 Madison.com |
Improving on a classic French fish recipe
Madison.com Still, most white fish, even Dover sole, is a tad bland. Accordingly, sole meuniere is always finished with a little pick-me-up of lemon and salt. This recipe starts with acid and salt in the form of a salty buttermilk brine, which deeply pre-seasons ... |
Wednesday, February 22, 2017
Improving on a classic French fish recipe - Madison.com
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