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re: Redfish scales down
Posted on 1/7/11 at 10:15 am to cheeriopiss
Posted on 1/7/11 at 10:15 am to cheeriopiss
Look up maltaise, done as hollandaise but with OJ instead of lemon. Another to consider is some variant of beurre blanc, given grilled fish beurre noisette would most probably be the best bet. Beurre blanc, with browned butter as the flavor agent.
1
Posted on 1/7/11 at 10:52 am to CITWTT
ginger in a beurre blanc is awesome with fish too
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