Saturday, December 8, 2012

Pan Roasted Turbot, String Bean and Corn Salad, and Rosemary Roasted Potatoes イシビラメのポワレ、インゲンとコーンのサラダ、ローズマリーポテト添え


Pan roasted a seasoned filet of turbot in a cast iron skillet and cooked so that the outer layer is crispy but the inside is moist. Served with a salad made with green and yellow string beans and sweet corn mixed with lemon juice, mustard, chopped basil then seasoned with salt and pepper. For the starch, roasted some redskin potatoes with rosemary springs. An attempt at making my platter presentation a bit more photogenic.

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