I had some whitefish that needed using today, so I tried a recipe out of my "Chef at Home" cookbook by Michael Smith. Here is a link to the recipe on his website: http://chefmichaelsmith.com/Recipe/whitefish-provencale/
The flavours were outstanding but I think I'll reduce the liquid by draining the canned tomatoes next time - the sauce was a little thin.
Hubby is also making rye bread from a recipe from an old family friend. He got quite the workout from kneading this morning!
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