Wednesday, July 12, 2006

dorade in roasted garlic cream sauce with bulgar pilaf

roast garlic with olive oil in oven.

slice spring onions and saute in a saucepan with butter until translucent. add bulgar, saute until coated with butter. add chicken broth (2 broth : 1 bulgar) and bring to a boil. cover and simmer until cooked.

mash roasted garlic and saute in butter with tarragon. add dry white wine and reduce to a thick creamy sauce. turn off heat and stir in creme fraiche (thick).

coat filet of dorade in salt, pepper, and flour and saute in olive oil with the skin side down. flip, saute until opaque, and serve with garlic sauce and bulgar.

i was out of lettuce so i made instead a salad of cherry tomatoes, avocado, and aged chevre.

drank chardonnay (used for cooking too)

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