Served a brown butter mayonnaise with the seafood cakes, this evening, and was very pleased with the flavor of the sauce. Never before can you tell the difference in well made butter versus generic versions. The brown butter tasted like the outside of a grill cheese, spread with caramel, and salted. It symphoniously was well met on the plate by seafood cakes. The cakes comprised of well-steeped cream, blanched/chopped arugula, leeks, fresh herbs, shrimp, crawfish, chicken-yard yolks love. Using Wundra flour for a light dredge the cakes were then seared and roasted. But the overall star of the evening was the sauce. Or you could use Hidden Valley Ranch, which contains MSG, for a sauce. Eat Well, People.
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