Cycle 7 – Item 151
4 (Sat) June 2016
Pan-Fried Halibut with Champignons à la Bordelaise in Cream Sauce
in my apartment
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)