remember how I mentioned that Fish Guy gave me a portion of an entree he had created? Well, I cooked it up on Sunday per his instructions, and here it is:
Stunning, right? It was absolutely delicious even without any of its accoutrements. The crust was crispy and buttery, the fish itself was sweet and delicate. Honey Bunny has been on a white fish kick lately, so this was the perfect appetizer to share.
The Petrale sole will be one of the entree selections for our Restaurant Week menu, and when it’s served up in all its glory, here’s how it will look:
I really love the brioche crust idea. That’s an idea I’ll dolphinitely be trying out in our home kitchen soon!