Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
Serve with instructions for squeezing the chunks of softened lemon over the fish.
Serve with plantains, refried beans, and red onion escabeche.
There are two steps in the braising process: the tasty browning and the tender cooking.
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”
“If you don’t like kraut, beets, mustard, pepper, or pickles, it’s definitely not the drink for you.” Scott Beskow
“If you don’t like kraut, beets, mustard, pepper, or pickles, it’s definitely not the drink for you.”