Thursday, March 5, 2009

in the kitchen: halibut

Sometimes we're so busy at work, I forget just how pretty and of course, tasty, some of our plates are. I recently had the chance to stop and smell the um, beurre blanc, and snap a quickie from the fish station.


Slow roasted halibut, roasted carrots (yellow, white, purple and sweet Nantes), beurre blanc, radish and chervil.

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