This halibut was given to me by friends who caught it with their own bare hands and possibly a fishing pole.
Dredged through home-milled whole grain flour flavored simply with salt and pepper. Fried briefly and gently to flake in butter and olive oil. Finished with a steam of white wine with capers used to deglaze the pan. Total elapsed time, four minutes.
Heirloom tomato drizzled with oil sprinkled with sea salt. Seedless grapes.
This was so good I couldn't stand it. I licked the plate like a dog to get the last speck, which is great because now I don't have to wash it. I can do this with impunity because there was nobody here to smack me. Ha ha ha ha ha.
No comments:
Post a Comment