mwolfenden
Assistant Cook
Hi everyone
I'm new to this forum so hope I'm posting this in the right place. I'm a reasonably new cooking enthusiast and am loving trying new recipies etc and seeing what I can do! I have a bit of a question about one I've just tried though:
The recipe is a seared fillet of Trout served on a cucumber/tomato (dressed) salad, with wilted lettuce leaves and a vine ripened tomato butter sauce. The flavours were lovely together and the whole cold salad with hot fish thing was interesting! I wasn't 100% sure whether the lettuce leaves and sauce were supposed to be served hot or cold though? The recipe said to make the sauce first and then 'put it to the side' - but doesnt say anything about letting it cool or reheating it when everything is done. I assumed that the idea was to have the hot fish, lettuce leaves and hot butter sauce with the cold cucumber salad - but thought I might check on here what people thought anyway just incase!
Thanks for your help
Mark
I'm new to this forum so hope I'm posting this in the right place. I'm a reasonably new cooking enthusiast and am loving trying new recipies etc and seeing what I can do! I have a bit of a question about one I've just tried though:
The recipe is a seared fillet of Trout served on a cucumber/tomato (dressed) salad, with wilted lettuce leaves and a vine ripened tomato butter sauce. The flavours were lovely together and the whole cold salad with hot fish thing was interesting! I wasn't 100% sure whether the lettuce leaves and sauce were supposed to be served hot or cold though? The recipe said to make the sauce first and then 'put it to the side' - but doesnt say anything about letting it cool or reheating it when everything is done. I assumed that the idea was to have the hot fish, lettuce leaves and hot butter sauce with the cold cucumber salad - but thought I might check on here what people thought anyway just incase!
Thanks for your help
Mark