The signs of spring are not yet apparent. Channeling warm places, we suggest a classic south of France dish, Salade Niçoise. This colourful and beautifully platted fish dish is easy to prepare and is also a crowd pleaser. Perfect for a casual Friday evening or to serve for an impromptu cocktail party. Just add wine or bubbles with fruit juice mixes. Instead of tuna we choose roasted salmon on a bed of haricot vert [french green beans] with roasted fingerling potatoes and roasted red peppers, garnished with egg wedges, crudités and lovely french olives; niçoise, nyons and picholines. A perfect Salmon Niçoise wine paring would be a Provence Rose, The dry Roses’ fruitiness and crisp finish complement the platters medley […]
Category: Friday’s Fish Dish
In many Catholic centric countries, Friday is a day of fasting. The evening meal is usually a fish dish. There are so many creative and delicious variations of a fish dish. We will span the world and share our discoveries as well as our test kitchen twists.
Friday Fish Dish – Roasted & Stuffed Shrimp Scampi
Start Lent’s Fish Friday with a classic Italian-American shrimp dish. In American, scampi is a shrimp dish with garlic butter and dry white wine served on a bed of linguine. This updated classic dish with roasted prawns stuffed with scampi is so beautiful, it does not need to share a plate with linguine. Serve the Stuffed Prawns with a salad of baby greens and a lemony vinaigrette. Suggested Wine Pairing A Sauvignon Blanc from the Northen Italian Trentino-Alto Adige wine country. How to Make Ingredients Scampi Filling: 1 lb medium or large shrimp 2 cloves garlic, minced ¼ cup greek yogurt 1 cup panko 2 T fresh lemon juice ¼ t turmeric ¼ t crushed red pepper flakes 2 T […]
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Friday Fish Dish – Salmon Cakes with Sweet Potato Chips
Mr. & Mrs. T suggest a salmon cakes for this evenings Friday Night’s Fish Dish. This salmon and ginger cake dish is quite easy to prepare. Even a singleton can attempt this meal with flare. Add some crispy sweet potato chips, store-bought or if adventurous, bring out the mandolin to make thick slices and oven roast. The aroma of roasting sweet potatoes make promise of a wonderful dine-in experience. Try pairing the salmon cakes with a cru Beaujolais, a light bodied, fruit juicy red with soft tannins [not to be confused with the celebratory harvest feast “la nouveau est arrivé”]. Make plans for Saturday morning. bon weekend How to Make Image via BBC Good Food
