This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce. 31 more words
Tags » Beurre Blanc
This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.
Beurre blanc sauce is just so lovely and glossy when it’s done right. 41 more words