Week 4 – Red Snapper with Leeks, Mushrooms, and Shallots, and Piquant Steamed Broccoli with Lemon Sauce


We’re back to French cooking in week 4.  12 days in France over Christmas has really spurred my interest in French cooking.  I picked up a new French cookbook this week, Essential Pepin.  I have always liked his cooking shows but with dozens of cookbooks in the house, none from him.  The way this dish turned out I’ll be doing more from this book in the months and years ahead.

The red snapper was really easy and very tasty.  You chop up the vegetables, put them in a pan with some olive oil and white wine, cover and cook for 3 – 4 minutes.  Then you add the red snapper (or any other firm fleshed fish) cover and cook for 3 -4 minutes more.  You then pull the fish out of the pan, add some butter and evaporate the liquid to make a sauce.  We’ll make this again.

Now for the broccoli.  Its basically steamed broccoli with lemon juice, olive oil, and tabasco sauce.  We liked it but it did not pair well with the fish dish, it was too strong.  I think t would work with a steak or other beef dish.  We will try it again and let you know.


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