Sarah is making meringue at her house: Nigella Lawson's chocolate pavlova. Very clever, she uses balsamic vinegar and cocoa powder and grated chocolate, bakes it at 180º (down to 150º once you've put it in the oven) and says serve it with raspberries.
But I was wondering if whipping cream and berries are really the best thing to top it.
Creme fraiche and dark cherries?
Maybe a spoon of coffee ice cream with espresso drizzled over the top?
Haven't hit the right thing yet. I will have to think.
In the meantime, I dance the meringo, marengo, fandango, ola!
Saturday, March 24, 2007
Soul
Forgot about sole: try it again.
Fresh sole fillets should not fall apart when you lift them from the package.
About 3 T flour, lots of salt and pepper, mix in a shallow dish. Then—and only then—heat a knob of butter and a dollop of olive oil in a good sauté pan. Dredge each side of each fillet lightly and brush off excess, and once the flurry of the butter has subsided, fry on each side for a little longer than you think, until the flour goes golden. Once cooked, remove them to a serving dish and fry the next few fillets. Don't over-crowd the frying pan or the fish will steam instead of frying. Wipe out the pan with paper towel in between batches if you don't like that browned-butter taste.
When the fillets are all done, sprinkle them with a squirt of lemon and serve them quickly. We made potato boats beforehand (the innards of the potato mashed with light cream cheese, a beaten egg and a little green onion, then put back under a low grill to get toasted) and threw together a salad while the sole was cooking.
It was delightful.
Fresh sole fillets should not fall apart when you lift them from the package.
About 3 T flour, lots of salt and pepper, mix in a shallow dish. Then—and only then—heat a knob of butter and a dollop of olive oil in a good sauté pan. Dredge each side of each fillet lightly and brush off excess, and once the flurry of the butter has subsided, fry on each side for a little longer than you think, until the flour goes golden. Once cooked, remove them to a serving dish and fry the next few fillets. Don't over-crowd the frying pan or the fish will steam instead of frying. Wipe out the pan with paper towel in between batches if you don't like that browned-butter taste.
When the fillets are all done, sprinkle them with a squirt of lemon and serve them quickly. We made potato boats beforehand (the innards of the potato mashed with light cream cheese, a beaten egg and a little green onion, then put back under a low grill to get toasted) and threw together a salad while the sole was cooking.
It was delightful.
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