22 December 2011

Daurade a l'estragon


I love "Daurade" which I believe it's similar to snapper.  Daurade is a beautiful fish, it's easy to fillet and it's delicious.  I always take "fume de poisson" because this type of fish makes refined flavor of fish stock.  This sauce is made with fume de poisson, minced tarragon and butter.  I prepared rice with spinach sauce and gratin of endive for the sides.

「鯛のソテー・タラゴンソース」鯛は料理をする度に魚の王様だと思う。最も3枚おろしにし易く、骨も少ない。身は淡白だが味があり舌触りも上品。ガラからも良い出汁がとれるので無駄がない。ソースはガラからとったフュメドポワソンにバターとタラゴンを加えたもの。付け合わせはご飯のほうれん草ソース和えとエンダイブのグラタン。

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