Poached Snapper with Tomato Sauce

Page 172

| Course Type: Main Courses

(1 review)

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I made this dish a few years ago and had totally forgotten about it if I hadn't found a post-it stuck into the book (says enough about the recipe, I suppose...)

Anyway, here is what it says: more vegetables (2x as much), more butter, sprinkle with juices while baking, slightly higher temperature - 200°C or higher (apparently the fish ended up being dry), do not add flour, makes the sauce turn grey. Apparently it wasn't a very memorable dish...

(edited 16th January 2011) (0) comment (1) useful  

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