Cycle 7 – Item 151

4 (Sat) June 2016

Pan-Fried Halibut with Champignons à la Bordelaise in Cream Sauce

2.5

by me

in my apartment

-Malate, Manila-

solo

While the mushrooms and sauce were solid, the problem was the fish.  Halibut in general is my favorite for Western-style applications, but the frozen fillets that I’d bought in the supermarket here were kinda crappy: fishy in flavor, crumbly in texture.

(See also FOOD GLOSSARY)

(See also MASTERING THE ART OF FRENCH COOKING)

(See also RESTAURANTS IN KOREA)