so remember that post that huitzl did about the meuniere sauce? well, we recreated it superbly the other day, and here's an example of how we used it in our dish. let me try to describe it to max out it's potential...pan seared salmon topped with brown butter sauce with notes of cilantro and lemon, accompanied with asparagus steamed in a salt bath and whole-wheat angelhair pasta delicately tossed with butter.
yum...
1 comment:
mmmmmmm, salt bath.....
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