jerseyjay14
Senior Cook
Im making a fish dish... poached seabass with parsnip puree and safron sauce. its a popular recipe in many cookbooks. and the flavors are great. only issue, it needs texture... some crunch or some crisp...
id rather not sear or fry the fish to get a crust, i think its perfect poached....
any suggestions? broccoli and aspargus kinda get old. and crispy potatoes didnt mesh well with the other flavors.
id rather not sear or fry the fish to get a crust, i think its perfect poached....
any suggestions? broccoli and aspargus kinda get old. and crispy potatoes didnt mesh well with the other flavors.