Updated Thursday, May 23rd, 2002
Yield: 4 servings
To cook the fish, sprinkle the fillets with the thyme, salt, and pepper. Melt the butter in a large heavy skillet. When the foam subsides, add the fish, skin side up, and cook for 2 minutes. Then turn and cook the other side for about 1 minute. Serve with the butter sauce and garnish with parsley.
Note: To make creme fraiche, combine 1 cup whipping cream with 1 teaspoon cultured buttermilk. Heat to 85 degrees F. Cover and let stand at room temperature for 8 to 24 hours, until thickened. Store in the refrigerator.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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