Today it will be in the form of fried flounder and pickles.
Rosie Tip #254.
Fry the pickles first, before you do the fish.
If you were making French fries, you'd fry them before you fried the fish.
Leave the fish for last.
Rosie’s Remoulade
1 cup mayo
2 TB finely chopped onion
1 TB finely chopped celery
2 small garlic cloves, minced
Heaping tsp capers, minced
2 TB white vinegar
2 TB coarse ground mustard
4 grinds sea salt 10 grinds pepper
1 tsp cayenne
1 tsp cumin
And my secret ingredient- fresh, green coriander seeds- about 2 dozen.
If all you have is ground coriander, add in a teaspoon of that.
It just won't have the same pop and citrus accent as the fresh coriander.
2 TB finely chopped onion
1 TB finely chopped celery
2 small garlic cloves, minced
Heaping tsp capers, minced
2 TB white vinegar
2 TB coarse ground mustard
4 grinds sea salt 10 grinds pepper
1 tsp cayenne
1 tsp cumin
And my secret ingredient- fresh, green coriander seeds- about 2 dozen.
If all you have is ground coriander, add in a teaspoon of that.
It just won't have the same pop and citrus accent as the fresh coriander.
overlooking the water.
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